Okay, here's mine' Tomatoe - watermelon beefsteak Tomatoe - Hawaiin Pineapple Tomatoe - Stupice Green pepper - Ace Corn Bush Green beans Garlic Kale Mesclun mix Bokchoy Winter squash x 3 - Acorn, Pink banana, Butternut Cukes x 1 - straight 8 Carrots - Danvers Broccoli x 1 Onions x 1 Thyme x1 Marjoram x1 Basil x 2 Lavender x 2 Borage (to keep away the hornworms) Chives x 1 Highbush Blueberry x 4 Raspberries x 1 Red Potatoes x 1 Summer squash x 3 - Yellow, Pattypan, Zuccini Sweet Potato - Beauragard (sp)? 1st year and its in the greenhouse raised bed.

Woco, you can make a friend out of the chef at a restaurant and find out what they want. Let them give you a list of things they have trouble getting fresh. These guys don't understand growing, seasons, etc. so they may have unrealistic expectations. Don't laugh at them just get their list and think about what you can supply. You should also have a list of your own when you show up. Things you like to grow. Choose some that you can supply over a long season or that would be difficult to ship from other locations. A good place to start is one of the instructors at your local culinary arts program. They enjoy providing their chefs with resources and talk to those guys all the time. They can provide you with leads. Of course, if you dine at upscale restaurants . . . You may be surprised. We sell lots of arugula and celeriac to a restaurant. We didn't make any arrangements they just show up at the market. If you want to grow a variety, sell at a farmers' market. Always have a little something unusual  as a conversation starter, if for no other reason. You'll still need to specialize a bit so that you can have a crop in quantity. We do that and try to have a crop available for a long season. Americans often have trouble understanding the seasonality of produce and we are all creatures of habit. "Oh, I loved those Sugar Snap peas we got here last month, where was that guy with the peas? There he is! LetÂs go get some more." Steve

Here are most of what I have in my garden this year. Each name on the list is at least a slightly different strain, though the names may be similar, and represents 1 to 6 plants. My biggest problem is I have so many different types of tomatoes growing from crosses going back over a decade, in some cases, that I just don't have room for all of them. MOST of the crosses I have aren't even represented in this year's crop, because I can only work on a few dozen every year. Obviously, some of those I list here are also commercial hybrids, OP varieties or Heirlooms. I grow them either because I LIKE them, and I want something standard, or I want something to compare to what I am growing, to see how mine stack up. I generally do it that way every year. One problem I find in growing out the crosses is that sometimes you will go along with a 'new' strain that looks promising, growing it for several years, and then the next year it changes (as you bring out recessive traits) and takes a step back in color, size, flavor, or some other characteristic, and I need to go back to seeds from a previous year and try to again bring out the traits I liked. As you can see, among other things, this year I am emphasizing some EARLY strains and some cherry tomatoes, trying to see how they stack up. 4th of July Amber Sweet (a cherry I am developing) Andalusia H 4B1-2 (From tomatoes I got in Spain) ARGG Black Krim X Galinas red S4-G (in development) Black Krim X Galinas (Red H) (in development) Black Krim X Galinas Red 3B5-6 Black Magic (in development) Box Car Willie Brandy X Polish M5-S Brandy X Polish F3A H Brandy X Stupice Brandywine Cherry Brandywine OTV Brandywine X Kotlas Brandywine X Polish H. PL 5A3-4 Brandywine X Polish PL 5A7-8 Brandywine X Stupice Capitan H Cherokee Chocolate Cherokee Green Cherry Master (in development) Comandante Zero (in development) Dulcinea Med Red (in development) Dulcita Small Red F4 (Smaller seeds than Dulcinea) H 4A7-8 Early Goliath Early Wonder Galinas X Black Krim Yellow (in development) Galinas X Black Krim Yellow (strain #5) Garden H 4B5-6 Green Zebra Isis Candy Islas Canarias (from tomatoes I got in Spain) Kotlas Little Lucky Lucky Cross Lucky Cross Pink Marianas Cross F4 Lg Red Cherry Marianna's Peace More Capitan 1 5B5-6 New Black Plums (F3 growout) New Yellow Cherry Oh My Pink Heck (Medium) (in development) Orange H (in development) Orange Meaty medium sized tomato from Mariann's Peace and Jaune Flamme cross. Purple Russian Racimo de Espana (another one from Spain) RED Beef F3 Red H (in development) Red Large Beefy (in development) Rescue H 5B3-4 Rose Quartz Small Black Cherry (from 2010 cross) Sunfire? H Super Sweet 100s Super Sweet Yellow Pear (in development) Super Sweet Yellow Pear F3A (from 2012) Super Sweet Yellow Pear F3B (from 2012) Sweet Orange Golf Ball (from crosses I made) Sweet Yellow Gold F4 (From Galinas x Black Krim H 4A5-6) Yellow H (in development)

Yes, indeed Fried Green Tomatoes are often served @breakfast or brunch,especially in Louisiana. Most of the other recipes here all work fine, too. But here's my recipe with a slight Cajun twist. Takes a bit more time but worth it,I think. Slice tomatoes & place in a glass shallow dish. Cover with a mixture of buttermilk or milk with a TLBS. of vinegar, one egg, seasoned or plain salt, black pepper and cayenne pepper and several dashes of TABASCO. Don't worry; the TABASCO will NOT make the tomatoes hot or too spicey; it just adds a, "zing," that some will wonder about. Soak tomatoes in mixture for at least one hr. Adding a bit of stale beer to the mixture helps set-up the tomatoes for a more crispy/yeasty texture when added to the coating. I usually use a plastic or brown paper bag for my coating. For the coating, mix equal parts flour, corn meal & dry bread crumbs and add a bit more salt and pepper. Place the pre-soaked tomatoes to the coating and cover them well with it. Now, here's where I go one step further. I return the coated tomatoes to the milk mixture and then back into the flour/cornmeal coating. Fry in an iron skillet, if possible, with at least one inch of both bacon drippings and vegetable oil. Peanut oil works well, too. Do not use Olive oil! Fry at a fairly high temp. but not too high so that you end-up with a fried outside but a hard tomatoe. Best served soon after. I sometimes make a dipping sauce of melted VELVEETA ( I hate it; but it works best), a bit of Thousand Island salad dressing, sour cream and just a touch of horseradish. I also fry onions along with my tomatoes on ocassion. Try it and taste for yourself. Let me know how it turned out for you even if you did not like them, let me know that, too and tell me how it might be improved.