Question:
How do I go about preserving my pumpkins until Halloween? They have turned a nice orange color. Should they be left on the plant, or do I remove them just before carving?Answer:
- Actually, you could do both.
- Besides the orange color, a pumpkin is mature when the rind loses its shine, and it's hard enough that you can't scratch it with your fingernail.
- The curly tendrils on the part of the vine near the pumpkin turn brown and die back when it is completely ripe.
- Personally, I'd remove them and leave them in a sunny location. This allows them to develop tough, rot-resistant skin and improves their shelf life dramatically.
- A mature pumpkin can last for months before spoiling, so you may wish to save a few for Thanksgiving. When you harvest pumpkins, remove them from the vines with a sharp knife or use a pair of pruning shears.
- You should also leave about three to four inches of the stem attached to the pumpkin. This also extends its shelf life.
- In addition, harvested pumpkins don't need to be washed. The dirt can simply be brushed off after a few days of drying.
- What you do next is pretty straightforward, and enjoy.
Question:
This spring, I planted a tomato in a square tomato cage. It has now collapsed from the weight. Most of the green tomatoes are on or close to the ground. What should I do to prevent them from rotting? What are my best options for caging or supporting tomato plants next year?Answer:
- You have two options.
- You can prop up the vines so the tomato clusters do not contact the soil. Also, it's critical to protect them from the hot afternoon sun; otherwise, the tomatoes will develop brown blotches from the heat of the day sun.
- Tomatoes are susceptible to sunburn when the temperatures are eighty degrees or warmer.
- Your other option is to harvest the green tomatoes, ripen them off the vine, and then compost the plant.
- Green tomatoes are easily ripened off the vine in a simple ripening chamber. All you'll need is a cardboard box with a lid or any other type of container and newspaper.
- First, you line the bottom of the box with a one-inch layer of newspaper. The green tomatoes are spaced so they don't touch.
- Cover the tomatoes with another one-inch layer of newspaper, close the lid, and store them in a cool, dry location. A second layer can be added if needed, but n
- o more. Check the tomatoes and remove the ripe ones every three to five days. The ripening chamber traps the naturally occurring Ethylene Gas and uses it to ripen themselves. This technique also preserves green tomatoes from cold nights in November.
- Next year, I'd remove the side shoots throughout the growing season. The side shoots develop from where a leaf attaches to an existing stem. This will open the center of the plant and reduce the weight.