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Posted on 08 February 2013 by

4 Ways of Extending the Delights from the Tomato Garden

Photo Credit: Large tomatoes by Christopher Porter used under CC BY-NC-ND 2.0

The end of the tomato season is always a sad one for me.

No more fresh tomatoes.

No more fresh tomato juice or salsa and definitely no more bacon, lettuce and tomato sandwiches.

While I could buy tomatoes nothing taste as good as a fresh, homegrown tomato. But what do I do with all the green tomatoes that are still on the vine? Below are a few suggestions that you may want to follow so that you do not waste these delightful “Love Apples.”

1. Ripen on the plant. A few days prior to using this technique, cut back on watering. This will cause the fruit to speed up ripening. After a few days have passed, pull up the plants and shake off as much of the soil as you can. Turn upside down and tie the root end with string so that the plant can be hung in a cool location. While the plant and fruit is hanging, make sure that the plant does not receive direct sunlight. Check the fruit often and remove any spent or rotten fruit. Keeping these fruits on the plant will slow down the ripening process and in some situations cause more fruit to rot.

2. Ripen in a box. Green tomatoes can be wrapped in Read the rest of this entry »

Posted on 28 January 2011 by

The Forever Green Tomato

By Mindy McIntosh-Shetter

The other day, my husband came home from work and said the tomatoes were not ripening.

His place of employment raises fresh vegetables that they in turn service to their employees.

The problem, it seemed, was that there were over 50 tomato plants sitting there with only green tomatoes and the tomatoes had been green for over one month.

The mystery widened when only 10 miles away, tomatoes were ripening on the vine in the Charlestown Community garden. To help explain what was going on started with the biology of a ripening tomato.

Tomatoes go through a developmental process or maturation.

During this time, several stages occur before Read the rest of this entry »

Posted on 08 November 2010 by

Alternative to Ripening Green Tomatoes

green-tomato-chutney-001By Mindy McIntosh-Shetter

For whatever reason my garden this year is full of green tomatoes.

Tomatoes of all shapes, sizes, and varieties have come to a ripening stand still it seems.

And as the taste of fall seems to fill m plate my tomatoes seem not to care.

I plan when cooler temperatures approach my garden to pick and store what is left of m crop but until that happens I am planning on using them to make a holiday treat.

This treat is one that you either like or don’t. It seems to be an acquired taste that helps use up so many loose ends that I have in m garden and in my dad’s orchard. The favorite dish I refer to is good old-fashioned Mincemeat Pie but instead of using store bought mincemeat I am making Green Tomato Mincemeat.

The recipes below appear the same but the difference is the use of lemon or orange rind and the amount that is produced. So if this is something you would like to try pick the recipe that works with what you have in the garden and in your kitchen.

Green Tomato Mincemeat I

Yields 8 pints or enough filling for 8 eight-inch pies


Posted on 02 November 2010 by

Ripening the Green Tomato

green-tomatoes1By Mindy McIntosh-Shetter

This time of every year I am faced with a dilemma that completely goes against my frugal nature.

The dilemma I refer to is what to do with my green tomatoes before a killing frost destroys the last of my tomato crop.

There does exist several schools of thought on this matter.

Some individuals just leave the fruit and use it for compost while others just leave the plants’ skeletons up until they till them under next year. But for myself that is a waste so the following hints will help you squeeze the last bit of summer out of your tomatoes by turning green ones red.

Straw Stacks

Covering the tomato plants completely with straw creates the stacks. These stacks then create a warm environment by which the fruit can ripen. Read the rest of this entry »

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Posted on 19 August 2008 by

Yellow Shoulders on Tomatoes

By Michelle Fabio

Do your tomatoes have yellow or green shoulders?

That is, when the tops simply refuse to ripen to a glorious red color and instead stay yellow or green?

Bill Lamont, a professor and extension vegetable specialist with Penn State University’s Department of Horticulture, says that if your tomatoes have yellow shoulders, intense heat or light has probably prevented lycopene production, and there are several things you can do to help your tomatoes get red shoulders next time around.

What can you do to avoid yellow shoulders? Lamont suggests the following:

(1) Select varieties of tomatoes that are Read the rest of this entry »


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