Holy shit... what variety? That would make some KILLER caprese when it ripens...
2021 veggie/food growing thread
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Rainbow. Heirloom. There's another one that size too. Taking their good old time to ripen tooHoly shit... what variety? That would make some KILLER caprese when it ripens...
Oooh - I've got a big rainbow as well. Those are such tasty 'maters...Rainbow. Heirloom. There's another one that size too. Taking their good old time to ripen too
i also have:
black krim x 2
san marzano x 2
pink caspian
cherokee purple
and a random cherry tomato that germinated from something that fell off last season, so its likely a black cherry
good. all my plants have fruit, but none are ripe yet.
That's gonna be a LOT of tomatoes. I approve. Once the cherries start to overwhelm you, here are some 4-star recipes to use lots of them:
Creamy Pasta With Burst Cherry Tomato Topping | Italian Food Forever
Ricotta cheese and goat cheese are paired to create a sauce that perfectly coats the pasta. A fresh tasting burst tomato topping finishes off the dish.
www.italianfoodforever.com
Burst Cherry Tomato Pasta
I have been waiting and watching for weeks, and finally, my tomatoes have started to ripen. My very favorite pasta sauce is anything made with fresh, ripe
www.italianfoodforever.com
Pasta with Nduja, Shrimps, & Cherry Tomatoes
The countdown is on…..We leave for Umbria in just two weeks, so my meal planning involves trying to clean out my refrigerator and freezer before we leave.
www.italianfoodforever.com
That last one is SOOOOO tasty.
the san marzanos are STACKED. staying on top of pruning has certainly paid off.That's gonna be a LOT of tomatoes. I approve. Once the cherries start to overwhelm you, here are some 4-star recipes to use lots of them:
Creamy Pasta With Burst Cherry Tomato Topping | Italian Food Forever
Ricotta cheese and goat cheese are paired to create a sauce that perfectly coats the pasta. A fresh tasting burst tomato topping finishes off the dish.Burst Cherry Tomato Pasta
I have been waiting and watching for weeks, and finally, my tomatoes have started to ripen. My very favorite pasta sauce is anything made with fresh, ripePasta with Nduja, Shrimps, & Cherry Tomatoes
The countdown is on…..We leave for Umbria in just two weeks, so my meal planning involves trying to clean out my refrigerator and freezer before we leave.
That last one is SOOOOO tasty.
Yup - I get tomato anxiety every time I see someone's photo of a tomato bush that looks like an 80's porn star.
just looked.... my cherokee purples are starting to ripen
My pruned San Marzano:
you have leaf curl too i see
Yup - a couple of my plants are afflicted. I don't worry about, TBH.
In progress
Had to start fresh with some basil, now hanging in several pots. The earwigs decimated everything I had at ground level.
Had to start fresh with some basil, now hanging in several pots. The earwigs decimated everything I had at ground level.
we use the horrible smelling spray from lowes...seems to work pretty well.
i've got some stuff from my local ag-way that has worked well in the past. just didn't put any out this year. oops.
will be putting in a late summer round of planting soon, and be sure to use that stuff.
we harvested our first cherokee purples, some yellow teardrops, a few cherrys from a small pot, and a few jalapenos and threw them together with other stuff for some damn good gazpacho last week. 6 more big ol green cherokees out there right now. a bit disappoint, as my jalapeno plants in pots are not as bountiful as my in ground ones from last year. le sigh.
Its happening....
I want to live where I can ride my bike to my Garden. A good fishing spot nearby too.
Hot cherry peppers are ripening. First poblanos are ready. Stuffed and grilled poblanos for dinner tomorrow
They're not turning red yet. But I might let some go then dry them. And by might I mean probably because there are so many
True. It's my first time growing them, so not sure how to tell when they are ready.
A bunch of mine are dark green, medium in size and have that classic poblano shape, but I have no clue how to tell if they are good to harvest.
for a poblano it'll be green to dark green. 4-6" in length.
once they turn red, you'll want to dry them. then you'll have ancho peppers.
Holy fuckin' tomato haul, Batman!! Start with some bruschetta...I suspect tomatoes and jalapeños will be on the menu shortly.
I was thinkin' some bruschetta too. A whole bucket of it.Holy fuckin' tomato haul, Batman!! Start with some bruschetta...
Its a lot of 'maters and there is still more out there. And I've probably had to toss about half this much due to critters and jitters deciding to munch on them.
Or one plant tonight I found a bunch of tomatoes all rotting on the bottom tip. Like they were solid black, almost as if they were burnt.
Blossom-end rot. Usually due to calcium deficiency... got some of that going on myself.I was thinkin' some bruschetta too. A whole bucket of it.
Its a lot of 'maters and there is still more out there. And I've probably had to toss about half this much due to critters and jitters deciding to munch on them.
Or one plant tonight I found a bunch of tomatoes all rotting on the bottom tip. Like they were solid black, almost as if they were burnt.
Today's take. Ate one of the tomatoes with some goat cheese on a bit of crusty French bread. Delicious. The beets will get roasted for some sort of salad, probably with more goat cheese tomorrow.
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How was that malbec?