A Green Tomato From the Garden means go!

Sometimes you just can’t wait for everything in the garden to ripen.

And apparently, neither can I.

That is one of the reasons I love growing tomatoes. There is something about watching those little green fruits grow larger and larger, knowing that eventually they’ll turn into the juicy, ripe tomatoes you’ve been waiting for.

But these Big Mama tomatoes from my garden seem to be taking their sweet time!

So, what do you do when you have beautiful, full-sized green tomatoes hanging on the vine and patience is running a little thin?

You make fried green tomatoes.

And suddenly, waiting doesn’t seem so bad.

Green tomatoes have a bright, slightly tangy flavor and a wonderfully firm texture that holds up even after cooking. Coat those slices in a little flour and cornmeal, add some salt and pepper, give them an egg wash, and fry them until they are crisp and golden on the outside while still tender and substantial on the inside.

Delicious.

Top them with a little fresh parsley or basil straight from the garden, and you’ll feel like you have a green thumb after all.

There may even be a little garden lesson hiding in there: Not everything has to reach its final stage before it has something good to offer.

Sometimes we become so focused on what something is supposed to become that we miss what can be enjoyed, learned, or appreciated right now.

The red tomato will come.

But today?

We’re eating the green one.

Garden-Fresh Fried Green Tomatoes

Ingredients

• 2–3 large firm green tomatoes
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper
• 2 eggs
• 2 tablespoons milk or buttermilk
• Vegetable or avocado oil for frying
• Fresh parsley or basil for garnish

Directions

1. Slice the tomatoes.
   Cut the green tomatoes into slices about 1/4- to 1/3-inch thick. Lightly sprinkle them with some of the salt and let them rest for about 5–10 minutes. Pat away any excess moisture.
2. Prepare the coating.
   Place the flour in one shallow dish. In a second dish, whisk together the eggs and milk. In a third dish, combine the cornmeal, remaining salt, and black pepper.
3. Coat the tomatoes.
   Dip each tomato slice first into the flour, then into the egg wash, and finally into the seasoned cornmeal. Press the cornmeal gently onto each side so you get a nice coating.
4. Heat the oil.
   Add enough oil to a skillet to generously cover the bottom. Heat over medium to medium-high heat until the oil is hot but not smoking.
5. Fry until golden.
   Add the tomato slices without overcrowding the pan. Fry for about 2–3 minutes per side, or until beautifully golden and crisp.
6. Drain and serve.
   Transfer the tomatoes to a paper-towel-lined plate or wire rack. Add a tiny sprinkle of salt while they are still warm.
7. Make them garden-pretty.
   Finish with chopped fresh parsley or basil from the garden and serve while warm.

Think Like a Plant

The garden has a funny way of teaching us that “not yet” doesn’t always mean “nothing good is happening.”

Those tomatoes may not be ripe yet, but they are still growing. Still useful. Still capable of becoming something delicious.

Maybe there is something in your own life that hasn’t quite “turned” yet. You’re waiting for the change, the answer, the harvest, or the evidence that all this growing has been worth it.

Don’t despise the green season.

There may be something good here, too.

Think Like a Plant. 🌱