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Ripening Tomatoes in October?

calamity

calamity

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Well, this is a first. I went out this morning and pulled a dozen red tomatoes off the vine. Usually by this time of year, we're making plans on what to do with all the green ones. This year, we're counting on mostly red ones, since the T will be in the upper 80's for another week, with night time temps right around 70.

Climate change is real. But, hey--grabbing vine ripened tomatoes out of the garden as Halloween approaches is not all that bad.
 
calamity said:
Well, this is a first. I went out this morning and pulled a dozen red tomatoes off the vine. Usually by this time of year, we're making plans on what to do with all the green ones. This year, we're counting on mostly red ones, since the T will be in the upper 80's for another week, with night time temps right around 70.

Climate change is real. But, hey--grabbing vine ripened tomatoes out of the garden as Halloween approaches is not all that bad.
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do you make your own sauces with your tomatoes?
 
biglawnmower said:
my wife does too. im a big fan of sauces with basil. the two flavors accent each other well. glad your garden is doin well.
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Try adding this- found it about 30 years ago- used to go into little specialty stores looking for oddball spices/blends and if it looked interesting I would buy it
Spaghetti sauces, soups, nice background flavors
https://wholespice.com/zhug-spice.html

https://www.google.com/search?clien...fLdAhXIY98KHZm1DlIQ1QII1AEoBA&biw=942&bih=503
 
JANFU said:
Try adding this- found it about 30 years ago- used to go into little specialty stores looking for oddball spices/blends and if it looked interesting I would buy it
Spaghetti sauces, soups, nice background flavors
https://wholespice.com/zhug-spice.html

https://www.google.com/search?clien...fLdAhXIY98KHZm1DlIQ1QII1AEoBA&biw=942&bih=503
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wow that looks like a game changer. thanks for sharin. i love the spicy recipes you listed with your google search. i will continue to go through these
 
biglawnmower said:
wow that looks like a game changer. thanks for sharin. i love the spicy recipes you listed with your google search. i will continue to go through these
Click to expand...

More than welcome.
 
We kept them going until mid-november one time, though I did have to bring them inside when it was getting near freezing at night (well, into the garage, which is warmer than outside).

This year was perfect in the spring/early summer though. Too many tomatoes, if anything.
 
biglawnmower said:
my wife does too. im a big fan of sauces with basil. the two flavors accent each other well. glad your garden is doin well.
Click to expand...

We have a family recipe - fresh tomatoes, fresh peppermint, and onions. Stew together - either can or just store in the refrigerator - amazing!!! I've never seen this combination in stores.
 
Media_Truth said:
We have a family recipe - fresh tomatoes, fresh peppermint, and onions. Stew together - either can or just store in the refrigerator - amazing!!! I've never seen this combination in stores.
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that sounds amazing. what do you pair it with if you dont mind me asking?
 
biglawnmower said:
my wife does too. im a big fan of sauces with basil. the two flavors accent each other well. glad your garden is doin well.
Click to expand...

She uses them to make spaghetti sauce, chili, tomato juice, ketchup and chutney. Different seasonings for each. We grow a lot of the herbs too.
 
biglawnmower said:
that sounds amazing. what do you pair it with if you dont mind me asking?
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It's great on any meats. Or even veggie burgers! It's a Sicilian recipe. I also enjoyed eating it on Italian Bread.
 
Media_Truth said:
It's great on any meats. Or even veggie burgers! It's a Sicilian recipe. I also enjoyed eating it on Italian Bread.
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you my friend, have just inspired me to pursue this. thanks for all the tips. much appreciated.
 
calamity said:
She uses them to make spaghetti sauce, chili, tomato juice, ketchup and chutney. Different seasonings for each. We grow a lot of the herbs too.
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chili is amazing. one of the most flexible foods one can make. ill have to take your advice on the spices for my next round of chili. thanks again
 
biglawnmower said:
chili is amazing. one of the most flexible foods one can make. ill have to take your advice on the spices for my next round of chili. thanks again
Click to expand...

We have several pepper plants: jalapeno, habaneros, chilies, bells, etc.
 
calamity said:
Well, this is a first. I went out this morning and pulled a dozen red tomatoes off the vine. Usually by this time of year, we're making plans on what to do with all the green ones. This year, we're counting on mostly red ones, since the T will be in the upper 80's for another week, with night time temps right around 70.

Climate change is real. But, hey--grabbing vine ripened tomatoes out of the garden as Halloween approaches is not all that bad.
Click to expand...

Yes, good isn't it.
 
Tim the plumber said:
Yes, good isn't it.
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It's good to pick ripe tomatoes in the second week of October. It's not so good to see 80-degree temps at midnight that late in the year though.
 
calamity said:
It's good to pick ripe tomatoes in the second week of October. It's not so good to see 80-degree temps at midnight that late in the year though.
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You do realize that almost no where in the US has 80F midnight temperatures in October.
While it is fairly common where I am on the Gulf Coast, in the summer months, by October,
the evening lows are usually in the 70's with a few 60's or even 50's by the end of October.
 
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