125969817_web1_Knox-Mine-Disaster-1

Bill Hastie, last survivor of Knox Mine Disaster, dies at 101

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If you wanted to eat fried green tomatoes again and again, you could probably just keep harvesting the &ldquo;greenies&rdquo; as soon as they appeared on the vine, without giving them a chance to ripen.
				You might even have enough to ensure that an eatery like the Whistle Stop Cafe, made famous in a 1991 movie starring Jessica Tandy, would be able to keep this Southern-style delicacy on the menu.
				But for me, growing up in Wilkes-Barre, fried green tomatoes were a once-a-year treat.
				Dad was our backyard gardener, who supplied his family with plenty of red, ripe tomatoes to eat and to can each summer.
				At the end of the growing season, it was his tradition to bring in the last few tomatoes, the green ones that weren&rsquo;t going to have time to ripen on the vine before the frost.
				He&rsquo;d be the one to dredge them in bread crumbs and fry them in oil, just as he was the family member most likely to prepare other adventurous dishes, such as raw clams on the half shell, or hasenpfeffer, a rabbit stew that would have included small game he&rsquo;d shot with a bow.
				I thought about all that earlier this week when I found a dozen green tomatoes in my garden. Nine of them had already fallen to the ground, but the tumble didn&rsquo;t seem to hurt them.
				These unripe veggies are firmer, after all, and less likely to bruise than a ripe, red tomato would be.
				So I picked them up, carried them to the kitchen and felt at one with the seasons as I started to slice.
				Based on online recipes I&rsquo;ve read, I realize a lot of people use cornmeal to coat the tomato slices, some dip the tomatoes in buttermilk, and some add Cajun spices.
				My recipe has fewer ingredients, but the coating still works to mellow some of the green tomatoes&rsquo; tartness.
				You can make a meal of these fried green tomatoes, as Mark and I recently did. Or you can use them as a side dish. Maybe you&rsquo;d even want to add a few to a sandwich, as Mom did when I took some over to her house.
				Now that I&rsquo;ve whipped up a batch I&rsquo;m ready to bid farewell to our garden. Good-bye &lsquo;til next year.
				FRIED GREEN TOMATOES
				Green tomatoes, as many as you have
				2 eggs, lightly beaten
				3/4 to 1 cup seasoned bread crumbs
				4 to 6 tablespoons extra virgin olive oil
				Cut green tomatoes into 1/2-inch slices, removing the stem from the top. Dip each slice into the lightly beaten eggs, then dredge each slice in bread crumbs. Pan fry in heated oil, turning until coating is nicely browned. Keep more eggs, bread crumbs and oil on hand in case you need to replenish your supply as you continue to fry.

Fried green tomatoes signal end of growing season