Re: Last Tomatoes

**j*@clarityconnect.com**

On 28 Oct 2001, at 9:53, Janet Wintermute wrote:

   I like fried green tomatoes but have never thought of using cherry 
toms this way.  How would one fry them?  I can't see anyone 
slicing up them little buggers.  
   This year I had some early toms that were a size in between 
cherry and regular size.  There were a lot of still green toms when 
the frost hit.  I just let them go thinking what could I do with them.  
I guess I should have taken them inside to ripen or fried them 
green.  Being a little larger and very meaty they could have been 
sliced and fried but I still question dipping each slice so small in 
flour and seasoning.  I would like to know the best way to prepare 
them.  These were the size of golfballs.  They were very prolific in 
that there were many fruits for a few vines.  Much like cherry toms 
in that way.  I could save seed from them and think I will.
   I had cherry toms voulenteer in several beds and my compost 
pile.  Probably from seed in those that were left to rot.

> Depending on your first-frost timing, now might be a good time to harvest 
> all remaining greenies.  Set the ones with stars aside indoors out of 
> direct sunlight and not touching one another and wait.  Fry up the 
> all-greenies in a pan for a side dish with supper.
> 
> --Janet
> 
> 
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