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) each host an annual traditional beefsteak for alumni. Political fundraiser beefsteak banquets are no longer common in New Jersey; beefsteaks now usually raise money for fire departments, policemen's benevolent associations, and other charitable organizations. Nostalgia for beefsteaks among foodies continues, and gourmet beefsteaks are sometimes staged by New York-area restaurants. Since 2009, two Wesleyan University graduates, Andrew Dermont and Derek Silverman, have thrown a biannual "beefsteak for beefsteak's sake" in Brooklyn, to revive the tradition of the beefsteak banquet in its place of origin, New York City. Since 2011, Chef Neal Fraser, Cort Cass, Matt Selman and Eric Wareheim have