Looks really nice however this general sport has been named twice via Fragrant Bouquet: Fragrant Dream and Fragrant King. I would never call it either of those since this is pretty far removed from Fragrant Bouquet, just mentioning it so you can keep it in mind if you were considering its market potential.

Just venting I guess. I was quite upset about the greenhouse thing. I opened all the vents but it was still hot enough to bake the stems. Live and learn I guess. It's sort of weird that the healthiest looking plant I have doesn't have a root! I cut off the baked part and figured I'd plop it into some soil and it perked back up! Not sure if it will grow roots in time for transplant (2wks) but what the heck . . .

Thanks Ed, they were real good, to the point where I would use a green one again to sacrafice a ripe one. Dirtguy, I would say possibly a slight ripe to none. The tomatoes in the photo had the bottoms starting to turn red. I think the whole problem with too much ripeness is the moisture in when it is fried. I read the trick is to put salt on both sides and let them sit to help drain the moisture on a rack or paper towel. I also notice that sticking the tomatoe in lour mix then egg then back to flour helped because they were moist still. I am going to try one that is totaly unripe next and compare.

I'd be interested in fried green tomatoes, I also would like to know if you still have this one available?