Looks like another green tomato year…
Still another month to ripen, but for their younger brothers we have a plan...Photo Credit: Jane Rickard
I’m just not the tomato gardner that my Mother was. Now she could grow a tomato plant 11 feet tall that would bear a bushel of fruit, big red beefsteak beauties. Sometimes the plants overproduced and she would take the few greenies wrap them in newspaper and line up them up in the root cellar for a December treat. Well, living in Chicago root cellars are few and far between, however green tomatoes are not.This year I decided to do a bit more than simply pick and put the greenlings on the windowsill to ripen. This year I’m going to be prepared for the leftovers on the vines.
Common to all ripening methods is to check for any soft or dark spots. Toss these bad boys from the start, they will go rotten before they ripen.Second remove all stems and leaves, wash and let dry throughly. Always keep an eagle eye out for any decaying tomatoes and remove them from whatever process you use. Not all of them are going to make it to the salad finish line, just do your best.
First there is Momma Fisher’s method wrap them in newspaper and place them in a cool dark place. A shelf in the corner of your basement will do nicely, simply throw an old blanket or drop cloth over it to provide the darkness. Check them at least once a week.
Banana method: Should take about two weeks. (bananas give off ethylene gas which hastens ripening)
For just a few or cherry tomatoes:
Clean a large jar, place clean tomatoes in jar with the greenest banana you can find. Screw lid on tightly and place out of direct sunlight. If banana starts to decay replace with fresh green banana. Check daily for signs for mold or decay.
Box method:Two week method:
Line box with several layers of newspaper. place tomatoes in box but not touching, add green bananas. If you like add several layers of newspaper and add another layer of tomatoes. Place lid on box, check for decay and ripening bananas frequently. Place in a cooler less humid place in the home like a pantry.
For a longer ripening process, do not add bananas and keep in a cooler location.
For smaller kitchens both plastic and paper bags can be used with a trusty green banana. However the refrigerator will always be too cool as a ripening place and result in tasteless fruit.
We are all squeezing the dollar until the eagle screams this fall, let’s make those tomatoes last a bit longer!
Related posts:
- A Sense of Place-A Garden as a Sacred Place.
- A Sense of Place: Simple Things
- A Sense of Place- Memorial Day Edition
- A Sense of Place: What does a garden mean?
