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Anybody have any thoughts on Wisconsin 55 tomato?? Does it can well? Thanks!

Seed catalogues! Looked at Johnny’s Select Seeds this morning.

I wanted to try doing sprouts and possibly micro greens this year and they have 5-6 pages of micro greens/shoots/sprouts. They have both blends and single varieties. (Pages 46-51 if you have the catalogue.) Most extensive so far and reasonable prices! Easy way to “grow your greens” if there is some sort of unexpected disruption in the food supply chain! Or you just want to do it at lest cost than the store bought greens.

Wisconsin 55 and Celebrity are two tomatoes ‘straight outta Wisconsin’ at the University, Madistan. We’ve grown both for restaurants and sale at Farmers Markets, so I can’t praise them enough.

Very dependable, nice size, no cracking, good flavor - pretty much all you want from a red slicer.

I buy my sprouting mix from Botanical Interests. I like the Sandwich Mix:

https://www.botanicalinterests.com/category/Sprouts

For micro-greens, I just use up leftovers of lettuce, chard, kale, spinach, arugula, plant them tightly in a flat, in my grow light rack, and cut them as I need them. They re-grow a few times for me over the course of winter if they have good dirt and light fertilization every week or so.

Yummy vegetable dishes.. pretty enough for company—easy last minute—and healthy.

Use fresh sweet grape tomatoes. Sweet offsets savory Chevre for a succulent dish. Tip: If no grape tomatoes—try drained sun-dried;no pre-roasting. Serves 5-8 depending on portion.

ASPARAGUS, BALSAMIC TOMATOES, GOAT CHEESE - Kellogg Conference Hotel at Gallaudet University Warm Asparagus with Balsamic Tomatoes and Chevre

Ingredients: lb trimmed asparagus 3 t olive oil 1 1/2 C halved grape tomatoes 1/2 t minced fresh garlic 2 T balsamic vinegar 1/4 t salt 3 T crumbled goat cheese 1/2 t black pepper Directions: Heat oven to 375 degree. Rub or spray a foil-covered cookie sheet with 1 t olive oil and roast halved grape tomatoes until they are wizened like old men. In a hurry?Skip this step and use the tomatoes un-roasted. Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain. Heat remaining 2 t oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes. Stir in vinegar; cook three minutes. Stir in salt. Arrange asparagus on platter; top with tomato mixture. Sprinkle with cheese and pepper.

Carmelized Brussels Sprouts and Bacon

If you like Brussels Sprouts heavenly version CARMELIZES them. Wolfgang Puck puts a little brown sugar in the saute pan to help carmelize them.

Ingredients: 4 lbs. Brussels sprouts—washed and trimmed and sliced in half 4 slices uncured Bacon—diced Juice of 1 lemon 1 t sea salt (or any salt is fine) 1/4 t black pepper 3 T olive oil Optional: 2 T Palm sugar or brown sugar

Directions: Instead of baking sprouts—fry bacon piecespppppppp ,,,,,,,, ahead o til almost crisp. Meanwhile toss Brussels sprouts in a large bowl with lemon salt pepper and oil. After it’s done—set bacon aside on a paper towel to drain. Wipe out pan or pot with a paper towel to remove any small bacon pieces that will burn. Then dump the lemon and oil covered sprouts into the pan and saute until browned on at least one side.

You will most likely have to do this in two batches unless your pans are VERY large.

Try to have only one layer of sprouts on the bottom of the pan instead of stacking them on top of each other. Optional: throw in Palm sugar at this point if you want them a little sweet. After browning (they should be al dente—still a bit crunchy)—return all sprouts to the same pan and toss in bacon. Serve warm!