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!
This pie is good for breakfast, lunch, or dinner and I didi not notice any “gel around the seeds” at all. LOL :) Try the Sargento blend of 5 Italian white cheeses. Already grated and measured. Mmmmm-mmmmm-good. Easy. Serve with salad for lunch, or dinner. Add a side of meat. Very flexible.
Some great info and recipes at that link you provided! Thanks
Has Jack enjoyed working on all the projects?
Yes. I want to try the Asparagus-Cheese Strata. I actually stole the newspaper with all these articles from the local fast food restaurant, (it was on the way to the garbage) but then I found the whole feature published on line and wanted to share. It kept me from re-typing all of it.
The above is a link to an illustrated page on preserving and handling fresh tomatoes.
You post the best links about food. I’m going to make one of those tomato pies this weekend. Think I’ll use cojack.
Growing Season is still in the future here in S. Florida...Too hot!
Hi, Red Devil! For anyone interested in the article about saving tomato seeds and the Oxy Clean... click on the site and then click on “saving tomato seeds” on the left. Just as a side note, I love the Oxy Clean product and can’t tell you how many clothes that I have saved because of using it. That is neither here nor there but a helpful tidbit.
Red Devil loves blondes? Or, Blondes have more fun with Red Devil? I guess I can blend the two and call it “Strawberry Blonde Bodacious Beer”. (I should stop now before I get into trouble!)
I have been using this Oxi-Clean method on tomato seeds all week...works like a charm! Instead of having dozens of yogurt cups and such containing yucky fermenting glop all over the kitchen; I can clean thousands of seeds every day, and keep them neatly stacked on paper plates in a bay window. My wife is tickled pink!
On the stove is a huge pot of 'maters simmering for sauce to can.
Thank you and good luck.
Ditto...we’ve been pumping out roasted tomato sauce all week...
Rd Devil #1
We cooked our first corm on Monday and it was a little immature but it is near it's peak now and coming on fast. People we haven't seen since last year are showing to "check on our welfare" and then the question "Oh by the way, how is the corn doing". They know I don't grow Zucchini so they have no fear.
Some of you may remember I spoke of a volunteer potato growing next to the fence and compost pile a few months ago. Well I dug it up yesterday and this is the harvest of the Yukon Gold. There are a lot of Redwood tree feeder roots and they were intertwined with the spuds or there may have been more...
This is one result of the roots...
My garden helper deadheaded the Dahlias and filled 2 wheelbarrows like this for the compost pile...
Great link, thanks for posting.
You’re very welcome.
Agreed...I grow ‘Striped Cavern’ and ‘Yellow Stuffer’...tasty packed with chicken salad...
Yum. Smells heavenly.
How do you know if you have blight? What does it look like — potato and tomato?
Love your postato “sculpture”. You should enter it in the Fair. Blue ribbon for sure.
I'm trying a tip involving Epsom salts, but no change yet.
He did a fine job on the roofing, though.
Ahhh! Doesn’t he enjoy the ducks and the chickens? I ‘m far beyond my teen years, and I just love critters.
It’s good for all teens to learn practical skills, however. (and they love to hear praise from their dads, even when they won’t admit it.)
I've done harvested and rejoiced in all my pole beans, corn, and tomatoes, and pulled it all out already, fairly satisfied.
Why is it that my acorn quash did splendidly --- more than enough to eat and store and freeze and give away --- but the delectable Charentais Melons, which would seemingly have very similar cultural requirements, bore very sparingly and then withered?
I winder if I paid too much attention to my Charentais melons, tweaking the soil, watering every day during the worst of the hot weather, while practically ignoring my squash. The melons made a few, and then fizzled out, whiele the squash, thriving on neglect, came on like gangbusters.
I'm doing the Fall Crop thing now, with my lettuces, beets and turnips half-grown. Yeah, I'm turning green. That's probably better than turning purple-top-white-globe!
(A turnip reference there, for Those In The Know.)
I have used Epsom salt as a foliar spray in the past. I did not get around to it this year, and still have a bumper crop. Many swear by it, though...
If the Epsom salts isnt working you may need to put a partial shade over them. I dont remember if you are in a hot climate but Im in SC and needed to put shade over all my plants. I used a 70% shade and the ones that had been in full sun which looked all but dead took about 3 weeks to begin putting out new green shoots and are now producing. The ones I planted under shade to start with never wilted.
Squash, melons, and cukes often abort small fruit, sometimes before the flower has opened. It can result from high temps, inadequate water, or the plant's inability to support more fruit, among other causes.
If the fruit fails after the flower dies, another possible reason is incomplete pollination. You can pollinate them yourself by picking a male flower and rubbing the relevant parts on the relevant parts of a female flower. Be sure to do this no later than mid-morning.
Another possibility might be blossom-end rot (it affects more than just tomatoes).
Missouri Botanical Garden's page on blossom-end rot in cucurbits
I have no idea about the fruit shape issue. [Are you sure the two shapes don't come from different vines? I have a tomato situation like that: fruit of two different shapes and colors on what I thought was a single, multi-stemmed vine but must be two different plants growing together. The black beefsteaks are the labelled variety; the smaller dark pink oblongs with the wonderful taste are something else, probably a cross.]
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