Homestead mailing list

[keith bellinger <bartermn AT epix.net>]

Bob,
Somewhere I have a recipe for pickled green cherry tomatoes; I'll dig it 
out. If I remember right they were called fireballs or something like 
that because they are spicy. There might even be a couple pints in the 
pantry. As for ripening them, yeah, pick them and spread them out, cover 
with newspaper; or Gin likes to put a couple in a brown paper sack to 
ripen quicker. I like to clip a whole bunch of cherry tomatoes, branch 
and all, and let them ripen on the stick.


bobf wrote:
> Bev, if you are still online this am (or somewone else that has a minute); a 
> few nights ago. it was cold enough to kill most of one of my two tomato 
> patches.  Most of most of the bushes are dead.  But, they are filled with 
> green tomatoes.  Should I leave them on the dead bushes to ripen as long as 
> possible.  Will they ripen on the windowsill if I pick them green?  I could 
> make fried green tomatoes out of the bigger one , but I have bushes full of 
> green cherry tomatoes, aslo.  I' would prefer for them all to ripen, if there 
> is a way
>
>