Summarize the following:
Although most tomatoes turn bright red when they're ripe, some varieties can be orange, green, yellow, pink, or purple. Be sure you know what variety your tomatoes are so you'll know what color they'll be when they're ripe. If you start your tomatoes from seeds, you could either check your seed packet or ask the person who giving you the seeds to find out what color your ripe tomatoes will be. If you buy seedlings, make sure you know the variety of tomato you are buying so you'll know what color to expect. Tomatoes can ripen quickly, so make sure you're keeping a close eye on them. Every day or two, visit your tomato plants to look for a change in color. Ripe tomatoes have smooth, slightly shiny skin. Your tomatoes should be free of any dark spots or bruising, which can indicate rot. A ripe tomato will be slightly firm. If it's too hard, it probably needs more time to ripen. If it's too soft, it's probably over-ripe and should be picked and thrown away. As a tomato ripens, it becomes heavier. Try cupping an unripe tomato in one hand and a tomato you think may be ripe in the other. The ripe tomato should be noticeably more dense. A ripe tomato should have an earthy, sweet smell at the stem. If the tomato has a slightly tart aroma (or no smell at all) it's probably not ripe yet.

summary: Research your variety to find out what color your tomatoes should be. Check your tomatoes for ripeness every 1-2 days. Examine your tomatoes to make sure the skin is smooth and shiny. Gently squeeze your tomatoes to test for firmness. Test the weight of the tomato in your hand. Check the smell.

Summarize the following:
Approximately half an inch (1 cm) from the spine of the book, use a utility knife to cut into the cover's book cloth on both the front and the back. Avoid cutting along the hinges, as these connect the cover to the text block. You can then take the bone folder and gently pry the spine off of the book. Either measure the spine that you just removed, or measure the space between the hinges on your textblock. Cut a piece of cardboard or Bristol board to match this measurement. Select a sturdy piece of cotton or linen fabric that matches the current cover of your book. Measure it to equal the size of the spine, and then add an additional inch to the length and two inches to the width. Cut the fabric out in this shape. Cover the back of your spine with book binding glue, and center it over the book cloth. Cut the corners of the fabric off at 45 degree angles, and add glue to the bottom edge of the board. Fold the top and bottom of the book cloth over and press it into the spine. Using the utility knife, chip away as much of the old spine's glue as you can from the text block. You want the new spine to have a clean start, so make sure it sticks by properly preparing the space it will fit. Place the book with the spine edge facing up. Use bricks to hold it in place. Glue a spine liner paper to the pages of the book. Put glue on the exposed book cloth of the new spine. Carefully drape the new spine over the book. Starting from the spine, push the book cloth onto the cover. Use a bone folder to remove any air bubbles. Wrap the book cloth around the top and bottom of the original cover. Place the finished book into a book press overnight to dry. Place a piece of waxed paper inside the cover to prevent the pages from sticking.

summary: Remove the original spine. Measure the spine. Get your fabric ready. Add your spine to the book cloth. Remove glue from the old spine. Prepare the book for a new outer spine. Place the new spine. Allow it to dry.

Summarize the following:
Look for something that looks like a tiny onion at the base of a green stem (which fades from lime to emerald green upward from the bulb). The stems are usually thicker and sturdier than green onions to support the bulbs. Spring onions are a more mature version of green onions, hence they have a larger bulb. Most markets and grocers sell spring onions with the bulbs attached and the tops of the stems trimmed down to about 4 inches (10cm) to 6 inches (15cm) long. They'll often be sold in a batch of 5 or 6 bulbs with the tops attached. True to their name, spring onions are harvested in the spring, so depending on where you live, you're more likely to see them at farmer's markets around those times. If you notice there are small bulbs that look similar to garlic at the base, those are shallots. They grow in tight clusters and typically look a little like small brown onions, only more elongated. You'll be able to spot them because they aren't sold with the greens on top. Shallots come in purple, brown, and gray varieties (the gray ones are especially rare and considered to be a French delicacy). Shallots are harvested in summer and fall, so that's usually the best time to eat them. You can also give them a sniffthey have a zingy, sulfuric smell.
summary: Identify spring onions by their long green stems and white bulbs. Notice the bunched, garlic-like clusters that are a hallmark of shallots.