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Furry mad kat
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Posted -
15/09/2008
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23:37
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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.
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Steve in Norfolk
New Member
31 Posts
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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!
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Doc
Keeper of the Scrolls
2010 Posts
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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
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Stanley
Local Historian & Old Fart
36804 Posts
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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 |
Furry mad kat
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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. |
belle
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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 it |
Stanley
Local Historian & Old Fart
36804 Posts
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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 |
Furry mad kat
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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. |
Stanley
Local Historian & Old Fart
36804 Posts
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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 |
Cathy
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Posted - 18/09/2008 : 09:57
Something to do with the chakras ... no idea.
All thru the fields and meadows gay .... Enjoy Take Care...Cathy |
Furry mad kat
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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. |
Stanley
Local Historian & Old Fart
36804 Posts
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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 |
Sue
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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 |
Tizer
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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.
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Sue
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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 |
Stanley
Local Historian & Old Fart
36804 Posts
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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 |