I have begun bringing my tomatoes in. First, the ones that are changing color come in first. Since I will be gone from home for a week, I am going to bring them all in and ripen them indoors which can take some time. I havent turned my furnace on in our home yet so theyll be fine on our dining room table either on newspaper or baking racks. Heres some info from Mother Earth News about ripening tomatoes. Once youve brought the last-minute harvest inside, remove any stems to prevent the woody ends from puncturing neighboring pieces of fruit. Next, sort the tomatoes, setting the riper ones aside so that they wont be bruised by the harder green produce. At this point, its necessary to take an inventory of the unripened haul. If you have a good number of green tomatoes, youll most likely want to set some of them in storage to mature gradually for use at a later date. To put such surplus fruit on hold for several weeks, you should store it at 55 to 60 degrees Fahrenheit (the tomatoes will ripen in about a month at these temperatures). If kept below 50 degrees, the fruit will likely go soft without ever turning red. Read more: motherearthnews/real-food/ripen-green-tomatoes-zmaz82jfzglo.aspx#ixzz3BtW1JIq7
Posted on: Sat, 30 Aug 2014 16:44:59 +0000
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