What Would You Do With 8 Unripe Local Tomatoes?
For some ungodly reason, they pick 'em well before they're ripe around here and don't even do us the favor of gassing them so they at least appear ripe. [What a disservice to the local growers.] Stored for a week in a cardboard box they're now red. Thick skin, pithy, flavorless. Other than sacrifice them to the fruit flies, what would you do with them?
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