Re: [gardeners] 'maters

Allen and Judy Merten (
Thu, 01 Oct 1998 19:51:11 -0500

Hi Barbara,
    I can go for a breakfast like that. Just add some sauted onions and green
chilis, pinto beans, scrambled eggs, bacon and fried potatos and corn tortillas. A
breakfast like that you can build bobware fences and plant, plow and cultivate till
lunch. 'Course after about 10 o'clock you'll get to thinking about the fried steak
and potatos and corn on the cob for lunch, can't wait.
Allen, missing Grandma's lunches
Bastrop Co.,Tx
Zone 8

Barbara J. Davis wrote:

> 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