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Post by mrsk on Jun 17, 2015 20:59:07 GMT -5
so what happened to the picture? I went to photobooth, and then pasted the url... am I doing something wrong? It was originally on here
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Post by desertwoman on Jun 17, 2015 21:05:24 GMT -5
So you are saying you saw the picture here in your post? And now it's that cat with 'photo not found'?
Are you sure you clicked on the *Insert Image button * (3 to the left of the smiley face) and pasted it there?
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Post by brownrexx on Jun 17, 2015 21:35:18 GMT -5
I "copy" the img code in Photobucket and then "paste" it into my posting. I don't use the "insert image" button that DW mentioned.
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Post by tbird on Jun 18, 2015 8:01:54 GMT -5
So you are saying you saw the picture here in your post? And now it's that cat with 'photo not found'? Are you sure you clicked on the *Insert Image button * (3 to the left of the smiley face) and pasted it there? I saw the photo yesterday.
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Post by tbird on Jun 18, 2015 8:02:56 GMT -5
But I have my frozen ones that usually get me through to about April, for those dishes. How do you prep them?
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Post by desertwoman on Jun 18, 2015 8:53:32 GMT -5
Really simple tbird. I rinse them, dry them and then place on a cookie sheet. Freeze them whole then bag them up. Then I can grab as few or an many as I want. If you want them peeled, a quick rinse under the faucet and the skins will come right off the frozen tomato. I don't peel my tomatoes though. So many nutrients there.
I use them chopped, diced or pureed in the blender.
It's a really fast way to process, especially, all the end of season tomatoes that are piled on my kitchen counter
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Post by brownrexx on Jun 18, 2015 9:15:38 GMT -5
I also freeze bags of whole tomatoes. I select my medium sized, perfectly round ones with no cracks or blemishes like Big Beef and I wash, dry and freeze them right in Zip Loc freezer bags.
They are fabulous for adding to a pot of beans which I just learned to cook this year. I do run the frozen tomatoes under the faucet for just a few seconds and the peels come right off. I don't like the texture of the peels in food.
Don't wait until the end of the season when the taste is changing in response to cooler temperatures. Pick and freeze those beauties when they are at their peak of flavor in August.
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Post by tbird on Jun 18, 2015 9:16:57 GMT -5
thanks! I will definitely do that this summer IFF I get a the harvest I'm expecting with 14 plants I've got going. however, they haven't had much sun or warm temps lately, so you never know!
I have not seen the browning of the leaves form soil splashed disease that I have in the past, so that is a good sign after all this rain. I thought I had maybe introduced it to the new tomato bed by taking the leaf mulch off, putting it in the other bed to prep it, and then returning the leaves. I snipped off the lower affected brandches and then put the bark mulch on, hopefully that is doing it's job - although, I am pulling up so many weeds, there may be some coming to the top.
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Post by desertwoman on Jun 18, 2015 9:57:36 GMT -5
So, BR, they don't stick to each other when you bag them fresh? That would be great to remove the cookie sheet step.
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Post by brownrexx on Jun 18, 2015 10:26:00 GMT -5
They are dry and round so there is minimal contact between them and no sticking together. In fact I don't usually even freeze a whole bagful at once. I add to the bag as I pick just the right tomatoes.
I do use the cookie sheet method for things like my sliced and breaded green tomatoes for later frying. Hubby loves these and it's a super treat for him in the middle of winter.
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Post by OregonRed on Jun 18, 2015 11:23:35 GMT -5
I direct seeded tomatos this year for this very reason, hearing you all mention how they 'catch up' during the season. they are about 2 -3" tall now. will be interesting. + I have tons of volunteers, because I wasn't around to pull the plants before late season fruit rot. i was a numbscull and didn't mark where i planted seeds, so some of the seeds could be the volunteers - i thought i pulled them all, you kno....
i mentioned in some other thread too, that i use the juicer pulp in my pots out back, and i have zillions of onion starts from the tomato seeds that make it thru the juicer! and those are the yucky store bought....
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