It’s the last full week of August and the first frost that will hit my garden is less than a month away. I need the space tomatoes are in for spinach and other greens to keep us supplied with fresh vegetables over the winter. It’s time to ripen tomatoes before first frost and get the job done quickly.
Snip New Growth
You know the first frost is coming and you still have a lot of green tomatoes but what can you do? Jump start the ripening process with two steps. The first step is timing consuming when you have more than a few plants.
You need sharp scissors. Snip off each new growth tip and all flowers. The plant’s energy will be forced into ripening rather than growth. Continue to prune suckers and snip off new growth until you have all the ripe tomatoes you’re going to get. This photo shows you the new growth that must be removed.
Next, you need a sharp spade. Force the space into the soil 12 inches from the stem of the plant. Continue all the way around the plant to sever the roots. Now give the stem a tug to loosen some of the roots. Stop when you hear the roots ripping.
Stems break occasionally but no worries. Hang the plant in a dry sunny place. Remove the tomatoes when the plant shrivels and wrap them in newspaper. Place them in a box and check on them every four or five days. Or, use them green and be done with it. Fried green tomatoes? Yes, please.
Each year I tell myself I should stick to determinate varieties of tomatoes so that they ripen within a short time and then the plants die. I can’t convince myself to give up varieties like Juliet or Pruden’s Purple tomatoes. They’re worth the extra effort, especially when the grocery store tomatoes return to hard, pink, dense, unripe, tasteless, disgusting imposters.