By Vanessa Richins
One of the hardest parts of growing tomatoes is waiting for them to ripen.
Of course, you can use green tomatoes in some recipes, a la “Fried Green Tomatoes”, but most recipes call for juicy, ripe tomatoes.
As I was zipping around Google, I came across a tomato variety called the Kumato.
Its claim to fame is that it is able to be picked and used at any stage of development.
As Hellomagazine.com explains, “The Kumato…starts with a dark green skin and a mild flavor. It then turns dark brown with a sweet and spicy aroma, before finally becoming a dark red hue which is sweet and juicy. It is available in two sizes, a Read the rest of this entry »