After this season you will know how many plants will serve your needs. I agree with above poster about waiting. You know the saying, "patient as a gardener."

just wondering on how people harvest these small guys with the different ripening times on the plant so i can get enough to enjoy.

They plant more than one plant so that they have more ripe at the same time.

In the meantime there really is no way to "keep them fresh" while waiting on the others to ripen. Fridge storage ruins the taste and freezing turns them to mush. Room temp, out of the direct sun, is the best storage. Just be patient and wait for the plant to mature.

Dave

Once they mature you will have more than you can eat.

Throughout tomato season I keep at least one broad bowl on the table for collecting ripening fruits. The little tomatoes I wash as soon as I bring in, so that if anyone wants to eat them, they are ready.

I dry the cherries and plums, so I often must save up for a few days to get a full deydrator batch. The important thing is to keep them at warm room temps and never chill them.