Tomatoes

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Dottie May

Tomatoes

Picked first Toms yesterday. Tasted lovely in a ham and tomatoe sandwich for Lunch. Appear to have a good crop but they are slow to ripen

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Chazza

Tomatoes

It's that time of year again isn't it ... we have a bag of of green toms, all of a good size but not ripening outside at the moment. They tend to rot in the cold so we pick the biggest. It's get out the green tomatao recipes time.

I think I put a recipe up for a green tomato toast pizza, which works because the green ones are so firm, but I've forgotten how to look at my own recipes.

I'm sure I'll work it out.

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sam from worthing

Tomatoes

you lucky lucky lucky buggers.

I had 14 tom plants.

I managed to crop 2 whole tomatoes from them.

Mine suffered so badly this summer. I have never had a failure like this, it was heartbreaking.

First time in goodnees knows how many years.

It was the very wet summer combined with the odd heat wave day, cold late spring early summer, they nearly all got blight, from being waterlogged and then the pests that the damp ground and atmosphere created and bred.

I didn;t just have one type either - I had 7 varieties and all where struck, except the beefsteak which i got my 2 toms from.

neighbours around also suffered greatly with their tomatoes, and had a very poor crop.

However, my runner beans, seemed to love the weird summer weather - I didn;t need to water the beans once - after they got to be about 2 foot tall (the plants not the beans themselves) that is.

well done dottie and chazz for a good crop.

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Chazza

Tomatoes

"well done dottie and chazz for a good crop."

Thank you for that, but it wasn't anything like good. We planted ten plants, three varieties, expecting six to give us a summer of tomatoes and a freezer packed with winter supplies, all we have is 30 or 40 ripeish ones and about 40 green ones. All 10 plants survived but even the Greenhouse Two didn't do much. It's definitely sunshine they're missing, as well as heat.

Still, 2 is a bit disappointing. And you're right, blight is on the rise here too so we have to remove any tom that shows any sign. They should be burnt if possible.

Our beans were pretty good but nothing like some years. Peas were limited too.

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Dottie May

Tomatoes

I finally picked the last of my Toms (mainly green ones) over the weekend from 3 plants in the greenhouse. I made Nigel Slater's Red and Green chutney with them. I kept an account of pickings on the calendar from August until now and I'd picked 15.1/2 lbs. The ones I'd planted in a hanging basket were a complete failure.

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Pauline W

Toms

It's a pity we don't like chutney. OH threw pounds of toms away as they were not ripening and going bad. Friends also had big failures this year. But we have hundreds! of parsnips as OH dropped the packet.
Pauline

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Chazza

Tomatoes

"But we have hundreds! of parsnips as OH dropped the packet.
Pauline "

That really made me laugh! And reminded me that it'll be parsnip season soon, time to get the trusty roasting tins prepared.

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Pauline W

Tomatoes and parsnips

Chazza
We have eaten some of the parsnip thinnings and they had lots of "legs" but last week's was perfect.

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Chazza

Tomatoes and parsnips and carrots

"We have eaten some of the parsnip thinnings and they had lots of "legs" but last week's was perfect."

I am envious, they are so good before they get woody in the middle, must go and see how ours are coming on. They're in one of the weedy bits to be sorted out "later".

Carrots here are looking good, also amazingly leggy but they do give us a laugh, like mandrake! The flavour is so strong we have to be careful that the taste doesn't dominate.

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Dottie May

Toms, Parsnips, Carrots

Pauline, I also laughed when I read about your husband dropping the packet of parsnip seeds. By the way, when cooking Parsnips do you cut out the hard centre bit?

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Pauline W

Toms etc

I used to always cut the middle out of parsnips, then parboil before roasting.Quite often they were so small I ended up with very overdone bits so now if the middle isn't too big I peel, chop and put straight in with the potatoes for a while. I don't cut the middle out if I'm doing a casserole.
Pauline

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Chazza

Toms, Parsnips, Carrots

I don't know how Pauline cooks them but I find it depends on the size, the age and whether they've been left in the ground through a frost or not. After a frost the big ones are like sticks in the middle.

But I only ever roast them so I don't know if other cooking methods soften them better.

BTW, in Germany they're not considered fit for human consumption. Only for the piggies. They don't know what they're missing :-)

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Chazza

Parsnips

Oops, I missed Pauline's reply.
"I don't know how Pauline cooks them..." now I do.

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Dottie May

Parsnips

I don't roast parsnips very often, mainly at Christmas time and then I usually leave the centre bit in. It just occurred to me after all this time whether I was doing the right thing. Thanks both for your replies.

 
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