What more fitting way to serve up the last of the organic tomato harvest than Southern style? We've been having fried green tomatoes at our house this week.
This is one of those things I make without a recipe. A little egg and milk here, a little flour and spices there, and there it is. I realize a lot of Southern cooks prefer cornmeal. And no, I'm not stopping to count up the calories and fat grams on this one. It's an occasional comfort food and a frugal way to use up what's in the garden. As the temps edge lower, our tomatoes aren't ripening well, and we wanted to use them up. We've enjoyed meal after meal of heirloom Cherokee purple tomatoes gifted as seeds from Sow True Seed.
