Served tonight with Indiana Kitchen bacon.
Served tonight with Indiana Kitchen bacon.
Center Grove Trojans
2008 5A Football State Champs
2011 Track State Champs
Indiana Kitchen bacon. Brand name or was it still oinking when it hit the pan?
I have lived all over these United States and never...NEVER tasted a tomato as good as the ones I grew up eating. Honestly...you try and tell people about it and they just don't understand.
We're about to be bombarded with a ton of tomatoes and I have no idea what I'm going to do with them all. Thanks to Google I found this website which has several tomato recipes. Thought I'd share.
"When it's cold outside, I've got the month of May" - The Temptations
"Remember, there is a person on the other side of that post - And for whatever reason, we all gravitated to this site so we must have something in common." - CARTer
Thanks Snow, we are already getting bombarded by the cherry tomatoes and have the big ones coming on very soon as well.
My Band's website!!!!
Due to the weather my tomatoes sucked! Have a few golfball sized. But other then that nothing.
We didn't have a watering ban. I've got amazing peppers as well, after hardly any last year plus all my herbs are HUGE!!
It is still OK to water our gardens since those are food. We are starting to give tomatoes away.
You have the right to remain silent. Anything you say can and will be misquoted and used against you.
What kind of peppers? We have two red bell pepper plants and we finally have a couple that are starting to turn red. We've had to toss about 4 or 5 so far because they had big, brown, ugly spots on them. The tomatoes, cucumbers and green beans have done really well. Our zucchini has blossoms but we have yet to get an actual zucchini. Our neighbor's zucchini plant started producing weeks ago. He said he pollinated his plants with a Q-tip. We told him next year he needs to have sex with our plants too.
Last edited by Snow61; 08-07-2012 at 10:17 PM.
I understand the Indiana State Fair is going on right now... Anybody been to the produce building? I'm guessing it's not as impressive as normal.
BTW somebody spill a little Lemonade Shake-up on the ground for Old Man Frank who can't be there.
"Ride The Barrel & Get Pitted... So Pitted."
Our office manager brought in a baggie full of cherry and sun sugar hybreds. Best tomatoes I've had in years. The sun sugar ones are just stupid sweet.
Ours are coming along but we planted way late this year. Might be the end of the month before we get anything out of the garden this year.
wow a rush of just great memories of home, thank you!! hoosier tomatoes are the best!
1 memory.. when i was living in roachdale in '85, i got a late start on my garden. by the time i went to the kmart in brownsburg, they were out of most everything. however they had several flats of tomato plants on sale for like $.50.. hmmm i thought i'll get me a couple.. up walks the store employee and says you can have them all for $1.00! couldn't pass up the offer n left with like 6-7 flats!! grew about 1/4 acre of all tomatoes!! they were great but way too many for my wife n i n 2 babies!!
so i would take 10-12 boxes everyday to my job in zionsville n leave them on the tailgate of my truck with a big "FREE" sign.. when i'd leave the would be gone.. then after a week a few would be there and in a few days none were going away!! i stopped n talked with a guy im the parking lot 1 day.. he basically said, oh they're great we just can't eat that many.
ended up having tomato fights with some buddies round halloween!! ewwww nasty!!
thx for da memories
Salad last night with home grown mixed lettuces, carrots and tomatoes.
This will help get us back on topic. Fresh from the backyard. Indiana grown tomatoes.
"Only two things that money cain't buy and that's true love and home grown tomatoes." Thank you Guy Clark; love ya'.
You should give this recipe a try. It really was incredible!! I made a couple of tweaks. First, I'm not a fan of olives so we left those off and then I watched Michael Symon make a tomato tart and he roasted his tomatoes first. He said he'll roast them overnight at 170 to remove some of the moisture and concentrate the flavors or you can just roast for 20 minutes at 375. The recipe said to lay them out on a paper towel lined baking sheet, add salt and place in the fridge for 2 to 3 hours to remove some of the moisture. I let them sit in the fridge for about 2 hours and then roasted them for 15 minutes. No soggy crust, it was nice and crisp on the bottom but the tomatoes were still moist. I also brushed the edge of the crust with an egg wash.
Last edited by Snow61; 08-22-2012 at 06:50 PM.
We rate the recipes we try on a 1-5 scale, with 5 being the best. Anything below a 3 never gets made again. Anywho, I wanted to give that one a 6 and said it may have been one of THE BEST dishes I have ever eaten. Yea, putting that dish above a slab of ribs, braised short ribs served with creamy parmesan polenta, and many seriously nice SF Bay area restaurants.
The goat cheese mixture was awesome. We scaled back from 1/2 cup to maybe 1/3 cup on the olive oil. It would be tasty on its own spread on some toasted sourdough rounds.
We both credit the heirloom tomatoes as a serious contributing factor, plus Snow's tweaking of the recipe really made the dish pop. Absolutely stunning flavor and it was simple to make.
If someone needs a recipe, Snow is your go to. She has a serious knack for finding some really great ones. I'm a very lucky man.
Experienced Fried Green Tomatoes for the first time tonight. YUM....now I understand.
We have about 15 lbs of heirloom tomatoes in a grocery sack hoping that they'll ripen soon. About the same amount in grape and cherry tomatoes.
The farmer up the road had what I would to consider to be Indiana grade tomatoes.
His sweet corn was crazy good so we gave his tomatoes a whirl and by far the best we have eaten in years.
It reminded me of leaning over the sink with my Mom and a tomatoe in one hand and salt shaker in the other (on the farm in Sulphur Springs, IN).