How do I make fried green tomatoes, and should I?
After of summer of producing nothing, the freaky weather and rain have induced my tomato plants to produce prodigiously. There must be two dozen or so green tomatoes. Unfortunately, the shorter days and cooler temperatures seems to be preventing them from ripening, so I though maybe I’d make fried green tomatoes. Keep in mind, I’ve never had fried green tomatoes. Are they good? Are they worth it? How do I make them?
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