Lots and lots of very green, hard cherries

[z_willus_d]

I'm a Sacramento, CA resident, thus so far there really hasn't been a reason my modest garden couldn't continue to pump out semi-ripe cherry tomatoes, which I could have later ripened to completion indoors. I've had to move recently, however, necessitating a full demolition and removal of all surviving tomato plants from the '11 season. You can see the result of this in the below pic. I have a good 2' x 2' x 6" load of very green, very unripe cherries (for the most part).

These come from Sungold F1, Black Cherry, Chadwick Cherry, and Sweet 100 plants. I'd like suggestions on how best to make use of this mass of green baby fruit. I know one can fry larger slices of green tomatoes, how about cherries? Is there a similar recipe? Salsa? I don't think the majority will ripen on their own, even given plenty of time and a banana. Some will, but most will not get there. So what can I do? I'd hate to just feed them to my worms.

Looking forward to your suggestions.

Thanks,
Naysen

[salix]

Don't be too hasty, Naysen. I'll bet half of them will ripen just fine. I have the equivalent amount of larger ones picked at about the same stage and they are ripening nicely, at just the right rate for consumption. As to recipes for the ones that do not ripen, you could chop them up and make green tomato relish - I think the recipe is on the 'tomato recipes' thread.

[sirtanon]

If you really MUST use them green, do what I did with a large crop of freeze-necessitated green tomatoes years ago..

Two words


Pickle them

[Marymcp]

pickled green tomatoes.........sounds good. Do you have a recipe to share?

[z_willus_d]

Originally Posted by salix

Don't be too hasty, Naysen. I'll bet half of them will ripen just fine. I have the equivalent amount of larger ones picked at about the same stage and they are ripening nicely, at just the right rate for consumption. As to recipes for the ones that do not ripen, you could chop them up and make green tomato relish - I think the recipe is on the 'tomato recipes' thread.

Salix, I know some of those that have already started to turn color (blush) will ripen alright. That said, the vast majority are pre-breaker, rock hard green marbles. I know from experience that those will never ripen effectively, and even if they do they will be mushy and disgusting, half-rotted by the time they get there. I am enticed by the relish suggestion though. I'll have to seek out that recipe. I also had this vision of deep fried breaded nuggets like maybe take a green cherry, stuff it into a small pepper (what kind, not sure), then egg, bread, and deep fry. That wouldn't be very healthy, but it might taste good.