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Recognizing Ripeness

Articles: Recognizing Ripeness

From The Timber Press Guide to Vegetable Gardening by Lorene Edwards Forkner.

Hot enough for you? Even in the oh-so-temperate PNW we usually have a least one heat spell that brings us all to a simmering, sweaty, whining mess. Most of our homes are not built to withstand a sudden spike in tem­perature and the resulting overheated rooms and sticky nights turn us all cranky—quickly. The garden is a wonderful place to escape the heat, and fresh fruits and vegetables at ripe perfection are the basis of countless seasonal meals freeing you from sweltering kitchen duty. Besides, this is the elusive heat we’ve worked so hard to harness the other months of the growing season. Maximize production with attentive harvesting and enjoy the abundance—cool weather and rain are right around the corner.

 

An edible garden seduces us with color, flavor, and fragrance; our cue to employ all five of our senses when it comes to recognizing ripeness. With great anticipation, we bite into the first tomato that blushes red only to find tasteless fruit with a mealy texture. We might as well be growing anonymous grocery ...

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