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2
Posted on 6/6/16 at 2:23 pm to Count Chocula
Yeah, in Birmingham. Not sure what all grows well down there. I've always had good luck with Tomatoes. Especially down in south Alabama when I lived down there. I had tomatoes still producing in November. I picked a ripe one on Thanksgiving one year. We get tons of heat and a good amount of rain. The soil I planted in had a bunch of trees and weeds in it until last fall. The power company came out and cut down trees within the area below the lines. Since it was pretty much a clear cut at the back of my yard, we got all the roots out, tilled it up, and spread some garden soil into it. Just a small patch, maybe 12 feet wide by about 20 feet long. I'm going to do more clearing as I can get to it in the summer to help get more ready for next spring. And we're going to plant a fall garden too.
Posted on 6/6/16 at 2:26 pm to TU Rob
Get some white bunny bread.
Cut the tomatoes semi-thick
Put a little mayo on the bread, then the tomatoes, then a little salt and pepper.
Enjoy.
Cut the tomatoes semi-thick
Put a little mayo on the bread, then the tomatoes, then a little salt and pepper.
Enjoy.
Posted on 6/6/16 at 2:34 pm to TU Rob
Why not just go for a caprese salad? Some fresh mozz, fresh basil, s&p, evoo and balsamic
No reason to mask the beautiful tomatoes by making a salsa/pico
No reason to mask the beautiful tomatoes by making a salsa/pico
This post was edited on 6/6/16 at 2:36 pm
Posted on 6/6/16 at 2:40 pm to Breesus
quote:
Get some white bunny bread.
Evangeline Maid.... just saying
Posted on 6/6/16 at 2:54 pm to Haydo
quote:
Why not just go for a caprese salad? Some fresh mozz, fresh basil, s&p, evoo and balsamic
This is what I would do except I would add some penne as well. Probably ditch the balsamic but that's just me.
Posted on 6/6/16 at 3:07 pm to TU Rob
Mr Balls is a master at putting up an abundance of tomatoes.
Posted on 6/6/16 at 4:44 pm to Gris Gris
Looks like it is Pico for tonight. My wife texted me a few minutes ago and wants me to stop for Cilantro and Onions, and a bag of chips. The way she and my kids go through it, I better get two family size bags of chips.
Posted on 6/6/16 at 4:55 pm to TU Rob
Try slicing them and putting mozerella and basil, and broil them in the oven. Tastes like a pizza
Posted on 6/6/16 at 10:50 pm to TU Rob
I had a terrific watermelon and heirloom tomato salad with red onion, crumbled blue cheese and a balsamic vinaigrette at the Windso Court for lunch on Saturday. I love watermelon and tomato salads. I think the two would make a good salsa, too.
Posted on 6/7/16 at 7:51 am to TU Rob
Slice them, spread blue cheese and seasonings, and put on grill. Amazing
Posted on 6/7/16 at 10:15 am to Haydo
Yeah, I need to pick up some good mozz and basil and make these. Also one of my wife's faves, and I can just slice up one or two and have a nice appetizer.
But the Pico was awesome. First time I've actually made it. Usually the wife does, but she fixed dinner and didn't feel like chopping vegetables and peppers after the 2nd glass of wine. Turned out great. I chopped the onions much smaller than she does so it wasn't like biting huge chunks of them.
But the Pico was awesome. First time I've actually made it. Usually the wife does, but she fixed dinner and didn't feel like chopping vegetables and peppers after the 2nd glass of wine. Turned out great. I chopped the onions much smaller than she does so it wasn't like biting huge chunks of them.
Posted on 6/7/16 at 10:56 am to TU Rob
Top tomato slices with good mozzarella, drizzle with olive oil, top w/ fresh basil salt and pepper and broil
Posted on 6/7/16 at 11:08 am to TU Rob
Fresh tomato w/ a little salt and pepper and mayo on soft white bread 
Posted on 6/8/16 at 8:26 am to Slappy McSlapowicz
How big do y'all usually do fried green tomatoes? Do you wait until they're about full size then pick them, or can you pick them when they're about 2/3 of the way there? I've only done them full sized before, but I was transplanting the plants from the pot into the ground back in the garden last night, and 3 fell off in the process of removing them from the pot. They're about 2-2.5 inches in diameter.
Posted on 6/8/16 at 8:46 am to Count Chocula
Invest in a food mill and make tomato sauce. It'll make the best spaghetti and Bolognese sauce you ever tasted. You can make the sauce and freeze it for up to a year.
Posted on 6/8/16 at 11:45 am to bdevill
quote:
Invest in a food mill and make tomato sauce. It'll make the best spaghetti and Bolognese sauce you ever tasted. You can make the sauce and freeze it for up to a year.
Yeah, that and a sous vide are on my short list. I made some Mulberry jam a few weeks ago, and kind of wish I had a mill when making it. Would have been nice to have, and I know I'll be doing more canning in the future.
Posted on 6/9/16 at 8:28 am to TU Rob
quote:
fried green tomatoes
They turned out great. My wife was complaining that I brought out the electric skillet and oil last night, but once she ate some of the squash and tomatoes, that talk ended.
Posted on 6/9/16 at 9:06 am to TU Rob
quote:
wife was complaining that I brought out the electric skillet
She better have talents that overshadow her negatives...
Posted on 6/9/16 at 9:10 am to OTIS2
I think she had just washed her hair. Women are funny about that stuff. Her and her mother never want to go eat Mexican if either have just washed their hair in fear that the next table over someone orders Fajitas. She also complains about the way bacon lingers around for a half day but she always eats it.
And fried veggies just don't smell up the house the way meat does.
And fried veggies just don't smell up the house the way meat does.
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