The Yellow Squash is more yellow than any I've ever seen
My first Tobacco Flower
Tobacco Row
Posted on 07/03/2009 4:00:47 AM PDT by Red_Devil 232
Good morning to all of you gardeners. I hope every one of you have a safe and Happy 4th of July weekend! Since just about everyone grows tomatoes in their vegetable garden I thought I would share some information I stumbled across concerning when to pick your tomatoes.
Every tomato lover knows fresh, “vine-ripe” flavor is by far the best.
At the same time, many don’t know what “vine ripe” means. So, whether growing or buying tomatoes, they may be limiting their access to the top flavor of the season.
Tomatoes develop their optimum nutrition, color and flavor when they’re in the full red-ripe stage. But getting to that point doesn’t have to occur on the plant.
Tomatoes go through specific steps in developing “vine ripeness”:
* A gas called ethylene regulates the ripening process. Tomatoes start producing this gas internally when they reach full size and become pale green.
* When tomatoes turn about one-half green and one-half pink (called the breaker stage), a layer of cells forms across their stem, sealing them off from the main vine. At this stage, tomatoes can ripen on or off the vine with no loss of quality or flavor.
* Tomatoes don’t ripen at refrigerator temperatures. If harvested in the breaker stage, however, keeping them in a cool place (to a minimum 50 F) will slow down their ripening process. Keeping them warm (to a maximum 85 F) will rapidly bring full ripeness. And, once ripe, they can keep for several weeks in the refrigerator.
This kind of control allows you to spread out the good eating over a longer period. A breaker-stage harvest also allows you to protect tomatoes from the heat extremes of summer. Tomatoes can’t form their red pigments when temperatures are above 95 degrees. They’ll still ripen, but they’ll end up a yellowish-orange.
Leaving tomatoes to ripen on the vine also increases the odds for cracking and other types of damage. Plus, it puts an increasing weight load on the viney plant.
How do you roast them?
I’d like to know, too.
I just throw them over the coals when I'm grilling, it makes them really
sweet and not quite as slimy "for those who don't like the slime". Also a nice addition to Ka-Bobs
Plant at least 12-14 Okra for a decent supply up until frost time.
You can plant them closer also.
Those tulips are cool.
Er, pick the petals not the flowers.
It’s looking more and more like an heirloom mater. Anybody’s guess as to which one.
Nut grass as a bio fuel?! LOL I’ll be able to share the wealth—with the whole world!
Just a few suggestions. Smooth out the seed gel with your
fingers after it is in the container. This will help it
mix easier with the added water.
When adding water, start by adding tablespoons at a time.
The article claimed up to a cup. That's’ a lot unless
you've cut up MANY toms of the same variety.
It may take 3-8 days for the mold to completely cover
the container surface-depending on temperature conditions
After rinsing the seeds clean, I DO USE a paper towel to
soak up additional water. I then place a sheet of wax
paper on a paper plate so the seeds won't dry and stick
to the plate.
Don't forget to write the variety name and date on the
plate. It should take about 7 days to two weeks for the
seeds to totally dry out. Gage it by humidity conditions.
When wet, the seeds will clump together. As they are
drying, i use a small pen knife to separate the seeds
so they will dry faster and more evenly.
High shelves are usually the safest place to store the
seeds during the drying process.
JJ61
JJ61, Thanks for the tips! I was just wondering what your favorite variety of heirloom tomato is?
I need to brake out my list and do some thinking on rankings and ratings. I’ll get back to you soon MC
JJ61
The Cherokee Purple looks interesting. How do you like it?
A truly reliable variety. Dependable sprouters, growers
and good producers. A rich, complex flavor that often
becomes a favorite.
There is a sub variety, Cherokee Chocolate(brownish red),
that also gets rave reviews.
I've grown CP every years since ‘05, and despite needing
new space for new varieties, it always finds its way on
my final grow list.
The Cherokee PEOPLE have been growing this variety in the
southeast since before 1900. Craig Lehoullier introduced
this variety to the public after having been given a few
seeds some years back. It has become one of the most
listed in heirloom catalogs.
JJ61
It’s working! The plants are turning green again. However, think I will make another very small application of the epsom salts and potash, next week. By small, I mean about 1/4 teaspoon each. Many thanks for the advice.
I am so glad! Often, what works in one place is a disaster in another. I’m happy that I didn’t kill your plants with kindness! LOL
Epsom salt you can mix a tablespoon to a gallon of water, once a week. Be very careful with the potash.
My first Tobacco Flower
Tobacco Row
What do you do with the tobacco - I mean, is it for a pipe or cigarettes?
Er, make that about $2100 saved for the next year.
How many Cigs will your crop make?
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