I tried starting tomatoes from seeds inside in hopes of transplanting them to my garden outside. They said it’s hard to do and by golly they were right. Little seedlings were so spindly that when they made their first appearance into the real climate, they fell over and died. Ugh.
Thanks to my mother-in-law who grows an abundance of tomatoes every year from seeds, I was able to have some tomatoes in my garden. She started two different varieties of tomatoes for me. I traveled to the panhandle of Oklahoma where my in-laws live to visit mid-summer and returned with some healthy nearly one-foot tall tomato plants.
Now they are about five feet tall and producing, what seems like too many tomatoes – I’m making tomato soup, fermented tomatoes, tomato snacks, tomatoes to ..uhh..carry :S… what all can I do with these tomatoes?? Well, a lot thankfully!
Now the issue is that it’s getting cold. I absolutely love that Kansas has seasons of all extremes. We are nearing fall and my tomato plants aren’t going to survive much longer as we go from hottt to burr-cold. Now, the question is what can I do with all these GREEN tomatoes that haven’t ripened yet and will freeze if I don’t pick them!?
We’ve all seen the movie Fried Green Tomatoes – haven’t we? So, I thought why not try them out. I tried several different recipes and modified them to my own liking and came up with this one.
In this age, I swear you can make an entire meal out of fake food. I couldn’t find a recipe with all real ingredients, all of them either had canola oil, other hydrogenated oils or GMO products. Riley and I have this saying in our kitchen – Fear the fake not the fat, so here is the real food recipe I came up with:
Fried Green Tomatoes Recipe
flour – preferably sprouted whole wheat flour
3 eggs – preferably pasture-raised
1 lb green tomatoes
100% lard – preferably grass-fed
3 tbs. butter – preferably grass-fed
Cut green tomatoes into thin slices
Beat eggs in a mixing bowl
Dredge tomatoes in flour then dip in eggs and dredge again in flour
Heat lard over medium heat in skillet; cover
Drop tomatoes into melted lard and cover
Fry until lightly browned
Remove and salt