Fried Green Tomatoes in Seattle

There are some differences of opinion about when to fry your green tomatoes for optimum flavor and firmness.  They have to have a bit of hardness in order to hold up under the process of being seasoned, coated in flour or cornmeal, and fried until golden, but the greener and harder they are, the more tartness will come through.  One recipe I recently consulted suggested a pale orange blush would be ideal (such as the middle tomato in the photo to the left, from our garden).

In Seattle, early October, our tomatoes are still ripening.  We went up to Snohomish and visited an organic U-Pick farm where we noticed they had all their tomatoes in a greenhouse even though it was still warm outside.  This prompted us to wrap our tomatoes in plastic which has resulted in happy plants and ongoing ripening and the plants are still going strong.  What to do as the season draws to an end, to insure the best chance of the most tomatoes, is an ongoing source of discussion among many of our friends and neighbors, and some other highly recommended strategies are snipping off all the new stems with flowers, taking off the fruit as they start to ripen so the next ones get a chance (and finish the ripening process on the counter in a brown paper bag) and even pulling the plants up by the roots and hanging them upside down in the garage, where, I’m told, the fruit continues to happily ripen.  Don’t know how the plant feels about it (Steve is reading The Secret Life of Plants and we are astonished to learn of all the research that show they do indeed feel strongly about a variety of things that affect them).

So here we are with a bounty of green tomatoes and a top-notch gas stove upon which to fry them.  It is definitely cooler at night now, and we are less than a month from Halloween.  The Harvest Moon is rising every evening, called that because in the old days it used to provide farmers with much needed extra hours to get the harvest in.  Our little harvest is not that demanding, but let’s face it, the warm days will soon be a sweet memory.  It is Fried Green Tomato Season in Seattle.  Enjoy while the bounty lasts!  Here is a great recipe if you need one.



About Edy Kizaki

Edy's perfectionism and dedication result in attention to detail during every stage of your search and purchase experience.

Edy and her family came to the area seven years ago and fell in love with it. The size, natural beauty, people, culture and educational resources all make it an exceptional place to live, work, and play. Edy brings her experience in business, management and negotiation to her work in real estate. But it is her love of people and her joy in being involved with your important moments of change and decision in the process of life that make her dedicated and unfailing in the pursuit of your goals.

As a realtor and most recently the team leader at, the Seattle branch of eXp Realty, Edy has been involved in over 150 real estate transactions in the past five years, involving homes from Vashon Island to Duvall, Snoqualmie Ridge to Bellingham! What a great and inspiring way to learn about this amazing place. Of course, her GPS has been invaluable to the Edy feels like she's "from" Seattle, but with the added ability to understand what it means to relocate here and which knowledge is first tier, which is better to follow after. She works extensively with relocation clients in Seattle and on the Eastside, including from Microsoft, Amazon, Boeing, University of Washington, and their subsidiaries. She lives in Richmond Beach, part of Shoreline five minutes north of the Seattle 'border', and loves Queen Anne, Magnolia, Fremont, Ballard, Wallingford, Green Lake, Ravenna, and the areas along the west side of Lake Washington, as well as Shoreline, Lake Forest Park, and Edmonds. On the Eastside she has spent most time in Kirkland, Bellevue, Redmond, Woodinville, Sammamish and Issaquah. She has also worked extensively on luxury condos in Belltown and Downtown, and enjoys comparing views with the best of them!

Edy's involvement in real estate began in the 1980's when she was part of a Project Development Team for a real estate company in San Francisco for two years. After having worked on several major San Francisco and Lake Tahoe projects, she became most interested in buying and leasing of properties, including sales of business opportunities. She was also the official company photographer. There followed a period of work in finance, but an interest in travel led her to Japan, where she lived and worked teaching in university for 12 years. In addition she founded and ran her own large private school and formed Currents, a group that produced art exhibitions in Japan, America, and Australia, and arranged tours of New York and on the West Coast.

Eventually Edy returned to Monterey, California, where she taught Japanese, designed instruction, was a project manager for multimedia products, a product developer for early childhood educational products, and helped manage a five-star resort hotel, all while completing a masters in Multimedia and Instructional Design. Upon relocating to the Pacific Northwest with her family, she pursued her real estate license and is now deeply involved in helping her clients search for the perfect property in the local real estate market. When not at work, Edy practices Aikido and takes advantage of the local boating, picnicking and hiking riches with her family and friends. Oh, yes, and the great restaurants!

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2 Responses to Fried Green Tomatoes in Seattle

  1. dragonnewt October 8, 2012 at 8:05 pm #

    It is cool all the way down the coast. Even here in west Sonoma County the tomatoes have stopped ripening.  Thanks for the great recipe.

  2. EdyKizaki October 9, 2012 at 8:05 pm #

    @dragonnewt It’s an opportunity, really, a seasonal treat… amazingly, I did it with zuchinni and mushroom slices last night and they turned out great too!