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So in the Green corner we have Black Cherry, Sungold and Tumbler.
Which made me wonder if this was a spoof question?
How can we stretch out the tomato season and keep our green tomatoes from turning red? But no – turns out it was genuine. I can’t think this is going to vex us much in the UK this year – but just in case someone somewhere is faced with this “call that a problem, problem”. Here are the suggestions:
- Wrap green tomatoes in newspaper and store them in a cool, dark place.
- Put green tomatoes on a bed sheet spread on the floor of a spare room. Keep the lights dim and run a ceiling fan on low to keep the air moving.
- Freeze them as they ripen. Drop the tomatoes in boiling water for a couple of minutes, then move them into ice water to quick-chill them. Pull off the skins and cut out the cores, then freeze them whole in freezer bags.
Of course the real question is how can you start the tomato season – and turn a green tomato, red?!
{ 2 comments… read them below or add one }
Put banana skins underneath the ones you think are ready to turn red. It releases the same chemical that ripens tomaotes. I did this in the green house this year and they started to ripen within days.
You are right – it’s Ethylene. I don’t think mine are ready for that yet – but when the time comes – a bit of emergency banana skin draping might well be called for!