In late October, before the first frost, we cleaned up the garden and removed the tomatoes. The season was quite late this year and the vines were loaded with green fruit. In the past I have not had much luck storing green tomatoes. But there were so many that I decided to try again.
This year I decided to wash the fruit then soak it in a solution of azoxystrobin fungicide before placing them in our storage room in the dark.
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| Simple Friday evening meal with chibatta sandwiches |
The temperature must have been perfect because the fruit ripened well with very little spoilage. The fruit was particularly sweet too. Last evening we had the last tomato of the 2015 season. It was great both on the Black Forest Ham sandwiches and by itself as a dessert.
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| There's nothing like a fresh Pig Pen Tomato in the middle of December |
