;D ;D ;D ;D
So far off of 6 plants I have harvested 6kg of ripened tomatoes, And off several cherries I have got 1kg. Check that out, and Ive still got about 6/7kg to come off those six, and about 2kg to come off a banana tomato plant that hasn't started ripening yet. and loads of cherry tomatoes!!!! How good is that?!!! ;D ;D ;D ;D
very impressive stuff!
Well done you ;D
Just started harvesting my outdoor toms yesterday too! A handfull off 2 plants, and more are 'on the turn' :D
yes alright. No need to rub it in! ;)
So far I've had a bumper crop of zero! There are a few that are nearly ripe, but they are yellow so I have trouble telling if they are ripe or not. My reds are so far behind. Must try harder (It's becoming my motto!)
are yours indoors or outdoors?
The cherries are outdoor, and the others are in both a shady vinehouse and also a greenhouse. to make you feel better - all brassicas eaten by caterpillars, only 3 carrots germinated, failure with cucumbers and aubergines. ??? The rest doing well though. :)
Sorry aquilegia - going to rub it in. Off my 3 plants, I've had 57 tomotoes so far. Water them when I remember, not nipped the tops out, and have fed them only once - they must like tough treatment!
Aqui Same here until yesterday when lo and behold one tomato had ripened. Ta da ;D I ate it immediately of course and was dancing round the lotty with it. Others ripening too. Spent affo trimming off excess foliage from toms to try and speed up ripening. Today's wet weather hasn't helped the process :(
Dawn - :'(
ooh, so sorry acqui :-[
Look at it this way - mine may be over quicker, but you will have many more to come ;D
I've got a bumper crop of green tomatoes, with the odd one showing a tinge of red. the've been planted too close together, I didn't stake them, and harvesting is going to be awkward.
But just think of all that green tom chutney and pickled green toms and fried green toms....
annie's green tomato poundcake
Ingredients:
1/3 cup sultanas (golden raisins)
1/4 cup dark rum
1 large green tomato (8 oz.), cored, halved, seeded, and diced
1/2 tsp. salt
1 tsp. butter for pan
6 large egg yolks
2-1/4 cups all-purpose flour
1 cup sugar
1 cup unsalted butter at room temperature
2 tbs. orange zest
1/2 cup walnut halves, toasted
Instructions:
Preheat the oven to 325 degrees F and butter a 4-inch by 8-inch loaf pan. Pour the rum over the raisins in a small bowl and set aside for at least 15 minutes. Prepare the tomato, put the dice into a large sieve, sprinkle with 1/4 teaspoon salt, toss gently, and let drain. In a small bowl, beat the egg yolks until thick and lemon-colored. Place 2 cups of the flour and remaining salt in a large bowl, make a well, put the sugar and butter in the middle, and with your fingers or the paddle attachment of your mixer work those ingredients well into the flour. Add the egg yolks (reserving a bit for glaze), raisins, rum, and orange zest and work in gently until the dough is smooth, if stiff. Toss the drained tomato with the remaining 1/4 cup flour and gently work it, along with the walnuts, into the dough. Pat the dough into the cake pan and press out to the edges of the pan. Brush the top with the reserved egg yolk. You can make a simple design in the top of the cake with a fork or the back of a knife if you like. Bake for 1-1/2 hours or until a knife inserted in the middle comes out clean. Allow to cool completely before removing from the pan.
bill's salsa fresca
Ingredients:
1 pound ripe red tomatoes
1/2 pound tomatillos or green tomatoes
3 large sweet banana peppers, seeded
2 medium Hungarian wax peppers, seeded
1/4 bunch cilantro
1/2 medium white or yellow onion
jalapeno or serrano pepper, seeded
adjust number for desired heat level
1 lime, juice of
1 teaspoon salt, (to taste)
Instructions:
By hand or in a food processor or salsa maker, chop everything into 1/4 to 1/8-inch pieces. Combine all ingredients in a large bowl and mix in lime juice and salt to taste.
green tomato and apple pickle (mennonite)
Ingredients:
1-1/2 gallon green tomatoes, chopped
1/3 cup salt
1 large onion
2 quart chopped apples
1 bunch celery, chopped
2 teaspoon mustard seed
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon allspice
2 pound sugar
1 quart vinegar
Instructions:
Sprinkle the salt over the chopped tomatoes and let stand overnight. In the morning, drain and add chopped onion, celery and apples. Mix spices with the sugar and add vinegar. Add liquid to pickle mixture and simmer slowly for 1 hour. Pack into hot jars and seal.
green tomato raspberry jam
Ingredients:
2 cups sugar
3 cups chopped green tomato
1 package raspberry Jell-O
Instructions:
Use food processor to chop tomatoes fine. Boil combined ingredients for 15 minutes. Let cool 20 minutes. Store refrigerated in screw cap jars.
homemade mincemeat
Ingredients:
6 green tomatoes, chopped
1/2 teaspoon allspice
6 tart apples, chopped
1/2 teaspoon ground ginger
1 cup currants
1/4 cup vinegar
1 cup raisins
1 tablespoon grated orange peel
3 teaspoon ground cinnamon
1/2 cup unsweetened orange juice
1 teaspoon ground cloves
Instructions:
Combine all ingredients in a large, heavy pot. Simmer until thick. Makes about 3 quarts. Freeze mincemeat in one-cup portions.
salsa verde
Ingredients:
1 can Mexican green tomatoes
(10 oz), drained
1/4 cup onions, finely chopped
1 tablespoon cilantro, coarsely chopped
1 teaspoon canned serrano chilies,
drained, rinsed, and
finely chopped
1/4 teaspoon garlic, finely chopped
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Instructions:
In a small bowl, combine the tomatoes, onions, coriander, chili, garlic, salt and pepper to taste. Mix gently, but thoroughly together. Taste for seasoning. Refrigerate if not to be used immediately. It will only keep for a couple of days.
You see, green tomatos are (almost) better than ripe ones!
And, yes Emma, fried??
;D My Daughter counted an average of 50 toms per plant although still green :-[, times that by 40 plants :o Hmm! anyone know where there is someone clamped in the stocks? ;D as I may have a few rotten ones. ;D :P
It's alright Dawn, I'll get over it!
I've had some of the biggest trusses I've ever had this year. I counted 12 tiny toms on one truss on one of my Jersey Sunrise plants (seeds from the HSL). most impressed. Just hope they reach maturity and ripen soon. In 2003 I had some that were still ripening in October, so I'm still hopeful. (Although this time last year I'd lost all my plants to blight.)
Quote from: Roy Bham UK on August 22, 2005, 23:43:23
;D My Daughter counted an average of 50 toms per plant although still green :-[, times that by 40 plants :o Hmm! anyone know where there is someone clamped in the stocks? ;D as I may have a few rotten ones. ;D :P
Roy
we plan for a surplus of ripe ones and boil them down to 1/3rd original volume then freeze them in take-away containers for use in pasta dishes all winter. A couple of weeks ago I had 84 plum toms out of greenhouse and got 2kg of paste in 5x 400g containers. At least the same again to come this week ;D ;D. So if you're going to chuck them at anyone, chuck them at me :D ;D :D
;D Tee hee ;D thanks for that weedin, ;D show us your face then? ;D
I bought a dehydrator, and dry tomatoes. Easier and quicker than the oven. Less space than just freezing them. Cheaper than buying sun-dried. ;D ;D ;D
Quote from: Roy Bham UK on August 23, 2005, 23:27:17
;D Tee hee ;D thanks for that weedin, ;D show us your face then? ;D
Nice offer Roy, but Mrs Project says that we have enough tomatoes for now thank you..... ;D
I'm gonna count or weigh next year.
This is a great tomato year for us, wish I started counting from the beginning.