First photo is todays harvest. Second is my tomato ripening cabinet. I’ve been getting a steady trickle of about 20 cherry tomatoes and 3-5 larger ones. Yesterday I saw about 15 larger tomatoes were ripening and today another 20+. I fear I may have erred (the good kind).
by vanguard1256
9 Comments
nice ripening cabinet! Tomatoes look great, why harvest the eggplants so early?
Mine are showing signs that they are considering the concept of understanding what it means to ripen.
So why did you pull it off the vines early?
I’m new to growing tomatoes this year. Why do you pick before they are red and ripe? I planted to make salsa and marinara, any tips to pick at the right time to make them the best would be welcomed. Rimas, San marzano and some sort of big colosous or something that I can never remember big and round.
All.mine are still small and green. But some should start turning red soon.
Gorgeous color on those eggplants!! I can’t wait to have a plethora of ripening tomats!
So beautiful!!!!!!!!!!
Call me old school but I like my vegetables to ripen on the vine. If I wanted early picked veggies, I would have bought them at the grocery store.
numbers like that, i start breaking out the jars for some tomato sauce canning.
I know we all have our favorites to make with tomatoes. Here’s one ya’ll probably haven’t had. It’s a salad dressing! I put chopped tomatoes and onions (whatever ratio you like here I prefer about 3/4 tomatoes and 1/4 onion but you could do 2/3 and 1/3 if you really like onion) in a mason jar with olive oil and red wine vinegar (I like a good 50/50 or 40/60 ratio but I love vinegar) I like it pretty juicy. I add salt and pepper and lots of basil(fresh if you got it). Shake, shake, shake it up! Lasts a couple days in fridge but tastes best fresh. Then I eat this over lettuce (romaine or butter is best) with black olives and shredded parmesan cheese. I could eat it for days.
Enjoy!