MickinMD ★ Posted November 5, 2022 Share #1 Posted November 5, 2022 I'm pleased with the unusually warm November, so far, and the number of tomatoes still growing and ripening. The big 4+" Brandywine Pink one is 12 oz. The rest are smaller Brandywine Pink and Cherokee Purple, San Marzano Plum, Wapsipinicon Peach, and cherry tomatoes: Yellow Pear, Sun Gold, and Supersweet 100. I'm having some of these with the Alfredo Linguine with Shrimp, Asparagus, Peas, and Onion I made yesterday. The big ones are firm and taste great, but maybe a little reduced in firmness from the summer tomatoes. The cherry tomatoes still taste great. I hope the killer frost holds off until later November - it's due by Nov. 14th. The are hundreds of unripe tomatoes that I hope will ripen on the windowsill as the plants get killed off. There are lots of 3 - 4+" beefsteaks: The vines have grown at least twice as long as their 5' tall cages and different varieties are all mixed together. The cherry tomatoes are growing in clusters of 1" diameter tomatoes, as are the San Marzanos. A couple weeks and they'll be good! 2 Link to comment Share on other sites More sharing options...
Dirtyhip Posted November 5, 2022 Share #2 Posted November 5, 2022 They will ripen. I leave them on the vine until they are red. Much of these have been processed into sauce and some salsa. 1 Link to comment Share on other sites More sharing options...
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