Tomato guru Craig LeHoullier’s first book, Epic Tomatoes, celebrates some 250 varieties of our favorite summer garden staple. His decades of devotion to heirloom seeds have paid off — for all of us. Come BLT season, farmers markets throughout the state are bursting with tomatoes of every hue and shape. But don’t miss these six picks.
Making fried green tomatoes couldn’t be easier: Simply slice a couple of large green tomatoes, dip them first in buttermilk and then your favorite breading mix, and fry until golden. The fun part is finding creative ways to serve this Southern classic.