email this pageSlocomb Tomato Festival goers often wait in long lines to get their very own basket of fried green tomatoes, which many consider a Southern delicacy. Some might say these “good ole ’maters,” which are freshly prepared by local seniors, are the unofficial main attraction. This festival has taken place on the third Saturday in June each year since 1989. To ensure that everyone’s entertained, the tomato celebration features carnival rides and a local rhythm and blues band. And don’t forget the court of tomato queens, who ride into the fairgrounds atop convertibles, waving to the crowd. In fact, many of the nearby communities choose a young girl to send to the festival as their own tomato queen.
Slocomb tomatoes are known for their sweet, subtle taste and lack of acidity. One festival attendee boasted that when you cut into a Slocomb tomato, you’ll always find a vibrant red throughout—no white splotches or discolorations. While local farmers grow several tomato plant varieties, which change from year to year, one thing remains constant: the rich soil, partially composed of sand and clay, is perfect for tomato growing. Peggy Collins of the Alabama Bureau of Tourism and Travel said it best: “I’ve given up eating fresh tomatoes unless I can get the ones grown in the Slocomb area—they still grow ‘real’ tomatoes, and they are the best!”
For more information about the June 16, 2007, Slocomb Tomato Festival, call (334) 886-2955.
Fried Green Tomatoes with Peach Chutney
Ingredients
2 peaches, peeled and diced
3 tablespoons finely diced onion
3 tablespoons finely diced red bell pepper
2 green onions, sliced
2 tablespoons diced pickled ginger
3 tablespoons sugar
3 tablespoons rice vinegar
Tomatoes:
½ cup all-purpose flour, divided
½ cup cornmeal
2 eggs
¼ teaspoon salt
Coarsely ground black pepper
4 green tomatoes, sliced
Oil for frying
3 ounces goat cheese
2. To prepare the tomatoes, mix half the flour with cornmeal. Beat eggs with a little water. Season remaining flour with salt and pepper. Dredge tomato slices in flour, dip in egg, and dredge in cornmeal mixture.
3. Pour oil to a depth of 2-inches in a large skillet; heat until hot but not smoking. Add tomato slices and fry until crisp. Drain on paper towels. Serve topped with peach chutney and crumbled goat cheese. Serves 6.
Recipe courtesy of the Pepper Place Market and the Alabama Board of Tourism and Travel.
Relish a Taste of America, June 2007.
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