Tomato stand-alone or multiple-bay greenhouses is on the increase, providing fruit during those times of the year when field-grown fruit is not readily available. Smaller sized fruit (cherry and grape), or cluster tomatoes (fruit-on-the-vine) are the fruit of choice for the large commercial greenhouse operators while the beefsteak varieties are the choice of owner-operator growers. Hydroponic technique is often used in hostile growing environments, as well as high-density plantings. To facilitate transportation and storage, tomatoes are often picked unripe (green) and ripened in storage with ethylene. Unripe tomatoes are firm. As they ripen they soften until reaching the ripe state where
Beefsteak (banquet) with one's fingers and not being afraid to get messy were integral to the culture of the beefsteak. No matter which type of beefsteak a diner attended, the main course was beef loin dipped in butter-based sauce and served thinly sliced on rounds of bread (day-old bread, at East Side beefsteaks; fresh toast, at West Side). Napkins were considered unnecessary; diners generally wore aprons with which they could wipe the grease off their hands. Food was dispatched from the kitchen laid out on trays and waiters continued bringing out trays until diners could literally eat no more (In his "New