Cookaholics Bulletin Board

Ours are just beginning to turn, can you point me in the right direction?

I haven't made this yet, but it is on my To-Do list for this month.

http://www.epicurious.com/recipes/food/views/Grilled-Pimiento-Cheese-and-Fried-Green-Tomato-Sandwich-GPC-51169010

I see on the web that CI has a recipe in its 'American Classics' edition. Does anyone know when this was published? I have up to and including 2008 in paper issues.

As always - MANY THANKS!!

A blog I follow made the CI American classic version recently. http://www.browneyedbaker.com/2013/07/2 ... es-recipe/

It's not in CI. It's in the August 2011 edition of CC. I made them last year and they are quite good.

All youz guyz is wonderful!

We have such a short season that ripening always occurs on the cusp of the first frost - we had our first frost warning Tuesday but it didn't materialize. We had these at the Allison Inn & Spa just south of Portland, OR (GREAT place) last week and thus the die was cast. I'll make some this weekend.

I've read somewhere that if you wrap your green tomatoes in newspaper and put them on a tray under your bed they'll be ripe by Thanksgiving.

I did the layer in newspaper in a bushel barrel in my cold cellar, they ripened slowly and I had them for a while. Must try to remember to do that again.

Fried Green Tomatoes/Cooks Country

NGREDIENTS
1 1/2pounds green tomatoes, cored and sliced 1/4-inch thick
2/3cup cornmeal
1/3cup all-purpose flour
1 1/2teaspoons salt
1/2teaspoon pepper
1/8teaspoon cayenne pepper
2/3cup buttermilk
1large egg
2cups peanut or vegetable oil
INSTRUCTIONS
1. Place tomatoes on paper towel–lined rimmed baking sheet. Cover with more paper towels, let sit for 20 minutes, and pat dry. Meanwhile, process 1/3 cup cornmeal in blender until very finely ground, about 1 minute. Combine processed cornmeal, remaining 1/3 cup cornmeal, flour, salt, pepper, and cayenne in shallow dish. Whisk buttermilk and egg together in second shallow dish.
2. Working one at a time, dip tomato slices in buttermilk mixture, then dredge in cornmeal mixture, pressing firmly to adhere; transfer to clean baking sheet.
3. Heat oil in 12-inch skillet over medium-high heat until 350 degrees. Fry 4 tomato slices until golden brown, 2 to 3 minutes per side. Drain on wire rack set in baking sheet. Bring oil back to 350 degrees and repeat with remaining tomato slices. Serve.

I think this is the first year I haven't make Fried Green tomato's. I like them with a blue cheese dip.

I found a vender at the farmers market this year that has the most incredible tomato's I've ever eaten. I have been buying the sun gold cherry tomato's from her for a couple years, but had passed on her other tomato's. Dummy me! Hers are outstanding. I can't get enough of them. Must be the soil. I was sad last Friday when she wasn't there. I had to resort to another vendor for my tomato's.

This vendor also has fresh ground beef and lamb and a new variety of cucumber. I bought one of the cukes from her a week ago. It was about 2 feet long and striped. It had a nice thin skin, small seeds and we ate on it for a week it was so big! Hopefully she'll be there next week. I need the last of my tomato fix. Our season is just about done.

Laurie