PAN-FRIED GREEN TOMATOES

1/3 cup whole wheat flour or fine cracker crumbs
1/2 tsp dried oregano
1/8 tsp black pepper
1/8 tsp garlic powder
3 large green tomatoes, ideally on the verge of turning orange
2 to 4 tbsp vegetable oil

Mix flour with oregano, pepper and garlic.

Cut tomatoes crosswise into even slices 1/2 inch thick, and dredge in the flour mixture. Shake off slices slightly to remove any lumps of flour.

Heat 2 tbsp of the oil in a large skillet over medium high heat.

Add the tomatoes when the oil is hot enough for them to sizzle. When tomatoes brown on the bottom, turn to brown other side, flipping them gently because the crust tends to fall off. Add more oil if necessary.

Serve, or keep warm on a serving plate while making gravy.

Servings: 4

GRAVY FOR GREEN TOMATOES
Makes 1/4 cup sauce

2 tsp cornstarch
1 tbsp cold water
1 1/4 cups milk
1 tsp honey
1/4 cup grated Parmesan cheese
Pinch black pepper
2 tbsp coarsely chopped fresh parsley

Make a paste with cornstarch and water. Remove tomatoes from the pan, and slowly pour in milk.

When milk is hot, stir in the cornstarch paste. Reduce heat to medium-low and stir until thickened. Cook 1 more minute.

Add the honey, cheese and pepper. Pour over the tomatoes, top with parsley, and serve.

Source: Organic Gardening Magazine, September 1983