I heard you can put them in a brown paper bag on a window sill and they will ripen. Maybe you can look it up to see. Of course... you can always slice bread an fry some too!
I heard a brown paper bag would work also. The warmer the space the better. Gorgeous image! And now just hearing "green tomato" makes me want to watch the movie Fried Green Tomatoes. Such a good movie!
I had two huge boxes of green tomatoes two years ago when the weather decided to turn cold in November. I was lucky and had butcher paper (left over from the wrapped items from my basement flood). I spread the butcher paper over the top of a single row of tomatoes and added more tomatoes, then more paper. Be careful, though. You have to watch them and don't stack too many layers of paper and tomatoes, because some will ripen faster than others and you need to remove those once they ripen. I suggest no more than two layers, so they are easy to remove and see the bottom layer. If you don't get to them once they are ripe, they will rot in a heartbeat. You don't even have to ask how I know (grin). Unlike what Lisa heard, I stored mine in my garage. I suspect warmer might be better, though.
I heard you can put them in a brown paper bag on a window sill and they will ripen. Maybe you can look it up to see. Of course... you can always slice bread an fry some too!
ReplyDeleteI heard a brown paper bag would work also. The warmer the space the better. Gorgeous image! And now just hearing "green tomato" makes me want to watch the movie Fried Green Tomatoes. Such a good movie!
ReplyDeleteI had two huge boxes of green tomatoes two years ago when the weather decided to turn cold in November. I was lucky and had butcher paper (left over from the wrapped items from my basement flood). I spread the butcher paper over the top of a single row of tomatoes and added more tomatoes, then more paper. Be careful, though. You have to watch them and don't stack too many layers of paper and tomatoes, because some will ripen faster than others and you need to remove those once they ripen. I suggest no more than two layers, so they are easy to remove and see the bottom layer. If you don't get to them once they are ripe, they will rot in a heartbeat. You don't even have to ask how I know (grin). Unlike what Lisa heard, I stored mine in my garage. I suspect warmer might be better, though.
ReplyDeleteI always just put them in the window but then again I never have that many green ones! Good luck!
ReplyDelete