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Saturday, August 23, 2008

A bumper crop of green tomatoes

Green TomatoI’m certainly not going to complain about the pleasantly warm days and cool nights we’ve been having lately, but one of the results of the weather is that I now have a bumper crop of green tomatoes. Since it will be September is just a little over a week (how did THAT happen?), it’s likely that I'll end the growing season with a couple of plants worth of big, beautiful, unripe fruit. (Technically, they’re berries.)

So I paid attention a few days ago when the WikiHow corner of my iGoogle page highlighted an article on How to Ripen Green Tomatoes. The page lists four different methods, for ripening just a few tomatoes to an entire plant’s worth. (Not included is the method an Altum’s employee says his grandmother used, which was to wrap tomatoes in newspaper and put them in the basement.)

The key to ripening green tomatoes is to start with ones that have already started to ripen on their own; they’re a little softer than new green tomatoes and have a little color at the blossom end. Tomatoes that aren’t going to ripen should be cooked (mmm — Fried Green Tomatoes) or used as balls in games of Fetch.
J. Silverheels Gray, 8:24 AM

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