I've stuck with Friday's windowsill theme for today's post, but moved upstairs this time. I've just rescued my tomatoes from the patio as I spotted the first signs of blight yesterday. Like most resistant tomatoes, my trial 'Mountain Magic' does eventually succumb to the dreaded disease, though at a much slower pace. It means I've had enough time to harvest the remaining fruit.
I picked 6 large punnets: 2 each of 'ready to eat now' and 'needs a little more ripening', plus 1 each of 'needs a lot more ripening' and 'not sure if they have blight'. I've found tomatoes tend to develop a warning translucence before blight reveals itself. You can see some potential candidates I'm keeping an eye on in the above photo.
At this point, most people would share their favourite recipe for green tomato chutney, but we're not great eaters of it here at VP Gardens. Instead, I spread out my tomatoes on windowsills on the sunny side of the house where the ripening ones kick start the green ones into action. A daily inspection means I can spot any developing troubles and dispose of them before they affect their neighbours.
The ripening process can be slow, often going on into late November/early December, but that's fine by us. It means we'll continue to eat tomatoes the way we prefer them, in our autumn/winter salads. Eating them out of season makes them taste better somehow.
How do you preserve or ripen your rescued fruit and vegetables?