I have some early tomatoes that either need to be eaten or put up, but it's
not really enough to run a canning batch. I've also got tons of green ones
still on the plants. I'd like to save the early ones until the green ones
are ripe too. How about freezing the ripe ones until the others are ripe?
I know it would make them mushy when thawed, but they get all mushy when we
can them anyway. If freezing is OK, would you recommend freezing them whole
or peeling & chopping them first?
Robert in the hills of Tennessee
Even turn them into ketchup. Anyone tried their hand at this?
Mayhaps I'll adventure it this year, instead of the many peppers needed
to make my *world famous* salsa, (beings I'm coming up short on peppers
this year :(
You may still be in luck if you haven't already dug up the bed or dumped
the pot. Parsley and cilantro usually go to seed in late spring. Took me
a couple of years to figure tat out. I'd buy a starter plant of
cilantro, take it home. Inside of three weeks it would bolt and three
weeks later, I'd have an empty pot. It would have been easier to just
give the nursery the money and avoid the hassle;o) Here in California,
they will produce all winter long. Reminds me that I should get some
seeds into the ground. If you grow them in pots, tuck the seed heads
back in the pot and they will reseed themselves. That's what I do with
my chervil. I used to grow it free range but in a pot it goes away
for a couple of months and then comes back, like it is doing now.
And TOTALLY off topic, this has been a very pleasant gardening year for
me due to iron phosphate and the havoc that it wreaks on gastropods.
Every couple of weeks I toss a hand full into a bed and I don't need to
worry about it for a couple of more weeks. The lettuce patch looks
Since, when I have grown it, I try to extend the life of my Basil
plants, I DO snip the flowers and use them. They are quite tasty!
Same goes for dittany blossoms.
(Dittany of Crete blooms profusely but is a perennial).
All that is necessary for the triumph of evil is that good men do nothing.
Every gardener should make ketchup once in their life. You take a half
a bushel of fresh tomatoes, some vinegar and salt, and a bunch of
expensive sugar and spices. Cook them down for about 6 hours (Careful!
Don't let it burn!) When you're all done, you have a pint or two of
ketchup that's almost as good as the 20 ounce bottle of store-bought
ketchup you could have bought for about $1. HTH :-)
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