Click here to register on OneGuyFromBarlick|2|1
Previous Page    [1]  2   Next Page
Author Previous Topic Topic Next Topic  
Furry mad kat
Regular Member


136 Posts
Posted -  15/09/2008  :  23:37
Well OK you guys...not interesting to everyone but what on earth do I do with a PHENOMENAL number of tomatoes that have all ripened at once and are splitting so that I need to pick them........ that is apart from generously donating some to neighbours??

Polite suggestions will be greatly received.

FMK



FMK

Count your garden by the flowers, never by the leaves that fall.
Count your days by the golden hours, don't remember clouds at all.
Count your life by smiles, not tears, and with joy on every birthday.
Count your age by friends, not years.
Replies
Author
Previous Page    [1]  2   Next Page
 
Steve in Norfolk
New Member


31 Posts
Posted - 16/09/2008 : 00:10
hi FMK, I'm no expert  (greenhouse virgin) but 10 % of my toms are splitting, I think I have planted too many too close together, next year will be different, as to the excess, fried on toast, sliced on sarnies, aquire a Spaniel who is  a virtual veggie then yes, give rest away - around here they grow lots of asparagus & other interesting veg. The local at the weekend is a great place to barter!


Go to Top of Page
Doc
Keeper of the Scrolls


2010 Posts
Posted - 16/09/2008 : 01:01
You can make lots of tomato soup for freezing, chutney's, tomato puree, fried green tomatoes are delicious on fresh bread with a bit of basil on them. Hundreds of other tomato recipes on the links below:

http://uktv.co.uk/food/homepage/sid/6307
http://southernfood.about.com/od/tomatoes/Tomato_Recipes.htm
http://www.allotment.org.uk/recipe/category/vegetable-recipes/tomato-recipe/
http://recipes.lovetoknow.com/wiki/Category:Tomato_Recipes
http://www.recipes4us.co.uk/Tomato%20Recipes.htm

hope this helps


TTFN - Doc


Due to the current economic climate, the light at the end of the tunnel has now been switched off.
Click here to make a donation and help support this site and keep it advert free 

  Go to Top of Page
Stanley
Local Historian & Old Fart


36804 Posts
Posted - 16/09/2008 : 06:17
Easiest way to deal with them is simply boil them down into a mush and freeze.  Lovely as an addition to any sauce or meat dish during the winter.  If you freeze them in bowls and then turn the blocks out into plastic bags they last for ever in the freezer.  Look at the price of tinned tomatoes......


Stanley Challenger Graham




Barlick View
stanley at barnoldswick.freeserve.co.uk Go to Top of Page
Furry mad kat
Regular Member


136 Posts
Posted - 16/09/2008 : 10:38
Thanks guys that's great. I've never had this happen before in all the years I have been growing them. Thye have previously obligingly ripened slowly enough for me to keep up with them.

Am going to try the toms on toast with basil for tea tonight. Sounds great and really tasty as well as quick!

I just knew you'd have solutions ...... so many experts with a pinch of common sense.

FMK


FMK

Count your garden by the flowers, never by the leaves that fall.
Count your days by the golden hours, don't remember clouds at all.
Count your life by smiles, not tears, and with joy on every birthday.
Count your age by friends, not years.
Go to Top of Page
belle
VIP Member


6502 Posts
Posted - 16/09/2008 : 13:24
Tomato provencal
2 tomatoes per person
1 desertspoon of fried onion, fried parsley and fried breadcrunbs per tomato half.
fresh chopped parsley to garnish.
I slice of white bread per person.
Fry chopped onions slowly untill sticky, brown and sweet, grill as many tomatoes, halved as you wish whilst you are frying the onions. When onions are cooked add chopped parsley (lots) and fresh breadcrumbe to the frying pan and fry untill crisp. Season. Place a slice of white bread on each persons plate put on 4 halved, grilled tomatoes, top with fried mixture and then a fresh parsley...this is the best meal you will ever taste!
Thanks dad.


Life is what you make itGo to Top of Page
Stanley
Local Historian & Old Fart


36804 Posts
Posted - 16/09/2008 : 17:40
I make tomato relish every week.  I shall be doing it tomorrow.  Put Worcester Sauce and Olive oil in the base of a shallow roasting tin.  Halve tomatoes and lay face side up.  Sprinkle with salt, pepper, sugar and put under a grill until faces are almost burning.  Take out and turn over, grill again until black patches appear on the toms.  If too liquid, chuck into a pan and simmer 'til reduced.  Good for all sorts of things.  Good on its own as a sandwich filling.  Could be made in quantity and frozen.  Try it, it's very tasty and good for you.  (I've been known to put Cumin in the base with the olive oil etc.)


Stanley Challenger Graham




Barlick View
stanley at barnoldswick.freeserve.co.uk Go to Top of Page
Furry mad kat
Regular Member


136 Posts
Posted - 17/09/2008 : 21:50
You sure know your tomatoes........but thanks I am having great fun with your ideas, And I haven't founbd one that doesn't tast just great!
My Vit C levels are at an all time high and I'm turning red ....or is that from the grill..........o hecky thump.

FMK


FMK

Count your garden by the flowers, never by the leaves that fall.
Count your days by the golden hours, don't remember clouds at all.
Count your life by smiles, not tears, and with joy on every birthday.
Count your age by friends, not years.
Go to Top of Page
Stanley
Local Historian & Old Fart


36804 Posts
Posted - 18/09/2008 : 07:32
They are very good for you Pussy.  There is a nutritional theory abroad at the moment that says that eating a variety of highly coloured foods is good for you.  You have taken care of the red spectrum, now for the carrots, yellow and green peppers, beetroot and black soft fruit. 


Stanley Challenger Graham




Barlick View
stanley at barnoldswick.freeserve.co.uk Go to Top of Page
Cathy
Senior Member


4249 Posts
Posted - 18/09/2008 : 09:57
Something to do with the chakras ... no idea.  Confused


All thru the fields and meadows gay  ....  Enjoy   
Take Care...Cathy Go to Top of Page
Furry mad kat
Regular Member


136 Posts
Posted - 18/09/2008 : 11:44
That relish is something else Stanley.......so simple and I can think of a million ways to use it! My freezer and jars are now full of tomatoes in various disguises and I will really look forward to a winter of content!

Am now onto the green bean chutney (I've hundreds of them too!) with my Granny's old recipe with my adaptations. This weekend I will hopefully fulfil another part of the spectrum with blackberry and apple jelly from scrumpied apples and hedgerow blackberries!

Anybody any ideas what to do with pears??????

Purrrrrr

FMK

Edited by - Furry mad kat on 18/09/2008 11:45:15 AM


FMK

Count your garden by the flowers, never by the leaves that fall.
Count your days by the golden hours, don't remember clouds at all.
Count your life by smiles, not tears, and with joy on every birthday.
Count your age by friends, not years.
Go to Top of Page
Stanley
Local Historian & Old Fart


36804 Posts
Posted - 19/09/2008 : 10:23
Pretty good dtuff isn't it.  Lovely by itself on toast or dried bread and wonderful with a bit of good cheddar.  Ideal snack.....


Stanley Challenger Graham




Barlick View
stanley at barnoldswick.freeserve.co.uk Go to Top of Page
Sue
Senior Member


4201 Posts
Posted - 23/09/2008 : 10:32
Tomato soup. I make it similar to Stanleys relish only in the oven. Fry some finely chopped  onions  until very  very soft and add to the roasted tomatoes, and add half a pint of vegetable stock. Put in a pan and warm through ( not boil). Then  Liquidise ( if you can)  and seive , or push through a seive. Put the seived  liquid in a pan and add either cream or creme fraiche. ( I like the latter). Season well.

This is particularly nice if you add basil to the roasting tomataoes

 Sue

PS You need lots of tomatoes to get a nice rich colour and flavour

Edited by - Sue on 23/09/2008 4:44:52 PM


If you keep searching you'll find it Go to Top of Page
Tizer
VIP Member


5150 Posts
Posted - 23/09/2008 : 11:49
"There is a nutritional theory abroad at the moment that says that eating a variety of highly coloured foods is good for you." - Stanley

The goodness is due to the pigments themselves. These coloured natural chemicals are mostly what scientists call carotenoids and flavanoids (carotenoid named after carrot; flavanoid named from "flavus, Latin for yellow). They are powerful antioxidants and are concentrated in the important parts of plants that need most protection, such as fruits, flowers and photosynthetic green tissues (the latter also containing chlorophyll, another a healthy component). The antioxidants mop up free radicals, the nasty reactive compounds formed in our bodies by oxidation - as Stanley remembered when putting blackcurrant jam on his oatcakes last week!

Tomatoes have lots of lycopene, and carrots have plenty of beta-carotene, both carotenoids. Many of the colours are due to mixtures of carotenoids and flavanoids. Evolution has led to plants using the colours for secondary purposes - attracting bees, or deterring hungry animals for instance. By eating the colourful parts of plants we get the same antioxidant benefit as the plants give themselves. Green brassicas such as broccoli, Brussels sprouts and cabbage also contain glucosinolates which we now know help prevent cancer.


Go to Top of Page
Sue
Senior Member


4201 Posts
Posted - 23/09/2008 : 16:41
I forgot to add hlaf a pint of vegetable stock to  my recipe.I have added it now

Sue


If you keep searching you'll find it Go to Top of Page
Stanley
Local Historian & Old Fart


36804 Posts
Posted - 23/09/2008 : 16:47
Ahhh,  The Scandinavian Hlaf pint, equal to two Anglo Saxon Gills.......


Stanley Challenger Graham




Barlick View
stanley at barnoldswick.freeserve.co.uk Go to Top of Page
Topic is 2 Pages Long:
Previous Page    [1]  2   Next Page
 


Set us as your default homepage Bookmark us Privacy   Copyright © 2004-2011 www.oneguyfrombarlick.co.uk All Rights Reserved. Design by: Frost SkyPortal.net Go To Top Of Page

Page load time - 0.500