Furthermore, I like how urban areas are embracing greenmarkets, community gardens and rooftop beekeeping. Metro-New York, recently reported that Brooklyn Grange, a farm that sits atop of two buildings in the Brooklyn Navy Yard, “produces kale, cherries, eggs and honey, all sold at restaurants and farm stands across the city.” How cool is that? A 43,000 square-foot, sky farm growing cucumbers and eggplants high above the concrete, people and activity of Gotham city.
Small related businesses are also springing up. Partners Doug Muller and Ken Green created the Hudson Valley Seed Library, a company which only sells seeds that thrive in New York's climate and soil. So a New Yorker who wants to grow salad greens in his windowsill, or broccoli in his community garden can buy the right seeds for his region.
Mock Fried Green Tomatoes And Eggplant
2 - 3 big green tomatoes, sliced
1 large eggplant, sliced
Salt, black pepper and seasoning (garlic, onions, etc.) to taste
A little extra virgin olive oil
Uncooked oatmeal and Grapenuts cereal, or breadcrumbs
1. Brush two cast iron or aluminum skillets with a little olive oil and heat on your stovetop.
2. Season the slices of vegetables and lay each in separate pans.
3. Top with the oatmeal and Grapenuts (or breadcrumbs). I rarely buy breadcrumbs, so I just use the cereal. I coat both sides of the vegetable slices with olive oil right in the skillet and sprinkle on the cereal for crunch.
4. Fry until tender and golden brown.
5. Flip and brown the other side.
If you prefer, you can bake the vegetable slices in a cast iron skillet in an oven at 350 F for 25 minutes, or until golden brown. Either method works. At times you should get wild and crazy by using a few pads of butter to flavor. Butter is the secret ingredient, which makes restaurant food so delicious according to several chefs.