Shelf-ripening tomatoes

[Guest guest]

Yeah, great idea. There is a woman here in the SF Bay Area that runs Love

Apple Farm and grows almost exclusively for one 5-star restaurant nearby.

Her name is Cynthia Sandburg and she runs tomato growing (and other)

classes. Good classes, though probably a bit far from you.

 

And yes, tomatoes seem to enjoy sun. They are designed so that their own

leaves shade their fruits. A friend (medical type, as you'll plainly see)

once tried to help her tomatoes along by removing some of the leaves. Of

course, the tomatoes were all burnt.

 

Best,

Elchanan

 

 

On Behalf Of Nick Hein

Monday, October 08, 2007 2:35 PM

 

Re: Shelf-ripening tomatoes

 

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

 

 

 

 

 

 

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