Today, I'm talking tomatoes. The garden season is coming to an end. As a matter of fact, by community garden rule, my plants must all be uprooted and composted by the end of October 23. Not a big deal. Most of the plants are done producing anyway and the kale plant I intend on uprooting only so long as it will take me to re-pot it and put it in my living room window. Then, there are the tomatoes.
Last week, Art and I ventured to the garden to check on the damage. All three tomato plants were festooned in tomatoes, all of them bright frickin green. Still. We came to terms with the fact that they aren't going to ripen before garden strip time. Solution: we picked all of the big ones, 30 in all, and discarded the ones that seemed in any way damaged or "diseased." Then, I got on google and I searched for a slow indoor ripening method. I found several, but many that just weren't practical with our apartment-sized living space. The one I settled on is the plastic bag method. You put about four or five tomatoes in a plastic bag with holes pricked in it for proper "breathing." Then, you stick a green banana in the bag and tie it up. Six plastic bags and bananas later, we have a row of tomato-laden Giant Eagle grocery bags dangling from the coat-rod in the hall closet. So far: one tomato has ripened.
Luck seems like it might be in our favor. However, dear reader, I have a favor of you. Should these tomatoes not ripen (and that's not even counting how many new ones will be there when we go for the big dig-up later this week), I need some ideas on what to do with them. I mean, I love my baked fried green tomato recipe (and I hope you do too), but a girl can only stomach so many before she just doesn't ever want to eat another one.
What the heck else can you do with a green tomato?
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