Fried or oven fried, green tomatoes are a tarty summer side
Tomatoes once were considered poisonous. Bite a green one, and you might understand why.
Spanish explorers in Central and South America learned of the tomato s culinary powers from the Aztecs, who cultivated the native plant.
When introduced to other European countries, tomatoes usually were grown as an ornamental plant because they were thought to be in the nightshades plant group. (Other members of the club include bell pepper, eggplant and spicy peppers.)
Nightshade vegetables (or technically fruit in some cases) contain low levels of an alkaloid that in large amounts can be harmful to humans. But, the minimal amount in tomatoes and their cousins is not threatening.
Abilene-area farmers selling fresh veggies, meat, eggs and more
At local farmers markets, consumers can eliminate the middleman and the miles between field and table.
Locally grown food usually is ripened on the vine, meaning it has fuller flavor and nutrients. The further your produce travelers between the farm and your table, the earlier it was picked before peak ripeness to make the trip. Whether it ripened naturally or artificially along the way, the taste is not optimal.
Another advantage to buying from locally is knowing where your food originates and being able to ask the farmer if any chemicals are used, and if so, which ones and why.