annecros

This is so funny. Didn't you guys have a power outage a couple of years back? After three hurricanes, all three that put me out of electrical stuff for a week, two of which came back to back with only a week between in order to give a day to clean out and restock, I learned the power of the UNOPENED fridge. There were threats. There was much wailing and gnashing of teeth. The fridge didn't open until the electric was back on and I could clean it. It was turned down to the min temp, and not touched as I put staples in a cooler with dry ice the third time around. If you don't open it, it keeps much-much-much longer. Amazing. I never knew how much preservation of foodstuffs was lost with just opening the door. And I think back on the times when my kids just opened the door and stared...

I think the City Place/Clematis Street area in West Palm Beach is an outstanding model of how to revive and revitalize a less than desirable area. Click here for City Place Information When I first moved to Palm Beach County it was a horrible, horrible area. It's had fits and starts, but ultimately it worked. It can be done.

I really wish someone would take one for the team, try it, and chime in and let us know what it's like. Of course, I have no excuse with the grower in the same county and very nice. Was going to make hubby guinea pig. By this weekend, do or die!

What happened to Coconut Grove is a shame. But honestly, the same thing happened to the Keys for a time, and now they are back with new and exciting places. Even some of the older places are doing new and exciting things. There is some amazing food in the Jacksonville area, and St. Augustine can't be beat for bang for the buck. There are some places in the panhandle that are wonderful, Central Florida has its very own cuisine, and the west coast is closer to the real food that the original settlers of Florida prepared and thrived on. Oh, and when I was standing in line at Sage Bagel the other day, a guy was behind me buying two dozen and was on his way to Boston, driving. A lot of good stuff going on, it just needs to be "found" I think.

Would be interesting in a salad as a sort of croutony thing. Perhaps in a parchment with some fish - maybe. I personally sort of like dehydrated banana - but don't seek it out like I would a great piece of beef or something.

Amen and good for you. Please come back and tell us about it.

Oh wow, if I were in your position, short season and all, I would probably be doing all the things you are doing. It is funny to hear about the pruning though, because we don't prune after the plant is a foot tall. The photosynthesis and the shade make for a tastier tom, because they don't get sunburned and the plant is working hard to bring in those nutrients. Different, and interesting. Of course, my mother managed to grow things that she should have never been able to (Lady Slippers in Southwest Georgia, amazing lady). I do Florida Weave, but as I said, I am in Florida. Kind of a all or nothing situation with the weather here sometimes. Just remember whatever you do, that a tomato vine is not really a vine at all, and prefers to sprawl on the ground. Nasty, and not what I allow my toms to do, but it is what they want to do and have a tendency to do. It is also a tropical plant. I second to the suggestion that you peruse the tomatoville web site. The only one in the same league would be the tomato forum on Gardenweb. A lot of good people with good advice. Please let me know what you settle on! The suspense is killing me! Tomato cages are no problem on a list, in my opinion. I had rose plants on my Christmas list, and canning jars on my birthday list. A garden swing is on my Mother's Day list, and wonderful hubby is wrangling and organizing that one, so I think I am going to get it! Heh, we should be asking for diamonds and pearls, but I would rather have a decent tomato cage. The tomato spirals have been kind of popular lately. As far as watering is concerned, just cut the bottom off a big soda bottle, take the cap off, put it in the ground next to your tom, and fill it with water. Will water as needed, and will be good for a few days.

Hehe, I use the Florida weave extensively. But you are 100% correct in that it will produce a sail effect. It does help with fungal concerns here, which is probably why its called a Florida weave. That and harvesting concerns. Privacy fencing helps a bit to minimize that effect, but it is there and no mistake about it. Of course, when we get bad weather, it is usually on a hurricane scale. Nothing half way. Tomato pickles REAL quick when something like that is looming. It is really good that snowangel is hearing from people who have short season concerns. Completely different animal than what I deal with. Stupice is on my list, and has been for a while. I am invariably disappointed with early season toms - but I have a year round season. A good tasting one that would ripen quick would be welcome to its square footage in my garden.

You are so right. I love what happens when I toss in a bit of this or that into a sauce. She is going six, so one supersweet wouldn't ruin the lot to say the least. It would add interest as you suggest. Less onion and pepper to sweeten the pot. I think the big thing for flavor is making sure there are a lot of micronutrients (magnesium, etc.) available to the plant as it is setting fruit. It is the micros vs. macros that make for great taste.

OH! You are so right! Any injury to the human body, be it sports related or accident related, a bag of frozen peas makes a wonderful, flexible, and cold ice pack. Remember the RICE acronym, Rest, Ice, Compression, Elevation. Frozen peas will coddle an injury like nothing else. Been there, had kids, done that.

Oh hello! Member since 2004 and just now breaking down the barrier? Welcome. A Gracious Plenty is a wonderful cookbook. Thanks for reminding me of it! I must put it on the kid's list next time a gift giving opportunity presents itself!

First post! Welcome to the dark side! That is quite a list, and nice to see some of those toms sold as plants. Many home gardeners don't have the space to plant out 10 or 20 of one variety. We don't have the seed starting issue down here (I start them in 18z Solo cups on the back patio), but I am not sure if I would go to the trouble to start seeds if I was up north. It is so much work, and a recipe for heartbreak. I've been wanting a Bloody Butcher for a while now. I guess its time to bump it up to the top of the list for Fall. One, I love the name. Two, I've heard it is a great little tom from a lot of people who know toms.

I gave the Lee Brothers book to my stepdaughter for Christmas and also have one, if your wife likes to stroll down memory lane, there is a lot of narrative there that is very evocative of the South. The ultimate reference type cookbok for me is The Southern Cook's Handbook: A Step-by-Step Guide to Old-Fashioned Southern Cooking by Courtney Taylor. This is the one I have given to my kids because of all the reference material, and good basic recipes for everything Southern. The All-New Ultimate Southern Living Cookbook and Southern Living 40 Years of Our Best Recipes are both great compilations and Southern Living always manages to be fabulous.

Interesting theory, but it was my understanding that the coating on corn seed is simply that, a coating of pesticide, that discourages pre-emergence pests that feed under ground. Genetically modified corn that has the pesticide genetically built in, actually produces its own pesticide that does appear in pollen as well as all other tissue in the plant, including the fruit or seed. Regardless, it is my understanding also that honeybees are not fond of corn. If anything, it would be hurting bumble bees, who spend time in corn. Corn is a wind pollinator, and does not depend upon insect activity. That's why it has to be planted dense and big. Not that I would want any of them hurt.

It would have to be Opalka. "Amish Paste" makes a larger tom, but with those meaty walls you want that hold up to the salsa. As long as you have about two thirds paste tomatoes, for me it makes for a better salsa to fill in with either canners (like "Heinz 1439" or even one of the "Rutgers" strains) or good slicers. It gives the salsa a little juice. I also sometimes add some tomato juice ("Kellogg's Breakfast" makes great tomato juice) or paste, depending upon what sort of consistency I want in the finished salsa. I have a basic recipe for canned salsa that I follow that I got from a relative that I tweak that is really good. I will post in RecipeGullet and come back and add a link. I usually put it up in small batches over the season, then put it in everyone's care package at Christmas. If I have any extra (almost never) when the new tomatoes come in, my oldest brother buys anything that I have leftover. <sucker> Gabriel: It sounds like you are in tune with what is going on around you and know a good tomato when you eat one! You should be able to grow at least the cherries and maybe a couple of the smaller, stockier paste tomatoes in containers. Just put them in the biggest container you can find from the get go! I try to limit the number of cherry tomato varieties in my garden because they produce so prolifically, end up with cherry variety volunteers all over the yard from wildlife, and they simply would take over the world if allowed. I grow toms because I can in this climate, but I envy you guys with your stone fruits - root vegetables - and asparagus growing abilities. Just won't work for me. Peppers are much easier in containers, and as long as you have some sunlight going they generally overwinter indoors pretty OK. My hubby is the pepperhead in the household. Edit to add: Salsa for Canning recipe here

In what sense? Commercial Farming, you mean? There were/are a lot of native bees, like Bumble Bees and Leaf Cutter bees, that pollinated plants before the introduction of the European Honey Bee. ← Thanks to you and your suggestion of the book 1491, I've learned that the Americas were much more advanced than we've been led to believe. And they was major agricutlure. But as I write this beans, corn, tomatoes don't need insects to pollinate... But what are the native bee populations like now? Mason bees, too, I think are native. ← That's a good observation, Rancho. Squash are native to the America's, were cultivated here, and managed without honey bees for centuries. When you consider the other great Native American agricultural leaps, they are in fact wind or self pollinated, though sweat bees and ants do yeoman's work and I have observed them visting my peas. Here is a good (dated, but refers to the mite crisis) article on the other pollinators: The Other Pollinators The author is a bit cavalier about the honeybees - but those are just my personal feelings on the matter I think. I want the honeybees around for selfish reasons. It is interesting that it is the "imported" horticulture that is particularly dependent upon the imported pollinators. I guess that should just make sense. Edit to add: Here's a link to the USDA's list of plants attractive to native bees. I've been putting in thunbergia, honeysuckle and clock vine this year. Least we can do is feed the little suckers! List of plants attractive to bees

I wondered about that - but what if I left the lid off the crockpot? I will also be canning tomato puree and just plain old whole tomatoes (optimistic farmer here ) that I can use for other applications.

In contemplating preserving the tomato crop this year, and understanding my tendency to never burn a calorie I don't have to, has anyone made tomato sauce and/or paste in a crockpot or slow cooker? It seems it should work in the same manner as the wonderful onion confit method discussed here. Just toss the toms in, turn it on, go to bed and forgeddaboutit until next day when canning or freezing proceeds. So has anyone tried it? Any hints, tips or tricks? It should result in a low, slow simmered sort of thing.

I've got a Roma going strong now. Some of the seed places have quit carrying them altogether because they are determinates that seem to be falling out of favor with home gardeners. It's kind of fun for me though to have a hundred or so little Romas ripe all at once for a big paste or sauce session. I counted 45 fruit set yesterday, and Roma is showing no signs of slowing down with a lot of bloom on top. San Marzano is of course quite the rage, and this is my first year with it. My plant is about 8 inches tall and needs to be set out. Opalka is out and should start coming in about three weeks behind Roma. I've wanted to try Black Krim because I keep hearing great things about it - but I only keep between 10 and 20 plants (at various stages) going at a time. Maybe I can find somebody that will trade some seed with me and I can get it going for my Fall bed. I got a late start this year because we moved last Fall and didn't want to start anything I couldn't finish! Gabriel: Your climate is probably a lot closer to snowangel's than mine. What have you had success with in the past?

I would strongly recommend "Total Wines and More." Boca website here: Total Wine Website They have locations in Palm Beach Gardens, Boca Raton, Ft. Lauderdale and North Miami (Aventura Area). The location that I am familiar with in North Miami boasts the square footage of a Sam's Club or a Costco. It is an amazing thing to see that much wine under one roof. I have found the staff to be extremely pleasant and very helpful. I would think that any of the locations would be able to get you virtually anything you want. Free delivery within a 20 mile radius of any of the stores for orders $200 or more. If you are in Palm Beach proper, the Palm Beach Gardens store would be closest to you. Boca Raton is nearly at the Broward county line if you are in the southern half of the county. Anne

hehe, I've done Meatloaf #400 for hubby with a big pot of mashers, and he thinks I now rule the meatloaf world, that he thought he had sewn up until that day. Thanks, by the way. I do like the spirit of Cooking Mama.

Sungold is a great little cherry tomato for me and my tastes. I find the Sweet 100s and the Santa Sweets almost to sweet for me, I like a tomato to have some acid in the flavor profile. Prolific bearer, but does tend to crack. Cherokee Purple right off the vine is probably the best flavored tom I have ever put in my mouth. A little salt and I can eat two or three out of hand. Another thin skinned one, that doesn't "keep" like some other varieties, but they taste so good they don't last long around here anyway. BLT and hamburger heaven - you really should grow at least one black or purple. I've heard lots of enthusiasm for Big Rainbow from others for a nice striped variety. I have no experience growing it (yet) though. My striped variety is Mr. Stripey and it does well for me in my climate, but I've heard complaints from others further north that it doesn't produce well for them. Very pretty tom. A lot of people love Brandywines for flavor - but I've never had much luck with them. I think this is also a case of my climate. They fungus up almost from the time they emerge down here. Arkansas Traveler has a reputation for setting fruit in the heat - and is very tasty. I've eaten some that others have grown but haven't put them in down here. Kellogg's Breakfast is my personal favorite for orange. Meaty and realiable. Opalka is great for sauces and paste but also doubles as a salad tomato. I've never grown the white's or green's. The flavors of these varieties generally don't appeal to me, but your milage may vary. There are so many exciting varieties on that list - many on my list to grow in the future, but right now I am all stocked up on tomato plants. Have fun with it, and let us know what you decide. Edit to add: I do salsa every year in the little 8z jars. Perfect size to consume with a bag of chips. It usually ends up being all of the above when I make a batch, whatever is ripe, and mixing the colors makes for a very pretty salsa. Other than that, I make sure there are a bunch of the meaty paste toms in there (like Opalka) because I seed and remove the gel from them for salsa. Voted out of my garden: Park's Whopper. Others like it, but to me it is nothing special taste wise and takes up too much room vs. production. Oh, oh, and plant some basil as a companion to your tomatoes. I started this about three years ago because I was told the aromatic qualities of the basil would improve the tom's flavor, and it has! Plus, the basil is right there when you want to make a caprese salad or some sauce.

Thomasville, Georgia. I just love it. Looks and smells like home.

Oh I wanna go! I only have 3 to 4 hours to drive! Blue Heaven - that one is a sentimental favorite of mine. That's where my hubby and I went to eat on our first trip to Key West together, and our first trip together without a crowd of kids (blended family). We only go there when we can go alone. Love the place, and over the years never had a miss for us.

Hmm. Seems they are going to be required to buy "out of the back door" now. I can see it, 5 AM and seven dozen pickup trucks backed up to the back door at your local Whole Foods. Would almost be worth getting up early in the morning. Click for SFGate article This is going to be fun to watch.