no need to put it in a sunny place as that
does nothing to help.
we've placed ours on a table in the garage
and most of them ripened. the flavor is
acceptable, but not the same as vine ripened.
we have our last harvest sitting on the
counter top here in the kitchen, as they
ripen they'll get eaten.
On Wednesday, October 23, 2013 12:24:09 PM UTC-5, email@example.com wro
I just want them to get sort of red, then they will go into a big pot on th
e stove to cook, get strained thru a coarse strainer and make some great to
mato juice or bloody mary mix extender. Freezes up easily to last for many
months until next tomato season.
That just wastes them, salad tomatoes are awful for cooking sauce,
they are much too watery. Instead cook fried green tomatoes; dredge
slices in sesoned cornmeal and pan fry... extra can be frozen and
reheated in the microwave. I like to pickle green tomatoes by the
fermentation method, delicious.
The thought of fried green tomatoes makes me want to puke. My mother used to force me to eat those things at the end of eery summer when I was a kid and even now it is thoroughly disgusting in my mind.
On 23/10/2013 18:24, firstname.lastname@example.org wrote:
Whatever method you decide on, keep an eye out for the tomatoes going
dark rather than red. It probably means that the plant had early
blight, which wasn't showing much when you picked the green tomatoes.
If you find any, throw them in the bin rather than compost them, as some
say that the blight fungus can survive composting.
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