Stir-Fried Turkey, Chard and Butternut Squash — 6 Comments

  1. At the end of the growing season my mom used to put the unripe tomatoes in brown paper bags or wrapped up in butcher paper or newspaper in a dark closet or pantry to ripen with time. Seemed to work. I am not a big tomato eater, I like them all ways but solo raw so I never grow them myself.

    • By this time of year, having had them 2 or 3 times a day for 2 months, I’m about done with them. But the green ones present a challenge.

  2. I had some good cucumber vines still growing and several small cukes trying, but we had the past two nights at 33 degrees overnight and they’ve died. My tomato plants are overflowing now of course, but as cold as it’s been at night, I may have to pull those too and yes, I use newspaper and a dark, temperate place and they get red and don’t taste too bad 🙂

    • I’m lucky I pulled them when I did – we’ve had cold, rain all week and I’m sure they would have ended up brown with blight and dead. We’ve had fires….

    • It’s a totally different vegetable – er, I mean, fruit. Good, nice for a change, but no comparison to a red, ripe tomato