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Tomato hay stacks

When we are convinced a light frost is imminent, we go into action. When we first transplant our tomatoes into the garden in the spring, we either stake them or set a cage over the plants. The method we use to lengthen the life of our vines in the fall involves the support of this stake or cage. First we pick all the small tomatoes that have no chance of ripening. Then we examine all the larger tomatoes and leave only those showing signs of having at least some blush of color. Next, we push old hay or straw up under and around and over each tomato plant, keeping the hay wrap loose and from three to four inches thick. Then we securely tie the wrap with twine around the tomato plant and its stake or cage. The stake or cage makes a good support for the “tomato hay stack.” The tomato vines stay snug and warm under their cover, and the tomatoes will ripen without any more light. Later, when we pick the ripened tomatoes, we carefully part the hay without pulling it loose, and pat it back into place until all the tomatoes are gone. Tomatoes protected in this manner ripen slowly until a very deep freeze hits, and best of all, they still have that wonderful vine-ripened taste.

The green ones

Now, about those other green tomatoes we picked before wrapping the vines. Once again, we sort the tomatoes, and we select the nicest large, full-grown ones to store.

We make sure the tomatoes are dry, then wrap them individually in newspaper. Some people don’t like to use newsprint on food, even though most newspaper ink is now made from soy bean oil. If you don’t like to use newsprint, inexpensive white paper napkins work just as well.

We store the wrapped tomatoes in shallow boxes or trays—no more than two deep—and set the trays in a place that does not freeze or get above about 65° F. Most green tomatoes will ripen in about four to six weeks if held at 55° to 65° with moderate humidity. To hasten ripening, I place a few unwrapped apples here and there among the tomatoes. And I check them periodically, so as to use the ripe tomatoes before they spoil.

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