Hi! I am Elena Gustavson, friend to the farmers of Under Orion and Dancin’ Carrot Farm and grateful eater of much of the food that is grown and raised there.
It’s that time of year when the cold weather slows everything down, including the tomatoes in the greenhouse. For someone like me, seeing all that potential on a vine, being left to wither, is more than I can bear. Where some see unusable fruit, I see green gems.
Last week, I snagged a huge box of green tomatoes from Dancin’ Carrot’s greenhouse. I have loads of plans for these not-yet-tomatoes: relish, chutney, marmalade, mincemeat, pickles and even a few left in a warm spot to ripen for a salad weeks down the road, but on an evening last week, after hours of canning salsa, we decided to fry a few up for dinner.
It was quick work and served with buttermilk dressing, salsa and a side of hot sausages, it made for a great meal.
The farm stand is stocked with green tomatoes alongside the ripe ones and there are lots of recipes online to try. In the meantime, check out the recipe below and ENJOY!
Fried Green Tomatoes
4 medium green tomatoes
1/3 to 1/2 cup milk
1/2 cup cornmeal
1/2 cup flour
2 tsp salt
black ground pepper to taste
canola, safflower or vegetable oil
Slice tomatoes thickly, no less than 1/4″
Mix dry ingredients in a deep plate (pie plate, deep dinner plate, etc)
Beat eggs and milk in a small bowl
Dip each tomato slice in the egg mix and then the flour mix. Shake off excess flour and set aside.
Over medium high flame, heat a large fry pan (cast iron is best) and add enough oil to cover the bottom and then some.
When oil is hot (shimmering but not smoking), add a few slices of tomato, being careful not to crowd the slices. Brown on both sides and serve with buttermilk dressing and salsa.