We worked at the new homestead until about 9 on Friday night, and had intended to get up early, at 7:00 a.m., hit the market, and get back to work on Saturday morning.
Ahh, thunder. Sweet thunder. 7 a.m. found it pouring, and, though devastated that we wouldn't accomplish as much as we hoped for the day, what were we to do but hit the snooze button? If nothing else, we are resilient.
Out the door at 10 a.m., then, to clearer skies...and breakfast at Sam's Cafe. We hit the market around 11, by then panicked that we'd tarried away the morning. We made one lap and raced out with green tomatoes.
Green tomatoes. My great grandmother used to pickle these. You can find them pickled, by Clausen, but they're soft and mushy, and don't touch the crunchy, pickly goodness that Great Grandma used to produce.
Owning no canning equipment, we decided to skip the pickles, and try, for the first time, Fried Green Tomatoes.
We went the no-frills route: dredge in egg and bread crumbs, fry in olive oil, and season with salt and pepper.
To. die. for.
We only fried up 3, ping-pong ball-sized tomatoes, as an appetizer to tide us over until dinner was ready Saturday night—after yet another thunderstorm sent us home early.
We initially considered perking these up with a little cayenne pepper or something, but after a bite or two, I decided that they were perfect as they were. A little breading, a little salt & pepper, and you've got a Fried Green Tomato as God intended it to be.
If you get a chance, pick up a few tomatoes before they get to that sun-ripened state. There's a reason these are a staple in Southern diners. Fry up one or two, and you'll find out why.