The only tomatoes we've had any success with here in a river valley with the PNW low angle sun are the Sun Gold and Sweet Million. Bumper crops. Sweet eaten right off the bush.
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The only tomatoes we've had any success with here in a river valley with the PNW low angle sun are the Sun Gold and Sweet Million. Bumper crops. Sweet eaten right off the bush.
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I love sun gold.
I agree, sun golds are my favorite tomato ever
We usually have to finish them inside with our cold nights/ short growing season but maybe with some more climate change we can get there :P
man we got wrecked on our tomatoes this year. everything was so slow to start, and even our neighbor (whose garden has been featured in at least one home and garden magazine at this point - she's the real deal) is having an incredibly hard time getting things to ripen. we've had probably 5 tomatoes this year. so frustrating.
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we had a pretty decent year here because we had more nights over 50*F
We had a 33-34* night last week. Lost a couple annuals-nbd
i'm sorry to hear that. it's usually feast or famine for us with the tomato harvest. but, for once, we had a perfect middle of the road season with the tomatoes. just enough beefsteak for our tasty fuckin' blt needs and plenty of the cherry types for our two person salad needs with out the usual overabundance going to waste.Quote:
Originally Posted by tgapp
never happened before, so a repeat performance next season is highly doubtful... but we gonna try anyways!
fact.
The season's been weird in SLC as well. I'm usually drowning in tomatoes by now and have canned multiple batches but so far I've been able to keep up with the supply by eating it at breakfast. A couple plants died early (looks like a soil issue, possibly over fertilizing) and the others are slow. Lots of green fruit that is starting to come in. The peppers are blowing up after a slow start, I need to ferment some asap (have a brutally hot macedonian variety that smells very smoky, will be interesting), make some ajvar, and freeze some as well. The squashes are under control for once, it helps that I didn't plant a zucchini (even the chickens get tired of those). The beans are not doing too great, I can keep up with the 2 plants without issue. I'm getting seriously annoyed with the okra though, it usually gives a few pods so this year I planted 3 and they're insanely productive. Not the easiest thing to cook with. I have 2 eggplants that are about 5' tall with about 3 fruits between them. Not sure those will ever ripen. The cucumber is doing great and the cantaloupes are plentiful but not tasty this year. I think I'll go back to the trusted French varieties, a lot of the more exotic ones I've tried look cool but taste boring. The raspberries are in their 1st year and not established enough to fruit. Overall it's a bit of a bust...
Pepper grower's - what are you doing with your super hots? I usually make various hot sauce's but I still have plenty from last year in the freezer.
I make Trinidadian Chow (I used my cucumbers instead of mango) and jerk sauce sometimes but I'll still have loads left over, looking for some new ideas.
Now that it is a bit cooler my tomatoes are finally coming in. Lost a my beefsteak plant to the heat, so sad.
Yep - I'm buried in tomatoes presently... better late than never, though, I suppose.Quote:
Originally Posted by Buzzworthy
Wife has been making cowboy candy the past couple years with our jalapeños. Goes really well with breaky eggs, on pizzas, grilled sausage and the like as a garnish. Lots of recipes on the web (wife doesn’t follow any recipe to close, so can’t help you there). Nice balance of sweet and hot.Quote:
Originally Posted by Thaleia
Can’t really grow super hots, my ladies’ palates are too delicate to justify the greenhouse space. Would love to try and grow some habanero’s, bonnets or ghosts. Jalapeños and cayennes are as spicy as I can grow.
My dad's 1st gen italian buddies from Abruzzi with the whole Vancover city lot completely planted ( no grass) would pull out any whole tomato plants that still had fruit to hang upside down , nothing went to waste in the old countryQuote:
Originally Posted by tgapp
That's the curse of the hot peppers right there. You go with a couple plants, shitty season guaranteed, you get barely enough to ferment hot sauce. The following year you go with 6 plants, banner season, you're drowning in capsaicin for eons.Quote:
Originally Posted by Thaleia
I have 3 types of peppers right now I can't use for anything but hot sauce. Everyone I know is getting hot sauce for Xmas. I tried sneaking one of the least spicy peppers in breakfast this morning, got shouted at by Ms Boissal and little Miss Boissal.
Plum tree had a bumper crop this year. We just pulled off every fruit we could get to a few days ago. Been giving friends, neighbors, kids’ teachers bags of plums and our one corner of the kitchen counter is still covered. Eating them throughout the day. Probably need to end up making some jam or something. I bet we had around 20 lbs just guesstimating based on what I carried in.
Tomatoes also went off. Making a buncha sauce to freeze. More to harvest…
That sounds like quite a scene.Quote:
Originally Posted by Boissal
Any hot sauce basic tips?
Never made any before but I have a smallish crop of peppers that I don't really know what to do with.
Bunch of tiny thai chilis and some Hungarian hot wax (plus some sweet big daddy, but those will be used for other things assuming they manage to ripen in time).
Also a bunch of tomatillos.
This will get you started: https://insaneinthebrine.com/salsa-verde-hot-sauce/
We may have miscalculated how many basil plants we needed this year.https://uploads.tapatalk-cdn.com/202...2cd311eb5a.jpg
Almost worth taking the mower to it...Quote:
Originally Posted by John_B
Make a humongous batch of pesto and freeze in ice cube trays. Once the pieces are solid pop them in a ziploc and you'll never need to make/buy pesto again.
Some people recommend keeping the parmesan out of the recipe for freezing and adding it later. I've done both, can't say I've noticed a difference, dry cheeses freeze well when shredded. I also drown every dish with another large bunch of parmesan so may have missed any weirdness with the frozen part.
Bonus tip: if the ice cube trays are fresh out of the freezer when you fill them with pesto there's a good chance the oils won't soak in and you'll be able to wash and re-use them without having basil taste in all future ice cubes.
Haven't tried any of this guys hot sauce recipes that I didn't like. https://www.chilipeppermadness.com/c...es/hot-sauces/Quote:
Originally Posted by singlesline
What did you accomplish while having your morning coffee? Good morning in the tomato thicket Attachment 500472 Raspberries too but I probably tossed 4X more than I kept. These things go from underripe to rotting SO quickly. There's that perfect moment when they're ready-to-eat before the ants get them but it's there and gone in what seems like minutes. I've taken to pulling them just before they're ready, rinsing them and letting them counter ripen.
Attachment 500474These things are super tasty, like little candies when they're fully ripe. The skin is a little thick for such a small fruit but that's alright.
First melon of the season made a perfect little dessert.Attachment 500476Attachment 500477
Perfect snacking size.
My basil, oregano and tomato with cheese made a few blocks awayAttachment 500491
The perfect summer salad. Absolutely perfect...Quote:
Originally Posted by gravitylover
Food porn, even cleaned the seeds off the tomato. I sure do want to eat that, maybe throw on some big sea salt flakes.
This summer has brought the bounty out here in the south sound. Never has this Montana boy grown so many things and harvested so much:
Haul from last week:
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Yesterday:
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Made some solid tomato sauce:
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And zucchini-squash lasagna:
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Couple other shots from the garden:
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Damn those artichokes are proud! I gave up trying after multiple seasons of enormous plants and zero fruits...
I swear this area gives off garden of Eden vibes at times. A lot of green thumbs around here that has created an all-around solid local farming community.Quote:
Originally Posted by Boissal
Harvesting potatoes gives me the same happy feeling as opening a wrapped present
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Nice! Haven't done potatoes for a few years. For me harvesting them had a lottery feeling, not knowing what to expect.
Yes, lottery! :D
No matter how many I grow, it's not enough. I'm planning a large area next year, right on top of my compost pile. I've been growing them in bags on the patio but I just tossed some onto the compost and they grew waaaay better. Maybe it's the heat coming up?
First rain in about 3 weeks made the strawberries very happy Attachment 500756
We've got a frost warning coming up so I pulled the last of the green tomatoes. Probably 50 lbs of the damn things. If they could all ripen at the same time my pasta sauce making would be so much more convenient!Attachment 500879
Consider planting some determinate varieties next season.Quote:
Originally Posted by John_B
Season is winding down.
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Probably the last of the Zuks
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Beans were late but not a bad crop considering. A couple more dinners, probably done next weekend.
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Celery, chard and parsley are happy with the cooler weather
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Greenhouse has been awesome. Jalapeños still ripening
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English cukes have been steady since June
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Bells still going
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Jungle of toms have been pruned right back. Keeping an eye on the overnight lows but still warm enough during the day to keep ‘em going.
Chilies are done, but still enjoying the stash in the fridge. Pulled the last of the muskmelons, first try with the cantaloupes were a success even if they were overshadowed by the toms.
Italian prunes got picked 2wks ago as the deer were leaving piles of pits on the lawn. Still a few left for fresh eating; most now dried or fruit leather.
Just waiting for first real frost for the apples, only one tree produced this year.
A bit cooler than previous years as far as growing degree days, and some items came late, but overall it’s been a very good season.
Tomatoes have nipples Attachment 501349
I think that's a pecker.
^^^ Rorschach test