Just before the first hard freeze, I pick all the green tomatos that seem relatively flawless. Each one, unwashed, gets wrapped in a square of newspaper and stored on cardboard flats in an unheated part of the house. I have to keep checking them, about once a week. As they ripen, I eat them.
It is always nice if they last until Thanksgiving. This year, the green Roma tomatos did best. I'm unwrapping and eating the last of them today.
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