Yeah, I've got just one approaching ripeness and one a few days behind it.
Other than that there are probably 20 good-sized but green ones on my
"garden" of 2 plants in an "earth box"-type container I made. I'm afraid
that every one of them will ripen at exactly the same time but I'm trying
to show patience and watching my earliest one. Don't want to pick it too
soon or too late.
I got quite a late start this year due to various family crises. Last year
there were ripe ones by the 4th. I'm learning as I go along and will try to
get two boxes done up next year so I can branch out a bit.
I have one Big Boy just about ready to go, and another starting to
turn. Then there's a big gap due to an unseasonably hot June here.
There's a raft of green ones < 2 inches in diameter. Should be a good
crop down the line a bit.
The poblanos have several getting to a size where I could use them
green (pork chile verde sounds good). Some I will let ripen to dry for
Day 167 of the "no grouchy usenet posts" project
On 7/19/09 2:19 PM, in article firstname.lastname@example.org, "Default
Haven't tried growing full sized tomatoes this year. Last year, I only got
about 3 tomatoes off the 5 plants I had of things like Aunt Ruby's and Green
Zebra and something Black.
Enjoy the poblanos; they'll grow here but the flavor is only so-so.
I've gotten half a dozen yellow cherry tomatoes off of my plant so far with
dozen's more starting to ripen up. My 3 other tomato plants have lots of
fruit but are very slow ripening. I'm being patient (not!) but am looking
forward to making plenty of gazpacho, marinara and caprese salad this
All 4 of my plants are in 5 gallon pots and seem to be thriving.
Mine is a mish-mash of different recipes I've clipped or copied from the web
over the years. The basic recipe I use is:
3 lb. peeled, seeded and chopped red tomatoes
2 minced garlic cloves
1 medium red onion chopped
1 large or 2 small red bell peppers, stemmed, seeded and chopped
2 medium cukes, peeled, seeded and chopped
1 tablespoon red wine vinegar
1 tablespoon olive oil
1 cup tomato juice
salt and pepper
Put all the vegetables in a blender or food processor and process or blend.
Don't overdo it. Add the liquids and process a bit more 'till combined. I
always reserve some of the tomato, onion, bell pepper and cucumber to spoon
on top of each bowl of gazpacho when I serve it and give it a spritz of
olive oil too. I'll also chiffonade some basil or mint and sprinkle it on
top as well.
When I say this is my basic recipe, I mean that everything in it is subject
to change based on availability or whim. I sometimes will add a cub of
croutons or stale bread to thicken it (my kids like it that way), or
substitute one green bell pepper for one of the red ones, Balsamic instead
of red wine vinegar, V8 instead of tomato juice, etc. I also do a yellow
gazpacho that uses yellow tomatoes, yellow bell peppers, sweet onions,
champagne vinegar and pineapple juice. This is one of those dishes that
Hope this helps,
On 7/21/09 12:57 PM, in article email@example.com, "Zeppo"
* 1 1/2 pounds good red tomatoes
* 1 pound red bell peppers (two small ones)
* 2 cucumbers
* 2 cloves garlic
* 1/2 medium white onion
* 1/3 cup sherry vinegar
* 2 tbs. balsamic wine vinegar
* 1/4 tsp. salt
* fresh ground black pepper
* 5 cups tomato juice ( Welch's, but any really good one works )
* 1/4 cup extra virgin olive oil
Cut tomatoes in half and remove the seeds. Evenly dice the tomatoes into 1/4
Peel the cucumber and remove seeds from it and the pepper. Dice the
cucumber, pepper, and onion into 1/4 inch cubes.
Mince the garlic very finely.
Combine tomatoes, bell pepper, cucumber, onion, garlic, salt, pepper, and
vinegars. Let stand for 5 minutes. Mix in tomato juice. Cover tightly and
store in the refrigerator for at least 4 hours.
Before serving remove one cup of the mix. Use a handheld food processor or
blender to puree the rest. I have also served it without this step and while
it is good, the puree is a step better.
Spoon into bowls, add a spoonful of the reserved chopped veggies and drizzle
a little olive oil in each bowl.
Good tomatoes and smaller cukes. I used Brandywines once - oh wow! I want to
try once with mixed cherry tomatoes.
I have beautiful tomato plants -- about a foot tall. Some of them
haven't even started blooming yet. I saw one has a few pea-sized
tomatoes, so I may get some yet (in September. If it doesn't freeze
before then.) It's been downright chilly this July. I think it has
dropped down into the 40's at night a couple of times.
The volunteer tomatillos have passed up the tomato plants. They don't
have any fruit yet, but they are blooming like crazy, and it won't take
them long to develop once they set.
The peppers and eggplants haven't really grown much at all since I set
them out about 6 or 7 weeks ago. The cantaloupes have finally taken
off; the vines are short but they look healthy and have lots of blooms.
No melons yet.
Serves me right for planting nothing but hot-weather crops this year.
Bob, in Minnesota
On 7/20/09 10:28 PM, in article firstname.lastname@example.org,
Some year, I have to try tomatillos. I have cucumbers that look like June
plants still but the volunteer pumpkins are doing well.
It is raining again here - supposed until late next week too. Sigh, I'm
going to lose control of the weeds for sure now.
It's been odd in St. Louis. June was very hot, several stretches of
mid-90s and above. I got my plants in a bit late, Memorial day weekend.
The hot weather was great for plant growth, but the tomatoes didn't set
much fruit. I have two that were set early. I'll pick the first tonight.
July has been quite cool. This week we won't get out of the 80s, and
today will be in the 70s. So the plants are setting fruit now, with a
vengeance. I did a quick inventory last night, and there're about 50
tomatoes 2in or less in diameter. Big crop coming down the line.
The poblanos were unfazed by the early heat.
Day 169 of the "no grouchy usenet posts" project
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