Fall is approaching and for some of us it seems some tomatoes just don’t want to change color! I have a few ideas up my sleeve to help you deal with it.
First, pick some of those greenies and slice them about 1/4 of an inch thick, bread them in flour, then egg and milk (or Maybelle’s delicious cream) and one more dip into Panko crumbs before jumping into the hot oil to turn golden brown.
I season them with a little salt or garlic salt when I take them out of the pan. What a delicious meaty accompaniment to a meal or fabulous on their own!
Perhaps you have tried the fried tomatoes and not your flavor? For me, it’s a bit to early for my pickles, so I always keep a big jug of vinegar around for odd jobs and when I get in a pickling mood.
Dice, slice, quarter your green tomatoes, put them in a jar (I like to add some of my home grown peppers for bite), add a little pickling spice and fill it until the tomatoes are covered. Screw on the lid and leave in the fridge for a week or so. Pickled crunchy hot green tomatoes.
Keep track for more thoughts and tidbits from the cowgirl in the garden! Be strong. Be inventive. Find your inner cowgirl this fall!