Each year, the tomato plants generously bless us with an abundance of fruit that do not have a chance to mature before the first frost. Tomatoes are taking their sweet time to figure out how to bring more and more violations best yield far-reaching most common in the fall, they do not have time to finish it.
For all the tomatoes began to ripen, even a little, just to keep them on your kitchen counter for a few days will make them a salad. They may not be delicious as these ripen on the vine, but will still juicy and tasty. Green tomatoes that are hard and dark green hue show no color-shifting probably will not grow up, no matter how long you keep them on the shelf. If you're not a big fan of green tomatoes, which are actually very refreshing (recipe here -), and you eat all the fried green tomatoes able palace, I found a great use for ripe tomatoes last year I wished I had done more: green tomato sauce. For those who wonder what it's like a red tomato sauce, but might not ripe tomatoes. What the hell would we do with that? If you like sour vegetable soup, gazpacho, relish or chutney, it gives these dishes a delicate spicy zing. So when you finally select all the green tomatoes, trim them, transfers them in a food processor to puree (you can add salt and pepper or any other seasoning you enjoy the dough, I prefer to keep it simple to add spices to the finished product), fill jars drywall dry with a paste so that more space at the top, screw the lids on pots and boil gently for about forty minutes to pasteurize the contents.
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Authorhi-my name is mike and i am 49 years old with 26 years o experience in gardening Archives
August 2019
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