Nothing like a BLT w/ home-grown tomatoes
4 years ago
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Have some home-grown tomatoes...
Comments (22)I do enjoy trying different seeds in spring... I have to wait until then to plant anything that requires growing outdoors. Anything I plant now will not make it, because it won't get large enough by the time it begins to get cold. However, I could save seeds until spring... I do love getting seeds to try from my friends! I hope next year is better for my vegetable garden... this season was a bust because of the weather. We did have some nice green beans, several kinds... and our tomatoes are just now beginning to ripen in quantities. If you find anything weird or different, I'd be very happy to try them, thank you, Soultan!...See MoreHas anyone grown these tomato varieties for TYLCV resistance
Comments (68)Nice to see you check in treefrog and thanks again for the seeds,i have 2 of the goosecreeks growing now from seeds you sent and one brandyboy. Im surprised i havent read no where on this site or rthe other of anyone growing florida pink. These huge, 2 to 3 lb fruits are a gorgeous light pink. Extremely juicy, sweet and crack free, Florida Pink out-produces most plants in our garden. With very few seeds, huge production and great flavor, it is a favorite for cooking and fresh eating. Setting fruit well in hot areas, this beautiful tomato will be a fine addition to your garden. thats what laurel says about it. rowdy red is another i think will do well im growing. Named by Gary Ibsen, the seeds of this variety came to Gary from tomato breeder, Archie Millett, who crossed his favorite tomato varieties over many years to finally produce a disease resistant tomato with intense flavor. 'Clint Eastwood's Rowdy Red,' is an open-pollinated tomato (78 days to maturity). The tall, indeterminate, plant produces lots of 2-inch (6-10 oz.), deep-red, round fruits with a subtle point on it's end. Fruit has robust, 'not for sissies,' bold, tomatoey flavors, with a firm, juicy flesh, that invites snacking in the garden, cooking, canning and seed-saving. Its fruity sweetness is perfectly balanced with plenty of acidity, earthy nuances and complexity. kirk Here is a link that might be useful: laurells tomato plants...See MoreBLTs......what's your favorite version?
Comments (15)I love my BLTs with melted Velveeta on one of the pieces of wheat bread and plenty of Hellemans Lite Mayo Wrights Thick Sliced Smoked Bacon, I prefer Romaine lettuce big homegrown tomato (prefer beefsteak, & cut out of the middle)and salt & pepper. oh and a bib to catch the tomato juice & mayo mix...lol...See MoreSo hungry for a home grown
Comments (7)Amy, The dehydrated cherry tomatoes are more like raisins before you rehydrate them. Once rehydrated, they are more moist and chewy than a raisin but nothing like the texture of a fresh tomato. I also sometimes toss the dehydrated tomatoes straight into a bowl of salad without rehydrating, and eating them is just like eating a raisin, only it tastes like a tomato. Lately I've been tossing handfuls of dehydrated tomatoes into every pot of soup, chili, stew, etc. that I make. It helps feed my tomato hunger, but not the way a fresh, home-grown tomato would. Y'all, in some previous years I have kept containerized tomato plants going all winter in the greenhouse and the tomatoes they produced were better than grocery store tomatoes, but not by much. Before we had the greenhouse, I kept them alive all winter by dragging them into the garage at night and back out into the sun during the day, or by carrying them into the house or the sunroom (although back then it was only a screened-in porch so didn't stay as warm as it does now). Tomatoes need lots of heat and sunlight in order for their flavor to develop, and in winter the sunlight is too weak even if a warm greenhouse does give them some good warm temperatures daily. Winter tomatoes that we've harvested have been smaller than the same variety produces in summer and have had less optimal flavor and texture. Ultimately, I decided they weren't worth the trouble. I just make sure to can, dehydrate and freeze lots of tomatoes for winter cooking. It isn't the same, but it is close enough. Mike, I usually pick up a handful of tomato plants at the store whenever they arrive, which down here has happened as early as the first week in January (and then it snowed and the tomato plants, which had been left outdoors, all died, so they haven't had them that early since) but usually is around Valentine's Day. Then I pot them up, keep them in the greenhouse or on the patio during the day and move them into the greenhouse at night. The ones I get usually are in 5" peat pots, are a half-decent size and either already are blooming or are about to bloom. With those early plants, the pressure is off so that I don't feel compelled to start seeds too early or to rush my home-grown plants into the ground too early. From those early, purchased plants, we always get the first ripe tomatoes before the end of April. Really, though, if I get my own plants into the ground by the end of March, we usually are harvesting the first ripe tomato from them before the end of May, so the early purchased plants are only giving us fruit about a month earlier. Still, a month is a month! Most years we are eating fresh tomatoes from the end of April until sometime in December, and that's not bad. Dawn...See More
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4 years agoLots of crunchy lettuce with a creamy avocado dressing or avocado slices...any zesty dressing, the tomato will not be missed. Though acid might be a problem even in vinegars. Bummer about the acids. Try a melty cheese like motzarella with basil/pesto. A slice of proocuitto bacon.
We have only had one BLTAvocado this year...Garden tomatoes suffered in the heat but i see many on their way in a couple weeks...
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