In October Charlie and I spent 3 weeks in France and England. Our tomatoes were just starting to bear serious amounts right before we left, so while we were there I was concerned that frost would hit and the plants would be wiped out before we got home.
We did have a couple rounds of light frost before we got back, but the tomatoes survived. Hooray! That left us with having to deal with huge quantities of tomatoes when we returned.
On our first full day back, we started picking. We picked 15 pounds of very ripe, use-right-now tomatoes. Our neighbour also picked while we were away, and she said that she probably picked another 15 pounds. So our plants had 30 pounds of ripe fruit in October, not including all the green fruit that didn’t have time to ripen up. How ridiculous.
I let the plants stick around for a couple weeks, but eventually needed to chop them down so I could replant the plot with garlic. Before we chopped and removed the plants, we spent hours picking all the green fruit. Seriously. We picked 45 pounds of green tomatoes. 45 POUNDS!
I’m working my way through several strategies of what to do with all the green tomatoes. More on that later.
So for now, we have boxes and boxes of tomatoes in our basement. They are gradually ripening, so we’ve already made a couple rounds of fresh pasta sauce and used the tomatoes as toppings on pizza and sandwiches.