As posted earlier, my tomatoes this year are a disaster. Something got in them, probably brought home from nursery. That's what I get for buying plants instead of growing from seed. Fatal delay?
Question: If I pick the few remaining tomatoes green and let them ripen on the windowsill, will they still turn up infected & inedible? Or does the disease manifest itself only toward vine ripening time?
Any experience out there?
On Mon, 12 Aug 2013 11:47:37 -0700, Higgs Boson wrote:
Tomatoes picked wholly green generally don't ripen, at least not with any real flavor.
If they've become at least somewhat pale green they may turn color eventually, but
still will never achieve that fully vine-ripened flavor. This is, of course, how
most grocery-store fruit are picked (before shipping & ethylene gassing).
Keeping your fruit physically separate reduces the likelihood of disease transmission.
At garden year's end I simply put them on a sheet of newspaper, spaced apart. Usually
these last for ~2 months.
He said that if the tomatoes were turning yellow, you have a chance at
shelf ripening them. A simpler approach would be to use them as you
Authentic Enchiladas Verdes
Recipe makes 4 servings
2 bone-in chicken breast halves
2 cups chicken broth
1/4 white onion
1 clove garlic
2 teaspoons salt
1 pound fresh tomatillos, husks removed
5 serrano peppers
1/4 white onion
1 clove garlic
1 pinch salt
12 corn tortillas
1/4 cup vegetable oil
1 cup crumbled queso fresco
1/2 white onion, chopped
1 bunch fresh cilantro, chopped
1. In a saucepan, combine chicken breast with chicken broth, one
quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil,
and then boil for 20 minutes. Reserve broth, set chicken aside to cool,
and discard onion and garlic. When cool enough to handle, shred chicken
with your hands.
2. Place tomatillos and serrano chiles in a pot with water, enough to
cover them. Bring to boil, and continue boiling until tomatillos turn a
different shade of green (from bright green to a dull, army green).
Strain tomatillos and chiles, and place in a blender with another
quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in
reserved chicken broth, so that liquid just covers the veggies in the
blender by about an inch. Blend all ingredients until they are
completely pureed. Pour salsa in a medium saucepan, and bring to a low
3. Pour oil in a frying pan, and allow to get very hot. Slightly fry
tortillas one by one in hot oil, setting each on a paper towel
afterwards to soak some of the oil. Finally, dip slightly fried
tortillas in low-boiling green salsa, until tortillas become soft again.
Place on plates, 3 per person.
4. Fill or top tortillas with shredded chicken, then extra green
sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.
Es muy delicioso.
Serva con una ensalada verde y una buena cerveza.
spread out newspapers in a place where they won't be
disturbed (out of the direct sun and in a place that
doesn't get hot or frozen).
place the green tomatoes on the newspapers with some
space in between each fruit (so they don't touch).
eventually some of them will turn red. some will rot.
that's just how it goes.
we did this last season with quite a few tomatoes that
did not finish on the vine, but they came along eventually
and we still ate or canned them.
yes, the flavor is not as good as vine ripened, but it
is still acceptable and worth it instead of paying for
the way the weather is going this season we might have
a garage full of them...
This has been my experience, some turn red eventually a few get mushy
and rot... I've been putting them in a paper bag with a ripe tomato,
but it doesn't seem to really speed ripening up much. My dad used to
pick a bunch of green tomatoes in the fall before frost, and he would
have 2-3 dozen green ones in the basement which did not get much light.
Most of them turned red over a few weeks. I don't remember many bad
ones; he just laid them out without putting them in bags.
The ones that don't rot immediately were ones without bumps, bruises and
Back when the USDA's tomato germplasm collection was held at the Ames PI station,
they would grow out some for increase every year. Most of the seed went back into
the germplasm collection, but they'd gather up a bunch of "perfect" tomatoes from the
plants and put them in a shed with long benches full of damp sand, and let them rot.
(yes, it stunk! such is the price of science! <g>) They'd note which ones rotted first,
second, last... and the lasts often went into the search for a long lived storage
Mid to late 80s -- I'd have to check my transcripts to see when I took Seed Production.
I wish I'd known about it when taking microbial ecology -- that sand would be fun to
It's probably all recorded in the PI records for those accessions, but I don't know that
it's available online. Or you can try old reports of the North Central Regional Plant Introduction Station.
Our Quisling chemist(?), Ka-Boom, didn't mention that ripening bananas
give off ethelene gas, but then he doesn't know if benzene is a liquid
Again, if the tomatoes are starting to yellow, you have a chance of
I'd still recommend the enchiladas.
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Most green tomatoes will ripen, (if they are far enough along they have
"jelly" in them) but the flavor will not be great -- still better than
most supermarket tomatoes, and OK for cooking.
What happens if you let them vine-ripen? Or are the vines dead?
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