See Doe Run Farms Photo GallerySee the Doe Run Farms BlogRegister Now!

Tennessee & Alabama CSA


Fried Green Tomatoes from Southern Living


1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into approx.1/3-inch slices
Vegetable oil + a tad of bacon grease if you like the added flavor
Salt to taste


Combine egg and buttermilk; set aside.

Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.

Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.

Source: Fried Green Tomatoes from Southern Living

Paleo Zucchini Chips from Paleo Forever


One zucchini (The larger the better, to counter shrinkage)
Paleo-friendly cooking spray
Salt & Pepper


  1. Slice your zucchini thin, about 1/8 to 1/4 of an inch. (For best results, use a mandolin; a food processor can make them a little too thin.)
  2. Preheat your oven to 225°.
  3. Spray your baking sheet with your paleo-friendly cooking spray.
  4. Lay out all the chips and spray cooking spray lightly on the chips, or toss in coconut oil.
  5. Bake for 45 minutes to two hours, or until they reach the desired level of crispiness.
  6. These are best when eaten within two or three hours.

Source: Paleo Zucchini Chips from Paleo Forever

Parmesan Vinaigrette & Salad from Southern Living

This vinaigrette is perfect on pasta salad or served with crisp romaine and cucumbers.


For the vinaigrette:
1/2 cup freshly grated Parmesan cheese
1/2 cup olive oil
2 teaspoons lemon zest
3 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
2 garlic cloves
2 teaspoons freshly ground black pepper
1/2 teaspoon table salt
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro

For the croutons & salad:
2 cups bread cubes (1/2-inch cubes)
1/4 cup extra-virgin olive oil
1 tsp. Dijon mustard
1 Tbsp. balsamic vinegar
Salt and freshly ground pepper
1 large romaine lettuce heart, cut into bite-size pieces
1 small seedless cucumber, thinly sliced


For the vinaigrette:

  1. Process Parmesan cheese, olive oil, lemon zest, lemon juice, balsamic vinegar, garlic, pepper, and salt in a blender or food processor until smooth. Add basil and cilantro; pulse 5 or 6 times or just until blended.

For the croutons and salad:

  1. Preheat the oven to 350°. On a baking sheet, toss the bread cubes with 1 tablespoon of the olive oil and toast for about 10 minutes, stirring once, until golden. Let the croutons cool.
  2. In a large bowl, whisk the mustard with the balsamic vinegar. Gradually whisk in the remaining 3 tablespoons of olive oil and season with salt and pepper. Add the romaine, cucumber and croutons, toss well and serve.

Make ahead: The croutons can be stored in an airtight container at room temperature for up to one week.

Source: Parmesan Vinaigrette Salad from Southern Living

Zucchini Tots from Skinnytaste


cooking spray
1 packed cup grated zucchini
1 large egg
1/4 medium onion, minced
1/4 cup grated reduced fat sharp cheddar cheese
1/4 cup seasoned breadcrumbs
1/4 tsp kosher salt and black pepper to taste


Preheat oven to 400°F. Spray a baking sheet with cooking spray.
Grate the zucchini into a clean dish towel until you have 1 packed cup. Wring all of the excess water out of the zucchini, there will be a lot of water. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16 to 18 minutes, turning halfway though cooking until golden.

Source: Zucchini Tots from Skinnytaste

Grilled Zucchini and Leeks from Bon Appétit


⅓ cup walnuts
1 garlic clove, finely grated
2 tablespoons fresh lemon juice
5 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
2 large leeks, white and pale-green parts only, halved lengthwise with some root attached
2 large zucchini (about 1 lb.), halved lengthwise
½ cup (lightly packed) fresh flat-leaf parsley leaves with tender stems


Prepare grill for medium-high heat. Toast walnuts in a dry small skillet over medium heat, tossing often, until fragrant, about 5 minutes. Chop very coarsely. Toss warm walnuts with garlic, lemon juice, and 3 Tbsp. oil in a large bowl; season with salt and pepper.

Brush leeks and zucchini with remaining 2 Tbsp. oil; season with salt and pepper. Grill vegetables, turning often, until tender and charred in spots, 5–8 minutes for leeks, 8–10 minutes for zucchini.

Transfer vegetables to a cutting board. Trim roots from leeks and cut leeks and zucchini into bite-size pieces. Add vegetables and parsley to bowl with walnuts and toss to combine; season vegetables with salt, pepper, and more lemon juice, if desired.

Source: Grilled Zucchini and Leeks from Bon Appétit