Seasonal Tomatoes

We grew seasonal tomatoes — from fried green tomatoes before frost begins to cherry tomatoes all the way up to Thanksgiving.
By Lynn Clow
April/May 2001
Add to My MSN

With the right planning, you can enjoy your own tomatoes on into the later months.
Photo courtesy MOTHER EARTH NEWS editors


Content Tools

Before the first frost of every year, my husband and I pick all the green tomatoes from the vines in our vegetable garden. Some we dredge in seasoned flour and fry up for breakfast, others lay the basis for green tomato pie, while those left over are wrapped in newspaper and a placed in paper bags in a cool place and allowed to ripen on their own. One year, we pulled an entire cherry tomato vine — roots and all — and hung it upside down from the rafters in our basement. We had cherry tomatoes in our salads all the way up to Thanksgiving.








Post a comment below.

 














Subscribe Today!

Pay Now & Save 67% Off the Cover Price


(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here