"Tank" > wrote in message
...
>I have dozens upon dozens of green,
> unripend tomatoes on the vine. There
> are cherry tomatoes, beefsteaks, roma,
> and one other type. I just planted a long
> row of different plants along the fence,
> and was rewarded in abundance.
>
> But, the plants went in late. 2nd week of
> June. I got lots & lots of red tomatoes,
> but lately, the cold central Ohio weather
> has put a stop to that.
>
> But, the vines are full of tomatoes! Are
> they a total loss? Can they be ripened
> off the vine? Can green tomatoes be used
> for anything good? Any suggestions would
> be great!
>
> --
> Tank
>
> This Space To Let
>
>

Put the ones that are furthest along on the windowsill; they'll ripen,
although not as good as the ones you were picking a month ago. You can make
things with green tomatoes, stuff besides the overrated fried green
tomatoes. They're an ok (note small case) substitute for tomatillos in
sauces.

Jack Verde

"Tank" > wrote in message
...
>I have dozens upon dozens of green,
> unripend tomatoes on the vine. There
> are cherry tomatoes, beefsteaks, roma,
> and one other type. I just planted a long
> row of different plants along the fence,
> and was rewarded in abundance.
>
> But, the plants went in late. 2nd week of
> June. I got lots & lots of red tomatoes,
> but lately, the cold central Ohio weather
> has put a stop to that.
>
> But, the vines are full of tomatoes! Are
> they a total loss? Can they be ripened
> off the vine? Can green tomatoes be used
> for anything good? Any suggestions would
> be great!
>
> --
> Tank
>
-------------------------------

No. They can not - you must pick them, wrap each one in a sheet or two of
newspaper and send them to my home address, in Florida. There is nothing
else you can do.

LOL!!

Yes. Pick some, slice and dredge in a 50-50 blend of all-purpose flour and
corn meal with added salt and pepper. Then drag through an egg wash and
then through the flour/corn meal mix again. Fry in vegetable oil. Eat!

You can ripen some in a bag and/or on the counter but DO NOT put in a sunny
window sill. Another option is to take a knife/machete and cut a circle in
the ground, around your tomato plant - do this about 12- 18 inches away from
the base. In about a week's time you will have several more red tomatoes.

Good luck and feel free to send some my way and I'll tell you how good they
were...!

Cyndi

Tank wrote:
>
> I have dozens upon dozens of green,
> unripend tomatoes on the vine. There
> are cherry tomatoes, beefsteaks, roma,
> and one other type. I just planted a long
> row of different plants along the fence,
> and was rewarded in abundance.
>
> But, the plants went in late. 2nd week of
> June. I got lots & lots of red tomatoes,
> but lately, the cold central Ohio weather
> has put a stop to that.
>
> But, the vines are full of tomatoes! Are
> they a total loss? Can they be ripened
> off the vine? Can green tomatoes be used
> for anything good? Any suggestions would
> be great!
>
If they aren't too immature, put them on the window ledge and some will
ripen. If they don't:
Slice dip in beaten egg, then cornmeal, then panfry in corn oil. Eat
with cocktail sauce.
Yum

If you have just one ripe one, put them all on tissue paper in a
darkened drawer and, mysteriously, the green ones start to emulate the
ripe one.

It's an old wives' tale but it works, funnily enough.

I have many in my drawer right now.

Tank > wrote:
> I have dozens upon dozens of green,
> unripend tomatoes on the vine. There
> are cherry tomatoes, beefsteaks, roma,
> and one other type. I just planted a long
> row of different plants along the fence,
> and was rewarded in abundance.

Must be some canning recipes, if you are up to that.
I've heard of green tomato pie also, both North American
(Edna Staebler and others) and Italian (Jo Bettoja's
Southern Italy book)

Tank > wrote:
> I have dozens upon dozens of green,
> unripend tomatoes on the vine. There
> are cherry tomatoes, beefsteaks, roma,
> and one other type. I just planted a long
> row of different plants along the fence,
> and was rewarded in abundance.

Must be some canning recipes, if you are up to that.
I've heard of green tomato pie also, both North American
(Edna Staebler and others) and Italian (Jo Bettoja's
Southern Italy book)

Tank > wrote:
> I have dozens upon dozens of green,
> unripend tomatoes on the vine. There
> are cherry tomatoes, beefsteaks, roma,
> and one other type. I just planted a long
> row of different plants along the fence,
> and was rewarded in abundance.

Must be some canning recipes, if you are up to that.
I've heard of green tomato pie also, both North American
(Edna Staebler and others) and Italian (Jo Bettoja's
Southern Italy book)

Tank > wrote:
> I have dozens upon dozens of green,
> unripend tomatoes on the vine. There
> are cherry tomatoes, beefsteaks, roma,
> and one other type. I just planted a long
> row of different plants along the fence,
> and was rewarded in abundance.

Must be some canning recipes, if you are up to that.
I've heard of green tomato pie also, both North American
(Edna Staebler and others) and Italian (Jo Bettoja's
Southern Italy book)

Tank > wrote:
> I have dozens upon dozens of green,
> unripend tomatoes on the vine. There
> are cherry tomatoes, beefsteaks, roma,
> and one other type. I just planted a long
> row of different plants along the fence,
> and was rewarded in abundance.

Must be some canning recipes, if you are up to that.
I've heard of green tomato pie also, both North American
(Edna Staebler and others) and Italian (Jo Bettoja's
Southern Italy book)