Basil bolts in mid July before the tomatoes come on in earnest and drowns out the tomato anyways. Mozzarella is ok, but vine ripened to their peak heirloom slicers are usually less than firm and need to eaten delicately. Picked in the morning when the sugars are up, eaten within the day sliced with a sharp serrated knife, sprinkled with salt and pepper. That's the only way to eat a properly ripened Brandywine or Old German. Beefsteaks and Black Krims, Jerseys and Rutgers...those are all firm enough for a nice tomato sandwich with mayo or Miracle Whip. Romas and San Marzanos get the basil and mozzarella treatment though.
Basil bolts in mid July before the tomatoes come on in earnest and drowns out the tomato anyways. Mozzarella is ok, but vine ripened to their peak heirloom slicers are usually less than firm and need to eaten delicately. Picked in the morning when the sugars are up, eaten within the day sliced with a sharp serrated knife, sprinkled with salt and pepper. That's the only way to eat a properly ripened Brandywine or Old German. Beefsteaks and Black Krims, Jerseys and Rutgers...those are all firm enough for a nice tomato sandwich with mayo or Miracle Whip. Romas and San Marzanos get the basil and mozzarella treatment though.
Seek out the heirloom tomato "Barleywine". You won't need salt on them. They taste like it's already sprinkled on there. Most amazing tomatoes I've ever planted and are a staple if my garden.
2nd I plant my basil potted and in partial sun near bigger bush or trees to stop it from bolting or just stagger your planting.
8/28/98- Camden, NJ
10/31/09- Philly
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10/21/13- Philly, PA
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9/14/22- Camden, NJ
9/7/24- Philly, PA
9/9/24- Philly, PA
Tres Mts.- 3/23/11- Philly. PA
Eddie Vedder- 6/25/11- Philly, PA
RNDM- 3/9/16- Philly, PA
Hahaha pride is right, but probably not of the eggs. She thinks she's a bad ass bitch. She's at the top of the pecking order and she bosses everybody around. She chases Simon and pecks at our feet, and just after I took this she tried to take my phone. Her name is Ethel. She's the poorest layer and she keeps getting egg bound and looking like she's gonna croak but she keeps on bouncing back. She lays about 3-4 eggs per week and they are small and thin shelled with a spotty bloom. I should put her in the smoker now but the boss says nope.
I've got 2 dozen in the fridge and they are getting closer to grocery store age, which makes them old enough for hard boiling. I have deviled eggs in my future for next week. I like mine heavy mustard, nice and tangy, with a dash of hot sauce mixed in.
Yum that looks good! Thanks for the pepper love, they are artful hedo, the colors and shapes and smooth glossy texture...they are very nice to look at. I took a basket of peppers and purple green beans and yellow cherry tomatoes and more, all arranged beautifully, to a wedding as a gift to the vegan bride and groom and it was a topic of conversation, who brought the beautiful veggies. I was glad, I was afraid people would think it was a snide joke, low class, or a cheap out (we have them money too) But they didn't and I was happy. I only told the bride and groom that I made the basket too, because I didn't want everyone to think I'm some kind of weirdo boy scout weirdo.
Comments
Basil bolts in mid July before the tomatoes come on in earnest and drowns out the tomato anyways.
Mozzarella is ok, but vine ripened to their peak heirloom slicers are usually less than firm and need to eaten delicately. Picked in the morning when the sugars are up, eaten within the day sliced with a sharp serrated knife, sprinkled with salt and pepper.
That's the only way to eat a properly ripened Brandywine or Old German.
Beefsteaks and Black Krims, Jerseys and Rutgers...those are all firm enough for a nice tomato sandwich with mayo or Miracle Whip.
Romas and San Marzanos get the basil and mozzarella treatment though.
2nd I plant my basil potted and in partial sun near bigger bush or trees to stop it from bolting or just stagger your planting.
I'm surprised you like beefsteaks?
Good producing, versatile tomato.
Buffalo chicken dip is so damn good. Definitely one of my favorite party dips...
10/31/09- Philly
5/21/10- NYC
9/2/12- Philly, PA
7/19/13- Wrigley
10/19/13- Brooklyn, NY
10/21/13- Philly, PA
10/22/13- Philly, PA
10/27/13- Baltimore, MD
4/28/16- Philly, PA
4/29/16- Philly, PA
5/1/16- NYC
5/2/16- NYC
9/2/18- Boston, MA
9/4/18- Boston, MA
9/14/22- Camden, NJ
9/7/24- Philly, PA
9/9/24- Philly, PA
Eddie Vedder- 6/25/11- Philly, PA
RNDM- 3/9/16- Philly, PA
Best food comes from the best ingredients!
Her name is Ethel. She's the poorest layer and she keeps getting egg bound and looking like she's gonna croak but she keeps on bouncing back. She lays about 3-4 eggs per week and they are small and thin shelled with a spotty bloom. I should put her in the smoker now but the boss says nope.
I've got 2 dozen in the fridge and they are getting closer to grocery store age, which makes them old enough for hard boiling. I have deviled eggs in my future for next week.
I like mine heavy mustard, nice and tangy, with a dash of hot sauce mixed in.
Shrimp, crab, clams (steamed), sausage, corn...
Old bay. Lots of old bay.
yes!
Spice mixture is cayenne, Mombasa and hot paprika.
Cliffy,
Thanks for the pepper love, they are artful hedo, the colors and shapes and smooth glossy texture...they are very nice to look at. I took a basket of peppers and purple green beans and yellow cherry tomatoes and more, all arranged beautifully, to a wedding as a gift to the vegan bride and groom and it was a topic of conversation, who brought the beautiful veggies.
I was glad, I was afraid people would think it was a snide joke, low class, or a cheap out (we have them money too)
But they didn't and I was happy. I only told the bride and groom that I made the basket too, because I didn't want everyone to think I'm some kind of weirdo boy scout weirdo.
I am lol
I am am going to have Golden Grahams cereal with a banana this morning.
I've had Greek style stuffed peppers which were amazing.