Broken tomato stem

Tigerhair · « **on:** August 07, 2008, 21:09 »

I noticed today when watering my greenhouse tomatos, that a stem had broken off with a lot of tomatos on - probably too heavy? - I have hung it from the ceiling of the greehouse upside down - is this correct or shall I do something else to ripen the green tomatos on the stem?

Ta

Ice · « **Reply #1 on:** August 07, 2008, 21:24 »

Last year I had loads of green tomatoes on plants that were extremely blighted. I took them off and put them on a sunny window ledge and they ripened well. Some were too immature to ripen but the larger ones did very well.

FCG · « **Reply #2 on:** August 07, 2008, 21:36 »

Some of these you can probably save on a windowsill, but if you have some green ones you can't get to ripen you can use for chutney.

vegmandan · « **Reply #3 on:** August 07, 2008, 21:40 »

Put them in a fruit bowl with a ripe banana and they'll ripen up.

Ethylene gas and all that stuff.

Honest.

DD. · « **Reply #4 on:** August 07, 2008, 21:45 »

Quote from: "vegmandan"

Put them in a fruit bowl with a ripe banana and they'll ripen up.

Ethylene gas and all that stuff.

Honest.

Quite right - just ask tesco who cut out the banana bit & go straight for the gas.

peterjf · « **Reply #5 on:** August 07, 2008, 23:46 »

if you want your toms to ripen faster place a BANANA SKIN in the same area as the toms , maybe in your shed ?only need the skin there for 2-3 days

Tigerhair · « **Reply #6 on:** August 08, 2008, 21:34 »

Thanks - had my fave all time tea - a few tomatos from the greenhouse, chopped and slung in a bowl with chopped garlic and some olive oil. Delicious nutty wholegrain bread and a beer.

Yum

iwantanallotment · « **Reply #7 on:** August 09, 2008, 00:47 »

One of my favourite teas is fried green tomatoes on buttery toast :pig:
Not too healthy I s'pose....but nothing I like is! Hopefully the tomatoes will start to ripen before I demolish the lot

Tigerhair · « **Reply #8 on:** August 09, 2008, 07:38 »

How do you cook that? Slice and fry? What do you fry in? Do you add pepper salt? anything else?

Thanks

iwantanallotment · « **Reply #9 on:** August 09, 2008, 12:25 »

Yes, just slice & fry in a bit of oil - peel away skins when cooked, plonk on buttered toast & s+p to taste

sclarke624 · « **Reply #10 on:** August 09, 2008, 12:58 »

Quote

Quite right - just ask "The shop we don't mention" who cut out the banana bit & go straight for the gas.

Gawd DD makes you wonder if anything you eat from any supermarket hasn't been fiddled with doesn't it.

Quote

if you want your toms to ripen faster place a BANANA SKIN in the same area as the toms , maybe in your shed ?only need the skin there for 2-3 days

I'm glad you said that Peterjf thought I had read a banna skin will do it too. I tried that outdoors on my gardeners delight and one bottom one ripened but wasn't sure if it was the skin or not that dun it. Probably was as none of the others have ripened on same truss.

Tigerhair · « **Reply #11 on:** August 09, 2008, 17:32 »

Quote from: "iwantanallotment"

Yes, just slice & fry in a bit of oil - peel away skins when cooked, plonk on buttered toast & s+p to taste

Yum... must try that!

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