We had a spectacular Fall in Chicago with lots of sun and warm temperatures. Usually October is fried green tomatoes month for us, but this year after the leaves had fallen off the birch tree in our backyard they got a good couple weeks of sun and many of them ripened on the vine. Here’s your picture of empty plates:
While on the subject here’s a trick for ripening your green tomatoes when the sun won’t do it for you. Bring them inside and put then in a paper bag along with some bananas. Ethylene gas stimulates the ripening process and bananas, the champions of ripening, put out a lot of it.
We enjoyed our tomatoes with this 2004 Bordeaux, Chateau Lascombes which I must say is drinking perfectly right now.
Cheap Talk 
3 comments
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November 13, 2011 at 4:33 pm
brian
Have you had the ’03 Lascombes? I have a couple bottles sitting around and wondered if they should be drunk or held.
November 13, 2011 at 5:53 pm
jeff
Have not but from general experience with 03 Bordeaux they don’t need a lot of aging. Of course it varies.
November 13, 2011 at 5:57 pm
Anonymous
but why would you want to ripen green tomatoes? they’re delicious all on their own. Fried green BLT, just think of it…