Fried Green Maters for Supper!

O

OBIO

Retired SOH Admin
Deb and I just had a nice batch of fried green tomatoes. They were wonderful! A nice way to get ourselves ready for all the hard work of getting the veggie garden planted and growing. These fried green maters were from last year's garden. I sliced them (too thinly as it turns out), layered them so that wax paper separated each slice. Froze them. To cook them, I simply let them thaw about 1/2 way, peeled the sliced off the wax paper, ran them through the drinch and dredge process, and fried them in a hot iron skillet. The texture and taste were just like garden fresh green tomatoes...but because I did not slice them thick enough, they were a bit limp. This year I need to slice them about 3/8 to 1/2 inch thick.

OBIO
 
Forgot to mention that the fried green maters were accompanied by penne pasta and steak tips topped with a wonderfully herbed tomato sauce. It was heavenly from start to finish.

OBIO
 
Birds found my tomatoes yesterday. Poked holes in three nearly perfectly ripe ones. I was quite mad about it. Planned on making a fresh salad. Lettuce is doing very nicely, but with the hot weather right around the corner, it's gonna bolt before too long. Looks like I'm headed off to the hardware store to pick up some chicken wire before I lose more.
 
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