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Old November 7, 2014   #151
Tania
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These look awesome!

We ate the last 2 Yellow Brandywines yesterday. No more tomatoes here, as they were pulled 3 weeks ago.

But peppers are still coming, as we had unusually warm October and frosts are not expected until 2 weeks later. Unfortunately because of this strange weather all our garlic sprouted and is already over 2-4" tall. I am worried it will suffer from frosts in winter. I hope it will survive if we cover it with hay - I never had this happening before.

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Old November 7, 2014   #152
efisakov
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Hi, Tatiana.
Garlic tolerates frost. Hay should help if the temperatures go below 20.
My grandma grew garlic for the greens. We used it in an early Spring chopped and sprinkled on new boiled potatoes with some butter. It smells so good. mmm...

I pulled most tomatoes as well. Have few Blondkofchen and Bl. Cherry plants with many green tomatoes on them. I am not picking them. I do not think they will ripen indoor. I know some people ferment/pickle greek tomatoes. I have never done that. They do taste good.
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Old November 7, 2014   #153
Tania
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Ella, thank you!

We should not get frosts below 22F in winter, but who knows!

Cherries ripen indoors also, when picked green. SOme varieties even taste great! We had lots of Mirabelle cherries picked green, and they stayed on the counter for several weeks, ripened to yellow, and were delicious in a salad.

SunSugar F1 also ripens indoor quite well.

I have not had experience with other cherry varieties, but I am sure most will do well when picked green.

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Old November 7, 2014   #154
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Thank you, Tatiana. The first frost predicted on Nov. 15. I am trying to give them a chance to stay longer on the vine. I may be making mistake.
It is good to know that cherries ripen well.
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