The end of the year is rapidly approaching. The days are getting shorter, the weather is getting colder and Easter decorations are appearing in the shops. (I’m just kidding, that won’t happen until next week.)
In this part of the world, you just have to look outside to know that the growing season has come to an end. Plants that had managed to hold on until now, are finally forced to give up. Which forces the gardener to pick the last of the harvest, even if that harvest is nowhere near ripe.
Luckily this unripe produce is still usable. You just need the right recipe.
When it comes to growing your own vegetables, tomatoes are a popular choice. Despite the fact that they’re not the easiest plants to grow. They’re sadly rather sensitive to diseases and pests. But if you’re successful in growing them, they’re a real treat. The last tomatoes of the season should be picked before the first frost. So, with the temperatures starting to dip below freezing at night, it was time to find a use for a bunch of unripe tomatoes.
The first thing you can try to do, is letting them ripen after you’ve picked them. There are a lot of methods around for achieving this. Some advise you to set the tomatoes on a sunny spot on your windowsill and wait. Others hang the entire plant upside down in the basement. And still others put them in a variety of containers along with a banana. Or an apple.
Some tomatoes however, will just refuse to cooperate. No matter what you do, they’ll remain as green as grass and as hard as a rock until the day they go mouldy. It was this kind of tomato that we needed a recipe for and we decided to turn them into a spicy green tomato chutney.