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  • From: "Mac" <gofish54 AT centurytel.net>
  • To: "Market Farming" <market-farming AT lists.ibiblio.org>
  • Subject: Re: [Market-farming] Tomato harvesting questions
  • Date: Wed, 25 Aug 2010 09:48:36 -0400

I have the same question, we ripen in our garage which is not air conditioned.  Often the bumps around the stem are bruised by market day. 

Quoting Beth Spaugh :
How do you keep indentations/darkening on the lobes at the stem end?  I place mine stem side down on at least 6 sheets of newsprint in bread trays.  If they are there more than 3 or 4 days, what is touching the newspaper/tray starts to 'bruise".  How do ya'll keep them looking great?  I am talking about harvesting at orange/pink to reddish, not soft ripe. Thanks.
 
Beth Spaugh
Rehoboth Homestead, Peru, NYGarden fresh vegetables, organically grown, and pastured chicken, duck, and geese
Farm Fresh Food Club CSA - http://rhomestead.com 
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"How we eat determines, to a considerable extent, how the world is used." - Wendell Berry
 
"Without power over our food, any notion of democracy is empty." - Frances Moore Lappe
 


From: market-farming-bounces AT lists.ibiblio.org [mailto:market-farming-bounces AT lists.ibiblio.org] On Behalf Of Owsley lucy
Sent: Tuesday, August 24, 2010 7:14 AM
To: Market Farming
Subject: Re: [Market-farming] Tomato harvesting questions
I harvest most of mine when they first show color, put them in crates in an air conditioned room to ripen up for a few days and than sell them between orange ripe and deep red (as Lova has found, people don't always want dead ripe, must use it all today, maters). If I leave everything on until really ripe i risk losing a lot of fruit to insects and weather so I get them in to avoid such things and get a lot more perfect for sale fruits.





Lucy Goodman
Boulder Belt Eco-Farm
Eaton, OH




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Mac


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