Every Tuesday evening we go into town to the home of Kyle Zenz. When we arrive, she hands us a tub full of delicious produce. On top of the tub is a printout that tells us what is in the tub - as well as ideas on how to prepare each item. It is an incredibly wonderful experience and I highly recommend that everyone look for a CSA in their neighborhood (do a google search)!!
Well, to finish off this blog, I am now going to be silly and say that we are so green that we even like our tomatoes that way! Last week we asked Kyle for some nice green tomatoes...the greener the better...and she was kind enough to oblige. She was curious, though, as most people up here in the north don't eat their tomatoes green - and certainly have never had fried green tomatoes. Because of her interest, I was inspired to demonstrate - via photographs - how to make this delightful dish. Here goes:
Mix together flour, cornmeal, sugar, salt, and Tony Chacheres (if you can find it...my mother-in-law brings it to us from Dallas, Texas). The cornmeal and flour is half and half and the rest is added to taste.
Dip sliced green tomatoes in beaten egg. Make sure your tomato slices aren't too thin or they will fall apart. Also, make sure the tomatoes are green. If they are starting to turn red then they will turn to mush in the frying process.
Coat both sides of the tomato in the cornmeal/flour mixture then gently shake off the excess.
Fry in vegetable oil over medium heat until golden brown on both sides.