Tomato Selection Algorithm

So, you might be headed out to your local farmer's market this weekend, or any other weekend for that matter.  You are walking around, perusing the fresh and tasty items that are available.  Suddenly, the distinctive smell drifts by: fresh heirloom tomatoes.  You know the kind, they are shaped somewhat strangely, and they begin to rot in a couple of days, but they are some of the best flavors one can get at the  farmer's market.

The last time I stopped by my farmer's market, I noticed that one stand had some heirloom tomatoes.  I also noticed they fell into two kinds.  The first kind were ripe, but they had split, (perhaps due to over-watering) or they were not ripe enough to eat.

Feeling desperate, I quickly took one of the ripe ones, to make some salsa when I got home.  I was not sure what to do with the others.  I really wanted more, but the ripe ones just did not look very good.  That is when it hit me  I could buy a green one, put the green one in the sun when we got home, and it would ripen.  Sure, you may already know this, but I just figured it out.  Beat me up in the comments!

So I got home and ate the ripe tomato.  It was great!  I placed the second one in the sun.  I checked, and it was ready to go after two days.  I cut into it to the now ripe tomato and will only say it was as great as the first one.  The next time I go, I am going to try to get the tomatoes at various stages of ripeness, and see if I can enjoy them all week.

So run down to the farmer's market, and check those fresh tomatoes today.