Green Tomatoes.
I quit watering the veggies after the Montana trip (over a month ago). That always sends them into overdrive: producing madly, attempting to leave seed so they can go on endlessly. Cold nights and warm days do weird things to tomatoes, so at this point I am picking them green and bringing them in. Now what do I do with these piles of tomatoes?
Two tricks.
Fried Green Tomatoes.
Like the movie. Only better and delicious for breakfast, too, oh, yes!
- Slice 4 good sized green tomatoes into 1/2″ thick slices (if it is slightly red, make sure it is still firm).
- Whisk 2 eggs and a half cup of milk together in one bowl.
- Mix 1/2 cup of cornmeal and 1/2 cup bread crumbs (or one or the other or any combination of the two – I LOVE corn meal) with 2 teaspoons of Kosher salt (don’t skimp on the salt) and pepper to taste into another bowl.
- Have a plate of flour to dip the slices into.
- Take slice, dip in the flour to coat. Then dip it into the egg and milk mixture. Then dip it into the crumbs and completely coat – completely!
- Fry in a skillet with the oil 1/2″ deep, don’t let them touch each other. When it is brown, flip it and finish and drain on paper towels.
- Heaven.
An Apple Trick.
If you just want to ripen them for having the luscious red tomatoes around, put them in a cardbaord box or a paper bag with an apple. The ethylene gas given off by the apples in a closed space will cause the tomatoes to ripen. More red tomatoes!
I have had fresh garden ( MY garden) tomatoes as late as Thanksigivng and this year I could have had that, too. Boo hoo. But I shall surely and thoroughly enjoy the ones I have now! ;p