Linda: green tomatoes at the end of the summer season

Peggy R and I sat outside in the garden for the regional lunch with outsiders and the topic-very important- came up about green tomatoes and what to do with them and how to ripen them at the end of the season.   

Peggy said hang them upside down by the stems.....

Anyway, I listened and this is what I did and it worked!

I cut off the green tomato bunches and left a long stem and leaves on and put them in a inox pretty fruit basket that let's the air flow and after one week I have delicious vine ripe red tomatoes!

So green tomatoes can ripen when the season is finished!!!!!

Maybe this was the most important thing I learned in Paris!

Please feel free to share this with members that grow veggies!

We are still feasting off our summer garden!!!!!

Linda

Peggy responds: 

this is great news, certainly, but honesty requires me to tell you that it certainly was not my advice about hanging them by their feet.

i had never heard of doing that for tomatoes (grapes yes, but not tomatoes.)

i think it was nancy le b' from paris who gave you that tip.

my tomatoes are still ripening on the vine.....

Editor:  There was a charming film some years ago entitled Fried Green Tomatoes.  Here's a recipe that I found for making the dish:


Fried Green Tomatoes
Makes about 20 slices
4 Large, Under Ripe Green Tomatoes
Oil, for frying (peanut or canola)
Baby Greens, for serving
Cherry Tomatoes, for decoration
Balsamic Reduction
Breading Dry Mix
2 Cups Corn Flour/Meal
1/2 Cup All-Purpose Flour
1 Tbs plus 1 tsp Salt
1 Tbs Dried Italian Seasoning
1 tsp Fresh Cracked Black Pepper
Breading Wet Mix
1 Tbs Ener-G Egg Replacer Powder  (Editor:  suggest you just use an egg)
3 Tbs Boiling Water
1/2 Cup Non-Dairy Milk
Core the green tomatoes and slice in to 1/2″ slices. If desired, season each side lightly with salt and pepper.

Lay tomato slices on paper towels and pat dry.
Mix together the dry seasoning mix and set aside.
Combine the boiling water and egg replacer powder and whisk until thick and foamy. Add to a separate large bowl. Whisk in the non-dairy milk until thick and frothy. Set aside. You should now have two bowls, one with the dry breading mix and one with the wet.
Heat a large cast-iron skillet until hot but not smoking with 1/4 to 1/2″ of oil in the bottom.
Dredge the tomato slices, four at a time, in the wet batter mix. Then place them into the bowl with the dry batter mix, pressing to make sure it sticks. Fry four at a time for 3 minutes a side, or until golden. Drain on paper towels. 

Stack the fried green tomatoes on baby greens with sliced cherry tomatoes. Drizzle with balsamic reduction. Serve warm, while breading is still crispy.