After three weeks of 90+ degree weather, we finally had a small break in the heat and haze. And what happened? Half of the tomatoes in the garden *poof* ripened, all within a day or two of each other.
This, of course, inspired me to run to the Internets for an explanation: why, after weeks of droolingly staring at umpteen-million green, refusing-to-ripen orbs dangling enticingly from their spindly branches, would all my 'maters ripen simultaneously? Turns out tomatoes like it hot, but not that hot. Ideal ripening temperature: between 68-77 degrees F. What happens when the temperature hovers in the mid-to-upper 90s? Nothing. Everything goes into stasis - fruit is maintained, but not ripened. Carotene and lycopene are not produced, so they remain hard and green.
Sigh. Guess it's time for gazpacho! Muahaha!