Heirloom Tomatoes In Season

[Timmah!]

Cherokee Purple, Brandywine Pink, & Mr. Stripey.  Yum-yummy

[WeednFeed]

Wow they look great! How is the flavour, great?

[Timmah!]

17 minutes ago, WeednFeed said:

Wow they look great! How is the flavour, great?

Indulgent.  Cherokee Purple: Rich & a little earthy & smokey.

Mr. Stripey: Sweet.

Brandywine Pink: Old-timey Sweet, juicy, slightly tart.  Like grandpa, farmers grow.  Eat 'em straight off the vine.

[Streetcleaner]

Hell to the fuckin' yeah !! I'm enjoying my little California golds I have a bunch of plants because they are so bite size and delicious not many make it back into the house also have some brandywines and roma's and etc....

[WeednFeed]

My favorite so far are my Sun Gold! Sweet with a slight tart. They are a cheery indeterminate. A big hit with everyone. A very high production type.

[Streetcleaner]

Toasted sourdough with white sharp cheese some bacon of your choice and a good thousand Island dressing and the tomato of your choice.....solid sandwich !!

[J3st3r]

Been eating beefsteaks out of the garden for a few weeks. Boy are they good. Taste Nothing like a store bought tomato.

[Timmah!]

They're monsters.  This is Mr. Stripey.

Edited September 4, 2022 by Timmah!

[RobMc]

I've always been a keen tomato eater with my meals too

[ViPRZ]

Cherokee purples are my favorite, incredible on BLTs..we grow them every year. Sun gold are still growing like crazy for us right now and so are the black cherry. We tried some old germans this year but didn't get much of a yield.

[Streetcleaner]

13 hours ago, RobMc said:

I've always been a keen tomato eater with my meals too

As long as there is no high fructose corn syrup, you're good !     \m/

[RobMc]

18 minutes ago, Streetcleaner said:

As long as there is no high fructose corn syrup, you're good !

I don't take drugs

Rob is clean

[Streetcleaner]

2 hours ago, RobMc said:

I don't take drugs

Rob is clean

A.K.A Rob mcLovin    A.K.A. Rob mcClean .......wait...I'm sorry,that's too close to $treetcleaner ....

[J3st3r]

Pretty low yield this year. My plants are Huge and have more leaves than they ever did. Next year I'm going to prune them quite a bit. Something is going on with the Honey Bee population. There were some this year but not nearly as many as I usually see. The Stink Bug population is a problem. I never spray my stuff but I'm going to have to start next year. Some small solid Grey and a bunch of Black and Red spotted stink bugs stung all of my cucumbers and zucchini plants. They are not Lantern flies. Those things are not in our area YET but they are coming. 

The apples look pretty darn small in Orchard up above us. There are lots of them on but they are 1/2 the size they were last year. Last year I was picking Banana Apples the size of my whole hand. This year they are just slightly larger than my Palm.

My beef steaks are all solid meat with a small ring of seeds near the skin. Super super juicy and delicious. I just ate a big tomato and mayo sammich. Seriously I could eat fresh garden grown tomatoes until I explode.   

I bought some California Beefsteak tomatoes from the store 4 years ago and got a bunch of the seeds to grow. That's what I'm growing. I've been harvesting seeds from a couple tomatoes and letting them dry out in paper towels. Bag them up and toss them in my seed bucket and toss the bucket in the closet.

It stays dry and cool all year in the closet under the basement steps. That's where I keep my big crate of Potatoes and they last 10 months before they start going soft. As soon as they start going soft I cut them in half and plant them.

Potato yield is going to be really good this year. I dug a test hole at the corner of the potato patch and it is absolutely loaded. Definitely going to have to give a bunch to the neighbors lol.    

Edited September 4, 2022 by J3st3r

[Timmah!]

2 hours ago, J3st3r said:

Pretty low yield this year. My plants are Huge and have more leaves than they ever did. Next year I'm going to prune them quite a bit. Something is going on with the Honey Bee population. There were some this year but not nearly as many as I usually see. The Stink Bug population is a problem. I never spray my stuff but I'm going to have to start next year. Some small solid Grey and a bunch of Black and Red spotted stink bugs stung all of my cucumbers and zucchini plants. They are not Lantern flies. Those things are not in our area YET but they are coming. 

The apples look pretty darn small in Orchard up above us. There are lots of them on but they are 1/2 the size they were last year. Last year I was picking Banana Apples the size of my whole hand. This year they are just slightly larger than my Palm.

My beef steaks are all solid meat with a small ring of seeds near the skin. Super super juicy and delicious. I just ate a big tomato and mayo sammich. Seriously I could eat fresh garden grown tomatoes until I explode.   

I bought some California Beefsteak tomatoes from the store 4 years ago and got a bunch of the seeds to grow. That's what I'm growing. I've been harvesting seeds from a couple tomatoes and letting them dry out in paper towels. Bag them up and toss them in my seed bucket and toss the bucket in the closet.

It stays dry and cool all year in the closet under the basement steps. That's where I keep my big crate of Potatoes and they last 10 months before they start going soft. As soon as they start going soft I cut them in half and plant them.

Potato yield is going to be really good this year. I dug a test hole at the corner of the potato patch and it is absolutely loaded. Definitely going to have to give a bunch to the neighbors lol.    

So, where's the pic(s)?

[Timmah!]

Cherokee Purple; kosher salt + mayo. 

[J3st3r]

Tomatoes are all gone for now lol. My brother and his old lady and 2 kids was out today and I sent a bunch with him. Ate a bunch of fresh Sweet Corn today and grill cooked burgers today.

 

I'll snap a pic or 2 of the gardens. Peppers are doing Awesome. Only planted 4 green pepper plants but they got big and each one had over a dozen nice big stuffing peppers on which I put in the freezer allready. Still has a bunch on but they are not quite ready.   stuffed peppers. I just make a simple cornball (Rice and burger balls with a few spices) and smother them with tomato sauce.

Corn is a bit late but looks good. Quite a few ears on. Most of them have 3 decent sized ears.

Accidentally planted some Hot pepper plants. They were supposed to be sweet peppers like the ones they have at Subway (love those things I get extra sweet peppers on my roast beef subs) but these are hot as hell. Can't stand eating hot peppers. Used to eat them when I was younger but not any more.  I are the tip off of 1 and had to run in and grab the milk which Barely helped. Ya FOOOOK That. lol

Edited September 5, 2022 by J3st3r

[J3st3r]

2AM snack lol. I had 1 smaller one in the fridge that needed eaten. Mayo and tomato sammich and potato salad. OMG are they sweet and meaty and juicy.

You know they are good when your mouth waters like crazy when your eating them.

 

 

Edited September 5, 2022 by J3st3r

[ScRiPt3r]

19 hours ago, Streetcleaner said:

A.K.A Rob mcLovin    A.K.A. Rob mcClean .......wait...I'm sorry,that's too close to $treetcleaner ....

you do NOT want him close to you.

just saying..

[Majbasil]

CAPRESE SALAD...  heaven on earth

 

In addition to peak-season tomatoes, you need these 5 simple ingredients:

• Fresh mozzarella cheese. Look for soft, spongy mozzarella balls that are packed in water. Use a good sharp knife to gently cut them into thick slices. You don’t want squished mozzarella!
• Basil. Only fresh leaves here! Dot them over the tomatoes and mozzarella whole, or gently tear larger leaves before adding them to the salad.
• Extra-virgin olive oil. It’s worth finding good-quality, 100% extra-virgin olive oil to use in this recipe, because you can really taste it here. Extra-virgin olive oil has a strong, fruity flavor that’s a great finishing touch for the juicy slices of tomatoes, mozzarella, and basil – I don’t recommend using another oil in its place.
• Freshly ground black pepper. If you don’t already have a pepper grinder, now’s the time to get one. Grind it straight over the salad for the best flavor!
• Sea salt. I like to sprinkle the salad with generous pinches of flaky sea salt, such as Maldon sea salt. Regular sea salt will work too, but skip the iodized stuff here. It has a slightly bitter taste that can stick out in such a simple dish.

[ScRiPt3r]

7 minutes ago, Majbasil said:

CAPRESE SALAD...  heaven on earth

 

In addition to peak-season tomatoes, you need these 5 simple ingredients:

• Fresh mozzarella cheese. Look for soft, spongy mozzarella balls that are packed in water. Use a good sharp knife to gently cut them into thick slices. You don’t want squished mozzarella!
• Basil. Only fresh leaves here! Dot them over the tomatoes and mozzarella whole, or gently tear larger leaves before adding them to the salad.
• Extra-virgin olive oil. It’s worth finding good-quality, 100% extra-virgin olive oil to use in this recipe, because you can really taste it here. Extra-virgin olive oil has a strong, fruity flavor that’s a great finishing touch for the juicy slices of tomatoes, mozzarella, and basil – I don’t recommend using another oil in its place.
• Freshly ground black pepper. If you don’t already have a pepper grinder, now’s the time to get one. Grind it straight over the salad for the best flavor!
• Sea salt. I like to sprinkle the salad with generous pinches of flaky sea salt, such as Maldon sea salt. Regular sea salt will work too, but skip the iodized stuff here. It has a slightly bitter taste that can stick out in such a simple dish.

https://www.amazon.com/vdp/0c7a2f6fe1304857bccc7f64dc2f7e27?product=B00UL9VCBQ&ref=cm_sw_em_r_ib_dt_peeQGV5V2CAQT

i looked this up.. is this what you get, or do you use the smoked salt?

[Timmah!]

9 hours ago, J3st3r said:

Tomatoes are all gone for now lol. My brother and his old lady and 2 kids was out today and I sent a bunch with him. Ate a bunch of fresh Sweet Corn today and grill cooked burgers today.

 

I'll snap a pic or 2 of the gardens. Peppers are doing Awesome. Only planted 4 green pepper plants but they got big and each one had over a dozen nice big stuffing peppers on which I put in the freezer allready. Still has a bunch on but they are not quite ready.   stuffed peppers. I just make a simple cornball (Rice and burger balls with a few spices) and smother them with tomato sauce.

Corn is a bit late but looks good. Quite a few ears on. Most of them have 3 decent sized ears.

Accidentally planted some Hot pepper plants. They were supposed to be sweet peppers like the ones they have at Subway (love those things I get extra sweet peppers on my roast beef subs) but these are hot as hell. Can't stand eating hot peppers. Used to eat them when I was younger but not any more.  I are the tip off of 1 and had to run in and grab the milk which Barely helped. Ya FOOOOK That. lol

You can scrape the guts (white pith) & seeds out from hot peppers & they won't be hot anymore, while still enjoying the unique flavor of the pepper. 

[BUDMAN]

Corn is a bit late but looks good. Quite a few ears on. Most of them have 3 decent-sized ears.

Try some of that corn on the cob in an Air-fryer... Good stuff!!

 

[Streetcleaner]

2 hours ago, Majbasil said:

CAPRESE SALAD...  heaven on earth

 

In addition to peak-season tomatoes, you need these 5 simple ingredients:

• Fresh mozzarella cheese. Look for soft, spongy mozzarella balls that are packed in water. Use a good sharp knife to gently cut them into thick slices. You don’t want squished mozzarella!
• Basil. Only fresh leaves here! Dot them over the tomatoes and mozzarella whole, or gently tear larger leaves before adding them to the salad.
• Extra-virgin olive oil. It’s worth finding good-quality, 100% extra-virgin olive oil to use in this recipe, because you can really taste it here. Extra-virgin olive oil has a strong, fruity flavor that’s a great finishing touch for the juicy slices of tomatoes, mozzarella, and basil – I don’t recommend using another oil in its place.
• Freshly ground black pepper. If you don’t already have a pepper grinder, now’s the time to get one. Grind it straight over the salad for the best flavor!
• Sea salt. I like to sprinkle the salad with generous pinches of flaky sea salt, such as Maldon sea salt. Regular sea salt will work too, but skip the iodized stuff here. It has a slightly bitter taste that can stick out in such a simple dish.

had this yesterday....love this salad !

[Timmah!]

6 hours ago, Majbasil said:

CAPRESE SALAD...  heaven on earth

 

In addition to peak-season tomatoes, you need these 5 simple ingredients:

• Fresh mozzarella cheese. Look for soft, spongy mozzarella balls that are packed in water. Use a good sharp knife to gently cut them into thick slices. You don’t want squished mozzarella!
• Basil. Only fresh leaves here! Dot them over the tomatoes and mozzarella whole, or gently tear larger leaves before adding them to the salad.
• Extra-virgin olive oil. It’s worth finding good-quality, 100% extra-virgin olive oil to use in this recipe, because you can really taste it here. Extra-virgin olive oil has a strong, fruity flavor that’s a great finishing touch for the juicy slices of tomatoes, mozzarella, and basil – I don’t recommend using another oil in its place.
• Freshly ground black pepper. If you don’t already have a pepper grinder, now’s the time to get one. Grind it straight over the salad for the best flavor!
• Sea salt. I like to sprinkle the salad with generous pinches of flaky sea salt, such as Maldon sea salt. Regular sea salt will work too, but skip the iodized stuff here. It has a slightly bitter taste that can stick out in such a simple dish.

This is classic Umami, like spaghetti sauce + parmesan,  or pizza sauce & mozzarella...look up Umami pairings & you can mix and match your own pairing you perhaps never considered. 

 

     Cultures across the world and time have discovered these pairing without knowing the chemistry behind it...until recently. 

Edited September 5, 2022 by Timmah!