Well, I wasn’t expecting to be able to write a follow-up on the great green tomato experiment already. But in my most recent spot-check of the progress, I realized it was not going as expected. As stupid as it sounds, I think I was envisioning an orderly process where the green tomatoes slowly ripened one by one and I had a daily tomato out of it all the way through March.
Yeah, I have no idea why I thought it would go that way, when gardens and plants never seem to follow rule books. But here’s the first thing I found when I opened one of the containers.
Here we have perfectly green tomatoes next to some half-ripe and some fully ripe tomatoes. Okay, this is along the lines of what I expected.
So I grabbed the fully ripe ones and set them aside. But then we get to the next “layer” and I find this.
Hmmm. Rotting. That’s not good. And it’s green. Weird.
And just below that one, we have this.
It looks like a sick penicillin experiment, right next to a totally green tomato! And this was one of the mild looking layers. I had perfectly good layers with some great ripe tomatoes, and some that were mold city and caused me to have to chuck the whole layer. I spared you from the grossest specimens.
So it turns out that it does matter what stage your tomatoes are in when you do this. Because some of the rock hard green globes hadn’t moved even a shade closer to ripe, as the tomatoes next to it released ethylene and mold like it was their job. Which I guess, as tomatoes, it is.
So those were the losses. A whole lot of wasted, rotten tomatoes. But there were some wins.
I managed to get a box full of good, ripe tomatoes that weren’t exposed to mold city. Because I couldn’t handle all of them, I took them to work to share. I was most impressed with the heirloom ones. They ripened perfectly and I caught almost all of them before they went past the point of no return.
But the biggest success is that the problems that plagued the containers of full size tomatoes, were completely absent from the cherry tomatoes. Here’s the top layer of the cherry ones.
Each layer was like this – with ripe Beam’s Yellow Pear tomatoes, plus a handful of ripe “regular ones” (I can’t remember the varietal at the moment). So I harvested out the ripe ones, leaving some that were halfway ripe to continue to help the others. And I came out with two bursting quarts, but enough left behind to keep eating them into the winter.
I shared these too, but I’m looking forward to the rest of them slowly ripening in the makeshift root cellar. I’m not sure how well they will continue to ripen as the weather gets colder and the basement continues its temperature drop. And I don’t know if all the ones that are going to ripen are actually done. But it’s worth keeping an eye on – especially because there was no hint of mold city!
I don’t know if it was the containers that were an issue with the full size ones, or if I used tomatoes that were in too many varied states of ripeness. Either way though, even with all I lost to mold and rot, I saved a big box of tomatoes that I wouldn’t otherwise have had, and I am eating my garden’s tomatoes in November – something I never thought would be possible!