At some point in your area’s growing season, those tomatoes will stop turning red and stubbornly stick to a tart green. If that happens, don’t despair! You have at least three options for those little nightshades. You can fry them, pickle them or force them to ripen with newspaper. Here’s the best recipe I’ve found for frying. For best results, serve with a side of Pimento Cheese with Peppadew.