Aug
08

We have sooooooo many tomato plants this year, seven to be exact.
(Hey! That’s a lot of tomatoes!)
Despite a little scare with a hornworm on one of the plants, every single one of our tomato plants is healthy and producing. Our cherry tomato plant has at least 50-75 tomatoes on it, no joke! 

green tomatoes

green tomatoes

green tomatoes

green tomatoes

green tomatoes

green tomatoes

I found another hornworm yesterday, but I didn’t get my panties in a bunch this time. I pulled him right off and squished him before he had time to do much damage. Wanna know how I knew he was there? I saw a moth fluttering away from the tomato plant as I approached – dead giveaway. 

tomato hornworm

I am in LOVE with Fried Green Tomatoes,
(The Southern & Whiskey Kitchen hooked me with their Fried Green Tomato Sandwiches)
but never knew they were so easy to make.
I guess the trickiest part is finding the green tomato? Grocery stores & markets sell ripe, red tomatoes not greens.

fried green tomatoes
 Fried Green Tomatoes make for the perfect side-dish to any southern comfort-type meal OR you could use them in a sandwich. We made a meal out of these Fried Green Tomatoes, Black-Eyed Peas, Jalapeno Cornbread, and some Sweet Tea. Yum. 

fried green tomatoes

Fried Green Tomatoes
Author: 
 
Ingredients
  • 2 green tomatoes, cut in to ⅛-inch slices (we used an heirloom tomato)
  • 1 cup cornmeal
  • ¼ cup raw turbinado sugar
  • 2 teaspoons garlic salt
  • ½ teaspoon fresh ground black pepper
  • 1 teaspoon seasoned salt
  • 1 teaspoon fresh squeezed lemon juice
  • 2 tablespoons regular unsweetened almond milk
  • 1 cup all-purpose flour
  • vegan butter (Earth Balance) for frying
  • dijon mustard (optional)
Instructions
  1. In a shallow, wide dish, whisk together the almond milk & lemon juice. Set aside.
  2. In another shallow, wide dish, combine cornmeal, sugar, black pepper, and seasoned salt.
  3. Dip the tomatoes in to flour, then the milk mixture, and finally the cornmeal mixture; turning to coat each side.
  4. Melt vegan butter in a frying pan over medium heat. In a single layer, put the breaded tomato slices in the pan and fry until golden brown; turning to cook each side.

 Serve with dijon mustard or ​a chutney.
fried green tomatoes

Love

Crista