Why I pick Green Tomatoes

Ok, they aren't completely green, the tomatoes are 'blushing up' when I pick them. They are showing just a tinge of color and will ripen completely off the vine. I do this for a few reasons. One is that red tomatoes are very attractive to a lot of critters who don't bother the ones that are ripening. Another is to prevent spliting and cracking that occurs when a ripe tomato gets too much rain. So, I like to offer really good looking tomatoes.


Ripe Tomatoes ready for processing

Once they are uniformly red, I either offer them to folks or I process them. I will cut off the bad bits and freeze the rest but until that day comes, they sit on a sheet pan. I cover the pan with a piece of parchment paper and then space out the tomatoes.


Green tomatoes ripening

As you can see, not all of them are perfect and those will make great sauce!

Processed today, ready for freezing.

After I've picked out the ones that are ripe, I sort them by color and separate them a little on the pan by the date picked.


Separated by pick date, newest on the right.

The ones on the left will most likely be completely ripe by tomorrow. The ones on the right will take two or three days. I'll leave them on the counter and turn them a couple times a day, putting the greener side up. After they turn red on this sheet, I have maybe three days til it's either sell them, eat them or freeze them for canning day. If you'd like to get in on the canning day and come out to Windy Thistle to learn about canning and processing foods, let me know in the comment section.

 

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