Campbell's finally got their 22.5 million tomatoes donated. Now the graphic grows to a large vine -- no, wait -- it's growing in a tomato soup can, so it's a 10" dwarf with a spindly 1/8" stem, tiny leaves, and currant-sized fruit. No dicots -- the first leaves grow at the top of the plant, and the stem elongates at soil level, with new leaves added at the bottom of the plant.... All that we've seen before. But now blossoms appear magically on the leaf stems -- yes, you read correctly: no fruit trusses, blossoms growing on the leaf stems. Giant blossoms, much larger than the 5/8" fruit, which lack stems and seem to hover in mid-air.... Well, why are we surprised? We're tomato lovers. We know the plant is magical.... Here is a link that might be useful: http://www.helpgrowyoursoup.com/

ufseeds/Noah, This isn't the first time you've violated GardenWeb's policy by using the message board to advertise/link your product. It's no big deal to me, though I do find it bad form personally, no offense; and I'm not a board cop (here), just giving you a friendly heads up before the real board cops give you a not so friendly one. Also, us tomato dorks that hang out here have dozens of sites we trust for seed (some for free, thank you Trudi). We also trade among ourselves profusely (I have almost 100 varieties now and haven't spent $20, Lord help me); and many of us save our own seed to boot. This may seem like a great fishing hole for your new endeavor, but it really isn't. You'd probably do better in cooking forums or anywhere where your audience isn't educated like this one. And I do wish you luck. Your site looks nice. You have well over a 100 established competitors online though. Which is why it's best for GW not to allow free advertising on message boards. They'd all be here slipping links into the conversation like you. The ulterior motive is the bad form. Are you here to talk maters with us or sell us seed we can pretty find for free? It's hard to tell if you're linking to something you profit from. Make sense? To show I'm not really a jerk, a little help with some errors on your site. Cherokee Purple is not a cherry tomato. It's Rutgers, not Rutger. I see you're adding new seed rapidly. It's none of my business, and I'm all for free enterprise, but I do hope you take the time to truly educate yourself on your product rather than trying to become an order taker. Try not to plagiarize other companies' marketing blurbs too. As for Campbell's soup, they started making it in the 1880s nearly half a century before the Rutgers tomato was released in 1934. The original Rutgers was indeterminate and not likely a major soup crop for Campbell's despite the company's involvement in it's development. Rutgers was the most popular tomato for canning and making juice for some years, years ago, but the soup tomatoes have likely always been meatier Roma types and currently are proprietary hybrids like those in Milehighgirl's link. In the 40s Rutgers was 'improved' as a determinate, and then it became a major field crop worldwide, something that may have lasted about 3 decades, but not the duration of the 20th century as you'll read in many seed company blurbs. That's a bit of hype. With the advent of mechanized harvesters, Rutgers left the production fields and went into our nurseries and backyards. I dunno when, maybe Carolyn or someone else can date that event, but my guess is in the early 70s or perhaps sooner. This coming spring I'm trialing indeterminate Rutgers (Fedco Seeds claims they have the original strain from 1934) against saved seed from a confirmed 'improved' determinate (A Tomatofest plant). I've already started the seed and will report my results when I have them. Rutgers seed packs are currently a dime a piece at Rite Aid here.

I really appreciate the time everyone has taken to give suggestions- please keep them coming! The first layout I had posted above (I will call it Plan A) was done after my husband and I thought about how we cook and use the space. (Is this what you were suggesting for me to do bmore?). This is the basic information we had used to come up with Plan A: -I only use a space about 24" wide when I prep for a meal, even with abundant space around. I like to be within a step or two of the sink and I like to be between the sink and stove- preferably on a straight piece of counter. I do not like to carry pots of water over "land" to drain them and I only want 1 sink (for now!). -We lived in our last house for 5 years and were told it still smelled new after we moved out, so I am certain cooking smells will not be an issue, because there was just a recirculating OTR MW there. -I would like to keep the fridge less visible when entering the house from the front door (babs711, I agree that fridges are on the verge of ugly and I tried to eliminate a large one entirely but people here talked some sense into me!) so moving it closer to the bay window wall will accomplish that. This also gives us room for our Saeco coffeemaker to reside (I owe it that much since I almost wore it out making hot water to warm up bottles when the boys were babies!) and maybe keep my husband in the area to the right of the fridge while I am trying to prepare meals! And any further away from the bay window wall and it seemed like any island we put in would be a barrier within the magic triangle. -We pretended there were no windows to deal with and put in the sink and stove where they made sense to us and then realized that it might actually be a functional layout for us. A little asymmetrical but not as awkward IRL as it definitely looks on paper. And I get to chop things up in front of the window (which momo7 is right about- it is really nice especially because of the direction it faces). 70% of the time prepping... -Cleaning the counter will be a challenge but as Bart might say "I'll wash my s(h)elf with a rag on a stick". The window in the middle is stationary and we are even considering the sides being fixed glass since we would still have 2 more opening windows in the kitchen. -We were also originally determined to put something in that corner because it does seem logical in our setup, but again my husband really thinks it is a pain to have the sink there now. We had considered swapping out the funny sink for a regular one and rigging a counter top to see what it would be like that way. I think we could do something pretty quickly to assess real life function. Some things are hard to imagine. lisa_a- my husband requested straightening the counter because we mocked it up and it just seemed pointy and disjointed. I had to agree with him. Not trying to convince anyone except myself with so much detail, but just putting out there all the thoughts we have had during this process. Thanks again everyone!

I was thinking Saute in (peanut?) oil some shallot, garlic, peppers, remove saute mushrooms remove saute chicken remove Pour in "some" chicken stock Add "some" tomatoes in juice, reserving some of the tomato chunk part Some half and half, maybe some coconut milk? Some Thai seasoning paste (?) maybe a touch of brown sugar, soy, worchestire, crushed garlic, paprika, lime juice, hot pepper flakes Add in some of the peppers shallots garlic, "some" rice maybe a roasted red pepper packed in water from a jar? Hit with an immersion blender Add in the chicken, mushrooms, tomatoes, rest of peppers, rice cilantro I'm hoping blending some of the rice and ingrediants will handle the thickening Thoughts? Proportions of ingredients? I'm single so I don't need to make a huge amount This is also a Campbells soup, part of their "international" selection, except I've never seen that anywhere. And I want to limit my salt, sugar, chemicals so it would be nice to be able to make. Would this freeze do you think? Since it has some cream and rice, tomatoes, I don't know.