NHCO's garden coordinator here. We have picked the last of the tomatoes for the season. It is sad to see them go. By August, they were in their prime and grew over 6 feet tall. Fall is here and the first frost is nearing. The tomato plants were dying back more and more with the cooler nights and shorter days. And now, hardly any green on the plants remain. The tomatoes however are beautiful shades of green. They were picked green to ensure that they would not wither and shrivel up on the dead stems. The pantry clients are hesitant to take green tomatoes. Can you blame them? I have never even eaten one. I have taken the green ones home to ripen on my kitchen counter and then bring them in for pantry the following week. We have a volunteer working on simple recipes for the common and not so common produce from the garden. I have done some research on how to eat green tomatoes and ever since the movie "Fried Green Tomatoes," came out, I have always wondered what they taste like. And, I think it is important to try recipes to see if they actually work. Which leads me to.....
The Fried Green Tomatoes Experiment
I am by no means a cook and never claim to be. This is a very easy recipe. Prep and cook time, 30 minutes.
Ingredients:
· green tomatoes, sliced 1/4-inch thick; for cherry tomatoes, cut in half
· salt and pepper
· flour for dusting
· 2 eggs, beaten
· cornmeal or bread crumbs
· vegetable oil
Preparation:
Salt and pepper the tomato slices before frying; dust lightly with flour. Dip slices in beaten egg, letting excess drip off, then coat well with meal or crumbs. Fry in oil until browned, turning gently (about 3 minutes each side).
