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My first attempt at plaiting garlic. The second one is better, you’ll have to turst me on that.
The instructions on how to do it were given to me by a fellow allotmenteer.
Written by exmonkey on July 5th, 2006 with 2 comments.
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This from a Flickr friend….
Since ethylene helps with ripening you might want to put these next to some bananas, maybe in a paper bag.
I have pasted some info on ripening green maters below:
red tomato pigments, lycopene and carotene, are not produced above 29 degrees C nor lycopene below 10 degrees C
Extended exposure to cool temperatures interferes with ripening and flavor development
Store mature green tomatoes at 10 to 21 degrees C. Once fruit is fully ripe, it can be stored at 7 to 10 degrees C with a relative humidity of 90 – 95%.
Ripening enzymes are destroyed by cold temperatures whether in the garden or in a refrigerator
Ripen tomatoes in well-ventilated, open cardboard boxes at room temperature checking them every few days to eliminate those that may have spoiled. Mature green tomatoes will ripen in 14 days at 21 degrees C and 28 days at 10 degrees C.
Written by exmonkey on July 5th, 2006 with no comments.
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