For those of you who have picked lots of green tomatoes before the frost
melted them, you can ripen them.
Wrap all of them with newspaper and put together in a brown paper bag in a
warm location. (Not too warm or they will turn to mush.) Unwrap about once a
week and put the ripe ones in the refrigerator.
Or, put in a small cardboard box with an apple. When they start to turn put
on the window sill.
Even very small green tomatoes will ripen using one of these techniques.
Jan Bennicoff
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