at what point do i give in to green toms?

[Alison]

I don't grow them outside anymore but will be leaving the ones in my tunnel for a few weeks yet as they're quite well protected. I normally don't end up with many green ones as if you leave them as long as you can most will ripen on the plants and those that don't have a window ledge waiting

[daviddevantnhisspiritwife]

My outdoor ones are looking a bit sad, but, as soon as there is the slightest hint of colour on the fruits they are on the window sill.

I tried to be a bit successional, I grew some scotland yellow a little later than the others and they have been eating for a few weeks and are just getting going. Having said that the sungold/sweet baby/sun cherry are still going good guns as are the outdoor girl and ferline (in the GH).

I hope to still be picking from the GH plants mid October. Still got cuc's coming as well.

[mrswadders]

I picked all of my outside ones yesterdayas the first tell-tale signs of bight were there - I've a huge crate full!, they're now in the shed with a couple of banana skins covered in newspaper. Some were just starting to turn so i'm hoping we'll get a few I have one humungous beefsteak double the size of fist, (please tomato ripening god let this one turn!) If not chutney and possibly green tomato mincemeat it is!

[JoeDaStudd]

I was giving up on ours until Friday when they started to colour.
They are in a greenhouse (unheated) so fingers crossed most of them colour up before it gets too cold.

[Inastate]

Green Toms: OUT
Decimated Kale: IN

[Martin H]

Leave them until blight or frost threatens. Then clear the crop fast.

[esbo]

Leave them until blight or frost threatens. Then clear the crop fast.

Thanks I am sure one of my plants has blight, I best get picking soon, gonna need a few buckets to put them in as I have a good few!!

[MrsCordial]

I've been wondering this too. For a good fortnight now I've been bringing in a few at a time and putting them in a bowl with a banana, and on top of the tumble dryer. Apparently it's heat more than light that turns them red. DH reckons they have less taste ripened indoors, but as I tend to cook with them now I couldn't really say, once they're in with other things.

I will most likely make chutney as I like green tom chutney

[Jonnyt]

I'm sure my outdoor plants are finally succumbing to blight but the toms to date are unaffected and 90% are now a shade of orange


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