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?
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.
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