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.
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