When I was little we grew tomatoes in the backyard, and once or twice every spring my dad would make fried green tomatoes. Nothing fancy: just slice them and fry them up in some bacon fat. Served alongside bacon, eggs, and toast, they were a rare treat and always reminded me of spring. At the Farmer’s Market on Saturday I saw some green tomatoes on cheap ($2/lb) and took three good-sized ones home. I sliced them, dipped thim in a little cornmeal, and fried them in bacon fat until they were brown and crispy. It was my first time clooking them myself, so they weren’t as good as I remember, but they were good enough. I sat at my breakfast table and smiled as I ate breakfast. Affordable, easy, and delicious. I love ‘em.