FRIED GREEN TOMATOES

Thickly slice green tomatoes and season with salt; let sit about 10 minutes. Dredge slices first in buttermilk, and then in cornmeal. Heat approximately 2 tablespoons of olive oil in a frying pan (make sure the oil is quite hot) and fry for 4-6 minutes on each side, or until browned. If the pan gets dry, just add more olive oil. 

Recipe courtesy of Susie from Cherry Lane Farms