Fried Green Tomatoes

Much success in growing tomatoes can be attributed to use of a few proven techniques. Choosing a variety that has proven to be a true performer in your local area should be top of your list. You can't go wrong asking a local vegetable gardener or someone with a stall at a local farmer's market.

Now is the time to start tomatoe plants indoors ready to be planted out after the last frost. Start saving your eggshells as well, if you don't know why read on!
Use the best soil available to grow the tomato crop. Clay and sandy soils can be improved by working in 2 to 3 inches of compost, peatmoss, or other forms of organic matter in the top 6 to 9 inches of soil. Lime and fertilizer should be added according to instructions. Lime will help reduce nutrient imbalances, particularly with calcium and help control the blossom end rot problem that occurs so frequently on tomatoes. I always saved the shells from eggs believe it or not, and they prevented any deficiency.

Tomato plants should be spaced 1 1/2 to 2 ft apart in the row and 3 to 4 ft between rows. The planting hole should be deep enough to allow the top of a peat pot to be covered with one inch of soil. If peat pot is exposed to the air, it will act like a wick and rapidly dry out the root ball, causing stunting or death of the plant. 

If the transplant is tall and leggy at time of planting, the trench planting method should be used. To trench plant a tomato plant, dig a horizontal trench rather than a hole for each plant. Next, remove all of the leaves from the plant except the top leaf cluster (4 to 5 leaves). Then lay the plant on its side in the trench and cover the root system and bare stem up to the top leaf cluster with 2 to 3 inches of soil. Firm the soil over the plant. Be sure not to press the soil too firmly around the stem where it comes out of the soil, as the stem may break. 

Tomato plants should be staked or caged shortly after planting. Generally, staking produces larger tomatoes but less quantity than caging. A common 6-ft tomato stake may be purchased from many garden centers. The stake should be driven in the soil about one ft deep, 3 to 5 inches from the plant. Be sure to avoid driving the stake on the root side of plants that have been trench planted. Trench planted tomatoes should be staked immediately after planting while the location of the buried stem is fresh in mind. Use a strip of cloth, nylon stocking, or heavy string to tie the plant to the stake.

Tomato cages may be made by using a 5 1/2 foot length of concrete reinforcing wire. The wire will form a circle 18 to 20 inches in diameter. The bottom horizontal ring of the wire cage should be cut off so that the ends can be pushed into the ground. After setting the cage in place over the tomato plant, drive 2 or 3 stakes around the outside edge of the cage to give it extra support.

Side dress tomato plants with 2 to 3 Tbsp. per plant of a complete fertilizer such as 8-8-8 or 10-10-10 after the plants have started to set fruit and 4 to 6 weeks thereafter throughout the growing season. Keep the side dressing material 4 to 6 inches from the plant's stem to avoid fertilizer burn. Make sure you don't use any other fertilizer such as 20-20-20 as you will get lot's of leaves and few fruit.

It is important to make sure the tomatoes receive sufficient water during the season. The soil should be soaked 6 to 8 inches deep at 7-day intervals. Mulches such as wheat straw or composted leaves around the tomato plants will prove to be a real asset in conserving soil moisture during the fiery Alberta heat of July and August.

Ingredients

* 4 large green tomatoes
* 2 eggs
* 1/2 cup milk
* 1 cup all-purpose flour
* 1/2 cup cornmeal
* 1/2 cup bread crumbs
* 2 teaspoons coarse kosher salt
* 1/4 teaspoon ground black pepper
* 1 quart vegetable oil for frying
   
Directions
1  
Slice tomatoes 1/2 inch thick. Discard the ends.

2  
Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.

3  
In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

Makes 4 servings
---------------------------------------
Ingredients

* 1/3 cup bread crumbs
* 1/2 teaspoon white sugar
* 1/4 teaspoon salt
* 1/8 teaspoon ground black pepper
* 1/4 cup vegetable oil
* 1 pound green tomatoes, sliced 1/2 inch thick
   
Directions
1  
Stir together bread crumbs, sugar, salt and pepper.

2  
Coat tomatoes in the crumb mixture.

3  
Heat oil in a large frying pan over medium-high heat. Fry tomatoes for 2 minutes on each side. Drain on paper towels.

Makes 4 servings

Fried' Green Tomatoes

1/2 cup yellow cornmeal
1/2 cup fresh bread crumbs
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
4 large green tomatoes cut horizontally into 1/2" thick slices
1 egg white -- beaten w/ 2 T. water
Parmesan cheese

Preheat oven to 450 degrees. In a shallow dish, combine cornmeal, bread crumbs, paprika, salt, pepper and cayenne, if desired; set aside.

Lightly coat a baking sheet with vegetable cooking spray; set aside. Dip each tomato slice in egg white mixture, then dredge in cornmeal-bread crumb mixture to coat. Place slices in a single layer on prepared baking sheet. Spray tops of slices with vegetable cooking spray.

Bake 30 minutes, or until golden brown. Sprinkle with Parmesan cheese during last 5 minutes of baking if desired. Serve immediately. 

Makes 6 servings.