Ever since I moved to the country, I’ve become more aware of the life going on around me. I love watching the deer, birds and other wildlife, and I see the land as a provider of so many things. My garden is my pride and joy. It provides vegetables, fruits and flowers, as well as my own special type of mental health. I call it dirt therapy.
Now that fall is here and the nights have frozen the life out of my garden, I scramble to harvest the last of what is still viable. One of the most wonderful things to emerge are my huge beefsteak tomatoes, which are still dense and completely green.
Most people would be disappointed that those tomatoes didn’t reach their peak, but not me. They are perfect for one of my favorite Southern dishes -- Fried Green Tomatoes.
The flavor and texture is a combination of sweet, salty and crunchy. They are perfect for a side dish or a light meal. Slice some up and you’ll see how quick these unripe beauties disappear.
Belle’s Fried Green Tomatoes
- 4 large green tomatoes, sliced 1/2-inch thick
- 1/2 cup cornmeal
- 1/2 cup seasoned bread crumbs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried parsley
- 1 egg
- 1/2 cup milk
- Vegetable oil for frying
Mix together the cornmeal, bread crumbs and seasonings. In another bowl beat the egg and whisk in the milk. Heat the oil to medium high in large fry pan. Dredge tomato slices in egg mixture and then in crumb mixture. Fry until golden brown on each side. Remove to paper-towel-covered plates to remove excess grease.
Brenda Stanley is the mother of five children, including two sets of twins, and a grandmother of three. She is a cookbook author and novelist. For more recipes and information, visit her website www.talesofthedinnerbelle.com.