LC green tomato use
Gillian Murray
other links.
I live in Florida, and have big green tomatoes on the vine. It is
supposed to be below freezing the next couple of nights.
The toms with color are picked,and on the windowsill in the house.
There are some big green tomtoes still on the plants.
Any good LC ideas??
Nick Cramer
I've never used them, Gil, but I'd think pick them and get them indoors.
You might also check on alt.food.diabetic. HTH
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Gillian Murray
> x-no-archive: yes
>
> Can't you pick green tomatoes, put them in brown paper bags in a cool
> spot and keep them for a long time prior to ripening?
>
> Susan
I don't think they will ripen in bags. Tried it. However if they start
to change color, I can put them on the window sill in the house. Works
great.
I will try the carbalose flour; I keep that in the house at all times;
same as the Carbquick. Makes great onion rings.
Gillian
Gillian Murray
> Gillian Murray <gillm...@verizon.net> wrote:
>> I know this is not the real group to ask about this....but I lost the
>> other links.
>>
>> I live in Florida, and have big green tomatoes on the vine. It is
>> supposed to be below freezing the next couple of nights.
>>
>> The toms with color are picked,and on the windowsill in the house.
>>
>> There are some big green tomtoes still on the plants.
>>
>> Any good LC ideas??
>
> I've never used them, Gil, but I'd think pick them and get them indoors.
> You might also check on alt.food.diabetic. HTH
>
that a lot.
Gill
ray
When we got to the end of the growing season here in Idaho, we pulled out
all the plants and stuck them in a cardboard box - they continued to
ripen on the vines for several weeks.
OTOH - when we lived in Yuma, I once had tomato plants growing for 18
months outdoors without a freeze :)
Nick Cramer
> [ . . . ]
> I will try the carbalose flour; I keep that in the house at all times;
> same as the Carbquick. Makes great onion rings.
Does your Carbalose ever get buggy, Gil? My box of CarbQuik disappeared. I
think my daughter may have thrown it out for bugs, mold or past expiration
date.
trigonometry1972@gmail.com |
I used my green tomatoes in omelets this
last year. Very tasty. I didn't cook them
to death. Just heated them in olive oil and
folded them in the eggs. I was mainly using
smaller tomatoes.
Ozgirl
> Gillian Murray <gillm...@verizon.net> wrote:
>> [ . . . ]
>> I will try the carbalose flour; I keep that in the house at all
>> times; same as the Carbquick. Makes great onion rings.
>
> Does your Carbalose ever get buggy, Gil? My box of CarbQuik
> disappeared. I think my daughter may have thrown it out for bugs,
> mold or past expiration date.
Keep it in the fridge. Anything you can't eat in a hurry should be in the
fridge (flour etc).
Nick Cramer
Thanks, Ozgirl. I'll do that!
Julie Bove
"Gillian Murray" <gillm...@verizon.net> wrote in message
news:hhm59o$822$1...@news.eternal-september.org...
You can fry them without the breading. Just maybe some salt and pepper.
Julie Bove
"Susan" <su...@nothanks.org> wrote in message
news:7q7o19...@mid.individual.net...
> x-no-archive: yes
>
> Gillian Murray wrote:
>
> Can't you pick green tomatoes, put them in brown paper bags in a cool spot
> and keep them for a long time prior to ripening?
What I used to do was cut down the vines and hang them upside down in my
pantry. Even though it was dark in there, they eventually ripened.
MI
On 1/1/10 4:51 PM, in article hhm59o$822$1...@news.eternal-september.org,
"Gillian Murray" <gillm...@verizon.net> wrote:
My mother used to make green tomato relish. I'm sure you'll find lots of
recipes on the internet.
--
Martha T2 Canada
1500mg. Metformin, 10mg. Singulair,
50mcg. Synthroid, 10mg. Altace,
500/50mg. Advair
--- news://freenews.netfront.net/ - complaints: ne...@netfront.net ---
Nicky
>There are some big green tomtoes still on the plants.
>
>Any good LC ideas??
Mmmmmm fried... mmmm chutney.... to my amazement, all my green ones
that survived the frying and turning into chutney ripened this year,
even the tiny translucently green ones. I had them in two baskets on
the windowsill, one for red/ripening and one for green, and had to
keep transferring from the green one to the red one... Quentin says
it's heat that does the job.
Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 150ug thyroxine
Last A1c 5.2% BMI 26
W. Baker
: x-no-archive: yes
: Gillian Murray wrote:
: > I know this is not the real group to ask about this....but I lost the
: Pickle them or batter them in carbalose flour and fry them?
: Can't you pick green tomatoes, put them in brown paper bags in a cool
: spot and keep them for a long time prior to ripening?
: Susan
They have to have just begun to ripen for that to work. I find tat
totally green ones, without the change in green color just before J
beginning to orange up won't ripen and should be pickled or fried without
breading. Generally to ripen those that will ripen, I wrap each in
newspaper and pack in layers in a big box and check every few days. It
can take a while!
Wendy
Quentin Grady
wrote:
>On Fri, 01 Jan 2010 19:51:02 -0500, Gillian Murray
><gillm...@verizon.net> wrote:
>
>>There are some big green tomtoes still on the plants.
>>
>>Any good LC ideas??
>
>Mmmmmm fried... mmmm chutney.... to my amazement, all my green ones
>that survived the frying and turning into chutney ripened this year,
>even the tiny translucently green ones. I had them in two baskets on
>the windowsill, one for red/ripening and one for green, and had to
>keep transferring from the green one to the red one... Quentin says
>it's heat that does the job.
It is what I have been toid by tomato growers
Quentin
fru...@vineing.com
that survived the frying and turning into chutney ripened this year,
even the tiny translucently green ones. I had them in two baskets on
the windowsill, one for red/ripening and one for green, and had to
keep transferring from the green one to the red one... Quentin says
it's heat that does the job."
Fruits as they ripen give off a gas which cause adjacent fruits to ripen
all the more quickly. Keeping them cool and in an open container
retards the out gasing.