Next year I'm going to have to try some tomatoes bred specially for cold climates with short growing seasons. Siberia and Glacier come to mind. We grew lots of tomotoes in the greenhouse this year, but only a few of the "Tumbling Toms" ripened. Last week I picked all the green tomatoes, brought them in, and wrapped them in newspaper. They're ripening quickly now. As they ripen, any that don't get scarfed down raw are being blanched and frozen...once they're all done, I'm going to cook a humungous batch of pasta sauce to can.
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