Just wait...or sacrifice a white she-goat the next full moon.

The fruits look to be on schedule for starts put out in early June.

Yep - late start means later ripening. Be patient. ;)

Well, looks like we're out of white she-goats.

OK, gotta wait.

tx

I finally just picked a couple of Brandywines that were germinated on 2/9/08. And I'm on the sunny California coast.

Patience, patience, patience..............

Those still-green tomatoes are clearly defective. If you remove them, the plant will have then have enough nutrients to produce proper tomatoes that will actually change colour.

anthony toronto, I don't know if you're being facetious or not, but I picked 3 green tomatoes off my mr stripey the other day and today I noticed that several are beginning to ripen...lol. I had previously only had 2 ripen.

My Brandywines are still green also - but huge. One is the size of my hand! Altho I did notice this morning that one is beginning to get dark red shoulders.

I have been out there sweet-talking my 'maters for weeks! It's killin' me!!!! Finally, this afternoon, I looked out the window and see a speck of pink. YAY! Well, we have been getting cherry/grape tomatoes for a week, but I want a BLT - soon!!! (LOL) I thought I was the only one with this problem. It sounds like everyone is. It's a relief to know it's not specifically something I did wrong...

4-sale white she goats, real cheap. also a few full moons on sale.

Forget the goat -- I sugest Green Tomato Pie.

Ingredients:

6 to 8 medium green tomatoes
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup white sugar
2 tablespoons cornstarch
1 tablespoon butter

Standard pastry for a 9-inch 2-crust pie

Wash, peel and slice the Toms about a 1/4 inch thick. Place Toms in a sauce pan and add the lemon juice, leomon peel, salt, and cinnamon. Cook tomato mixture over low heat, stirring frequently for 10-15 minutes. Combine sugar and cornstarch together and then add stir into Tom mixture. Continue to cook mixture until the mixture around the Toms is clear -- stir constantly. Once the mixture is clear, remove from heat and add the butter. Once the Tom mixutre has slightly cooled, pour into your pie shell and cover with the pastry top. Cut three slits into the top of the pie, one for steam and two because that is how my Uncle Tom did it.

Bake at 430 to 435 degrees for 35 to 45 minutes or until nicely browned.

Served best at room temp.