Subj : Tomatoes To : Dave Drum From : Ruth Haffly Date : Thu Oct 06 2022 11:54:40 Hi Dave, RH> we had tomatoes into November. I picked the last of them before the RH> first frost, turned them into green tomato relish. DD> Key to that is starting your own seeds and staggered planting. Bv)= RH> If I recall rightly, we bought starter plants in late May and put them RH> in. Very late planting for AZ (got the house in mid April) but they did RH> well. Younger daughter planted a seed from a 4th of July watermelon and RH> harvested a melon in early November. DD> Arid-zona is pretty much year-around growing season More northerly DD> areas require judicious planning for late season harvests. No, not actually except maybe some pockets. We were at about a mile in elevation, got some snow, usually just a dusting 2 or 3 times a year with occaisional heavier storms. OTOH, Flagstaff gets enough to operate a couple of ski resorts. Night time temps do go below freezing on a regular basis in the winter, daytime may range from freezing or maybe mid 50s to mid 60s. Our veggie growing area was a bit sheltered by the fence that surrounded the front patio--we could grow stuff in the foot or so width of dirt between the concrete and fence on 2 sides. DD> I've put a nice recipe at the bottom for pickled green tomatoes by the DD> Illinois Times food columnist, Pete Glatz. DD> After the passing of his wife, Julianne (former Illinois Times food DD> columnist), Peter Glatz decided to retire from a 40-year career as a DD> dentist to reinvent himself as a chef at the age of 66. In his short DD> culinary career, he has worked at Chicago's Michelin-starred Elizabeth DD> Restaurant, Oklahoma City's Nonesuch (Bon Appetit's "America's Best DD> New Restaurant" - 2018), Savannah's The Grey, and Spoon and Stable in DD> Minneapolis. - From the blurb on his column's page. RH> Good for him! Quite a career change but it sounds like he did very well RH> for himself. DD> And he usually has a timely, common-sense recipe to accompany each of DD> his columns. Sounds like good eats all around. DD> This was last night's supper ... a riff on my stuffed pepper recipe. DD> Title: Rice & Beef Stuffed Tomatoes DD> Categories: Beef, Vegetables, Rice DD> Yield: 2 servings RH> Looks good. Steve isn't much of a tomato eater other than in sauce and RH> suchlike but I might make this up & freeze the extra one, enjoy them RH> when he's out for supper. DD> I really like tomatoes. My preferred burget toppings are tomato, DD> oinion and mayonnaise. And tomato juice is my go-to breakfast juice RH> I go for a slice of tomato, same of onion, a couple of pickles (bread & RH> butter type) and some leaf lettuce, if available. If not, then I'll RH> settle for ketchup and pickle relish. Breakfast drinks used to include RH> a big glass of orange juice and mug of tea, past ten years it's been RH> just tea. Tried a vegetable juice blend for a while but it just wasn't RH> as good as oj had been so decided to stay with just tea. DD> I leave the pickle off of most sandwiches. Lettuce, too, as it has DD> very little flavour. I'll use dill relish in making seafood or chicken DD> salad but if I'm doing a pickle with a sandwich I prefer a nice dill DD> spear as an accompaniment. Most often my burgers are with just a bit of ketchup and pickle relish. DD> (as well DD> as throughout the day in place of a can of soda). RH> I'll usually go for just plain water if I have a drink thruout the day. DD> I mix it up .... depending on my supply of tomato juice. Bv)= If I've DD> hit a nice sale and really stocked up I'll drink more than at more DD> usual times. But tomato juice is rich in vitamins and better for me DD> than Coke Zero or Diet A&W. I'm home most of the time so it's easy to keep a glass near the sink and fill it whenever I'm in the vicinity. --- Catch you later, Ruth rchaffly{at}earthlink{dot}net FIDO 1:396/45.28 .... Computers run on smoke. They stop when it leaks out. --- PPoint 3.01 * Origin: Sew! That's My Point (1:396/45.28) .