Those of us with relatively short growing season often find that growing tomatoes is a race against time. Even though I take steps to make green tomatoes ripen more quickly, we are always left with green tomatoes at the end of the season. But just because the tomatoes are not fully ripe, that does not mean we can’t use them.
I thought I would share with you today a couple of articles I have written on these topics. First up – how to get green tomatoes to ripen more quickly:
I currently have some apples giving off ethylene gas placed below the tomato plants in my polytunnel, and we’ll probably get a few more ripe fruits before our first frosts in the next few weeks. I don’t have a huge number of plants, but we have had a steady stream of tomatoes for salads over the summer months. In future, we have plans to build a greenhouse on our property in addition to the polytunnel, so we have more space for warm season crops like tomatoes and peppers. But for now, space is limited.
But even with the steps I take to ripen green tomatoes, we usually do have some green tomatoes left at the end of the growing season. Here is an article I wrote giving some recipe ideas.
Perhaps this will give you some inspiration and help you decide how to use up all the tomatoes from your own garden. When we grow our own, we should always try to make use of all our garden can provide – including under-ripe fruits.
If you would like more help to use or preserve all the produce from your garden, please do get in touch. I can help you plan for year-round growing and eating, wherever you live, and help you transition to a more ethical, sustainable and waste-free way of life.
One thought on “Green Tomatoes – How To Ripen Them and How To Use Ones That Don’t”
I just picked some green tomatoes today to make green tomato sweet relish – so tasty!
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