One of my favorite reasons  for belonging to a CSA (community supported agriculture) is that we receive a box each week with many vegetables that I am not familiar with cooking with.  It forces me to think outside of my tried and true, “box” and instead experiment with what is in my CSA box.  It allows my family to enjoy food that is in season, all season long.  I first came across the environmental and health benefits of eating as close to seasonally as possible while reading Barbara Kigsolver’s, “Animal, Vegetable, Miracle” a wonderful and informative read especially for those of us who cook for our family.

This week we received a bounty of green tomatoes.  I wasn’t sure what they would taste like or what to do with them but I remember reading that they were popular in some parts, breaded and friend (what isn’t?)  So I gave it a shot.  The result was that it was a bit firmer and tarter than red tomatoes.  I would never use it as a substitute.  If we get any next week, I’ll probably like them sprinkle the slices with salt, dill, olive oil and perhaps a smear of La Tur cheese ;o).

This week we put a fried egg on it and placed it on a bed of arugula.  My husband loved it!  How do you prepare yours?

6 tomatoes sliced into thick 1/2 inch slices, dip in egg (I used two) and then combined corn and all purpose flour 1:2.

Here’s what we yielded out of the frying pan (fried in safflower oil).

Worked for us! The children were not as impressed but my oldest doesn’t like tomatoes either.