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A Windowsill Full of Sunshine

It may be cold and blustery out, but it is so satisfying to pull out the last of the bag ripened tomatoes from the laundry room, where they have been ripening for a month, and line them up on the windowsill. Evoking memories of summer.

I had picked the last of the green tomatoes on October 20th, and put them away to ripen. The little ones ripened first and were used, but these were the last to turn. They sat in a dark cool corner of the laundry room for a month. Closed in a paper bag.

They mostly survived. I had to toss a few of them. They obviously don’t have that fresh from the vine taste, but are much nicer than store bought tomatoes. I will make a pasta dish with these, sauteed and adding some of my pesto I will pull out of the freezer. Back from when I was overloaded with basil and put up containers in the freezer.

Here’s to memories of summer and my garden.


About AnnieRie

Retired, I am following my dream of living in quiet west Howard County, a rural oasis, not far from the urban chaos, but just far enough. I love to cook, bake, garden, and travel. I volunteer at Howard County Conservancy. I lead nature hikes, manage programs and show children all the wonders of nature, and the agricultural connection to their food.

2 responses »

  1. I didn’t know you can keep tomatoes for so long! I am going to tell my friend who just started growing a bunch of tomatoes. Thanks!

    • I keep a bag of them every year. The big green ones I slice and freeze. The smaller ones I put in a paper bag in a cool dark corner of the laundry room. Out of sight. They take three to four weeks to ripen. They aren’t as flavorful as fresh, but better than store bought.

      Check them often to make sure none of them have bugs, or are becoming mushy. If you find bad ones, take them out and the rest will be OK.


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