Marion Owen photo

The best chance for end-of-the-season tomatoes is to bring them indoors to finish the process.

As I conducted my trapline tour around the garden the other day, I could tell that change was in the air: Nasturtiums are generating green seed pods, the compost thermometer jumped to 150 degrees in just two days after building the pile, and honeybees are loving on the Iceland poppies.

Speaking of green, this question came up recently on a Facebook gardening group: I have a bunch of green tomatoes. Will they ripen if I bring them inside?

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