Skip to comments.Weekly Gardening Thread – 2011 (Vol. 34) September 2
Posted on 09/02/2011 5:25:52 AM PDT by Red_Devil 232
Good morning gardeners. I Hope all is well with you, your gardens and your endeavors. To make saving your prized tomato seeds easier than ever try using some Oxy-Clean. Oxy-Clean? Yep the same stuff that Billy Mays pushed in all those TV commercials! Thanks to Freeper who knows what evil? for the heads up on this easy to do technique. Here is a link to a web page that describes the procedure - Saving Tomato Seeds
Now how easy is that?
If you are a gardener or you are just starting out and are in need of advice or just encouragement please feel free to join in and enjoy the friendly discussion. Our Freeper community is full of gardeners, each with varying interests and skill levels from Master Gardener to novice.
I hope all your gardens are flourishing.
Weekly Gardening Thread
I hope all of you will stop by.
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We finally got some rain here, the fall garden really liked it. Been putting up lots of stuff the last few weeks.
Hey any of y’all have a suggestion for a name for my homemade beer? It will be months before this beer is ready to drink. Defiantly not a hobby for an impatient person. LOL
Patience Beer - Slow Beer - Good things come to those who wait Beer - ;-)
The Devil’s Brew?
It had to be said!
“Devil Dog’s Tea”
is this new devil beer a “red?”
Hope he gets to keep it. He needs some new teeth.
I’ve just finished eating Tomato Pie and sausage for breakfast. The Pie was better than the sausage, so Max (my Golden) got most of my sausage, and he’s happy. This is my second pie (baked last week when my son was here) and I agree with my daughter — the one baked with a blend of white, Italian cheeses, is better than the one baked with yellow cheddar. Probably because I used mild cheddar on the yellow one.
Anyhow, it was delicious. Here is the Recipe again:
(adapted from Richmond Times-Dispatch 8/13/08)
1 9-inch pie crust, thawed if frozen
3-4 large ripe tomatoes (or more, if needed)
salt, pepper and fresh basil to taste
2 cups grated cheese (Cheddar or any combination)
½ cup mayonnaise (light is OK)
Preheat oven to 450 degrees. Bake pie crust for 5-7 minutes, then remove from oven.
Reduce heat to 400 degrees.
Slice tomatoes, and if they are juicy, press them to drain in a colander or blot on paper towels (about an hour). Place the tomatoes in the pie shell in layers. Sprinkle with salt, pepper, and basil.
Mix mayonnaise and grated cheese in a medium bowl. Spread over tomatoes.
Bake pie for 30-35 minutes.
NOTE: You can use any cheese choose your favorite! I REALLY like white sharp cheddar for this pie (or a blend of 5 white Italian cheeses that is easily found in most supermarkets — already grated), which is a little harder to find, but worth the effort.
Try sprinkling ¼ to ½ cup parmesan or any grated cheese in between the layers of tomatoes in the pie. Dried basil isnt as fragrant as fresh, but is still OK, and I also use fresh minced oregano and rosemary. Experiment with adding minced garlic or garlic powder to the tomatoes or the crust. If you want a little more flavor, adding bacon bits or diced ham is also good in the pie. It is a very flexible recipe! Enjoy!
Use paper towels to get the juice out of your sliced tomatoes. You want to get as much juice as possible out — otherwise, your pie will be mushy and not hold its shape on the plate. Just draining in a colander didn’t work for me.
Put the tomatoes in a bowl, or large plate, between layers of paper towls; and set a big stack of ceramic bowls, or plates on top. You can even press down on top of the whole thing to gently squeeze the juice out of tomatoes. Change the towels as they become saturated.
despite the fact that I cant stand the gel stuff around the seeds, this sounds like it might taste pretty good!
Every tomato in Wisconsin must have ripened in the last 2 weeks. Our local newspaper ran the following tips on storage, etc.
Whether you're eating them fresh or figuring out ways - canning, freezing, drying - to save them for another day, there are things you should know about the care and treatment of tomatoes.
It's late this year, but tomato season is finally here, and it's time to eat them fresh. But a woman at the Wisconsin State Fair got me thinking of ways to bring the flavor burst of fresh tomatoes well beyond their season...Preserve that fresh taste until next year
Our five Maran pullet chicks arrived from the hatchery in Ohio and are doing well. They are cute and eventually will be laying eggs with chocolate brown shells.
I don't know if I mentioned this, but the duck dorm is completed and the fencing around the outside area including the waterfall is in and successfully keeping all fowl inside...when the gate is secured, of course.
Our peach tree is very prolific this year, but I missed spraying the apples and they are wormy. The garden continues to produce tomatoes.
Fall is on the way!
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