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) "West Side" beefsteak have been tapered down to beef, fried potatoes, and tossed salad. Butter is sometimes replaced by margarine, and a pasta course makes an occasional appearance, but attendees at beefsteaks still expect to be fed mostly abundant quantities of beef tenderloin. Modern beefsteak attendees often follow an unspoken protocol to leave their bread slices uneaten. Piling them up in front of one's plate instead of consuming them "saves valuable stomach capacity for more beef while simultaneously serving as an informal scorekeeping system". Beefsteak banquets have largely vanished from New York City, where they originated, but remain widespread in