Green Temptation
It’s probably not the most mature reaction, but I find fruit and vegetables presented in not their ‘usual’ colour very exciting. Green or gold apples, bluish corn, purple cabbages, rainbow chard and of course, green tomatoes. The title of the famous film, Fried Green Tomatoes (I never watched it) filled me with wonder — green, tomatoes, fried. I imagined squishy slices of tomato, smelling slightly of bacon grease, the kind that you’re always served along with the warmed over eggs, sunny-side up and the oily hashbrowns at some random, musty B&B you chanced on while driving cross country in the UK.
In reality, fried green tomatoes are completely different. Crisp on the outside, tart and firm on the inside, so good, I’d title my movie after them too.
The farmer’s market was full of these firm tomatoes but they weren’t as green as they could have been. I was very alarmed when having left them outside overnight, some of them began to turn, as nature intended them I suppose, to red. So I picked the greenest ones (though some bear the shameful blush of ripening) and quickly preserved their greenness in the fridge. The rest have that lovely midway, not too ripe firmness and mild tartness that lend a lovely bite to couscous or salad or even lahmajun. But this week is about the green tomato and what you can do with it.
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