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Thread: well? how are your tomatoes doing?

  1. #31
    Canada's Sharpest Lefty Lefty's Avatar
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    If you guys followed me on Instagram, you'd see pics. Sorry.....
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  2. #32
    Senior Member DeepCSweede's Avatar
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    Isn't there a fire you can be fighting right now?

  3. #33
    Senior Member Lucretia's Avatar
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    Now is not the time to bother me. And it's always now. Wiley Miller

  4. #34
    Yea, why ruin it with some lettuce when you have tomatoes like that.

    Hoss

  5. #35
    Quote Originally Posted by DevinT View Post
    Yea, why ruin it with some lettuce when you have tomatoes like that.

    Hoss
    +1
    Twitter: @PeterDaEater

  6. #36
    our tomatoes are doing really well, but people keep stealing them from us. We always see the ones just before they are ready and always say, "lets eat them tomorrow". Then, when we come the next day, they are gone. Its not rodents or anything... just rude people passing by. Really sucks.

  7. #37
    Senior Member Lucretia's Avatar
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    I had a big pineapple tomato turning, and went to pick it and a slug had hollowed it out from underneath.

    The cherry tomatos are going nuts right now. We're saving the lettuce for them. Making BLT salads--quarter the cherry tomatoes, sprinkle with sea salt, and let drain for a bit. Mix up a dressing of mayo, red wine vinegar, and lots of black pepper. Stir in the tomatoes and some chopped scallions, then put on a bed of lettuce and top with chopped bacon. We've got so many cherry tomatoes right now that I'm using some of them to check my sharpening.



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    Now is not the time to bother me. And it's always now. Wiley Miller

  8. #38
    Senior Member Lucretia's Avatar
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    Using a pop-up greenhouse really made a difference this year--we're actually getting some beefsteak tomatoes. This bad boy has a BLT in his future...



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    Now is not the time to bother me. And it's always now. Wiley Miller

  9. #39
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    Where we live the fog "reigns" during the summer which means we have given up growing out own tomatoes. But. We have a wonderful source of San Marzanos grown in Watsonville!! I cook them in a slow oven for 6 hours or so, put them through a tomato mill and freeze the most wonderful sauce/paste you have seen!

  10. #40
    Senior Member Lucretia's Avatar
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    If you really need lettuce along with the B&T:

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    Now is not the time to bother me. And it's always now. Wiley Miller

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