It was hot and muggy Monday. When I got home and changed, I was straightening the house up a bit and noticed the horseshoes. I had found them in the garage (finally) and moved then into the downstairs room to take outside. So, I took them outside.
Since I was out there anyway, I thought I'd get in some practice by playing red against blue to 11 points. At first, I was just chucking them (hey it's been a year or more since I played) but by the end I was pitching them and they were breaking nicely. Red won, by the way, 12 to 7.
I walked around the rear gardens a bit, patrolling, and found another six of those damn ripe tomatoes so I picked them. In the process, I knocked two big green ones off (its hard to get your hand through the tangle of vines, bent over cages, etc.) So, I grabbed them, too.
Back inside, I decided to use the green ones I have accumulated to make fried green tomatoes. I set up a breading station of eggs and flour and sliced the tomatoes thick. I breaded them and fried them in canola oil. I let they drain on paper towel while I heated up some chicken and mashed potatoes. I did take a picture for you.
I ate dinner watching the Olympics again. The fried green tomatoes were good, but so tart they made your mouth pucker!
I watched TV until 10:00 and then went to bed.
Is there an ideal time to pick green tomatoes?
ReplyDeleteWell, I use them as I knock them off, lol! But, some people like them rock hard (mine were) and some like them just past that stage (a little soft). The important thing is to not have any red on them. Once they start turning red, they lose that tartness.
ReplyDeleteAnd, I should mention, mine is not a true "Southern recipe" My breading was flour, egg, flour (no seasoning until after frying, then just salt.
Most Southern recipes call for seasoning the tomatoes first with salt and pepper, then breading them in flour, egg, cornmeal (sometimes with garlic powder in the cornmeal).