Some vegetables are in their prime in the fall, especially in northern climes. I planted my tomatoes in June from starts I got at the nursery. They grew throughout the summer and finally had tomatoes setting in August. I was able to pick my first ripe tomatoes in late August, but the majority were still green when it was time to leave for Southern California in early September. What should I do?
I did some research and found that green tomatoes can be picked and stored in a cool location to ripen slowly. One reference said tomatoes could might even last for six weeks this way. I figured it was worth a try. I chose only unblemished fruits and left the stem attached. I placed them on a tray in a single layer being careful to keep each one separated from its neighbor. That way, if one went bad it might not affect the others nearby. Temperatures 15 to 22 degrees C (60 to 72 degrees F) are best. Below that, ripening will be delayed. Above that, they might rot. For more suggestions try visiting these sites:
I returned to my cabin four weeks later. I didn't know what I would find, but I was rewarded with a tray of perfectly ripe tomatoes (minus one still on the way). They were all firm, and juicy and sweet inside, just like the ones that came off the vine. My experiment was a huge success. We are enjoying them fresh, but I will end up freezing some I am sure. -- Margy
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