ISSUE 72, UNEXPECTED ORIGINS, Part 1: The Midwestern Origin of Fried Green Tomatoes
davidsanfordshields.substack.com
The Midwestern Origin of Fried Green Tomatoes “Truth of the matter is, you can get green tomatoes any time from June through October. That’s the reason it became a standard side in southern meat & three restaurants.” That may be true, but the plush allure of a fully ripe tomato, particularly a Cherokee Purple or an Old German Yellow, is so great that no tomato lover in their right minds would be plucking big green fruit off their heirloom vines. That’s why when the first mentions of fried green tomatoes took place at the end of the 19th and beginning of the 20th century in the South, they appeared in the October issues of newspapers. Issues that appeared at that time when tomato vines ceased ripening and remained burdened with green “fruit” that would never color. Consider this recipe from the October 4, 1903 issue of the
ISSUE 72, UNEXPECTED ORIGINS, Part 1: The Midwestern Origin of Fried Green Tomatoes
ISSUE 72, UNEXPECTED ORIGINS, Part 1: The…
ISSUE 72, UNEXPECTED ORIGINS, Part 1: The Midwestern Origin of Fried Green Tomatoes
The Midwestern Origin of Fried Green Tomatoes “Truth of the matter is, you can get green tomatoes any time from June through October. That’s the reason it became a standard side in southern meat & three restaurants.” That may be true, but the plush allure of a fully ripe tomato, particularly a Cherokee Purple or an Old German Yellow, is so great that no tomato lover in their right minds would be plucking big green fruit off their heirloom vines. That’s why when the first mentions of fried green tomatoes took place at the end of the 19th and beginning of the 20th century in the South, they appeared in the October issues of newspapers. Issues that appeared at that time when tomato vines ceased ripening and remained burdened with green “fruit” that would never color. Consider this recipe from the October 4, 1903 issue of the