Dougloid From , joined Dec 1969, posts, RR: Posted (6 years 3 months 3 weeks 5 days 4 hours ago) and read 1366 times:
We've had a nice chat about the pleasures of overindulging in sweet corn in all its variations. Let us all pay homage to the tomato. ( I prefer 'love apple' myself, but that term's gone out of fashion).
One of the other pleasures of the summer's Midwestern gastronomic experiences is fresh tomatoes from the garden, or, in my case, from the tomato patch of a local farmer who lets you pick what you like at $0.30 a pound. You have to do a little looking because the market tomatoes for crating have already been picked but there's always plenty left over.
About once every ten days during the season I head down the road west of Grimes and go north to the windmill and I'm there. When I've filled my box, it's about 17 pounds. He seems to grow only one variety and that's Better Boy.
Here's how I do them.
When I get home they're still warm from the sun. Two or three, sliced up go into a bowl. That gets topped with some extra virgin olive oil, red wine vinegar, a dash of Lawry's garlic salt and a dusting with oregano.
Nirvana....it's also time to overindulge because after the frost all you'll have is those wretched gassed California baseballs or overpriced, tasteless hydroponic tomatoes.
LTBEWR From United States of America, joined Jan 2004, 12679 posts, RR: 13 Reply 6, posted (6 years 3 months 3 weeks 5 days 1 hour ago) and read 1305 times:
We are at late end of the tomato and sweet corn season in New Jersey - home of some of the best eating tomatoes in the USA and the world. S salad with fresh "Jersey" tomatoes and lettuce, boiled sweet corn swathed in melted butter and a medium rare steak grilled on the BBQ....mmmmm.... a sign of mid to late summer here.
STLGph From United States of America, joined Oct 2004, 9167 posts, RR: 27 Reply 7, posted (6 years 3 months 3 weeks 5 days 1 hour ago) and read 1303 times:
Quoting Dougloid (Thread starter): Two or three, sliced up go into a bowl. That gets topped with some extra virgin olive oil, red wine vinegar, a dash of Lawry's garlic salt and a dusting with oregano.
Add spinach, some red onion, bleu cheese crumbles.
Eternal darkness we all should dread. It's hard to party when you're dead.
Bagpiper From , joined Dec 1969, posts, RR: Reply 8, posted (6 years 3 months 3 weeks 5 days 1 hour ago) and read 1297 times:
We have 7 vines out behind the house.... I think they're Better Boy variety. Big, juicy, bright red tomatoes. Lovely! Only problem is the skin is a weee bit tough.... but I'll take that over the grocery store crap any day!
We have been getting around 4 or 5 per day for the whole summer! Its great!
Kmh1956 From Bermuda, joined Jun 2005, 3324 posts, RR: 8 Reply 13, posted (6 years 3 months 3 weeks 4 days 22 hours ago) and read 1242 times:
Unfortunately, in the summer here we have to put them in the fridge. Otherwise they'd be crawling in ants in no time at all. The summer heat brings out ants by the billions.....and it doesn't matter how clean your house is....they're on the hunt for water.
'Somebody tell me why I'm on my own if there's a soulmate for everyone' :Natasha Bedingfield
N1120A From United States of America, joined Dec 2003, 25996 posts, RR: 78 Reply 15, posted (6 years 3 months 3 weeks 4 days 1 hour ago) and read 1171 times:
So far, my parents have picked at least 100 pounds of various tomato varieties, including orange oxhearts and cherokees. I have taken a bunch for myself and just started snacking on the little buggers.
Oh please. I have never had a better tomato than a fresh California heirloom. Just because you guys don't have the weather to get good, ripe tomatoes all year round doesn't mean you should take it out on those of us who can. Those "baseballs" are in your stores because they ship better.
Actually, there is a Japanese lady at the local farmer's market who grows the most amazing hydroponic tomatoes, and she sells them for a reasonable price. She also grows hydroponic Japanese eggplant that are great.
Mangeons les French fries, mais surtout pratiquons avec fierte le French kiss
ScarletHarlot From Canada, joined Jul 2003, 4673 posts, RR: 57 Reply 16, posted (6 years 3 months 3 weeks 4 days ago) and read 1155 times:
Oh yes, heirloom tomatoes! Whole Foods has them this time of year - all sorts of big red ones, medium green ones, small yellow ones - so tasty!
I eat them at room temperature, sliced, with a bit of sea salt.
I was convinced of how delicious tomatoes could be a few years ago at Rain City Grill in Vancouver. They had an appetizer that was sliced heirloom tomatoes with sea salt, a tiny bit of balsamic, and some shiso. Absolutely delicious!
I have a couple in the fridge. I should wash them and put them out to warm up so I can have them for lunch. Yum!
Dougloid From , joined Dec 1969, posts, RR: Reply 17, posted (6 years 3 months 3 weeks 4 days ago) and read 1151 times:
Quoting N1120A (Reply 15): Oh please. I have never had a better tomato than a fresh California heirloom. Just because you guys don't have the weather to get good, ripe tomatoes all year round doesn't mean you should take it out on those of us who can. Those "baseballs" are in your stores because they ship better.
I pretty much have given up on the storebought stuff, with the exception of one brand of cherry tomatoes called Desert Glory....they're very tasty and they ship well. The hydroponic tomatoes are rather tasteless, and the baseballs are useful for crowning little kids and showing to people who've never seen a good tomato..
As a point of information, the best tomatoes I ever had in California were harvested from a plant that grew up from a crack in the pavement behind a restaurant in Long Beach that had closed the year before. Talk about your volunteer tomatoes...that plant was my secret.
I think if I was growing them again in the public gardens in Long Beach I'd most likely grow them under cheesecloth...too damn much sun and not enough rain makes for a sour, thick skinned tomato.
You need a dormant season with hard frost to take care of plant diseases and pests and that's one thing that we have over you. I eventually quit the public gardens because the place was infested with tobacco mosaic virus that ended up killing nearly everything-that and the damned fig beetles.
LTU932 From Germany, joined Jan 2006, 13864 posts, RR: 51 Reply 18, posted (6 years 3 months 3 weeks 3 days 23 hours ago) and read 1138 times:
Quoting Kmh1956 (Reply 1): Sliced, drizzled with a splash of extra virgin olive oil and balsamic vinegar and misxed with fresh basil leaves...a touch of salt and pepper. Refrigerate for a few hours...yummy.
You should try this:
Buy a bag of a whole ball of mozzarella (the one that is in a bag with its juices, not the dried one) and slice it (not too thin, and not too thick). Lay over each slice of mozzarella a slice of tomato, then on each slice a small basil leaf, season with salt and pepper, and then drizzle some olive oil over all slices. Trust me, you'll like it.
LTU932 From Germany, joined Jan 2006, 13864 posts, RR: 51 Reply 21, posted (6 years 3 months 3 weeks 3 days 21 hours ago) and read 1110 times:
Quoting N1120A (Reply 20): Otherwise known as fresh mozzarella. Remember though, it doesn't last nearly as long
True, but it does taste much better than that dried crap they usually sell.
I used to love going to the nearby supermarket, buying a 125 g bag of fresh mozzarella and have my mother prepare that dish. Too bad it's almost impossible to get fresh mozzarella here in Costa Rica though.
Dougloid From , joined Dec 1969, posts, RR: Reply 23, posted (6 years 3 months 3 weeks 3 days 18 hours ago) and read 1096 times:
Quoting N1120A (Reply 20): Quoting Dougloid (Reply 17):
You need a dormant season with hard frost to take care of plant diseases and pests and that's one thing that we have over you.
Intelligent, organic farming with integrated pest management can handle that as well.
Nope. You guys don't have an off season to allow nature to kill off the bad stuff so you cheat and tip the can when you think nobody's looking. We're on to you.
Anyway if you're so informed about these matters you'd know that tobacco mosaic never goes away and there's no way to destroy it. Spray or not, makes no difference. The only thing that you can do is stop planting for a few years and have some hard frost. I mean, if you could kill tobacco mosaic the smog would have done it. It kills lung cells, right?