We selected two types of pomodorini appesi — Italian winter or hanging tomatoes — to grow this season. The Aprile, named after the masseria in Puglia where the seeds came from, are now in their second year.
The Ponderosa del Oro, another pomodorini from Puglia, are also a repeat from last year.
The growing conditions this year seemed particularly favorable, and both varieties of pomodorini produced insanely prodigious amounts of fruit. Above: Laden vines, 9/15/12.
Some of the pomodorini had started ripening by mid-September, and we began bringing them in for storage. The main harvest was on October 2nd, when the bulk of them were picked. Above: Trays of harvested Aprile pomodorini, 10/2/12.
The Ponderosa sel Oro ripened much later than the Aprile. We were about to be away for three weeks and, with the cold fast approaching, we were forced to harvest the pomodorini while still green.
We now have two tables full of pomodorini on newsprint-lined trays stored in the basement, all from just 4 plants. Above: The pomodorini after harvest, 10/2/12.
So far, these pomodorini harvested in September are storing well. We go through them about once a week and remove the damaged ones.
It’s been six weeks since these were harvested. The Ponderosa (above, top) are slowly turning orange as they ripen; only a very few appear to be damaged. The late-harvested Aprile (above, bottom) seem to be more compromised, and aren’t holding up as well as those harvested earlier.
Oh now that is a harvest !!! What productive plants……….I can just about taste the slurp of olive oil, pasta and a few torn basil leaves…….and of course a glass of prosecco!
Any one of those ingredients are enough to swoon over, together they’re divine!
Simply beautiful!!! Congrats!
Thanks, we’re quite pleased with this year’s harvest!
What a wonderful harvest! Tomato is one of the best vegetables (or fruits) that are in existence! :)
Aren’t they though!
Well, those tomatoes certainly do look wonderful! Wish I had a few of those right now!
We certainly grew enough to share!
Wow. That is a lot of tomatoes. They look great!
We’re curious how much of it we’ll be able to make use of, for sure!
Me too, would love to have a bowl full.
The funny thing is, we’re told it’s still rather soon to eat them!
Fabulous harvest – I’m always amazed by how well those varieties store for you.
Thanks, we’re curious how long these will store for these coming months…
What a bounty and so beautiful too. Fresh tomatoes are off our menu now, so they look particularly appealing.
Thanks! They’re rather tart eaten fresh, but still have that fresh texture when cooked.
I’m loving all your pomodorini posts! I grow storage tomatoes but didn’t know much at all about the tradition of pomodorini, much less the term. I must trial some of these Italian varieties, and maybe even make some strings to hang!