Posted on 07/20/2019 5:43:37 AM PDT by Diana in Wisconsin
The Weekly Gardening Thread is a weekly gathering of folks that love soil, seeds and plants of all kinds. From complete newbies that are looking to start that first potted plant, to gardeners with some acreage, to Master Gardener level and beyond, we would love to hear from you.
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Beau is gone this week to Bear Pre-Camp, Up Nort', but when he gets back, he'll connect up the electric fence to keep the raccoons out. Kinda. Maybe. If they want to. When it comes to Sweet Corn, they're not averse to taking a few volts in their backsides!
I will second ‘Black Krim.’ I’ve grown that one in the past before, too. Very productive and tasty.
Look mighty good.
I can’t wait to taste them!
I have ONE ripe tomato right now and it is ‘Bush Champion.’
By now I should be up to my armpits processing Salsa and V-8! Kinda frustrating, but this whole growing season has been so SLOW! :(
Nothin’ better! Pass the Wonder Bread, LOL!
HAS TO BE Wonder bread.
We have to buy our Cherokee Purple tomatoes at the farmers market here in Eureka for the same reason you do. These farmers live 12 to 40 miles east of us and bring their produce to several street markets to sell thought-out the towns here. Eureka was 57 degrees today while it was 90s to 112 just to the east...
WHAT??? No red onion???
I love red onions......but not on my tomato sandwiches.
This greenhouse has changed the gardening game for me.
When you add even just 1 month ti the front end or back and or even both ends if the growing season.....Yuge difference!
only thing better is toasting the bread and getting a nice slice of Walla Walla sweet onion on it.....
PROVENCALE TOMATOES
Just mix bread crumbs, Parm, minced gar/cl, minced parsley.
Mound on tomato halves. Drizzle with olive oil. Then broil/brown a bit.
Another great recipe. I love stuffed tomatoes and stuffed peppers! :)
Mom and one of my BFFs came out to The Farm, today. They left with the few ripe tomatoes I’ve gotten so far - but I have hundreds still on the vine.
Looks like I need to concentrate first on some Pickle Relish as I;m down to my last few jars, and they’re ready right this minute! :)
There’s so much flavor in the Provencale recipe-——yet the succulent tomato shines through——a delectable combination.
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