Green tomatoes are among the vegetables available currently at the Grove Farmers' Market. Here's a few recipes to try this weekend.

Easy Southern Fried Green Tomatoes


waxed paper

2 lg. eggs

2 T. water

1 C. all-purpose flour

1 C. yellow cornmeal

sea salt to taste

freshly ground black pepper to taste

2 lbs. green tomatoes, sliced

1 C. canola oil for frying, or as needed


Line a baking sheet with waxed paper.

Beat eggs and water in a shallow bowl. Place flour and cornmeal in 2 separate shallow bowls. Season cornmeal with salt and pepper.

Dip each tomato slice into flour, then dip into egg mixture. Press tomato into cornmeal mixture, shaking off excess. Transfer tomato to prepared baking sheet. Repeat with remaining tomato slices, arranging tomatoes in a single layer.

Heat about 1/4 inch canola oil in a large skillet over medium heat until oil begins to shimmer. Fry tomatoes in batches until golden and crisp, 3 to 4 minutes per side. Drain on paper towel-lined plates. Repeat with remaining tomatoes.

Green Tomato Relish


24 lg. green tomatoes

3 red bell peppers, halved and seeded

3 green bell peppers, halved and seeded

12 lg. onions

3 T. celery seed

3 T. mustard seed

1 T. salt

5 C. white sugar

2 C. cider vinegar


In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.

In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.

Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.

Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.

Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.

Green Tomato Relish (Hot Dog Relish)


1 qt. chopped green tomato

1 lg sweet white onion, chopped

1 lg. green pepper, chopped

2 T. canning salt

1 C. sugar

1 T. prepared mustard

1 tsp. celery salt

4 whole cloves

1 C. vinegar (5% acidity)


Combine tomatoes, onion, and pepper in large bowl.

Sprinkle salt over vegetables, mix in,and let stand 1 hour.

Drain vegetables.

Combine drained vegetables, sugar, mustard, and celery salt in a large pot.

Tie cloves in cheesecloth and add to mixture.

Stir in vinegar and simmer for 20 minutes.

Take out spice bag.

Pack hot relish into hot jars.

Leave 1/4 inch headspace.

Place canning lids on jars.

Process half pints for 10 minutes in hot water bath.

Green Tomato Pie III


5 green tomatoes, chopped

1 1/2 C. white sugar

2 T. cider vinegar

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

1/2 tsp. salt

1/4 C. all-purpose flour

1 9 inch double crust pie


Preheat oven to 350 degrees. Place diced green tomatoes and vinegar in a large bowl.

In a medium bowl, mix together sugar, cinnamon, cloves, nutmeg, salt and flour. Sprinkle over tomatoes and toss to coat evenly.

Pour into pie crust and cover with criss-cross lattice crust.

Bake at 350 degrees for 30 to 35 minutes, until bubbly and crust is brown.

Source: and

The Grove Farmers' Market is operated by members of the Grove Area Merchants Association. For more information, or to participate, persons interested may call 918-786-6600 or visit