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Warm months are just around the corner and you’ll be able to reap the benefits of all your gorgeous tomato plants. Pass the grilled chicken, the potato salad, and, best of all, the fried green tomatoes!

What you’ll need:

4 large and firm green tomatoes (beefsteak work just fine)
1 ½ cups flour
1 tsp kosher salt
½ tsp pepper
2 eggs
1 tbsp water
1 cup bread crumbs
1 cup olive oil
4 tbsp butter

To make:

Slice your tomatoes to about a quarter of an inch thick. Mix flower, salt, and pepper in a shallow bowl or dish. In a second bowl, whisk eggs and water together. Put bread crumbs in another plate. Coat your tomatoes in the flour, then egg mixture, and finish with the bread crumbs.

In a hot pan, mix your butter and oil. When sizzling, add your tomatoes frying 2 to 3 minutes on each side or until they are tender. Transfer to a plate, sprinkle with salt and enjoy!

Haven’t planted your tomatoes yet? Head on out to the Greenhouse to pick up a few varieties perfect for sauces, salads, and, of course, fried green tomatoes!

Like succulents, air plants are awesome sauce for those of us with black thumbs of death. Air plants kind of look like little green tarantulas, but they come in tons of amazing textures, colors, and blooms! Here are a few tips to keep yours from biting the dust.

Light
Air plants thrive in tropical regions so they’ve adapted to light that mimics sunlight that’s been filtered through tree canopies. Set your plants up near a window to ensure they get plenty of bright light. If you have an East facing window, that’s even better. If you normally have your plants in a low-light area, set them by the window for a day or two so they get their healthy dose of sunshine. Check out our Pinterest page for display ideas.

Water
As we said earlier, air plants are super low maintenance. They just need enough water to avoid getting crispy. There are two ways to water these cuties; misting and soaking. If you know you won’t have time to soak them, you can mist them a bit to ensure they’ll survive until their next bath. Soaking is the easiest method. Simply fill up the sink or a bowl and plop in your plants. Let them soak for around 15-30 minutes once a week. After soaking, gently shake off any excess water and you’re done.

That’s it! Stop by the Greenhouse to check out our air plant selection!

From salads to pizza, tomatoes are a popular ingredient in most cuisines. Native to the Americas, the tomato originated back to the early Aztecs around 700 A.D. It didn’t make its way to Europe until around the 16th century where it quickly became popular with the Southern Europeans. The British, on the other hand, believed the tomato was poisonous.

Tomatoes? Poisonous? Back in the 1500’s, dinnerware was make of pewter which contained a ton of lead. Foods that had a high acid content (i.e. tomatoes) caused the lead to leach out into the food which resulted in lead poisoning and, more often than not, death. Pretty interesting, no? The poor didn’t have any fancy plates and therefore had no issues whatsoever munching on tomatoes.

Thankfully, the tomato continued to grow in popularity and we now have oodles of varieties from heirloom to big ol’ beefsteak tomatoes. Stop on by the Greenhouse and pick up a few for your garden!