Friday, August 20, 2010

Victory Garden: fried green euthanasia

Its been a while since the last victory garden update and lots happened since I decided to stick it to the man and grow my own small urban garden back in March. I've planted tomato seeds, nurtured them through adolescence (Megan did a lot of watering), I played the role of a bee and preformed pollination duties (I was a gentle, considerate lover), we've eaten the fruits of their labor and recently I was forced to play the role of Jack Kevorkian and euthanize them.

We had 6 full grown tomato plants that sadly could not make the big move with us into DC and needed to be put down. I felt like the kid from Old Yeller as I preformed their final transplant from their pots to the garbage can. I had only ever cried once before because of a plant and that was in 3rd grade when I got poison ivy. This traumatic act left me with a surplus of guilt, sadness, regret and unripened tomatoes. It was a difficult time, but you know the old saying, when life gives you green tomatoes, make fried green tomatoes.

Despite the strange concept (fried under-ripe fruit??), fried green tomatoes are actually very good, Megan absolutely loved them, but I was still too grief stricken to fully enjoy.

1 poundish of green tomatoes (if you are growing your own, pick them when they are large but still green, farmers markets should have some on hand, and there is always plan c: say a prayer and ask the grocer at your supermarket)
1 cup flour
2 eggs, beaten
Kosher salt and pepper
Bread crumbs
Vegetable oil for frying

Ignore the lemons, we were also doing oysters

1. Beat the eggs in a bowl. On a large plate, mix the breadcrumbs with salt and pepper and place the flour on a separate plate. Thickly slice the tomatoes. Its a good idea to set up your 'batter station' near the stove top.

2. Cover the bottom of a frying pan with a thin layer of oil, about a quarter inch. Heat oil on medium.

3. Cover a slice of tomato with flour. Dip into the beaten egg, then cover with bread crumb mixture.

4. Once the oil is heated, place slice of tomato on the pan, cook until brown on both sides (a flip is required).

The required flip

5. Remove the tomatoes from the pan and place on a paper towel to drain the oil.

6. Serve with a tissue

As for the initial $69 initial investment of the Victory Garden... the herbs survived the move downtown and are thriving. In my estimation they have almost recouped our start-up costs. The rosemary has been used a lot in olive oil dips and roasting meats, the oregano has been thrown into many a marinara sauce, the mint has been ground into over a dozen mojhitos, we still have only used the sage once but it smells really nice, and the basil is used a couple of times a week.

*In loving memory of those who gave their lives in the fight against our hunger

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