What a question!!! Of course, people eat fried green tomatoes. They are quite good. Scads of recipes on the Internet, but that would only take care of a few of them. Try a few next season. I have also heard, but I don't know for sure, that you can substitute green tomato for egg plant in some recipes.

I batter fry mine. Equal parts corn meal and flour with about a tablespoon of corn starch, salt and plenty of pepper. Maybe a sprinkle or two of garlic salt. Enough water to make a batter and HOT oil for frying. slice them about as thick as you would want them for a sandwich. Fry until batter is crispy.

Please keep us up to date on your sister. I know this is a worrisome time for you. Take care of yourself!
Aggie

Freeze........Oh my, that is the gardener's "F" word, lol.

I stuck my neck out and said the cool/cold weather is coming early this year and I'm still sticking to it. Last year, I put in a crop of bush beans in Mid August and harvested them in Mid November. What a wonderful mess of them we had, and enough to can for the winter of extremely slender and tender pods. I didn't bother this year.

The leaves are beginning to fall as of yesterday and trees here and there are turning overnight, almost. My ginko tree in the grotto went golden already and walnuts are starting to fall.

Stay warm, Gandle.

Gandle, green tomato pie tastes like a sort of cross between rhubarb pie and apple pie.

I'll look for a recipe for you. Or have the toms already gone out? I also have an excellent recipe for green tomato chutney.

Green tomatoes in the compost? Oh! My! say it isn't so....
Slice them, dredge in flour and fry in butter if you are being nayghty, olive oil if you are minding the fats and salt and pepper and enjoy!
I can eat them until I literally get sick!
Linda C

I never could develop a taste for them, although that is totally out of line with the suthrun cooking my Mama passed on to me. I believe it has to do a lot with being married to a man I didn't particularly respect and he used to make me fry them for him. I'd gag as I did it. blech.

I do, however, pick the best of the loads of them on the vines when frost is imminent, and wrap them in newspapers and store them in an airy container in the cellar or laundry room and use them as they ripen and turn red into the winter. It's not anywhere near as good as vine ripened, but still taste more like real tomatoes than the little square bland ones found on the market shelves, shipped in from a warmer climate.

Green tomato jam is good, although I think it's more like preserves than jam. Green maters freeze well, just wash an bag. You can mix them in with the red tomatoes in anything you cook, different color but the taste blends into that of the reds. I like greens better than reds in quiche because they don't seem to 'mush'.

Did you know that you can pull the plant with greenies, hang the plant upside-down in garage or attic or basement (anywhere cool but not frozen), and the greenies will gradually ripen, without spoiling? Personally, I like that method better than trying to wrap each one in newspaper and then check, use, check, toss, check, use, check, check etc.

F words. Forty-degrees. Freeze. Fiery logs in fireplace. Nope, none of them around here; in fact, I haven't seen fifty-degrees, yet.

(((Gandle))), I'm certain the harvest and frost are only a distraction, and that your mind and heart are really reacting to what's going on with your sister. I can only offer (trial-&-error-based) guidance on certain aspects of the harvest, and hope that it can give you peace that spills over into other aspects of your life.

First, let me say I understand the abundance of green tomato thing. I recently found myself with 22 lbs of them when I had to do destroy one of my vines. There's a long story here that involves a little break down on my part, and an emergency consultation with Calliope (Thanks again, Suzy!), but I'm not ready to tell it yet.

I did learn that green tomatoes cannot be peeled the way ripe tomatoes can be (blanching and dunking in ice water) and that any attempt to try otherwise is an exercise in frustration. If green tomatoes must be peeled, the easiest way is with a plain old veggie peeler. Also, they don't go through a manual food mill too well... but you probably already knew this since you have infinitely more experience than I in these matters.

I can personally vouch for this recipe for Green Tomato Bread. I had no idea what they meant by "ground green tomatoes" so I peeled and seeded several, and gave them a quick chop in the food processor so they were still a little chunky. I also added a generous handful of chopped walnuts and golden raisins to the recipe. I made four loafs and they were very well received.

I also used ground cloves because it sounded like the recipe was calling for whole cloves, and, well, that just sounded gross. Of course, in the process, I managed to spill a whole jar of ground cloves all over myself... it filled my all pockets and permeated my clothes. I was ready to cry. But it turns out Steve really likes the smell of cloves so it ended up working out OK for me. ;o)

I'll be trying green tomato pie later tonight. If it turns out, I'll post the recipe I tried.

I'm sorry about the frost thing. I'm not ready either.

Gandle, Gandle, Gandle why oh why would you ever toss
a green tomato?
I fry them, put them on paper towels to absorb the oil.
Return them to the skillet and sprinkle with sugar. It
kinda puts a glaze on them and I can eat all of them
without any guilt for not sharing.
Restaurants usually have a dipping sauce on the side.
Green tomato pie is wonderful and green tomato jelly and
preserves are fine eating also.

A freeze? Fire up the stove?
Next thing I know there will be snow in Georgia!!!!
NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO!!!!

Like Calliope, I just can't get in to fried green tomatoes. The green tomato pie sounds interesting however. We did make 5 jars of dilled green tomatoes that we both love and I did get close to a quarter bushel of green beans. Neighbors took about 1/2 off our hands. Deep fried a big bunch of green beans for dinner tonight. delicious. Leone made biscuits and we had gravy left from last nights pan fried chicken. Watching her make biscuits I remembered how grandmother used to do it many times. We had our own cream which we separated from the milk and it would get as solid as butter just sitting there. Have no idea what the butterfat content was but it must have been over 60%. She used solid cream or lard and both made wonderful light biscuits.

Still haven't heard anything from Rochester and don't think I ought to call.

If you can't geet into frying green tomatoes you can make relish with them. That's also very yummy.

Gandle, wish I were your neighbor.I would love green tomatoes.It is still warm here but below 90.I actually drove the car today without air conditioning.It will be some time before we have cold weather.

OK, my husband and I concur: green tomato pie is officially delicious. Here's the recipe I tried. Carmel-y, spicey, gooey, thick, and yummy. Very good for fall. (I might have added more spices than the recipe called for... I have a tendancy to do that since most recipes seem bland to me.) Be sure to weigh the tomatoes, because it took me waaaaaay more green Romas than six to equal 1.75 lbs. And I still say the only way to peel 'em is with a veggie peeler. That blanching stuff in nonsense on the greenies.

Steve says I get five gold stars for the pie. I'm giggling because he got this from my father, who doles out "gold stars" to my mom and us kids to express admiration and appreciation. Five is a lot.