Food Pr0n - Fantasia revisited.
- Thread starter Kim
- Start date
Wildcat Media
Well-known member
Photos or it never happened
Lobster tails and salmon with grilled veggie salad *heaven*
Those were actually three separate dinners...and I only ate the orzo salad anyway.
I'm usually too hungry (or my hands too caked with "kitchen") to take a photo, although I will if I do something really noteworthy.
Kim
Well-known member
Kim
Well-known member
Wildcat Media
Well-known member
I like the salad stuff
Looks like baby spinach!
I just pulled some lettuce out of the garden this afternoon--first "harvest" of the season. Two kinds of Romaine lettuce and some lighter green leafy thing.
It was all good! The fresh stuff really does a number on your system though... We seem to have a mildew problem however. The cucumber plants haven't grown as much as I'd have expected (they've been planted over a month), and some of the lower leaves have already turned to powder. The leaf blight is hitting the tomato plants also. I wonder if it's due to the cooler/wetter weather we've had.
I'm anxious to get the tomatoes. I have four Heirloom varieties planted. I tried three other Heirlooms last summer and they were really nice! Better flavor than the more common varieties we've seen for decades. I'll post a pic of my first tomato salad of the year in about six weeks when they finally ripen.
Kim
Well-known member
Looks like baby spinach!
I just pulled some lettuce out of the garden this afternoon--first "harvest" of the season. Two kinds of Romaine lettuce and some lighter green leafy thing.
We seem to have a mildew problem however. The cucumber plants haven't grown as much as I'd have expected (they've been planted over a month), and some of the lower leaves have already turned to powder. The leaf blight is hitting the tomato plants also. I wonder if it's due to the cooler/wetter weather we've had.
I'm anxious to get the tomatoes. I have four Heirloom varieties planted. I tried three other Heirlooms last summer and they were really nice! Better flavor than the more common varieties we've seen for decades. I'll post a pic of my first tomato salad of the year in about six weeks when they finally ripen.
Home grown is so good! Your heirloom tomatoes sound great I will be interested to see them when they are ripe! I grew some this last Summer too, they did pretty well, not a huge crop of them however, but they were in pots not in the ground.
Wildcat Media
Well-known member
We had a hot summer last year, so my plants did really well. I think my favorite Heirloom last year was the one called Persimmon--it was a dark yellow color and had a nice rich flavor to it. Another was called Penelope, and was a red color that leaned toward purple. The third was called Pineapple--it was a red/yellow mix, and the pattern of colors inside, when sliced, reminds me of the same type of patterns you see when you cut a pineapple open.
This year I have cherry tomatoes called Black Cherry, which should be very dark in color. A red/yellow variety I have is called Hillbilly. The other two I can't recall the names of, but I tried to get some variety. My new neighbor can't believe that there is such variety in tomatoes--once they ripen I'm going to take a couple of each over there for them.
What's really sad here in the US (and maybe elsewhere?) is that the tomatoes at the stores and fruit markets are all gassed. They are picked while green, stored that way (being unripe keeps them from rotting), then while in transit, they are gassed with Nitrogen to turn them red. So in essence, the stores have unripe red tomatoes. It's easy to tell when cutting into them--there is little to no juice, and they are crunchy. Eating them, they either crunch or they are mealy. Many who say they don't like tomatoes are only used to what the stores sell. I may actually try hydroponic gardening so I can get some real ones year-round, rather than only two months out of the year.
This year I have cherry tomatoes called Black Cherry, which should be very dark in color. A red/yellow variety I have is called Hillbilly. The other two I can't recall the names of, but I tried to get some variety. My new neighbor can't believe that there is such variety in tomatoes--once they ripen I'm going to take a couple of each over there for them.
What's really sad here in the US (and maybe elsewhere?) is that the tomatoes at the stores and fruit markets are all gassed. They are picked while green, stored that way (being unripe keeps them from rotting), then while in transit, they are gassed with Nitrogen to turn them red. So in essence, the stores have unripe red tomatoes. It's easy to tell when cutting into them--there is little to no juice, and they are crunchy. Eating them, they either crunch or they are mealy. Many who say they don't like tomatoes are only used to what the stores sell. I may actually try hydroponic gardening so I can get some real ones year-round, rather than only two months out of the year.
Forsaken
Well-known member
We had a hot summer last year, so my plants did really well. I think my favorite Heirloom last year was the one called Persimmon--it was a dark yellow color and had a nice rich flavor to it. Another was called Penelope, and was a red color that leaned toward purple. The third was called Pineapple--it was a red/yellow mix, and the pattern of colors inside, when sliced, reminds me of the same type of patterns you see when you cut a pineapple open.
This year I have cherry tomatoes called Black Cherry, which should be very dark in color. A red/yellow variety I have is called Hillbilly. The other two I can't recall the names of, but I tried to get some variety. My new neighbor can't believe that there is such variety in tomatoes--once they ripen I'm going to take a couple of each over there for them.
What's really sad here in the US (and maybe elsewhere?) is that the tomatoes at the stores and fruit markets are all gassed. They are picked while green, stored that way (being unripe keeps them from rotting), then while in transit, they are gassed with Nitrogen to turn them red. So in essence, the stores have unripe red tomatoes. It's easy to tell when cutting into them--there is little to no juice, and they are crunchy. Eating them, they either crunch or they are mealy. Many who say they don't like tomatoes are only used to what the stores sell. I may actually try hydroponic gardening so I can get some real ones year-round, rather than only two months out of the year.
I usually get my produce at organic chain stores (Fresh & Easy, Trader Joes etc) or the farmer market if I can make it.
OSS 117
Well-known member
I made blueberry buckle cake last week. I forgot the egg, I don't know how, but I had left it behind my notes. Odd thing is the cake tasted better, lasted longer, the crumble didn't soften and it wouldn't crumb into a billion pieces when subjected to a fork. It wasn't hard either. Try it and tell me what you think, Kim.
Kim
Well-known member
Hey there, what is a blueberry buckle cake? I can't say I have ever heard of that, sounds interesting though!
