In article
>,
Elaine Parrish > wrote:

> Why anyone ever started frying green toms, is a mystery to me. But they
> did and I do. It's the only thing I know of to do with green toms - save
> pickling them in in a variety of relish combos.

Because the plants produce so much and there is only so much green
tomato sauce, green tomato relish, green tomato pickles that any family
can eat.

Regards,
Ranee

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"She seeks wool and flax, and works with willing hands." Prov 31:13

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