We have two seasons for fried green tomatoes, early July when the vines have set the first green fruit of the year and November, when we use all the fruit that we were forced to pick before the first frost back in October. And last night saw us cook the very last green tomato of the year. That always means that Thanksgiving is just around the corner.
Customers love fried green tomatoes so and I'm never sure why, but when they're on the menu, they sell like crazy. I'm OK with them, but they aren't something I would go out of my way to order at a restaurant, perhaps because I have cooked so many hundreds or thousands of orders in my life. Still, I can see how a crispy crust on a slightly tart fruit when paired with a bit of goat cheese and a glass of Sauvignon Blanc could be hard to resist.
I have been known to spoof fried green tomatoes from time to time as well. Just recently, we did fried green apples as a dessert: a real winner. And sometimes in the middle of winter when imported tomatillos are inexpensive, I'll put fried green tomatillos on the menu just for grins, and perhaps to quell that desperate sort of longing for warmer weather.
Anyway, goodbye fried green tomatoes at least until early next summer. We've had fun again this year, perhaps too much fun because I'm so done with cooking order after order. Now it's time to move on to brussels sprouts, turnips, kale, collards, celery root, and so forth. Soon enough I'll be tired of playing with these leaf and root crops and I'll be longing once again for fried green tomatoes.