Guest guest Posted October 8, 2007 Report Share Posted October 8, 2007 Hi Nick, It depends how early (at what stage of development) you pulled them off the plants. Once any fruit is removed from the plant, any further ripening that may occur is of a diminished nature, of course. Also, by this time of year, tomatoes are not really ripening fully anyway, as the amount of sun has diminished too much. At the same time, you know what's in them ... and this is always a good thing. I recommend basing your evaluation on your own sensory response. Are the tomatoes of a good color? Texture? Smell? Taste? If " yes " to ALL of these, then you are probably okay. If " no " to any one of these, then perhaps make a nice tomato-celery soup. :) Hope this helps a bit, Elchanan On Behalf Of Nick Hein Monday, October 08, 2007 10:11 AM Fw: Shelf-ripening tomatoes Good morning (EDT) from Morgantown, WV I had a small garden this Summer but it's been getting quite a bit of shade from a neighbor's trees as they get taller. At the end of the season I had lots of green tomatoes. I've been ripening them on the shelf in the kitchen, but I know this isn't ideal. Can anyone tell me how un-ideal it is? Can it actually be harmful in any way? I'm assuming it's still better than organic store produce that's been shipped from faraway. Thank you. Nick Hein Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 8, 2007 Report Share Posted October 8, 2007 Elchanan, Thanks for the advice. They tast OK, just a little mushy. I'm moving my garden to a sunny spot next year - preferably the whole back yard since it's fenced (from city deer). Nick - Elchanan Monday, October 08, 2007 1:53 PM Shelf-ripening tomatoes Hi Nick, It depends how early (at what stage of development) you pulled them off the plants. Once any fruit is removed from the plant, any further ripening that may occur is of a diminished nature, of course. Also, by this time of year, tomatoes are not really ripening fully anyway, as the amount of sun has diminished too much. At the same time, you know what's in them ... and this is always a good thing. I recommend basing your evaluation on your own sensory response. Are the tomatoes of a good color? Texture? Smell? Taste? If " yes " to ALL of these, then you are probably okay. If " no " to any one of these, then perhaps make a nice tomato-celery soup. :) Hope this helps a bit, Elchanan On Behalf Of Nick Hein Monday, October 08, 2007 10:11 AM Fw: Shelf-ripening tomatoes Good morning (EDT) from Morgantown, WV I had a small garden this Summer but it's been getting quite a bit of shade from a neighbor's trees as they get taller. At the end of the season I had lots of green tomatoes. I've been ripening them on the shelf in the kitchen, but I know this isn't ideal. Can anyone tell me how un-ideal it is? Can it actually be harmful in any way? I'm assuming it's still better than organic store produce that's been shipped from faraway. Thank you. Nick Hein Version: 7.5.488 / Virus Database: 269.14.3/1054 - Release 10/6/2007 7:12 PM Quote Link to comment Share on other sites More sharing options...
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