Harvesting Tomatoes question

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Posted by prairiemoon2 zone 6a/MA (My Page) on

Wed, Oct 22, 14 at 17:47

We are still bringing in a few tomatoes from the garden. Lots left that are green, for some odd reason, they were really slow to ripen. We also had a woodchuck for awhile so I was picking them before they were fully ripe. I would try to ripen them on the counter, but that would attract little Knats that my husband can't stand lol. So he put some in the refrigerator.

I've just not been happy with the full size tomatoes this year. A few of them developed a few small black spots while they were ripening. Those that appeared ripe, had o flavor.

So, what are you supposed to do with tomatoes that are not fully ripe? What is the reason for a few black spots? Are you supposed to keep tomatoes out of the refrigerator?

And should I be concentrating on cherry tomatoes if I'm having trouble with the larger tomatoes?

Anyone else having issues with tomatoes this year?

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RE: Harvesting Tomatoes question

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Posted by zackey GA 8b (My Page) on
Wed, Oct 22, 14 at 17:52

Please don't refrigerate them. It ruins the flavor and they get glassy looking. We wrap ours in newspaper and put them in a paper bag to ripen. It takes a few weeks. I don't know what to tell you about the black spots. That might cause problems.

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Posted by seysonn 7b WA/HZ 1 (My Page) on
Wed, Oct 22, 14 at 20:57

Here is my take:

== Those with faintest suggestion of color will ripen inside ; on the counter, in box, in basement. warmer temperature (~70F) is better.
== Then there those that have no hint of color but are at mature size. They also stand a good chance to ripen inside.
== Third, those that have stopped at growth stage. They will make the best dill pickles, much better than cucumbers, IMO. Also you can make salsa and relish with those.

I have some of all 3 categories myself.

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