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Slightly O.T. How to ripen green Tomatoes ?
What is the latest and greatest thinking on how to ripen green tomatoes?
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Slightly O.T. How to ripen green Tomatoes ?
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#3
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Slightly O.T. How to ripen green Tomatoes ?
On Wed, 23 Oct 2013 10:22:37 -0700 (PDT), "
wrote: What is the latest and greatest thinking on how to ripen green tomatoes? Don't know now, but way back in the day, you'd put them in a brown paper bag and then into the dark cupboard for a day or two. The off-gases ripen the fruit. Best plan is to fry green tomatoes. Makes me hungry just thinkin' about 'em...G |
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Slightly O.T. How to ripen green Tomatoes ?
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#5
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Slightly O.T. How to ripen green Tomatoes ?
On Wednesday, October 23, 2013 10:22:37 AM UTC-7, wrote:
What is the latest and greatest thinking on how to ripen green tomatoes? Something I read recently has me rethinking tomatoes. The source (sorry; don't remember) said tomatoes were "reddened" for marketability and in the process, taste was lost. I haven't done the experiment, but think I'll ask a garden group if there's anything to this. Your input appreciated. HB |
#6
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Slightly O.T. How to ripen green Tomatoes ?
On 10/23/2013 1:57 PM, Higgs Boson wrote:
On Wednesday, October 23, 2013 10:22:37 AM UTC-7, wrote: What is the latest and greatest thinking on how to ripen green tomatoes? Something I read recently has me rethinking tomatoes. The source (sorry; don't remember) said tomatoes were "reddened" for marketability and in the process, taste was lost. I haven't done the experiment, but think I'll ask a garden group if there's anything to this. Your input appreciated. Contemporary (post 1900) tomatoes were mainly bred for shipping to markets and canneries. For that reason, the primary breeding goals were to: Improve yields Develop consistent-sized fruit (of particular necessity for canneries) Focus on determinate varieties that would ripen all their fruit within a narrow window of time (to permit scheduling of deliveries and reduce costs associated with picking) Develop a tougher skin (essential for shipping, to reduce loss) Develop a more *visually* appealing fruit (because customers buy based on appearance, they're not usually allowed to try before they buy) You'll notice flavor wasn't even on the list. A good many old tomato varieties produced fruit with green shoulders, or were a color other than deep red when ripe. Shoppers viewed deep red as the ideal color, indicating ripeness, so green shoulders were bred out of modern tomatoes, and work was done to develop fruit with a deeper red color. Many old time tomatoes were deeply lobed. Uniformity is more attractive to shoppers, and easier for canneries to handle, especially with regard to peeling and chopping. So they bred for uniform size and shape. Recent research has shown that the process of selecting for a deeper red color is the primary factor behind the reality that modern tomato varieties don't taste as good as the so-called heritage tomatoes. Redder pigment is genetically tied to lesser flavor, alas. So, after decades of research dedicated to the needs of the canneries and marketers, what we ended up with were higher-yielding, prettier tomatoes - deeper red, fewer flaws, more uniform shape - that don't have as much in the way of flavor. With modern genetic engineering techniques, it'll just be a matter of time before the 'flavor gene' is built back into future tomato varieties. |
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Slightly O.T. How to ripen green Tomatoes ?
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#8
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Slightly O.T. How to ripen green Tomatoes ?
On Wednesday, October 23, 2013 1:39:00 PM UTC-7, Moe DeLoughan wrote:
On 10/23/2013 1:57 PM, Higgs Boson wrote: On Wednesday, October 23, 2013 10:22:37 AM UTC-7, wrote: What is the latest and greatest thinking on how to ripen green tomatoes? Something I read recently has me rethinking tomatoes. The source (sorry; don't remember) said tomatoes were "reddened" for marketability and in the process, taste was lost. I haven't done the experiment, but think I'll ask a garden group if there's anything to this. Your input appreciated. Contemporary (post 1900) tomatoes were mainly bred for shipping to markets and canneries. For that reason, the primary breeding goals were to: Improve yields Develop consistent-sized fruit (of particular necessity for canneries) Focus on determinate varieties that would ripen all their fruit within a narrow window of time (to permit scheduling of deliveries and reduce costs associated with picking) Develop a tougher skin (essential for shipping, to reduce loss) Develop a more *visually* appealing fruit (because customers buy based on appearance, they're not usually allowed to try before they buy) You'll notice flavor wasn't even on the list. A good many old tomato varieties produced fruit with green shoulders, or were a color other than deep red when ripe. Shoppers viewed deep red as the ideal color, indicating ripeness, so green shoulders were bred out of modern tomatoes, and work was done to develop fruit with a deeper red color. Many old time tomatoes were deeply lobed. Uniformity is more attractive to shoppers, and easier for canneries to handle, especially with regard to peeling and chopping. So they bred for uniform size and shape. Recent research has shown that the process of selecting for a deeper red color is the primary factor behind the reality that modern tomato varieties don't taste as good as the so-called heritage tomatoes. Redder pigment is genetically tied to lesser flavor, alas. So, after decades of research dedicated to the needs of the canneries and marketers, what we ended up with were higher-yielding, prettier tomatoes - deeper red, fewer flaws, more uniform shape - that don't have as much in the way of flavor. With modern genetic engineering techniques, it'll just be a matter of time before the 'flavor gene' is built back into future tomato varieties. Wow, you really bore out my research, big-time! I had just about decided to stop veg. gardening next year...but maybe I should rethink the decision, flavor-wise. Or maybe not. My So. Cal. beach city is actually not ideal for tomatoes. Besides, maybe the seed sold in nurseries comes from the pretty-but-flavorless tomatoes we are discussing! It IS possible with some effort to locate real seeds on-line, but... So bite the bullet and pay for REAL tomatoes in one of our four farmers' markets? Not cheap, but at least flavorful? Will monitor this with great interest to see if even the farmers' markets are growing from flavorless seeds. Thanks for historical report. Am going to post this exchange on garden NG. HB |
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Slightly O.T. How to ripen green Tomatoes ?
On Wed, 23 Oct 2013 17:39:51 +0000 (UTC), "badgolferman"
wrote: Set them in the sunshine? I disagree. Nenner,,Neener... |
#10
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Slightly O.T. How to ripen green Tomatoes ?
In article ,
Higgs Boson wrote: Wow, you really bore out my research, big-time! I had just about decided to stop veg. gardening next year...but maybe I should rethink the decision, flavor-wise. Or maybe not. My So. Cal. beach city is actually not ideal for tomatoes. Besides, maybe the seed sold in nurseries comes from the pretty-but-flavorless tomatoes we are discussing! It IS possible with some effort to locate real seeds on-line, but... I don't know what it's like where you are, but heirloom tomato plants and seeds are readily available every spring (planting time here in frosty Michigan). I grew Mortgage Lifter (a beefsteak type) and Polish Linguica (a roma type) this year. In prior years, I've grown Brandywine, German Johnson (I crack up every time I type that), and one or two others whose names elude me right now. So bite the bullet and pay for REAL tomatoes in one of our four farmers' markets? Not cheap, but at least flavorful? Will monitor this with great interest to see if even the farmers' markets are growing from flavorless seeds. We can also get heirloom tomatoes at our farmer's market, but I'd rather grow my own. My approach to vegetable gardening is that if I cannot grow a markedly superior product, then I don't bother. So I don't grow broccoli, potatoes, etc. They're fine at the grocery store. Cindy Hamilton -- |
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Slightly O.T. How to ripen green Tomatoes ?
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#12
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Slightly O.T. How to ripen green Tomatoes ?
On Wednesday, October 23, 2013 12:22:37 PM UTC-5, wrote:
What is the latest and greatest thinking on how to ripen green tomatoes? The yield per square foot of ground space occupied by tomatoes is pretty good if your space is limited. I've got a 1/2 acre yard, but only a 16 x 16 foot garden, all I usually feel like preparing each spring. Plus, trees are getting very large after 45 years and starting to shade the garden a little more each year. |
#13
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Slightly O.T. How to ripen green Tomatoes ?
On Thursday, October 24, 2013 8:01:07 AM UTC-7, Cindy Hamilton wrote:
In article , Higgs Boson wrote: Wow, you really bore out my research, big-time! I had just about decided to stop veg. gardening next year...but maybe I should rethink the decision, flavor-wise. Or maybe not. My So. Cal. beach city is actually not ideal for tomatoes. Besides, maybe the seed sold in nurseries comes from the pretty-but-flavorless tomatoes we are discussing! It IS possible with some effort to locate real seeds on-line, but... I don't know what it's like where you are, but heirloom tomato plants and seeds are readily available every spring (planting time here in frosty Michigan). I grew Mortgage Lifter (a beefsteak type) and Polish Linguica (a roma type) this year. In prior years, I've grown Brandywine, German Johnson (I crack up every time I type that), and one or two others whose names elude me right now. So bite the bullet and pay for REAL tomatoes in one of our four farmers' markets? Not cheap, but at least flavorful? Will monitor this with great interest to see if even the farmers' markets are growing from flavorless seeds. We can also get heirloom tomatoes at our farmer's market, but I'd rather grow my own. My approach to vegetable gardening is that if I cannot grow a markedly superior product, then I don't bother. So I don't grow broccoli, potatoes, etc. They're fine at the grocery store. Cindy Hamilton -- Yeah, I'm with you. I sowed beaucoup broccoli and Brussels sprouts a month ago and just a few miserable-looking plants have sprouted. On alt.gardens we're remembering the first anniversary of the death of Canadian Helen Foss, who always generously shared her enormous inventory of seeds from her own plants with all who requested. Never would accept so much as a dime of postage. HB |
#14
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Slightly O.T. How to ripen green Tomatoes ?
Higgs Boson wrote:
On Thursday, October 24, 2013 8:01:07 AM UTC-7, Cindy Hamilton wrote: In article , Higgs Boson wrote: Wow, you really bore out my research, big-time! I had just about decided to stop veg. gardening next year...but maybe I should rethink the decision, flavor-wise. Or maybe not. My So. Cal. beach city is actually not ideal for tomatoes. Besides, maybe the seed sold in nurseries comes from the pretty-but-flavorless tomatoes we are discussing! It IS possible with some effort to locate real seeds on-line, but... I don't know what it's like where you are, but heirloom tomato plants and seeds are readily available every spring (planting time here in frosty Michigan). I grew Mortgage Lifter (a beefsteak type) and Polish Linguica (a roma type) this year. In prior years, I've grown Brandywine, German Johnson (I crack up every time I type that), and one or two others whose names elude me right now. So bite the bullet and pay for REAL tomatoes in one of our four farmers' markets? Not cheap, but at least flavorful? Will monitor this with great interest to see if even the farmers' markets are growing from flavorless seeds. We can also get heirloom tomatoes at our farmer's market, but I'd rather grow my own. My approach to vegetable gardening is that if I cannot grow a markedly superior product, then I don't bother. So I don't grow broccoli, potatoes, etc. They're fine at the grocery store. Cindy Hamilton -- Yeah, I'm with you. I sowed beaucoup broccoli and Brussels sprouts a month ago and just a few miserable-looking plants have sprouted. On alt.gardens we're remembering the first anniversary of the death of Canadian Helen Foss, who always generously shared her enormous inventory of seeds from her own plants with all who requested. Never would accept so much as a dime of postage. HB Hmmm, We only plant some cherry tomatoes. All summer long we pick them and eat like cherry. Speaking of green tomatoes, my mom used to pickle them. |
#15
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Slightly O.T. How to ripen green Tomatoes ?
On Thu, 24 Oct 2013 22:13:04 -0600, Tony Hwang
wrote: Speaking of green tomatoes, my mom used to pickle them. ....used in relish to (I LOVE them fried) |
#16
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Slightly O.T. How to ripen green Tomatoes ?
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#17
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Slightly O.T. How to ripen green Tomatoes ?
In article ,
dgk wrote: I've been growing them from seed I get from TomatoBob.com. No affiliation except that I'm a customer and they almost all germinate and florish. I've grown at least 20 different varieties over the last few years but Cherokee Purple is my favorite so far. Almost all do well though and taste better than anything I can get in the store. Thanks. Cherokee Purple was one of the ones that I've grown whose name I couldn't recall. I grew that and German Johnson the same year. So far, I've liked Mortgage Lifter the best, but that might have been because it was a good year for tomatoes. I had a lot of trouble with blossom-end rot with Brandywine, but I love the taste. But those and basil are all that I bother growing. I don't have enough room to grow stuff that doesn't really taste any better than the store bought. I grow garlic. It's much, much, much better than that withered Chinese import they have at the grocery store. Even after it's been in storage in my basement for half a year, it's still better. Plus, it's really easy to grow. I do basil and parsley in pots on my patio, nice and convenient to the kitchen. Cindy Hamilton -- |
#18
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Slightly O.T. How to ripen green Tomatoes ?
On Tuesday, October 29, 2013 7:18:32 AM UTC-7, Cindy Hamilton wrote:
In article , dgk wrote: I've been growing them from seed I get from TomatoBob.com. No affiliation except that I'm a customer and they almost all germinate and florish. I've grown at least 20 different varieties over the last few years but Cherokee Purple is my favorite so far. Almost all do well though and taste better than anything I can get in the store. Thanks. Cherokee Purple was one of the ones that I've grown whose name I couldn't recall. I grew that and German Johnson the same year. So far, I've liked Mortgage Lifter the best, but that might have been because it was a good year for tomatoes. I had a lot of trouble with blossom-end rot with Brandywine, but I love the taste. But those and basil are all that I bother growing. I don't have enough room to grow stuff that doesn't really taste any better than the store bought. I'm with you! For years, I dutifully planted, but am beginning to realize, as you suggest, that one can buy just as good. But NOT in the market, where the vegs could have been shipped in from 1000's of miles away over several days. I'm in So Calif coastal. We have 4 farmers' market in my town, as well as a Co-OP and some whole-food-type stores. So there's never a reason not to have good fresh veggies (organic if one desires) at all times, esp. for small family. I grow garlic. It's much, much, much better than that withered Chinese import they have at the grocery store. DID YOU BELIEVE!!! IMPORTING GARLIC FROM EFFING CHINA!!! When one of the major garlic-producing areas in the country is in No. Calif???!!! I really yelled at Trader Joe. They should know better! Even after it's een in storage in my basement for half a year, it's still better. Plus, it's really easy to grow. I also grow garlic, but as a rose protector. I plant cloves between rose bushes. Sometimes they do yield a little bulb, but as long as they do their job to keep bugs off the roses, I'm content. I do basil and parsley in pots on my patio, nice and convenient to the kitchen. Good on ya' HB Cindy Hamilton -- |
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