[Sca-cooks] ripening tomatoes - OOP

[charding at nwlink.com]

First look at the blossom end of the tomato, if you see a star, you can
get them ripe.  No star - make fried green tomatoes or chutney.

I put them in a box with a lid, only 1 layer deep and put them in the same
room as the red wine to be that is fermenting.  I also put an apple in the
box.  The apple gives off ethylene gas which is a ripening compound.  If
you have a lot of late blight (which is a tomato scourge here in the
PacNW) you can rinse the tomatoes in a mild bleach solution and dry them
before you place in the box.

I have several really good green tomato chutney recipes if anyone wants
one. I am not near any recipes today, so I will post them tomorrow.

I have 6 boxes or so of tomatoes stored this way and usually can keep
tomatoes thru December.

Maeva
An Tir
Olympia WA
>
> Since we have been having very unseasonable weather (44 degrees on Oct
> 16th in NYC!) and in fear of real fronst, I've harvested all of our cherry
> tomatoes, whether ripe or not.  ISTR instructions somewhere for ripening
> tomatoes - hanging them in bunches in a dark place? in a paper bag? (Of
> course I may be able to convince my roommie to try green tomato chutney,
> or fried green tomatoes....)
>
>
>
> No doubt these actions will cause us to have a very long, very warm Indian
> Summer...
>
>
>
> Thanks
>
>
>
> Devra
>
>
>
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