With October upon us and cooler evening temperatures, the tomato harvest is slowing down. Remaining tomatoes can be left on the vine to ripen to give them the best
flavor. However, harvest all tomatoes in advance of an impending frost.
Green tomatoes that are full-sized and have a white, starshaped section on the bottom of the fruit have reached the “mature green stage”. They can be harvested and placed in
a paper bag to continue ripening.
Tomatoes with blemishes or cracks in the skin should be discarded to avoid contaminating
others. Store ripe tomatoes on cardboard trays with newspaper between layers if stacked. If possible, keep the temperature close to 55 degrees F. Check periodically for rotting and remove tomatoes as needed.
Cynthia Domenghini, Extension Agent
