I was so close! But I decided to wait based on your advice. Sliced up an un-identified store-bought organic heirloom instead.Lindsaylew82 wrote:When green sausage gets ripe, it turns very very yellow. The stripes stay green! They stay pretty firm. Very low water.
I like to toast thick crusty bread in the oven with garlic infused evoo. And then I just rub a big messy tomato all over it.....But I haven't met a tomato yet that I won't put on toast. LOL
Yum back at ya! I will expand my toast horizons and make that as the side dish for whatever I make out of my eggplants!Lindsaylew82 wrote:
I like to toast thick crusty bread in the oven with garlic infused evoo. And then I just rub a big messy tomato all over it.....
Mmmmmm... Now I'm hungry. Imma have to make some bread this weekend and save up my cherries.
Hard to beat fresh lettuce, and variety would be an added attraction. Wish I could ship you a few of my cherry tomatoes to add to your salad.Ohio Tiller wrote:We had a nice salad last night 4 different kinds of lettuce and I pulled a few carrots.
Looks great hendi_alex. Amazing what Mother Nature can do, but I'm still giving you a lot of credit.hendi_alex wrote:This is about half of what we have in the fridge, on the table, generally being ready to eat or to process. Has been a great garden so far, especially since projects have kept me from attending the garden as I would like.
We have daughter and grandson visiting a few days from Colorado. Asked her last week what she wanted to eat. Without hesitation, she said "BLTs". Today, we cooked some bacon, crisped some romaine lettuce and slice a plate full of juicy ripe tomatoes from the garden. Oh, and fresh corn on the cob, straight from the garden to the microwave (shucks and all). IT WAS GOOD. She was satisfied, but wants a repeat for tomorrow.Lindsaylew82 wrote:Lookin beautiful!!! It's hard to believe we live in the same state! Just this week we are getting our firsts of the "big" stuff! Squash and zucchini, snap beans, tomatoes are just starting to trickle in.
I'm getting impatient for big juicy slicing tomatoes.
Ahhhh. Nice looking slices there. I bet they were tasty.Lindsaylew82 wrote:BIG. FAT. SLICERRRRRRR! Yaaaaaay! This was unknown until this week. I'm 95% sure it's Cherokee Purple. Large, round, purple tomato. Very meaty, with smooth, almost slimy texture ( I like that!!!) balanced, tomato-ey, yummmmmmmmy! Better than yellow brandywine, but not as good as Amana Orange.
Dilly pickles (hot peppers, garlic, onions, dill, coriander and celery seeds) two days early to see how they are coming along....