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Tomato Tuesday 2015

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Tomato Tuesday 2015 - Page 9 Empty Re: Tomato Tuesday 2015

Post  yolos on 7/1/2015, 9:12 am

@sanderson wrote:Yolos,  I was going to take a photo of my garden haul of tomatoes, bell peppers and hot peppers.  After looking at yours, I'm too embarrassed!  Embarassed  Great harvest.

For freezing, are roasted tastier for winter cooking?  I'm going to can a batch of tomatoes and freeze any left overs.
I have a whole lot more room to grow in than you do.  You have done a great job with the amount of space and shading conditions you are working with.  Post your pictures and let us see how well you have progressed from the first year you started.


@Marc wrote: Yours look wonderful, especially the brandywines. I planted five of those this year and can't wait to finally eat one!
I planted 2 Brandywines.  I have only gotten one fruit off the two plants (it is still ripening on the counter).  The hero in my garden taste wise and production is the Brandy Boy.  The Goliath is producing very well but the taste is not up to the standards of the Brandywine or Brandy Boy.

@Turan wrote:Have you found a difference in the spread of disease between your staked plants and SFG plants?
Yes, the SFG plants show more disease than the plants not in the SFG.  But I do not think it has anything to do with SFG or not.  The SFG is near a large open field that I think allows the wind born spores to come flying in and land on the SFG garden.  The SFG tomatoes are caged with Texas Tomato cages.  The non SFG tomatoes are hiding behind a humongous oak tree and I think they are a little protected from the windborne spores.  They are in a Florida Weave and a little more pruning (but not much) has been done on these.

@Quiltbea wrote:Yolos....Great haul.  If they were mine, I'd roast them and freeze them.  Delish that way thru the year.
I think that is what I will do with all the grape tomatoes (Juliet).  Do you remove the skin and the seeds before roasting.  I have a tomato mill that I can run the other tomatoes through to freeze for making sauce later.

@Goosegirl wrote:My 'maters are just getting their first blossoms, and I have NO idea what variety is blooming due to my trip & fall when they were seedlings in pots.  I can tell you that roasting and freezing your tomatoes makes some of the best sauce you will ever taste.
I don't know how you all can live in climates that are as cold and lacking in heat for so long.  I would not be able to survive under those conditions.  I am a sun worshiper and need my flip flops, shorts and tank tops.
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Post  meatburner on 7/1/2015, 9:58 am

Goosegirl, how long and what temperature do you roast them?  That really sounds like a good idea.  Thanks for the tip.

Yolos, that is a beautiful haul of tomatoes.  Hope mine look that good come harvest time. Tomato Tuesday 2015 - Page 9 3170584802
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Post  Turan on 7/1/2015, 12:04 pm

Here is one of several threads on roasting tomatoes.
https://squarefoot.forumotion.com/t13533p64-this-is-tomato-heaven#226385

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Post  meatburner on 7/1/2015, 12:07 pm

Thank you Turan.
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Post  quiltbea on 7/1/2015, 2:35 pm

Yolos.....I use this recipe all the time.  From Melissa d'Arabian of Food Network.
 Roasted Tomatoes
Any variety of tomatoes, cut in half.  If huge, cute in quarters.  Leave on skins.
Olive oil
Minced garlic
dried thyme
salt, pepper to taste
Oven 275*F

In large bowl add half-sliced tomatoes, Sprinkle with olive oil, minced garlic, thyme, salt and pepper.  Toss gently to coat.  Place skin-side down on large baking sheet.  Cook for 1 hour at 275*F (I cover mine with foil for easy cleanup).  After one hour, turn over so all are skin-side UP and roast for another hour (2 hrs total).
Remove sheets from oven.  If you want to remove the skins, now is the time.  They lift off easily when they are still hot from the oven.  I leave mine on.
When tomatoes have cooled, place in marked freezer bags with their juices. 
I've kept mine in the freezer up to 16 months and still great.
Use in sauces, soups, chili, any tomato dish.  I put the frozen tomatoes in the sauce, etc as its cooking and they defrost as the dish cooks.
You can also eat them fresh from the oven as a side dish.  Mmmm good.

Roasted tomatoes have a wonderful flavor.  They add something special to any dish.
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Post  sanderson on 7/1/2015, 3:10 pm

Harvest 6-30-15. Assorted tomatoes for canning and freezing, assorted pepper for blanching, drying, tomatillos, assorted squash and one stunted butternut. Tomato Tuesday 2015 - Page 9 Harves10

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Post  CapeCoddess on 7/1/2015, 3:34 pm

Beeeauuuutiful!  You all must be so happy! Our day will come.
What a Face
CC


Last edited by CapeCoddess on 7/1/2015, 3:45 pm; edited 1 time in total
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Post  plantoid on 7/1/2015, 3:36 pm

So far we've not even got a decent sized tomato this side of the pond ..several 1/2" greenies but that all .
 This morning we went to get some white vinegar to make our sweet dill 7 cucumber pickles etc..  At the place where we have normally purchased it they said  we can't seem to get hold of of this year ..but we will keep trying
  At £2 an imperial gallon (160 fl oz.) it's a lot cheaper than small plastic bottles of10 fluid ounces at £0.29 ( £4.64 a gallon) 

Whilst we were at this wholesalers we saw pallets and pallets of tomatoes.  Evidently the sudden onset of this hot weather has made the crops ripen ever so fast & the market is flooded .
The trays hold 6 kg  and were only £2 per tray so we got three trays ( in fact they weighed a total of 40 pounds making them £0.15 a pound ( $ 0.20 USD )
 
They are now all skinned ( one bucket full is still standing in the fridge,till tomorrow ) and we've started to high pressure can them rather than HWB them as we don't have enough lemon juice to do the HWB method .


 One thing I can say is that making an X cut across the bottom half with a razor sharp knife and putting a sieve of them in deep boiling water works muck better if they are blanched for skinning if you do it for 39 seconds instead of " the chefs " recommended 30 seconds before cold water cooling them ready for skinning.  Doing it this way the 40 pounds took  Alison & I just over 1 & 1/4 hrs to get skinned once we got our system of doing it up & running
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Post  boffer on 7/1/2015, 4:26 pm

@plantoid wrote:...( in fact they weighed a total of 40 pounds making them £0.15 a pound ( $ 0.20 USD ) ...

SCORE!  cheers


golly gee whiz
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Post  momvet on 7/1/2015, 4:26 pm

I am so frustrated trying to post this message so I will just try to post the pics and not spend a lot of time explaining. Curious about the deformities on my Cherokee Purple and wondering why the bagged tomatoes are doing so much better than those in the beds (all started from seed). Sorry if this is the wrong forum.
Healthy Looking but weird 
Tomato Tuesday 2015 - Page 9 Img_1518
Tomato Tuesday 2015 - Page 9 Img_1519
Tomato Tuesday 2015 - Page 9 Img_1520Tomato Tuesday 2015 - Page 9 Img_1522

Beds versus bags
Tomato Tuesday 2015 - Page 9 Img_1523
Tomato Tuesday 2015 - Page 9 Img_1524
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Post  yolos on 7/1/2015, 4:28 pm

@sanderson wrote:Harvest 6-30-15.  Assorted tomatoes for canning and freezing, assorted pepper for blanching, drying, tomatillos, assorted squash and one stunted butternut.  Tomato Tuesday 2015 - Page 9 Harves10

Wow, look at that harvest.  Beautiful and a variety of veggies/fruits.
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Post  boffer on 7/1/2015, 4:31 pm

@momvet wrote:...Curious about the deformities on my Cherokee Purple...

The bottom pics with green tomatoes are showing 'catfacing'.

The top pics may be showing 'growth cracks'.

You can find more details here that may help prevent them in the future.
http://www.extension.umn.edu/garden/yard-garden/vegetables/disorders-of-tomato/


As to the difference in plants, I'll guess that those in the box have a more consistent source of water, and the roots have the opportunity to reach throughout the box looking for nutrients if needed. In your climate, it's possible that those in containers may have more heat than they like.
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Post  Marc Iverson on 7/1/2015, 5:12 pm

momvet, bagged veggies, in breathable bags anyway, are said to do better than those in other containers and in some beds, as air-pruning encourages root proliferation in all directions rather than roots circling about and sending out fewer roots overall.

Agree with boffer re possible uneven watering, which can also come down to uneven uptake from the soil. Meaning that if you water when the sun is not high yet, your water has a chance to soak through the soil and stay there for a good while, then be taken up slowly by the plant. If you water when the sun is hot, a lot of water can evaporate and the plants can get more parched, which can then alternate with them suddenly uptaking water as quickly as possible the next time you water. I'm not sure of your watering schedule as to timing and frequency, but both are important in preventing various sorts of damage from uneven access to water.
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Post  momvet on 7/1/2015, 5:34 pm

I have been filling the saucers twice a day. Can't believe how fast they suck it up from the bottom so quickly. These tomatoes are the most robust and prolific I have ever grown but the ones in the beds are a lot easier!
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Post  momvet on 7/1/2015, 5:40 pm

@boffer wrote:
@momvet wrote:...Curious about the deformities on my Cherokee Purple...

The bottom pics with green tomatoes are showing 'catfacing'.

The top pics may be showing 'growth cracks'.

You can find more details here that may help prevent them in the future.
http://www.extension.umn.edu/garden/yard-garden/vegetables/disorders-of-tomato/


As to the difference in plants, I'll guess that those in the box have a more consistent source of water, and the roots have the opportunity to reach throughout the box looking for nutrients if needed.  In your climate, it's possible that those in containers may have more heat than they like.
Boffer - thanks. I think you are right on both counts. Never grew Cherokee Purple before and not used to heirlooms being so HUGE! Just happy I have a lot of them and will be able to post here soon! (Sorry I already ate the few ripe ones we got)
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Post  Turan on 7/1/2015, 11:51 pm

@momvet wrote:
Tomato Tuesday 2015 - Page 9 Img_1520Tomato Tuesday 2015 - Page 9 Img_1522


Take a look at the blossoms of the Cherokee Purples, are you having many twins or greater? This is the only variety I have grown that makes these amazing siamese twins/quadruplets etc blossoms and then fruit similar to these. A deliscious problem Tomato Tuesday 2015 - Page 9 3170584802

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Post  AtlantaMarie on 7/4/2015, 9:19 am

Baker Creek has a type that is in little globes.  It's called a Traveler's Tomato:

http://www.rareseeds.com/reisetomate-tomato/?F_Keyword=tomato



And saw this & had to post!

Tomato Tuesday 2015 - Page 9 11205500_1104967399529819_6282919933437353513_n
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Post  sanderson on 7/4/2015, 3:20 pm

AM,  Cute cartoon.  That's a weird tomato.  As one of the commenters stated, just for fun.

Tried my hand at canning tomatoes per Ball Canning. I would like to try spagetti sauce so all I have to do is open and heat. But, I think I am getting water bath down. Tomato Tuesday 2015 - Page 9 Cannin13

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Post  Turan on 7/4/2015, 4:47 pm

Looks good, sanderson!

Those traveling tomatoes make me wonder if that is similar to what Kathy and I sees on some Cherokee Purples. THat fact that they are noted for acidity and strong flavor suggests that they might be excellent to add to a mixture for canning.

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Post  Turan on 7/4/2015, 4:53 pm

Here is an update from my tomatoes and peppers Very Happy

Nothing ripe yet, or any color but green.  I wish I had planted one Stupice for that.  I think I will do a root pruning on one Cherokee Purple to push it to ripen.  They are trying to take over.

Hmm, the picture uploader is not loading itself.  forumation must be having the 4th off.

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Post  sanderson on 7/4/2015, 5:09 pm

The Forum was on the fritz for me a bit this morning.

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Post  Marc Iverson on 7/4/2015, 6:04 pm

Grats sanderson on successfully taking that next step into canning!
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Post  quiltbea on 7/4/2015, 6:30 pm

I couldn't get in earlier today either but all is well now.
AMarie.....Cute 'toon.  And so apt.
sanderson......Great picture of your canning efforts.  Congratulations Tomato Tuesday 2015 - Page 9 3170584802

I just thought I'd give you an update on Legend, my double tomato.  Its doing very well.  No noticeable disease issues and healthy leaves with blossoms on both plants coming forth.
Sorry, the site won't let me post an image.  I'll update at another time.
In the meantime, Happy Independence Day to all.
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Post  quiltbea on 7/6/2015, 11:52 am

Is anyone saving tomato seeds this year?  I have four plants I want to repeat next year, possibly.  One is hard to find, Li'l Pink.  I've never grown it before so don't know if its tasty or prolific or anything.  I'm saving seeds now in case its one I want to grow again.  I also have Red Zebra which I know I love.  Tasty, pretty, prolific and a favorite.  Then there's Romeo Roma, another new one for me but I've heard good things about and a saucy type.  Can't say personally.  The last one is Mountain Gold, bred consistently from the original hybrid. Whether it will breed true next year or not I can't say.
Tomato Tuesday 2015 - Page 9 07-05-13
As you can see, I've put my net drawstring bags around the very first of the newly-forming blossom buds before any creatures can pollinate them for me.  The drawstring is pulled snugly around the stem to keep out bugs.   I'll get out there a couple times a day to tap the branches to help self-pollinate them.  The buds were just beginning to form in the last couple days.
The netting will let thru rain and sunshine.  You can also use light-weight row cover made into bags which will work fine as well.  The trick is to keep them covered and safe from insects til the tomatoes form.  You want to save your seeds from the earliest of the fruits so they can ripen fully for saving.
Anyone else out there saving anything particular?
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Post  Marc Iverson on 7/6/2015, 12:21 pm

I saved 15% on my auto insurance by calling ...

Just kidding. I'm saving kale seed. I will save seeds from my royal burgundy, speedy, dragon tongue, and scarlet runner beans too. Also daikon.
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