green tomato purchase price + specifications, cheap wholesale

How to prepare a fried green tomato chutney with unripe tomatoes. Two pounds of green tomatoes, and onions, plus a few additional items are required. There are recipes for a deep, black chutney that goes well with cheese, bread, and other pickled veggies. Green tomato chutney can also be used as a marinade. If you raise your tomatoes, you know what it's like to conclude the summer with a mountain of green fruit. This year, I'm staring at a complete greenhouse filled with a variety of plants. I’ll take some indoors to ripen but honestly, they’re delicious if you feel adventurous enough to cook with them. I’ve tried fried green tomatoes, green tomato pasta sauce, and green tomato ketchup before. One of the best recipes though is green tomato chutney. If I had to describe the flavor, I'd say it's sweet and sour, yet rich and spicy. It's a British allotment preserve staple that goes great with cheese, bread, and cured meats. You create green tomato chutney when life throws you green tomatoes. One of the easiest and quickest preserves to make is green tomato chutney. Simply cut the stems, combine them in a saucepan, and simmer them for an hour (or three!). It's also a fantastic way to use up the last of the season's green tomatoes. To create it, you can use little or large tomatoes, and you can mix and match tomato varietals. Unlike some of the other recipes, mine does not use apples; instead, it focuses on chopped onion and tomato chunks. I also don't bother lowering the water quantity before cooking, but if you want to shorten the cooking time, you can do so. That means, exactly as in my green tomato relish recipe, employing salt to pull moisture out. This recipe is also adaptable. This year, I used distilled white vinegar with a combination of white and brown sugars, and it turned out just as tasty. EQUIPMENT Pan made of stainless steel Jars that have been cleaned and sterilized INGREDIENTS 1 pound of green tomatoes 2.2 pounds (approximately 6 cups) / peeling is not required 1 pound of red onions 2.2 pounds (approximately 6 cups) Raisins, 150 g 5.2 oz (approximately 1 cup) 3 cloves garlic Cayenne pepper, 1/4 teaspoon a quarter teaspoon of black pepper 500 g Brown sugar 2 tsp Sea salt 212 cup 1 liter (32 fl oz) malt vinegar (approximately 414 cups) -  Get the veggies ready. Roughly chop the tomatoes, onions, and raisins, as well as the garlic. - Bring all of the ingredients to a boil in a stainless steel pan. Reduce the heat to medium-low and continue to cook, uncovered. It might take one to three hours, depending on the quantity of the batch and the heat of your appliance. Keep an eye on it and stir it now and again. - When the chutney has been reduced and appears thick and brown, it is ready. - Fill heated, sterilized jars halfway with chutney and cover with lids. In the UK, it's normal to reuse retail jars for this preserve and skip this step entirely. It is, however, preferable to use suitable preserving jars and to water-bath the jars once they have been filled. - To guarantee that the jars are completely sterilized, place them in a water bath. Fill a tall pan halfway with water and, if you have one, set a rack at the bottom. Bring to a boil, then carefully lower your jars into the water, making sure they don't touch and there's at least an inch of water over them. Bring to a full boil, then remove the jars and place them in the boiling water for 10 minutes. With a jar lifter, pull them out upright (not slanted) and place them on the counter to cool. As the chutney cools, the lids will seal. The seal might take up to twelve hours to take. - When the jars are cold, label them and keep them in a dark cabinet. Once the jars are opened, keep them refrigerated and utilize them within a year. - Water-bathing high-acid preserves like this green tomato chutney is uncommon in the United Kingdom. It is, however, a considerably safer approach, and I would advise you to use it. More information on the history of modern British preservation may be found here. If you don't have a rack, you can place your jars on a tea towel or bath towel pressed to the bottom of the pan. The idea is that the bottoms of your jars are shielded from the direct heat of the hob/pan. The time it takes to cook down this dish is well worth it. You can cut the time in half by using half as much malt vinegar, but it won't taste as good. Check out some of my other fall dishes if you liked this green tomato chutney recipe (which you will!). They have another green tomato recipe (that even discusses how healthy green tomatoes may be) as well as other great cuisines in jars that you can cook now and eat later.

green tomato

Unripe red tomato with firmer flesh and a strong, sour flavor is known as green tomato. The majority of the fruit is plucked before it has fully matured to provide the crispiest, driest fruit imaginably. Green tomatoes are ideal for sautéing and frying since they have reduced water content. Green tomatoes may sound familiar to southerners, but they may merely sound like unripe tomatoes to others. So, what are green tomatoes, how do you use them, and what do they taste like? To some, green tomatoes may sound like unripe tomatoes, while to others, they may just sound like unripe tomatoes. However, when you hear the word "green tomato," it usually refers to unripe variants of regular tomatoes. Green tomatoes are sometimes selected before they mature on purpose, but they're more typically just tomatoes that didn't ripen before the end of the growing season. Pickling green tomatoes produce a tangy, somewhat sweet, slightly spicy relish that may be utilized in the same manner as bread and butter pickles are used. When a True Green Tomato is Ripe, Here's How to Tell. When lightly pushed, the bottom of a ripe tomato will be squishy. Because the black tomatoes will still have green shoulders when they are ready to eat, this method works well for them as well. It will be overripe if you wait for the entire fruit to shift color. Some might worry that green tomatoes are toxic. The poisonous alkaloid solanine is present in an unripe tomato that is still entirely green. All solanaceous crops, including potatoes, have this heat-resistant natural toxin. Just 25 milligrams of solanine is enough to make you feel uneasy: you'll have a headache, stomach ache, and gastrointestinal discomfort.

fried green tomato recipe

You can use this recipe for both fried red or green tomatoes, but make sure they are not overripe or they will get soft. On a hot summer night, serve this fried green tomato outside with a glass of iced tea and watch the sunset with someone you care about. The crisp, acidic, and powerfully flavorful snack you should be preparing all year is Southern-style fried green tomatoes. Sliced unripe tomatoes are coated in flour and cornmeal before being skillet-fried to a buttery brown perfection in this classic down-home dish. The simple flavors and excellent crunch of this old-fashioned dish are loved by our community of home chefs. Learn how to create the best fried green tomatoes ever, how to preserve them, and how to freeze them. If you chop your fried tomatoes horizontally in 14- to 12-inch thick slices, they will hold up better. If desired, a small amount of sugar can be sprinkled on each slice to remove any remaining bitterness. Cover the tomato slices in seasoned flour before frying — or make a thicker breading by dipping them gently in flour, then in beaten egg, then in breadcrumbs, cornmeal, or cracker crumbs. Fry them in bacon fat for a down-home taste (or a mix of bacon grease and vegetable oil). For crispy golden-brown results, use a fat that's approximately 375 degrees F, regardless of the kind. Dipping fried green tomatoes in a creamy and delicious sauce is half the joy of eating them. Serve this Southern meal with a tangy remoulade, honey mustard, or sweet chili sauce for a delectable finish. Make your sauce ahead of time to allow the flavors to blend as you prepare and fry the fried green tomatoes. Even though fried green tomatoes are better served fresh and crisp, they may be stored in the refrigerator for up to two days. Heat it in an oiled skillet, stove, or air fryer after keeping them in a sealed jar. Fried green tomatoes aren't the best options for freezing once they've been cooked. Green tomatoes, on the other hand, may be frozen for up to a year if sliced and coated. by just wiping the tomatoes dry, dipping them in an egg wash, and then dredging them in flour mix before freezing. Keep the battered tomatoes in an airtight container or refrigerator bag. All year long, you'll have flavorful, Southern-style deliciousness ready to cook in the skillet.

green tomato recipes

Do you have any green tomato? We've got some recipes for you! Cooking with immature red tomatoes is a time-honored ritual that helps to prolong the life of summer tomatoes when the weather cools. The most well-known application of green tomatoes in Southern cuisine is fried green tomatoes, but guess what? They may be eaten in a variety of ways other than fried. Like a tangy lime green salsa, similar to salsa green, that's great for dipping crispy chips in or topping tacos with. Here are the greatest green tomato recipes, as well as some background information on the renowned vegetable (or, more accurately, fruit!). And now: the best green tomato recipes!

green tomato salsa

Salsa is the most popular green tomato recipe. You can prepare a green tomato salsa that is similar to salsa green but tastes even better. Tomatillos are used in salsa green, but we think green tomatoes are much better! All you have to do is roast the tomatoes, onion, and garlic, then combine them with the mint and lime in a blender. It makes a peppery green salsa that's great for dipping chips in or topping tacos with.

Quick Pickled Green Tomatoes

Do you have any green tomatoes? Why don't you try making pickles? It's difficult to put into words how amazing these pickled green tomatoes taste. They're acidic, salty, and somewhat sweet, making them the ideal condiment. If you like pickles, you'll enjoy these. This is a recipe for fast pickles, which can be produced in about an hour and preserved in the refrigerator. Because no special preserving equipment is required, the entire procedure is quick and easy.

Green Tomato Toast Recipe

What's the easiest green tomato recipe we have? Toast! Green tomato toast is the way to go if you're in a hurry! You can serve them as an appetizer or for lunch by slicing them up and putting them on toast with cream cheese. It's a great way to use up those sour tomatoes quickly. The cream cheese on the toast provides a fantastic balance to the tomatoes. Garlic salt on top pushed it over the edge into the addicted land.

green tomato chutney

This rich and fruity green tomato chutney is made using unripe tomatoes and is a great way to use up the last of the season's tomatoes. Our tomato vines are filled with green, unripe tomatoes as the days become shorter at the end of summer and the tomato season winds down. Some may still be exposed to enough daylight and warmth to become red, but I doubt it. What do you do with end-of-season green tomatoes if you cultivate garden tomatoes? My mum collects them and brings them inside to ripen. I enjoy frying green tomatoes, and I may attempt making a green tomato-based faux apple pie in the future. Any other suggestions? This green tomato chutney is a great way to use up the last of the season's tomatoes! It may be kept in the fridge or canned for later use. Here are a few delectable ways to use this chutney: Serve with roasted chicken or pork chops. Use it as a condiment on hot dogs. Serve as a great accompaniment to crab cakes. To make an appetizer, spread the relish on a cracker and top with a little cream cheese.

green tomato grill

Because all you have to do is grill the green tomato slices, this recipe is one of the most fragrant and tasty ways to enjoy the green tomatoes that won't ripen. Pickled green tomatoes are one of my favorite foods, and I think we always have an open jar in the fridge (which I eat alone because my hubby isn't a fan of pickles...). During the colder months, I usually serve them with Romanian stew or bread and cheese. Green tomato salsa green was a discovery for me, but I've been cooking it every time I have since then. It's incredible! There's also the option of fried or cooked green tomatoes. But these grilled green tomatoes were such a pleasant surprise! A dish so simple, I'm not sure why I didn't think of it sooner. So much easier, faster, and healthier than fried green tomatoes, but with just as much flavor and freshness, and so many other ways to incorporate these grilled green tomatoes into meals. And, on top of that, it's such a low-cost meal, especially when you consider that you're utilizing veggies that most people would otherwise discard. Don't throw away your green tomatoes; slice them, place them on the grill, and cook for 5 minutes. You are going to adore these.

green tomato pickles

The pickles of the end-of-summer green tomato are a joy to have on hand since they go well with salads and are especially tasty as tangy condiments for burgers, hot dogs, and other meaty dishes. If you have an abundance of unripe tomatoes, pickling them using this method turns them into a pantry staple you can use for months. These acidic and sour tomatoes, made with green tomato slices, onions, and a spiced vinegar and sugar combination, have a lot of texture owing to the hardness of the green tomatoes. As a result, they're perfect for adding crunch and flavor to potato and pasta salads. Wraps, sandwiches, cheese and charcuterie spreads are all good options. Experiment with the spices to create your unique dish. Green tomatoes, as in unripe red tomatoes, are required for this dish, not green tomatoes that have been engineered to be green in color. Unripe red tomatoes that are green, like the ones you need, are acidic and hard, but ripe green tomatoes are sweet and softer, making them unsuitable for pickling. Plan since the veggies will need to sit for two to three weeks before they're ready. This recipe yields 5 pint-sized jars worth of jam.

• Ingredients
• 5-pound green tomatoes, cleaned and chopped into quarter-inch thick rounds
• 2 small onions, cut into 1/4-inch thick slices after halving
• 1/3 cup salt or pickling salt
• ice cubes (about 4 to 6 glasses)
• 1 3/4 cup sugar 3 cup cider vinegar
• 1 teaspoon turmeric powder
• 1 teaspoon seeds de celery
• mustard seeds (1 tablespoon)
• 1 red bell pepper, or spicy pepper; optionally cut into tiny strips

preparation

1. Gather the ingredients.
2. In a large nonreactive saucepan or dish, combine sliced tomatoes and onions.
3. Pour salt over the veggies and toss lightly to coat.
4. Several glasses of ice cubes should be placed on top of the veggies. Refrigerate for 4 hours or overnight after covering.

green tomato relish

This tangy relish made with green tomato, onions, bell peppers, and spice goes great with sandwiches, potatoes, cheese, and a variety of other dishes. This also makes a nice gift in a jar!

• 24 green tomatoes, big
• 3 halved and seeded red bell peppers
• 3 halved and seeded green bell peppers
• 12 onions, big
• celery seed, 3 teaspoons
• mustard seed, 3 teaspoons
• 1 teaspoon of salt
• 5 cups granulated sugar
• 2 quarts of white wine vinegar

Step 1 Coarsely crush tomatoes, red bell peppers, green bell peppers, and onions in a grinder or food processor. (This may have to be done in batches.) Line a big colander with cheesecloth and set it in the sink or a large bowl to drain the tomato mixture for 1 hour. Step 2 Combine tomato combination, celery seed, mustard seed, salt, sugar, and vinegar in a large non-aluminum stockpot. Bring to a boil, then reduce to low heat and cook for 5 minutes, stirring constantly. 3rd step Ensure that enough jars and lids are sterilized to hold relish (12 one-pint jars, or 6 one-quart jars). Fill sterilized jars with relish, making sure there are no gaps or air pockets. Fill jars to the very top. Lids must be screwed on. 4th step Fill a big stockpot half with boiling water and place a rack in the bottom. Using a holder, carefully drop the jars into the saucepan. Allow 2 inches between each jar. If required, add more boiling water until the tops of the jars are submerged by 2 cm of water. Bring the water to a boil, then cover and set aside for 30 minutes. Step 5 Remove jars from the saucepan and lay several inches apart on a cloth-covered or wood surface to cool. Once cool, squeeze the top of each lid with your finger to ensure a firm seal (the lid does not move up or down at all). Relish can be kept for up to a year in the refrigerator.

green tomato salsa

Is it possible to make salsa with green tomato? This green tomato salsa has a similar flavor to salsa green. Tomatillos are traditionally used in salsa green, however, green tomatoes can also be used: maybe even better. This fresh, tangy salsa uses up unripe, green tomatoes and is great for scooping up with tortilla chips or adding to toasties and tacos. (The video shows how to make an overripe Smokey homemade ketchup, but you may still have a crop if your fresh tomatoes never ripen or overripen.) 600g/1lb 5oz unripe green tomatoes, half or quartered Ingredients 1 tbsp. olive oil 600g/1lb 5oz unripe green tomatoes, halved or cut into quarters 1 finely sliced tiny brown onion 2 garlic cloves, big 1 halved green jalapeno chili 50g/134oz fresh coriander 2 limes, squeezed simply using sea salt Method In a large frying pan over medium heat, heat the oil. Toss in the tomatoes with a pinch of salt. Cook, covered, for 15–20 minutes, or until slightly softened. Transfer the tomatoes to a dish to cool. In a blender, combine the onion, garlic, jalapeno, coriander, and lime juice. Blend briefly, but thoroughly, until combined but still chunky. Blitz the tomatoes again to get a semi-smooth salsa. To taste, season with salt.

recipe for green tomato chutney

For as long as I can remember, my grandmother has been cooking this deliciously tangy and sweet green tomato chutney. It's great as a burger relish or just with cheese and bread. It's an excellent method to use up unripe tomatoes if the weather hasn't been cooperating (as it has this year). I harvested 5kg of green tomatoes from my allotment before they succumbed to blight, and then prepared two batches of this. Some will be stored for Christmas gifts, while others will be consumed throughout the year. Ingredients:

• 5 kg roughly chopped green tomatoes
• 5 kg thinly sliced onions
• 30g salt (4 tsp)
• 1 liter of malt vinegar
• 5 kg light brown sugar (soft)
• 3 tsp / 20g ground pepper 250g sultanas, coarsely chopped

Equipment:

• a big lidless pan, such as a serving pan. I like a stainless steel stock pot with a capacity of 10 liters.
• 7 – 10 lidded jars
• Cling film / food wrap
• Labels that stick
• A jam funnel comes in handy for me. Especially for bigger tomato chunks.
• Estimated cost per batch: 2.5 GBP

Cut out any undesirable portions from your onions and rinsed green tomatoes before slicing them finely. Stir everything together in a big mixing dish. Stir in the 4 teaspoon of salt, then cover with plastic wrap or a big plate and let aside overnight. This will assist to extract a lot of the tomato fluids, which will serve to enhance the flavors. If you don't have to leave it overnight, skip this step and cut the salt by half. This step is highly recommended since it will cut down on the amount of time it takes to cook your chutney. That most of the cooking time is spent just lowering the liquid to a consistency suitable for chutney. The following day... In a big pan, pour the liter of vinegar. Stir in the 500g of light brown firm honey over medium heat until it has completely dissolved. Bring the water to a boil. Sultanas should be roughly chopped before being added to the boiling vinegar and sugar. Bring everything to a moderate boil. Remove the top from the tomatoes and onions that have been sitting in the refrigerator overnight. Drain well without rinsing. Rinsing will add additional water, and the purpose of keeping them in the salt overnight was to extract as much water as possible without liquefying them. Stir well into the chutney. 3 tablespoons (15g) white pepper Bring the water to a moderate boil. After you've added all of the ingredients, gently boil them for 1.5 to 2 hours, or until they're thick and brown. The purpose of this cooking time is to decrease the liquid and soften the tomatoes and onions until they absorb the sugar and turn brown. For the following 1 to 2 hours, all you'll be doing is medium heat and modifying the fire if they start to boil too quickly. You might as well start preparing your jars right now! It's almost done when your chutney has decreased by about half and is thick and golden brown. Boil it for a few minutes longer; I'm sure you'll be as eager as I am and need to leave it for a few minutes longer. When I could drag my wooden spoon over the bottom of the pan and see the bottom for a little time after it had gone, I knew it was thick enough. It'll be ready when it happens. Place your sterilized jars on newspaper after removing them from the oven. I realized I didn't have any newspaper at this point, so I made do with chopping boards. Regardless, make sure you cover your work surfaces with something to make cleanup simpler; bottling the chutney will create quite a mess. Using one hand to hold the heated jars in an oven mitt, spoon the chutney into the jars with the other. When the jars are full, tap them on the bottom of the work surface to remove any air bubbles before moving on to the next one. Once all of your jars are full, apply the second layer of cling film or plastic wrap across the top of each one and cut it around the edges. As the chutney cools, the air beneath the wrap contracts, pulling the cling film closer to the surface and further protecting it against mold. The wrap's concave form may be seen in the photos. While the jars are cooling, prepare some labels with the date, content, and maker information. Add the caps and labels once they've cooled. You can consume the chutney straight away or wait one or two weeks for it to develop. I couldn't wait and ate some while it was still warm, with butter and crackers. If properly kept, the finished chutney should last six months or longer. I took a jar my grandmother had given me for Christmas nine months ago and it was still great.

green tomato pie

When our garden is nipped by cold, I hastily gather all the remaining green tomato and cook a traditional family favorite which is pie. My grandma passed it down to me, and now my grandchildren are begging for the recipe. Directions Preheat the oven to 350 degrees Fahrenheit. Combine sugar, flour, cinnamon, and salt in a mixing basin. Toss in the tomatoes and vinegar to coat. Roll one half of the dough to a 1/8-inch-thick circle on a lightly floured surface; transfer to a 9-inch pie pan. Trim to 1/2 inch beyond the plate's rim. Fill with filling and butter. Cut leftover dough into 1-inch-wide strips by rolling it out to a 1/8-inch-thick circle. Make a lattice design out of the filling. Trim and seal the strips to the bottom crust's edge; flute the edge. Bake for 1 hour, or until tomatoes are soft. Allow cooling room temperature on a cooling rack. Refrigerate any leftovers. Nutritional Information 1 piece has 433 calories, 16 grams of fat (7 grams of saturated fat), 14 milligrams of cholesterol, 242 milligrams of sodium, 71 grams of carbohydrate (40 grams of carbohydrates, 1 gram of fiber), and 3 grams of protein.

jamie oliver green tomato chutney

Everyone enjoys a good chutney, especially when it's created with fresh, seasonal ingredients. Chetna Makan agreed to share one of her favorite tomato chutney recipes with us, which is incredibly easy to make at home. Chutneys are a fantastic addition to snacks and meals, whether sweet, sour, spicy, creamy, or smooth. In my first book, The Cardamom Trail, which chronicles my culinary journey thus far, there are several delicious chutney recipes. It's full of pastries and sweet baked goods, but there's also a wide selection of savory baked goods including flatbreads, curried bread, spicy pies, and little bits to eat. To keep these little morsels company, very refreshing chutneys are required. In my chutneys, I like to use fresh, seasonal ingredients, and one of my favorites is the simple tomato. Tomatoes come in such a wide variety of flavors, each with its own distinct characteristics, that they give a beautiful variety of flavors to homemade chutneys. I chose green tomatoes since they are more acidic and firm, but you can choose red ones if you like — it will still taste fantastic. The sour contrasts nicely with the spicy notes of garlic, ginger, and chilli, while the cumin, mustard, and lentils add a nice crunch. This chutney goes great with toasted bread, cheese, burgers, naan, or just any curry and rice.

green tomato chutney river cottage

In the river cottage, these are the kind of fantastic dishes that you'll want to make again and over again. Once you've tried it, you'll realize how simple it is to experiment with the components — just keep to the approximate total quantity and you'll discover it's really forgiving. Combine the veggies, fresh fruit, sultanas, and sugar in a large, heavy-bottomed skillet. Fill the pan halfway with water, then add the wine vinegar, chilli flakes, and salt. Tie all of the spices with each other in a piece of muslin to make the spice bag. Place the spice bag in the center of the pan and push it down. Gently heat the mixture, stirring regularly, till the sugar has melted, then bring to a boil slowly. Cook, uncovered, for 2 to 3 hours, stirring occasionally to avoid burning on the bottom of the pan. When the chutney is rich, thick, and reduced, it is ready. Drag a spoon through the mixture to see whether it forms a channel and reveals the pan's bottom. Add a little hot water if it gets dry out before this stage. Let it cool slightly before serving. While the chutney is still warm, transfer it to sterilized jars. Screw-top lids with a plastic coating seal the container. Allow for at least two weeks – preferably 2 months – of maturation before utilizing.

Xanadu green goddess tomato

The Xanadu Green goddess Tomato, Solanum lycopersicum, is shown here. This tomato comes from the United States, and Tricia Rosamilia discovered it as an accendental cross in her garden. The Xanadu Green Goddess Tomato is a green stripped salad tomato with green flesh that ranges in size from 3 to 6 ounces. Compact plants may grow up to 5 feet tall in excellent soil, but they usually only reach 3 feet. The fruits are 3 inches in diameter and have a delicious smooth tomato flavor. They're also delicious as a snacking tomato and in salads and sauces! Open-pollinated, indeterminate, wispy leaf, medium season, green/stripped, snacker or salad, slicer, 66 to 88+ days, indeterminate.

• Prepare the ground for planting. Tomato seeds should be sprouted in tiny pots, preferably 4" or less. Germination in the earth is not encouraged. Use a normal, well-drained potting mix. Seeds should be started in containers about 8 weeks before the desired set-out date. Plants should be transferred to the garden 1-2 weeks just after the frost date is forecast.
• Sow seeds. 1/4" deep in the earth, plant seeds. Carefully cover with dirt and water. Overwatering can lead to fungus development and seed damage. Excess water can bury seeds deep in the ground, preventing them from breaking the surface. When the soil surface starts to dry out, water it. Several seeds can be sown in a single starting pot, but as seedlings grow, they should be trimmed off until only one plant remains. Although seeds do not need light to germinate, seedlings should be treated with some light as they rise from the soil.
• The germination process. The soil must be kept continuously warm, between 70 and 85 degrees Fahrenheit. Germination will be greatly delayed or inhibited in soils that are below 60-65 degrees Fahrenheit, even only at night. Germination is further hampered by hot soils exceeding 95 degrees Fahrenheit.
• Planting and caring for seedlings Seedlings should be gradually brought outside (if grown inside) to ambient light once a few genuine leaves have emerged. Because seedlings should not be exposed to intense, burning sunlight, plants may need to be cooled off over time. A darkened or filtered light environment, as well as shelter from strong winds, rain, or low humidity, might be used to harden off. The time it takes to harden off varies, but it usually takes 5-10 days.
• Getting ready to plant. Plant in the ground once the threat of frost has passed and daytime temperatures are consistently above 65 degrees Fahrenheit. Plants can be placed as together as 24 inches. Under optimum conditions, germination takes 1-3 weeks.