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Tom time
David Hill wrote in news:b6iit9Fbg5oU2
@mid.individual.net: On 08/08/2013 22:58, Bob Hobden wrote: "sacha" wrote I've just been down to the big greenhouse and picked about 30 tomatoes. What a joy to be able to do this and the smell of a ripe tomato is fabulous. We picked the first from our hanging basket "Tumblers" over a week ago, and now, quite quickly, have built up a worrying stock of them in the fridge. I now understand why they are called tumblers because one nearly did onto the ground when it broke it's stem. Luckily I saw it whilst it still had a small bit of bark/skin attached and staked it so it couldn't fall and break completely. Having cut off all the large leaves to reduce transpiration it's now ripening it's little tomatoes quickly. The ones out on the allotment are also beginning to produce ripe toms. Lesotto, a blight resistant bush tomato which produces small fruit, has also started to produce ripe fruit in the last week but they have soft skins and split very easily. The larger fruited ones, Ferline, Fantasio and Black Russian have fruit that is certainly beginning to change colour but will take probably another week to start yielding ripe fruit. I have no doubt I will have better luck offering them to the neighbours than I've had with the excess runner beans. :-) Have you ever frozen them? I used to just drop them into a chest freezer, then use them later instead of tinned tomatoes. Do you skin them afterwards, David? We put our frozen ones in the juicer without skinning and always get annoying bits of skin. I find skinning them very tedious. Is there an easy way? Baz |
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