GREEN TOMATO CHUTNEY?
Maybe - or maybe not! I went in search of a blip this morning and ended up in the greenhouse, as it was a bit too wet and chilly to shoot anything outside.
These tomatoes are San Marzano and I understand from looking online that they will continue to grow well into the autumn. I also found out that even if they don’t ripen on the plant, if we take them indoors, they will continue to ripen in the kitchen, and turn bright red, just as they would have done on the plant. I also had some advice from a fellow blipper yesterday about ripening tomatoes, so that all sounds very exciting.
Apparently, San Marzano have been designated as the only tomatoes that can be used for Vera Pizza Napoletana - or True Neapolitan Pizza - so better get Mr. HCB to brush up on his pizza making skills so he can made the bases for our own pizzas.
We watched Monty Don on Gardeners’ World last night and Mr. HCB was pleased to note that he, too, had been having problems with his basil - ours was a definite disaster this year, but if nothing else, Mr. HCB is a “persistent gardener”, and will be trying hard again next year.
Sometimes we give up when things don’t go quite right - instead of keeping going until we have a breakthrough. Is there something you need to keep doing? Remember you are NOT a failure unless you stop trying.
Now I wonder - should I find a recipe for Green Tomato Chutney - or just trust that these San Marzano tomatoes will ripen so I can make pizzas and bruschetta?
Two quotes from Thomas A Edison :
Our greatest weakness lies in giving up.
The most certain way to succeed is
always to try just one more time.
I haven’t failed.
I’ve just found 10,000 ways
that won’t work.