Aces High Bulletin Board
General Forums => The O' Club => Topic started by: Getback on September 10, 2009, 01:54:37 PM
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(http://i370.photobucket.com/albums/oo150/aesopsoze/IMG_0041.jpg)
Must be about 20lbs. May weigh them.
Addendum: Weight = 15 lbs.
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(http://i370.photobucket.com/albums/oo150/aesopsoze/IMG_0041.jpg)
Must be about 20lbs. May weigh them.
Addendum: Weight = 15 lbs.
nice.....let me help you.....yum!!!!!
(http://i198.photobucket.com/albums/aa223/Skyrock67/bread.jpg)
(http://i198.photobucket.com/albums/aa223/Skyrock67/mayo.jpg)
(http://i198.photobucket.com/albums/aa223/Skyrock67/AXLAL1TCAFU1SGHCA481YYOCAYWLQV0CAMP.jpg)
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nice.....let me help you.....yum!!!!!
(http://i198.photobucket.com/albums/aa223/Skyrock67/bread.jpg)
(http://i198.photobucket.com/albums/aa223/Skyrock67/mayo.jpg)
(http://i198.photobucket.com/albums/aa223/Skyrock67/AXLAL1TCAFU1SGHCA481YYOCAYWLQV0CAMP.jpg)
There are very few things in this world better than a fresh garden tomato sandwich with mayo on white bread.
MMMMM, thx SR, gonna go make one right now.
Wtg on the harvest Getback, Did you ever get around to making that home made Ketchup?
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There are very few things in this world better than a fresh garden tomato sandwich with mayo on white bread.
MMMMM, thx SR, gonna go make one right now.
Wtg on the harvest Getback, Did you ever get around to making that home made Ketchup?
+1 Especially with Jersey tomatoes. And throw a little pepper on for good measure.
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nice.....let me help you.....yum!!!!!
(http://i198.photobucket.com/albums/aa223/Skyrock67/bread.jpg)
(http://i198.photobucket.com/albums/aa223/Skyrock67/mayo.jpg)
(http://i198.photobucket.com/albums/aa223/Skyrock67/AXLAL1TCAFU1SGHCA481YYOCAYWLQV0CAMP.jpg)
Ummm, you forgot the lettuce and bacon and bacon and bacon and bacon.
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Ummm, you forgot the lettuce and bacon and bacon and bacon and bacon.
Don't forget to add a little extra bacon.
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There are very few things in this world better than a fresh garden tomato sandwich with mayo on white bread.
MMMMM, thx SR, gonna go make one right now.
Wtg on the harvest Getback, Did you ever get around to making that home made Ketchup?
No yet, but I believe I have 30 lbs total so far. I will get to it. Can't wait!
btw, heading to the store tomorrow for some bacon. Yummy!!
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I love BLT's but there's something about a simple "mater" sammich that kicks me good. Mayo on both slices of bread, thick slice of tomato, salt and pepper...and a glass of sweet tea! Yum!!!!! :aok
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Neat. We've eaten our first home grown tomatoes this summer, and they were delicious. I can't garden at all so my wife does most of the work. :D
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would kill for a good tomatoe ....all we get here is manky :(
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I get so many tomatoes, okra, onions, watermelons, cantalopes and stuff from neighbors I don't have a garden.
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If you have some that are not what you would call ripe batter them and fry'em, nothing better than fried green tomatoes
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The whole idea of growing tomatoes is to get sweeter tomatoes. The last thing a tomatoe does in the ripening stage is sweeten.
That is why homegrown always taste better. The ones at the store have to picked green so they can make it to market before they rot. If they let them ripen on the vine and pick them they'd spoil before they got to market.
Oh and.... BLTs baby
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Looks good, getback. I may suggest trying to get a little more sunlight evenly to the plants if possible though, as it looks like you have some pretty uneven ripening going on. The more you can regulate the sunlight and temperature that reaches the fruit, the more steady your ripening will be.
You can also toss em in a brown bag to speed up ripening, but yea Shuffler is correct -- the longer they can stay on the plant (without insect or other damage!) the sweeter they will be, particularly in dry weather.
Enjoy!
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Looks good, getback. I may suggest trying to get a little more sunlight evenly to the plants if possible though, as it looks like you have some pretty uneven ripening going on. The more you can regulate the sunlight and temperature that reaches the fruit, the more steady your ripening will be.
You can also toss em in a brown bag to speed up ripening, but yea Shuffler is correct -- the longer they can stay on the plant (without insect or other damage!) the sweeter they will be, particularly in dry weather.
Enjoy!
Good solid advice. Next year I'm going to be a little more attentive.
I tell you guys this, you cut them open and the aroma is magnificant as is the flavor.
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I tell you guys this, you cut them open and the aroma is magnificant as is the flavor.
Geesh a mouth watering quote if there ever was one!
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That is why homegrown always taste better. The ones at the store have to picked green so they can make it to market before they rot. If they let them ripen on the vine and pick them they'd spoil before they got to market.
I only eat tomato sandwich's with homegrown...why waste mayo and bread on store bought... :aok
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I love BLT's but there's something about a simple "mater" sammich that kicks me good. Mayo on both slices of bread, thick slice of tomato, salt and pepper...and a glass of sweet tea! Yum!!!!! :aok
What he said
ROX
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Garden tomatoes are about as good as it gets.
Nothing you can buy in a store can compare.
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I love BLT's but there's something about a simple "mater" sammich that kicks me good. Mayo on both slices of bread, thick slice of tomato, salt and pepper...and a glass of sweet tea! Yum!!!!! :aok
i think i might have to make me one of those now!
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Ummm, you forgot the lettuce and bacon and bacon and bacon and bacon.
HEY! :furious
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Hmmmm. Might have to try me one of them "mater" sammiches.
I remember as a kid visiting my Grandmother, EVERY meal included a big plate of quartered garden tomatoes, salted and peppered as a side dish.
Mmmmmm.
Wab
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Been growing Beefsteak Tomatoes for a few years now.. Love them things! It's like a slice of prime-rib when you cut it..
Grew some Amish Paste tomatoes this year as well.. Made some killer sauce with them a few weeks ago.. Took 8 hours..
Cooked bones in the sauce.. Added all fresh ingredients from our garden(included all the spices except for pepper)..
The sauce has two bottles of cheap some arsed Chianti in it.. My wife and I found ourselves eating it by the spoonfuls without
putting it on anything.. I probed for a recipe(on this forum even) and couldn't get one.. So I just winged it from various memories
of cooking going on in a friend's moms' kitchen.. I'm a chef by trade(and schooling), so winging it and seeing what happens is what we thrive on....
It gets old sticking to a routine (cooking the same dishes) all the time..