You may recall my earlier post on the tomato blight issues I encountered this year. I have a few updates for you:
Fact one: while traveling through my neighbor’s yard on the way to another neighbor’s yard, I noticed that his tomato plants were doing fine. These plants came from the same plastic egg-carton seedling holder thingie two of mine came from. Fact two: the tomatoes on the heirloom plants are way more fungusy (is that a word?) than the two I got from my neighbor. These facts make me change my mind about the root of the fungus infection. Sorry, neighbor.
With that confession out of the way…
Before we left for our Boston / Maine vacation[1] I picked a bunch of seemingly fungus-free green tomatoes in hopes of salvaging at least some of them before they were infected. Here are the before and after shots, which were taken 5 days apart:
After a few more days of ripening and combining these with tomatoes that ripened on the vine without being fungused (is that a word?) I ended up with two bowls of red, ripe tomatoes:
These were promptly blanched, plunged in ice water, peeled, seeded and cut into a half gallon of diced tomatoes ready for cooking. They’re not quite as sweet as truly vine-ripened tomatoes – of which I’m getting some, but not many – but it’s better than nothing.
- more on that in a later post [back]
