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Tomatoes
lindasparky.henderson
Posts: 12
in Fruit & veg
I still have a lot of yellow tomatoe plants but they are greenish/yellow.
Can anyone advise on what I can do with them.
Thanks,
Lindasparky
0
Posts
You could make a lovely chutney Lindasparky.
Pick the fruit and bring them into your house and put them somewhere warming like a sunny windowsill in a warm room. They'll ripen within a few days.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Do as above to ripen or make some green tomato chutney. Lovely.
Hi everyone,
Thanks for all your suggestions.
Well I made a green chutney yesterday using 2 lb of tomatoes.
Through it all in the bin. Yuk!!!! it was disgusting!
My eyes were stinging with the pickling vinegar and my house smells.
Even this morning the house still smaells.
Someone has just been to the door and he said he could smell pickled onion crisps!!!!
I still have about 9 / 10 lb of tomatoes left!
1. Chutney needs to mature for about 3 months before eating.
2. It takes all sorts but I love the smell of my home when I've been making pickles and chutney.
3. Maybe you're growing too many tomatoes.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
I have just moved all my six gardeners delight tomatoes into my wendy house. I have stripped most of the leaves off and they are ripening quite well.
My shed still gets some sun in the mornings to get it warm. I think I might not need to add green tomato chutney to the rest of the chutney and jam on my jam shelf this year.
'You must have some bread with it me duck!'
I picked the last of my toms yesterday and made more pasta sauce.
Back to shop bought for the next 9months
Billericay - Essex
Knowledge is knowing that a tomato is a fruit.
Wisdom is not putting it in a fruit salad.
Oh cripes I can't imagine eating chutney fresh! I used to make it now and not even consider going near it til Christmas at the very earliest.
Pete: just avoid pasta for a few months. I made pasta sauce last year: shop brought tastes... well of nothing!
Thanks for all your advice.
I do like this forum.
Lindasparky
Chutney is foul until its matured for about three months. I have three types in my larder. Damson, Apple date and ginger and dried Apricot.
I just like the alchemy of preserve making. It makes me feel like a good housewife.
'You must have some bread with it me duck!'