Strictly out of curiosity, why pick the green one this early?Earliest beefsteaks we’ve had. Couple monsters over 1lb in there (biggest was 700g)
Strictly out of curiosity, why pick the green one this early?Earliest beefsteaks we’ve had. Couple monsters over 1lb in there (biggest was 700g)
Same here, not sign of any colour yetDamn, nice haul. My plants are loaded with green tomatoes. Waiting patiently for a color change.
I pick them when they start to change colour. There are a few reasons. Primarily, it allows the plant to focus on ripening other fruit, and since I live in the city and have a front yard garden, it generally keeps tomato bandits away. We also were on vacation for a week and returned to heavy rains and they started splitting. Picking them helps the splitting from getting worse, and they will usually heal up if you catch it in timeStrictly out of curiosity, why pick the green one this early?
Interesting video on when to pick tomatoes. a little long and repetitive but interestingI pick them when they start to change colour. There are a few reasons. Primarily, it allows the plant to focus on ripening other fruit, and since I live in the city and have a front yard garden, it generally keeps tomato bandits away. We also were on vacation for a week and returned to heavy rains and they started splitting. Picking them helps the splitting from getting worse, and they will usually heal up if you catch it in time
They usually fully ripen in a couple of days anyway. Maybe there’s a slight difference in flavour but not enough to really notice.
Sounds interesting. You willing to share the recipe?Just pulled 12.5 lbs of tomatillos off 2 plants. Will be going into a big batch of my signature smoked tomatillo salsa verde.
Have more tomatoes than we can eat, have been giving lots away and will be freezing them and then making a big batch of sauce at the end of the season.
Smoked tomatillos, lime juice, peppers, cooked green pepper mash, cilantro, garlic, salt, pepper, brown sugar, hot peppers. All done to taste so I can’t really give quantities.Sounds interesting. You willing to share the recipe?