When you have green tomatoes you want to ripen in the house what is your method? It shows 30 tonight and 23 tomorrow night so I figured I may as well pick the green ones. We had a heavy snow the end of May and a frost the first of June, so they were a little late getting in the ground and June was cool and they were slow to start.

My wife just makes green salsa from those. For enchiladas.

Wrap the best ones in newspaper and pack loosely in a cardboard box. Check regularly for the ones that are turning.

Makes chow chow out of the rest.

Most will get ripe setting on a window sill

slice a few , bread and fry , good stuff

We always pull the plant up by the roots, don't shake the dirt off and hang them upside down in the basement.
Also, if you like fried green tomatoes you can slice some and can them. Taste great in the winter.

If they have color bag them in paper bags they emit gas that hastens the ripening, if just green they make a great furment with coriander pepper and of course pickling salt.

What warrior says that stuff is good on brown beans!

Amen

They are really good in any stuffed pepper recipe.


Also substitute in chili relleno recipes.


Green tomato casserole is awesome (google some).


Fried green tomatos should be in the summer time food hall of fame.

When I spent time at the the Brandon experimental farm I was told if the white star area over the solid green, can be seen on the bottom of the tomato then the sugar content is reached and they will ripen on their own.
Wrapping with paper individually can aid when in the dark 45-50 * F room

At that time they were developing ones that could be transported and their skins hold up to breaking...............like the store bought junk of today's tomatooooooo