Re: [gardeners] 'maters
Barbara J. Davis (gardeners@globalgarden.com)
Thu, 1 Oct 1998 17:42:21 -0500
Hi Kim, Allen, and all,
This spring I received a brochure on tomatoes. It says one should
not try to ripen the green ones in sunlight but wrap them in paper.
For me, that's too much work to unwrap all the time to see what's
ripe. I just put them in a container and sort through daily and eat
the ripe ones. Depending upon where you are (we had frost in
September in Oregon) my tomatoes lasted until December. They
don't have the rich taste of vine-ripened, but they are good.
I use the battered, thickly-sliced, unripe tomatoes fried in margarine
as a breakfast side dish with eggs and bacon. They are good as a
side dish with any meal.
Barbara Davis zone 7/8 southwest of Fort Worth, TX
> Hi Kim,
> Us southern folk like fried green tomatos, like the movie of the
> same name.
> Batter green tomato slices like you would fried chicken or catfish
> filets and
> fry them until golden brown. The fried
> green
> tomatos have a delightful tart taste,
> happy eating!
> If you have green tomatos that you want to ripen all you have to do is
> pick 'em bring them inside and let them turn red at room temp. Some
> folks put them in a window sill but its not necessary.
> Allen
> Bastrop Co.,Tx
> Zone 8