Only tomatoes? Don't you use beets also?I make borshch with tomatoes.
Only tomatoes? Don't you use beets also?I make borshch with tomatoes.
They're factory-farmed mutants, bred for thick skins and long shelf life, not to taste good, from California, Texas, Mexico, and so on. At my local Safeway, however, I can usually get greenhouse-grown tomatoes on the vine from Medicine Hat and Redcliff in Alberta. You pay a premium, and they're still not as good as home grown (nothing's as good as home grown), but they're certainly far superior to the tasteless mutants from farther south. Unfortunately it wasn't a good summer for home grown tomatoes where I live, far too cool and wet, so I've got only about a quarter as much in the freezer as I usually do, but the few pasta and pizza sauces I'll be able to make from that I will savour with lip-smacking hedonism.:smile:I wonder where the stores get their supply at this time of year. They are so lacking in taste and texture.
Next time you're in Italy, bring back some tomatoes, as much as you can! Do like Dex and plan ahead. Not sure what kind of ice box you have in your apartment though.
Dad had a hanging basket last year that he bought in Claresholm...I'd estimate that monster produced enough to fill a ten gallon pail twice over. Little cherries, I brought a bag in my lunch every day!
Here's a picture of the plant before we hung it outside:
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Yummm!
Mites?
are there any that prey on dead threads?All kinds of bug - mites, roaches, ants, fruit flies. The latter are worse because they attract bats.
are there any that prey on dead threads?
All kinds of bug - mites, roaches, ants, fruit flies. The latter are worse because they attract bats.
Jeepers! Nothing wrong with bats. The more the merrier. Toms do really well under artificial light and they won't attract any bugs.
My mother in law makes a fantastic tomato sauce (she is Italian). Whenever I do it, the colour is wrong? I think it's the tomatoes. Maybe it's because I have an electric stove?
The recipe seems so super easy.
She heats up some garlic in a pan with oil. She adds tomatoes.
When the pasta is ready she stirs it into the sauce and lets it simmer in the pan. Then adds a bit of basil.
When I do it, the color is wrong (orange) and the flavour of tomato is subdued. I think I need non-hothouse, mature tomatoes. She uses better oil than me too.