If you grow a garden, especially in a climate with a short growing season, you know that one of your last harvest decisions is what to do with green tomatoes. If you harvest them before they are damaged by frost, many green tomatoes will ripened indoors. You can also preserve tomatoes while they are still green. Some can be eaten fresh too.
I share one of my favorite ways to eat fresh tomatoes this week in my Twice as Tasty column for the Flathead Beacon: dredged in cornmeal and fried in a pan. Successfully making fried green tomatoes, with a just-soft, sweet interior and crisp outer shell that stays attached to each tomato slice, depends on the tomatoes you choose and the way you prepare them before you add them to the pan.
Learn to make Fried Green Tomatoes