Fried green tomatoes

It fell of when a vine blew over. It was either this or throw it away.

Corn meal, salt and pepper? Love it!

i'd eat the snot out of it

One of my favorite foods.

Definitely would! Only a lot more of them

Looks very good. Nicely made.

That's a Mississippi treat right there.

Love fried green tomato's. Also sprinkled with parmesan and baked is good.

Oooooooo I can't wait until I get some green ones.

Would

Never understood the appeal Had some fried straight from the garden last year and I'll say I would rather wait for them to ripen.

I'm with you. Nothing beats home grown tomatoes. I emailed this thread to Cathy. She replied that a restaurant near her server fried green tomato BLTs . Mine will start to ripen next week. That's when I change my complete died. I seldom eat store bought tomatoes.

Looks great!

looks like what my mom used to fix ... we usually had a big garden spring and fall, when the first freeze or frost was going to hit in the fall, we would harvest all our green tomatoes ... made lots of chow chow and also fried green tomatoes. I too prefer ripe homegrown tomatoes but other things can be done when needed.

I love me some good Chow-chow relish. Any chance you have your mom's recipe?

it was actually my dad that made up the chow chow ... I will check with my brother to see if he by chance has that old recipe. There were several cookbooks that my dad had where he made comments in the margins on tweaks to certain recipes ... those somehow got overlooked and sold during an estate sale upon my mother's passing ... the one that really kills me is a homemade sausage recipe book that I bought my dad for father's day back in the mid 1970s, that had all his notes on all the various sausages we used to make up through the early 2000s. literally 3-4 decades of notes on things to change to get it to our likings.

How do they compare to fried yellow squash? Love it, just not a big tomato fan...

I make a few pints of chow-chow every year. It's really easy with the food choppers. I add a little zip to mine with a jalapeño per pint. You simply chop up your selected vegetables, cover them with vinegar in a pot and bring to a boil, dip it into pint jars with a slotted spoon, and seal. All the jars will click. Never had one to fail.

Haven't had fried yellow squash in years. Prefer it stir fried, with onions, bell peppers, and salsa.

one thing from personal experience:
if anyone plans on using grandma's or mama's or whoever's recipes,
look 'em over while they're still with us and ask any questions that
may need asking and copy them down for your own records. quite a
few of my mother's and grandmother's recipes have gaps in ingredient
lists and quantities and procedures and temperatures. i've asked my
mother about quite a few these the last few years and it's stuff she just
knew off the top of her head and didn't bother to write it down with
the other info. she already knew it, so she didn't think any more of it.

Here's a pint of my chow-chow from one of my batches.

yep, I made it a special point of spending time with my mother in the kitchen during her last few years to get certain recipes from her. I actually spent mid morning to mid afternoon between hunts helping make jelly and jam with her about a month before she passed. I wrote down all her comments and instructions as it was all in her head she had done it so many times (she was 94).

Looks good Bill. Please send a jar to me!!

Good Food.