Your Favorite Black / brown Tomatoes
Seysonn_ 8a-NC/HZ-7
9 years ago
last modified: 9 years ago
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Seysonn_ 8a-NC/HZ-7
9 years agoRelated Discussions
Tomatoes: Your Favorites, Your Star Performers
Comments (9)I grew Cosmonaut Volkov, and they did not split or have bad skin for the most part. I got a decent harvest from them, even though the vines have had some kind of fungus or bacterial spot on the leaves starting in early September. If I had done a better job of spacing my garden and supporting the tomatoes (they sort of grew all together like a thicket), or perhaps had sprayed some fungus preventative on them, they would have done even better I'm sure. They also taste very good in our opinion, but we have not eaten a lot of heirlooms, so the connoisseurs might disagree. Siletz came up early, the fruit were big, and the plants rather hardy. They are determinate, and are one of the parthenogenic varieties (blossoms need not pollinate to set fruit) developed at Oregon State decades ago. I would say that their taste does not compare with the more well-known heirloom types (or Volkov), but they are still better than Safeway tomatoes ;), and very easy to grow for such a big fruited tomato. Next year I am think about trying Thessaloniki, Anna Russian, Fireball or New Yorker, maybe Eva's Purple Ball or Persimmon (which may be too late-season for around here) and some others already mentioned. Has anyone grown these in the Seattle area?...See MoreYour favorite tomatoes that take the heat
Comments (2)Hi Okatie, I think this is a great post - so much so that I've kept coming back to check for the answers. Since there've been none, I was wondering if you'd consider posting it in the tomato forum - link below. I'd start the thread there myself but I don't want to steal it from you. I'm happy enough checking back. Here is a link that might be useful: Tomato Forum...See MoreYour favorite tomatoes for hot climates
Comments (19)Carla, you have a list? Where is it? Here in Tucson, we have two summers. The first is May-June. We usually get our first 100 degree day in mid to late May. June is our hottest month, with 100+ degree days at least half of the month. This first summer is hot and quite dry. I love it. Our second summer is July through mid-September known as Monsoon. It is still very hot but the humidity increases and heavy rains are normal. So here, we have both kinds of heat throughout the summer months. This summer is my biggest "test" summer. I believe last count was 23 plants in my back yard garden. (And Jan, I'm not divorced yet!), and I will take careful notes and report on the results. First casualties of the extremely low humidity and strong desert winds this Spring are Pruden's Purple and Aunt Mary's German Green--both dried and shriveled. Green had begun setting a couple of fruits, but it was clear that this one wasn't going to make it. Both were pulled and replaced. I won't bore everyone with the whole list, but some varieties I'm interested in watching closely are Goose Creek (said to be heat and cold tolerant), Super Sioux (going like gangbusters so far), Hawaiian Tropic, Mule Team, Mrs. Maxwell's Big Italian, Heartland, some cherries and a few of the heat set determinates developed for Florida. Oh, and my steady standby, Stupice. I have two of 'em and they'll be with me until December. I am constantly searching to learn about heat tolerant varieties. I heard about Mexico too late to try it this year, although I am growing it as a possible replacement plant. I am extremely curious about two varieties known as Gary'O Sena and Dora that I recently discovered, said to do very well in humid heat. If anyone has experience with these varieties, or others that produce in ridiculous heat, I'd love to hear from you....See MoreYour favorite Black Bean Soup recipe
Comments (10)LindaÂs Bean Soup This recipe is my own concoction. I adjust all the spices and ingredients to my taste, so IÂll give you the basics, and you have to go with it from there. Be sure to go easy with the spices in the beginning because the flavors intensify as the cooking continues. You can always add more, but you canÂt remove what is already there. **-Beans, either dry 16 oz. Bag (must soak overnight or follow directions on package) or canned about 4 cans (drain); (I use pinto or black beans, but any beans will work) -Bacon cut up (about ½ to 1 pound for a large pot) -Onions & Garlic (chopped) (I use a large onion and a whole head of garlic) -Chicken broth (about 3 32 oz. cans or cartons of broth) -Sausage (4 or 5 links) -Tomatoes (both chopped and whole) (fresh or canned) about 2 cans chopped and 4 fresh whole tomatoes -Rotel tomatoes (one or two cans) -Peppers fresh (jalapeno, Serrano, habanero) (I use one each-whole) -Beer (one can) -Cilantro (one bunch; the whole bunch including stems) -Fresh Chives and/or green onions (one bunch) -Oregano (fresh or dried) if using fresh herbs always use 3 times that of dried herbs -Cumin (1/4 cup) -Cayenne Pepper (one tablespoon) -Chili Powder (1/4 cup) -Salt & Pepper (freshly ground) to taste -Green Pepper (optional) -Rice (Optional) I fry up the bacon and add the onions and garlic. Be sure not to overcook the garlic or it will get bitter. If this happens, you might as well start over because burned garlic is really bad. Then I add the sausage and brown it. Again make sure you donÂt overcook the garlic. Then I add the broth, beans, a beer, the tomatoes, Rotel peppers, fresh peppers (I use one of each) and all the spices and then finish with water to cover the beans by about 2". Bring to boil (do not allow it to burn) and then reduce heat to simmer. Depending on whether I use dried beans or fresh beans, the cooking time will vary. With dried beans, it takes about 2 to 3 hours to cook. You can then serve the beans with sour cream, fresh chives, fresh tomatoes, fresh onions, and fresh cilantro. Also if you want, you can add some rice (either cooked or uncooked) directly into the beans towards the end of the cooking period. Or you can just serve the beans over a bed of rice. I use yellow rice, but white rice works just as well. The rice will give you more of a full feeling, if you know what I mean. **When using black beans add 2 to 4 smoked ham hocks for great flavor....See MoreNitsua
9 years agoSeysonn_ 8a-NC/HZ-7
9 years agogarystpaul
9 years agoPupillaCharites
9 years agoSeysonn_ 8a-NC/HZ-7
9 years agoPupillaCharites
9 years agogarystpaul
9 years agoSeysonn_ 8a-NC/HZ-7
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9 years agoSeysonn_ 8a-NC/HZ-7
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9 years agoSeysonn_ 8a-NC/HZ-7
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9 years agoStacey Breckel
9 years ago
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