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) of beer, and "fruit cups[,] and fancy salads" were soon added to beefsteak menus. Orchestras were hired in place of old-fashioned brass bands and storytellers, and the long-forbidden knives and forks began to appear on beefsteak tables. By the 1930s, according to Joseph Mitchell, beefsteaks were no longer the manly, messy affairs they had once been; they were now closer to formal meals in which beef and bread happened to feature heavily. The cheerful gluttony of the past was tempered by female sensibilities; "women," Mitchell reported, "do not esteem a glutton, and at a contemporary beefsteak it is unusual for