kawaiineko, so, they did get fruit but these were small. A varietal characteristic? Are others in your neighborhood growing the crop? Are they more successful? Are nurseries or box stores promoting the sale of these plants? Drew51 made a good point about growing the crop outside of its 'season'. If all the evidence support your efforts, then fertilizer might be the key. I want to suggest additional Potassium but I am wary for two reasons. The first is that potassium is somewhat antagonistic to nitrogen. But nitrogen deficiency is easily diagnosed. Secondly, I would not be surprised if calcium also becomes deficient. So watch for early symptoms of blossom end rot. There! Now you know all I know about tomatoes. This post was edited by ronalawn82 on Sun, Feb 2, 14 at 4:36

Sauerkraut (USDA Method) 25 lbs. cabbage 3â4 cup canning or pickling salt Quality: For the best sauerkraut, use firm heads of fresh cabbage. Shred cabbage and start kraut between 24 and 48 hours after harvest. Yield: About 9 quarts Procedure: Work with about 5 pounds of cabbage at a time. Discard outer leaves. Rinse heads under cold running water and drain. Cut heads in quarters and remove cores. Shred or slice to a thickness of a quarter. Put cabbage in a suitable fermentation container and add 3 tablespoons of salt. Mix thoroughly, using clean hands. Pack firmly until salt draws juices from cabbage. Repeat shredding, salting, and packing until all cabbage is in the container. Be sure it is deep enough so that its rim is at least 4 or 5 inches above the cabbage. If juice does not cover cabbage, add boiled and cooled brine (11â2 tablespoons of salt per quart of water). Add plate and weights, cover container with a clean bath towel. Store at 70° to 75° F while fermenting. At temperatures between 70° and 75° F, kraut will be fully fermented in about 3 to 4 weeks; at 60° to 65° F, fermentation may take 5 to 6 weeks. At temperatures lower than 60° F, kraut may not ferment. Above 75° F, kraut may become soft. If you weigh the cabbage down with a brine-filled bag, do not disturb the crock until normal fermentation is completed (when bubbling ceases). If you use jars as weights, you will have to check the kraut 2 to 3 times each week and remove scum if it forms. Fully fermented kraut may be kept tightly covered in the refrigerator for several months or it may be canned as follows: Hot pack: Bring kraut and liquid slowly to a boil in a large kettle, stirring frequently. Remove from heat and fill jars rather firmly with kraut and juices, leaving a 1â2-inch headspace. Raw pack: Fill jars firmly with kraut and cover with juices, leaving a 1â2-inch headspace. Adjust lids and process.

Well, this isn't a canning recipe, but since we're talking eggplant, here's an eggplant recipe to die for. Even confirmed eggplant-haters find it addictive spread on warm wedges of pita. Indian Eggplant Dip Recipe By :Vegetarian Pleasures Serving Size : 6 Categories : Appetizers & Nibbles Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 eggplant -- (1 1/4 lbs.) 3 Tablespoons butter or Ghee 2 teaspoons ground coriander 1/2 teaspoon turmeric 1/4 teaspoon cumin seeds 1/8 teaspoon cayenne pepper 1 clove garlic -- minced 1/2 cup tomatoes, drained canned or fresh -- finely chopped 1/2 teaspoon salt 3 Tablespoons yogurt, low fat or nonfat tomato wedges, coriander or parsley sprigs -- (optional) 1. Preheat the oven to 400 degrees. Cut the top stem end off the eggplant and discard. Prick the eggplant with a fork in a few places to prevent it from exploding when cooking, and place it on a pie plate or baking dish. Bake for 1-1 1/2 hours, or until the eggplant collapses and is very soft. Let sit for 10 minutes or so, or until cool enough to handle. 2. Meanwhile, heat the butter or ghee in a medium size skillet. Add the coriander, turmeric, cumin seeds, cayenne and garlic, and "toast" these spices for 2 minutes, stirring often. Add the tomato and cook 2 minutes more. Remove from the heat. 3. Scoop out the pulp of the eggplant into a medium-size bowl and mash very well. Add the spice mixture, salt and yogurt, and mix well. Cover and chill at least 1 hour or overnight. 4. Spoon into a serving dish and garnish with the tomato wedges and the coriander or parsley sprigs. Serve with hot pita bread triangles. Note: This is an old fat-laden vegetarian recipe. I have reduced the ghee and found the dip still delicious. Carol

Hi, Michael Psilakis is my favorite chef in Greek recipes. Here are some my favorites: Feta Cheese Platter, Crispy Sweetbreads and Galaktoboureko. Well, I don't the complete recipes of these.