Subj : Re: Tomatoes
To : Bj�rn Felten
From : Dave Drum
Date : Wed Jun 22 2022 07:50:18
-=> Bj�rn Felten wrote to All <=-
BF> We all love tomatoes, aren't we? Especially sun ripe fresh tomatoes.
BF> But are we willing to go through all the trouble to grow them ourself?
BF> Probably not, so we buy fresh tomatoes at the store. Big mistake.
BF> Those are a far cry from sun ripe tomatoes. They are picked while still
BF> green, and are expected to "ripen" in the transport. A transport that
BF> can take weeks, and on it's way is passing more than half a dozen
BF> middlemen with a final cost that reflects it. Canned tomatoes cost just
BF> a fraction of those travellers (with something like a 20-30% throwaway
BF> rate when expired at the store).
Tomatoes are not much trouble at all if one has space and sunlight.
Many people grow tomatoes on a deck or apartment balcony in pots of
sufficient size. Of course waiting for the tomatoes to ripen can be
tedious. But the reward of taste and texture is worth the wait. Fruit
from the stupormarkup is a different thing - as you point out. Those
tomatoes tend to have little/no taste and the texture of cardboard.
But, on the other hand, we have Farmer's Markets which are in full swing.
Plus I have access to a market garden - which adverts what's "in season"
on a sign board by the road.
And if you can't/won't wait for the tomatoes to ripen ....
2 c All-purpose flour
1 1/2 c Water
1 tb Seasoned salt
6 md Green tomatoes; in 1/4"
- slices
2 1/2 c Saltine crackers; crushed
- to fine crumbs
Vegetable oil
In a shallow bowl, whisk together the flour, water, and salt
until smooth. In a separate shallow bowl, place the cracker
crumbs. Dip the tomato slices first into the flour mixture
and then into the crumbs, coating evenly.
In a large skillet, heat about 1/8-inch of oil. Add the
tomatoes. Cook the tomatoes for 2 minutes on each side or
until golden brown, turning once.
