Chris–I often try and ripen my tomatoes. Wrap them individually in newspaper and place them in a warm room in your house (I usually line them up on the floor in my office). Check on them every couple of days and toss out any rotten ones. If you have any that are bruised, use those up in green tomato recipes. The new issue of Organic Gardening starts hitting newsstands this week (it has a beautiful winter squash on the cover) and it has a great green tomato refrigerator pickle recipe developed for the magazine by Renee Erickson from Boat Street Cafe here in Seattle. So be sure to check it out!

I make green-tomato and sausage pie. Make a pie crust. Cook some sausage (completely) with onion and garlic and favorite spices. Add sliced tomatoes and cook down a bit. throw it into the pie shell and bake 30 min at 400 or so until the crust is done.

Gardenmentor–Jason told me they use bottled lemon juice because it has a consistent pH.

Yay #Canvolution!

I like to make sauce with cherry tomatoes, but I don’t think it freezes super well. It’s better fresh. They cook down, so you need lots of them. Here’s a link to a recipe with the basic technique. Sometimes we add capers, or roasted red pepper, or spinach, or shallots, or whatever is on hand!
http://www.digginfood.com/2008/08/pasta-with-citrusy-cherry-tomatoes/

As for your corn, I suspect that the later maturing ears were pollinated with a different variety. When sweet corn crosses with some other varieties of sweet corn or with pop corn, it turns the kernels starchy.

It’s hard to prevent cross pollination of varieties if you have neighbors growing corn, but if you think it was caused by growing 2 varieties in your own yard, then you can avoid it by planting an early and a mid season variety as they’ll set pollen at different times.