This is the end

...Of the tomatoes, that is. We are blessed by a long growing season here in Marin, yet even here our harvest must come to an end when the frost rolls in. If you're like me, you hold onto your tomatoes for as long as possible, and then comes one day late in November when you stand in the brisk autumn wind, hands on hips, staring at your blown-out-yet-still-fruiting tomato plants and think, "Welp, this is it. Gotta pull those suckers out this weekend."

The sad part about pulling the plants is that they usually still hang with plenty of unripe fruit (and even blossoms! You silly kids!) that just won't ripen in the chill air. It's a shame to waste those green beauties. So what can you do?

A) Toss 'em in the compost bin with the plants (though if you lean toward this option, you may have already stopped reading).
B) Let 'em ripen inside.
C) Cook 'em up!

Option B is easy, and it's worked very well for me in years past with many different types of tomato. You'll need a cardboard box, several layers of clean newsprint or kraft paper, and a warmish, dryish spot for your box. Lay a couple of sheets of paper on the bottom of the box, then a single layer of green tomatoes, another layer of paper, layer of tomatoes, and so on. Two or three layers is enough — you don't want to squash the ones on the bottom! If you have different types of tomatoes, put the heavier or firmer ones on the bottom; if you have only one type, put the greener ones beneath. Check your tomatoes every couple of days for ripeness.

Option C takes a bit more effort, but it's wide open. If your taste runs to fried tomatoes or salsa, visit Southern Living's "Six Ways with Green Tomatoes." Those Southerners really know their way around a fried green tomato.  For something even easier that will last in the fridge for months (if you can resist eating them for that long!), try this can't-miss recipe for green tomato refrigerator pickles.