|October 18: Green and under-ripe tomatoes saved from the frost|
The first, most tedious method, involved picking the remaining tomatoes from each plant, dipping the tomatoes into a bleach water solution, allowing them to air dry, and then placing them in a single layer inside a newspaper-lined cardboard box. This took a while to accomplish and then I had to find an out-of-the-way place to stash the cardboard boxes.
At first, the bleach/cardboard method seemed to work just fine, but after a few weeks, the tomatoes started shriveling up as they ripened.
|November 19: Something doesn't smell so good...|
By mid-November, things had taken a decided turn for the worst and we had to throw away the remaining tomatoes.
|October 18: Fresh from the garden|
The other procedure we tried involved uprooting an entire plant and placing it upside down in our garage.
|November 26: the foliage is brown, but the tomatoes are still ripening|
This couldn't be easier. All we have to do is pick the tomatoes as they ripen. I don't think they taste quite as nice as your typical backyard tomato, but they sure beat anything you'll find in a grocery store. Every so often, one of the tomatoes will shrivel, but not to the extent of the other ripening method.
The winner by a landslide is obviously method two. Unless a tomato plant is simply too large and unwieldy to bring inside without mutilating it, this is going to be our go-to procedure.
Homegrown tomatoes during the Christmas season? I'm loving it!