Each fall, we seem to have an over abundance of green tomatoes that do not ripen on the vine. It never fails.Even when started in the greenhouse, and not planted directly into the garden, there are always some that grow, but don’t ripen. That is okay. I can handle that.
We grown up to five varieties each year, with our speciality being organic heirloom plants.
What we don’t sell at the farmer’s market, we make into ketchup, soup, green tomato chutney, salsa, tomato paste, tomato sauce, and can for the winter.
This year, again, we have close to 250 pounds of green tomatoes. My windowsills in the kitchen, and our pantry have tomatoes set out for the sun to ripen. Some will turn red, while the others won’t. I, being raised the child of depression era parents, do not waste anything.
So, with pots in hand, I have taken to making soup, salsa, sauce and more. For about two weeks, I have been slaving over the stove, preserving the fresh fruit for our winter pantry. We picked the last of the garden today. I figure by the time I am done, I will have cut up over 1000 tomatoes.