Green tomatoes are simply regular tomatoes that haven’t ripened yet. They are firmer in texture than ripe tomatoes, which are usually red. Being from the South (N.C.), I can testify that many Southerners don’t recognize (much less eat) vegetables unless they have been deep fried. There are probably as many fried green tomato recipes as there are Southern cooks. There are plenty of ways to coat and fry your tomatoes. You could use bread crumbs (try Panko), cracker crumbs, cornmeal, or flour. Some people dip them in beaten eggs before dredging, while some just dredge then fry. Be sure to salt and pepper them first. A deep skillet with a generous amount of oil is a reasonable substitute if you don’t have a deep fryer.
Sources: about.com and wikipedia
Baked Green Tomatoes
Try them for dessert!
Serves 6, Recipe from Diana Rattray, About.com
4 large firm green tomatoes
Salt and pepper
1/2 cup brown sugar
3/4 cup coarse buttery cracker crumbs (like Ritz crackers)
4 tablespoons butter
Cut green tomatoes in 1/2 inch slices; arrange green tomato slices in a greased baking dish. Season sliced green tomatoes with salt and pepper and spread each with about 1/2 tablespoon brown sugar. Cover sliced green tomatoes with crumbs and dot with butter. Bake at 350° until green tomatoes are tender but still firm, or about 25 to 35 minutes.
Link of the week
Fried Green Tomatoes: A Taste of New Orleans (NPR story)
Includes recipes for fried green tomatoes with shrimp remoulade, and fried green tomatoes with fresh mozzarella and tomato sauce.
From Farmer Rick
We are almost finished with our wheat harvest. Harvest has been slow due to machinery breakdowns and the fact that we have been working hard to get irrigation up and running. It is very dry now so we have switched from mud to dust. Since vegetables are 80% water we really need to get it running! It takes about 3 days of work to set our system up every season. We are also busy planting fall crops like squash, hard squash, beans and peas. The crops are running late but we will have red tomatoes and other summer vegetables soon.
Fresh This Week
- Yukon gold potatoes
- Green tomatoes
- Grape tomatoes
- Green beans
Have a favorite way to use all those great CSA tomatoes, green peppers, squash and other veggies? Please e-mail email@example.com if you’d like to share your ideas!
[I usually make fried green tomatoes by dredging in flour, then beaten egg or buttermilk, then cornmeal. The crust will come off the tomato if you don't have a good nonstick surface. I also like to eat these at the end of the season when you have to pull your tomato plants before the first frost, when there are lots of green tomatoes. This year, the tomato season is late because of cool temperatures and so this is a great way to have tomatoes early. -Shannon]