Thread: 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

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

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:
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>> >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.

On Oct 12, 2:14*pm, Brooklyn1 <Gravesend1> wrote:
> On Fri, 12 Oct 2012 14:00:29 -0700 (PDT), merryb <msg...@juno.com>
> wrote:
>
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> >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!