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You are here: Home / Gardening / Episode #1 Ripening Green Tomatoes and What to Plant in the Fall Garden

September 2, 2021 By Candace Godwin 1 Comment

Episode #1 Ripening Green Tomatoes and What to Plant in the Fall Garden

Fall is coming fast and if you’re still seeing lots of green tomatoes hanging on the vine, today’s podcast will give you tips for ripening those green tomatoes both on and off the vine. I’ll also share tips for what to grow in your fall garden. It’s not too late plant!

As I look around my garden, I’m still seeing a lot of tomato plants with green fruit and the days of summer are waning… With my region’s average first frost date coming in mid-September, I don’t think Mother Nature is going to get these all ripened!
If you’re seeing the same, don’t despair — we have options for ripening those green tomatoes into something that will still taste far better than anything you buy in the grocery store!

Top Photo: This large yellow heirloom is just starting to show a little color. If frost was pending, I’d definitely pick this one and probably leave the smaller on the left. It’s too immature to fully ripen off the vine — but it can still be used in green tomato salsa or green tomato cake!

Here’s the link to the GREEN TOMATO CAKE recipe!

These ‘Vintage Wine’ tomatoes are perfect candidates for ripening off the vine on your kitchen counter. They are just starting to show some tinge of color. The green tomato in the center would be a good one to ripen in a bag along with an apple peel! Check out Podcast Episode #1 for details!

Filed Under: Gardening, Podcast Tagged With: cool season crops, fall gardening, fall vegetables, gardening in fall, green tomatoes, podcast, ripening green tomatoes

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Comments

  1. Lisa Music says

    September 6, 2021 at 9:38 am

    Loved your podcast Candace!! Looking forward to more!

    Reply

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Garlic Scapes! This is just the beginning of my sc Garlic Scapes! This is just the beginning of my scape harvest. If you are growing hard neck garlic, it's time to remove that curly-cue flower stalk. By cutting it off, it diverts the plant's energy into fattening bulb. But don't compost those scapes!! They are edible and make incredible pesto (see link in bio), or use just like garlic...sauteed, on pizza, with eggs...they are just delicious. Yum!
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