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Thread: 35 degrees tonight-frost likely... When should I harvest the rest of my tomatoes?

  1. #21
    sf Guest

    Default Re: 35 degrees tonight-frost likely... When should I harvest the rest of my tomatoes?

    On Thu, 11 Oct 2012 17:37:38 -0400, Gary <[email protected]> wrote:

    > sf wrote:
    > >
    > > On Wed, 10 Oct 2012 21:56:21 -0700 (PDT), projectile vomit chick
    > > <[email protected]> wrote:
    > >
    > > > On Oct 10, 6:56 pm, Helpful person <rrl...@yahoo.com> wrote:
    > > > > On Oct 10, 3:46 pm, Brooklyn1 <Gravesend1> wrote:
    > > > >
    > > > >
    > > > >
    > > > > > Green tomatoes are very good fried... also excellent pickled.http://blog.hippoflambe.com/2009/10/...en-tomato-pick...
    > > > >
    > > > > Except the green tomatoes that are good fried are green when they are
    > > > > ripe, not unripe red ones.
    > > >
    > > > Huh?

    > >
    > > Someone else (or maybe it was HP) has said the same thing here in the
    > > past and that was my reaction too.
    > >

    >
    > That's not true. I've cooked "fried green tomatoes" before. They were
    > unripened red ones at end of season. Sliced thick, battered and fried they
    > were delicious and just like doing that with any squash.
    >

    There are always people who will take something simple and make it
    much more complicated than it needs to be.


    --
    I take life with a grain of salt, a slice of lemon and a shot of tequila

  2. #22
    Jim Elbrecht Guest

    Default Re: 35 degrees tonight-frost likely... When should I harvest the rest of my tomatoes?

    sf <[email protected]> wrote:

    >On Thu, 11 Oct 2012 17:37:38 -0400, Gary <[email protected]> wrote:


    [someone else wrote this- way back when]
    >> > > > Except the green tomatoes that are good fried are green when they are
    >> > > > ripe, not unripe red ones.


    -snip-
    >>
    >> That's not true. I've cooked "fried green tomatoes" before. They were
    >> unripened red ones at end of season. Sliced thick, battered and fried they
    >> were delicious and just like doing that with any squash.
    >>

    >There are always people who will take something simple and make it
    >much more complicated than it needs to be.


    I'm with Gary--- I wouldn't care for ripe tomatoes fried-- but the
    un-ripened ones are nice and tart and frying softens them up a bit.

    Actually- I haven't picked any of my tomatoes since the night temps
    got down below 50F regularly. I don't care for the taste of them--
    big ones or little- they just taste off to me.

    I should try some green ones and see if they are different. I usually
    just eat them in the spring when I'm thinning the crop on the
    beefmaster plants.

    Jim

  3. #23
    merryb Guest

    Default Re: 35 degrees tonight-frost likely... When should I harvest the restof my tomatoes?

    On Oct 10, 4:57*pm, Brooklyn1 <Gravesend1> wrote:
    > On Wed, 10 Oct 2012 16:39:49 -0700 (PDT), merryb <msg...@juno.com>
    > wrote:
    >
    >
    >
    >
    >
    >
    >
    >
    >
    > >On Oct 10, 3:46 pm, Brooklyn1 <Gravesend1> wrote:
    > >> On Wed, 10 Oct 2012 15:05:36 -0700 (PDT), merryb <msg...@juno.com>
    > >> wrote:

    >
    > >> >On Oct 10, 2:53 pm, "Somebody" <e...@mail.au> wrote:
    > >> >> NWS says "areas of frost after 3am"

    >
    > >> >> Harvest before frost? Leave them and let them maybe grow when it warms up?
    > >> >> Maybe it won't frost here, being the city... Even if it's close to frost
    > >> >> though, that can't be good?

    >
    > >> >I'd pick them- they will probably get ripe. I picked a bunch at my
    > >> >Mom's a few weeks ago- she had at least 30 plants. I put them in my
    > >> >kitchen window- some ripened, some kinda rotted. My chickens like the
    > >> >bad ones, so no big loss.

    >
    > >> Green tomatoes are very good fried... also excellent pickled.
    > >>http://blog.hippoflambe.com/2009/10/...en-tomato-pick....

    >
    > >Thanks for the recipe- if she hasn't pulled the plants out yet, she
    > >would love this!

    >
    > They'e very easy to make, no special recipe for seasoning but follow
    > the brine sloution strength carefully. *Also it's best not to use a
    > metal cap on the container, make a wooden disk and place a stone on it
    > to weigh it down so all the tomatoes are fully submerged.


    I just took a call from my Mom who is in the process of making these
    right now- she is very excited as they sound "different" ! Thanks!

  4. #24
    Brooklyn1 Guest

    Default Re: 35 degrees tonight-frost likely... When should I harvest the rest of my tomatoes?

    On Fri, 12 Oct 2012 14:00:29 -0700 (PDT), merryb <[email protected]>
    wrote:

    >On Oct 10, 4:57*pm, Brooklyn1 <Gravesend1> wrote:
    >> On Wed, 10 Oct 2012 16:39:49 -0700 (PDT), merryb <msg...@juno.com>
    >> wrote:
    >>
    >>
    >>
    >>
    >>
    >>
    >>
    >>
    >>
    >> >On Oct 10, 3:46 pm, Brooklyn1 <Gravesend1> wrote:
    >> >> On Wed, 10 Oct 2012 15:05:36 -0700 (PDT), merryb <msg...@juno.com>
    >> >> wrote:

    >>
    >> >> >On Oct 10, 2:53 pm, "Somebody" <e...@mail.au> wrote:
    >> >> >> NWS says "areas of frost after 3am"

    >>
    >> >> >> Harvest before frost? Leave them and let them maybe grow when it warms up?
    >> >> >> Maybe it won't frost here, being the city... Even if it's close to frost
    >> >> >> though, that can't be good?

    >>
    >> >> >I'd pick them- they will probably get ripe. I picked a bunch at my
    >> >> >Mom's a few weeks ago- she had at least 30 plants. I put them in my
    >> >> >kitchen window- some ripened, some kinda rotted. My chickens like the
    >> >> >bad ones, so no big loss.

    >>
    >> >> Green tomatoes are very good fried... also excellent pickled.
    >> >>http://blog.hippoflambe.com/2009/10/...en-tomato-pick...

    >>
    >> >Thanks for the recipe- if she hasn't pulled the plants out yet, she
    >> >would love this!

    >>
    >> They'e very easy to make, no special recipe for seasoning but follow
    >> the brine sloution strength carefully. *Also it's best not to use a
    >> metal cap on the container, make a wooden disk and place a stone on it
    >> to weigh it down so all the tomatoes are fully submerged.

    >
    >I just took a call from my Mom who is in the process of making these
    >right now- she is very excited as they sound "different" ! Thanks!


    Once they are fermented to your liking they can be kept in the fridge
    for at least a year, but very likely they will all be eaten within the
    week. Let us know how they turned out.

  5. #25
    merryb Guest

    Default Re: 35 degrees tonight-frost likely... When should I harvest the restof my tomatoes?

    On Oct 12, 2:14*pm, Brooklyn1 <Gravesend1> wrote:
    > On Fri, 12 Oct 2012 14:00:29 -0700 (PDT), merryb <msg...@juno.com>
    > wrote:
    >
    >
    >
    >
    >
    >
    >
    >
    >
    > >On Oct 10, 4:57 pm, Brooklyn1 <Gravesend1> wrote:
    > >> On Wed, 10 Oct 2012 16:39:49 -0700 (PDT), merryb <msg...@juno.com>
    > >> wrote:

    >
    > >> >On Oct 10, 3:46 pm, Brooklyn1 <Gravesend1> wrote:
    > >> >> On Wed, 10 Oct 2012 15:05:36 -0700 (PDT), merryb <msg...@juno.com>
    > >> >> wrote:

    >
    > >> >> >On Oct 10, 2:53 pm, "Somebody" <e...@mail.au> wrote:
    > >> >> >> NWS says "areas of frost after 3am"

    >
    > >> >> >> Harvest before frost? Leave them and let them maybe grow when itwarms up?
    > >> >> >> Maybe it won't frost here, being the city... Even if it's close to frost
    > >> >> >> though, that can't be good?

    >
    > >> >> >I'd pick them- they will probably get ripe. I picked a bunch at my
    > >> >> >Mom's a few weeks ago- she had at least 30 plants. I put them in my
    > >> >> >kitchen window- some ripened, some kinda rotted. My chickens like the
    > >> >> >bad ones, so no big loss.

    >
    > >> >> Green tomatoes are very good fried... also excellent pickled.
    > >> >>http://blog.hippoflambe.com/2009/10/...en-tomato-pick...

    >
    > >> >Thanks for the recipe- if she hasn't pulled the plants out yet, she
    > >> >would love this!

    >
    > >> They'e very easy to make, no special recipe for seasoning but follow
    > >> the brine sloution strength carefully. Also it's best not to use a
    > >> metal cap on the container, make a wooden disk and place a stone on it
    > >> to weigh it down so all the tomatoes are fully submerged.

    >
    > >I just took a call from my Mom who is in the process of making these
    > >right now- she is very excited as they sound "different" ! Thanks!

    >
    > Once they are fermented to your liking they can be kept in the fridge
    > for at least a year, but very likely they will all be eaten within the
    > week. *Let us know how they turned out.


    Will do!

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