This is a surprising and delicious way to use up the green tomatoes that would otherwise be wasted by the first frost. Firm, tart-sweet green tomatoes are a late-season treat and this recipe is so easy to make. Helen Nearing truly did write the book on how to cook and eat simply but very, very well. This recipe is one of her classics.
3 green tomatoes, sliced
3 tablespoons wholewheat flour or fine cornmeal
1/2 teaspoon thyme
Pinch of oregano
Pinch of curry powder
2 tablespoons oil
Handful of chopped parsley
1. Dip tomato slices in mixture of flour, herbs and curry.
2. Place slices in oiled skillet and simmer over low fire until lightly browned on both sides but still firm.
3. Garnish with parsley and serve.