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I stir fry mine or steam it and I like it with a little vinegar.

I'm from Titusville PA in N.W. part of the state. Where all of this oil trouble started.

Will do.

One more question could I pick them green before the problem happens and ripen them in the house?

Thanks for the info.

By the time my tomatoes ripen they have big dark spots where they attach to the plant making them unusable. Anyone know the remedy for this?