Fried Green Tomatoes

Photo from Southern

On a day such as this – rainy and breezy and chilly, I suggest that you farmers spend a little time in the kitchen. It’s for sure you aren’t bringing in the sheaves at the moment and that’s got to be causing you a whole lot of stress.

Personally, I believe there’s no better stress reliever than stirring up a batch of something and pulling it from the oven or the skillet, especially on a gloomy day.

Chocolate chip cookies would be nice, but what about fried green tomatoes for supper?
They are a huge hit at our house and so easy to make.

The sun is up there somewhere, I know, but its “no show” of warmth lately sure makes the tomatoes not want to ripen, which makes for a whole lot of green tomatoes in the garden.

So why not fry em’ up?

My friend, Bobbie Luckow, called earlier this week from her lovely farm about 14 miles east of East Grand Forks. It was just about supper time and where was her husband? Not in the field for sure. He wasn’t even “shopping,” which is what he calls a day in the shop.

Instead, he was in the basement playing Legos with their grandson. That’s another good thing to do on a rainy day.

Bobbie figured I’d know how to make fried green tomatoes. Boy, do I! We’ve been eating them since 1991 when the movie, “Fried Green Tomatoes” came out.
They are wonderfully delicious and such a nice side with meat loaf, baked potatoes and warm apple crisp for dessert. Sounds sort of fallish, doesn’t it?

Here’s how to make Fried Green Tomatoes and if you hurry, there’s still time for tonight’s table.

Cut 3 medium, firm green tomatoes into one-half inch slices. Because green tomatoes are rather tart, sprinkle them with sugar or sweetener and let stand for about 15 minutes.

Meanwhile, place one-fourth cup flour mixed with one-half cup corn meal, one-fourth cup milk and two beaten eggs in separate shallow dishes.

Heat two tablespoons of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour mixture, then eggs. Fry half of the coated tomato slices at a time, four to six minutes on each side until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season the slices with salt and lemon pepper.

My husband thinks lemon pepper is a bare necessity on everything. It especially takes the flavor of fried green tomatoes over the top — according to him.

Then ladies, as your farmer husband cleans up the kitchen tonight, run to the movie store and rent, “Fried Green Tomatoes.” It will make for a very cozy evening. Don’t forget the popcorn.

Until Soon