What do ->YOU<- do? - Page 5

Redbaron · June 8, 2015

Worth,
I eat tomatoes every way imaginable. But I guess my favorite way besides out of hand is a tomato sandwich. I do however love them stewed, with roast, in soups, in salads, on sandwiches, in sauces, in salsa, hot sauce, tomato juice, pizza, stuffed and baked, one way I love them somewhat unusual is split open and stuffed with tuna salad or cottage cheese for breakfast. For lunch I often just open ramen noodles and cook them and chop a fresh tomato and whatever else is in the garden added to the boiling water. It's super cheap, super fast, and super tasting with fresh veggies from the garden.

Fiishergurl · June 8, 2015

The first ones usually ripe in our garden are black cherry. We slice them up and eat them with salt and pepper sprinkled on them. The first big one is eaten the same way so we can taste it. After that the favorite tasting ones go on bacon/tomato toasted sandwiches. After that anything goes. But usually the favorites are sliced and eaten with only salt and pepper while everything else is used for all the other uses. Have never dried any or made ketchup.

The least favorites go into sauteed vegetables or any type of cooking that I feel like throwing some into the pot.

Ginny

Tracydr · June 8, 2015

I do love making a good pico de gallo out of some. Or, salad with rice vinegar and vidalia onions.

Worth1 · June 8, 2015

Last night I had a salad made with garden tomatoes garden cucumber and lettuce.
With olive oil black pepper and sea salt.
I never expected to get a thing from the cucumbers I planted but there some were waiting on me when I got home.

Worth

Mojo · June 8, 2015

[resurfacing!]
First one never makes it out of the garden. It may not even make it to my pocket knife. Second one may make it inside, but I'm greedy, so I never make that promise. After that, the ritual is the first of any variety is eaten outside if possible, then later brought inside for sea salt crystals and a bit of high-grade olive oil.

noinwi · June 8, 2015

Quote:

Our son Bradly, picked the first Bradley tomato this morning. It is much bigger than I thought they were going to be.

That's great news! I'm growing Bradley for the first time this season, but I'm sure you have a much better climate for maters than we do in the PNW.

flgatorguy87 · June 8, 2015

Thinking about making a wedge salad with thick slices of fresh tomato, smokey bacon, cold lettuce, and tangy blue cheese....it's really making me hungry.

Sent from my SAMSUNG-SGH-I337 using Tapatalk

Zana · June 9, 2015

Quote:

Originally Posted by taboule

>>>>
Scott you and the rest aren't going to get away that easy.
What I meant is after the few eaten out of hand in the garden.
>>>>

Ok Worth, since you insist.

Next few maters come inside for a Lebanese tomato salad: cut in bite size chunks and doused with EVO oil and a dash of pomegranate molasses.

Yummmm......have done something similiar....sighhhh..but it will be around August before I get some.

Burgers, BLT's, salads, grilled sandwiches or even smoothies.

bluee19 · June 9, 2015

Quote:

Originally Posted by Worth1

Here it is folks minus the french fries.
Just too tired to do it and the nap will turn out to be normal bed time.

There is a tomato in there somewhere.

Worth
Attachment 49753

All because of Worth's hamburger. I had to get one and I went to IN N' OUT today but didn't look good as your hamburger.

I will need to make my own next time.

Gardeneer · June 9, 2015

Quote:

Originally Posted by Worth1

Last night I had a salad made with garden tomatoes garden cucumber and lettuce.
With olive oil black pepper and sea salt.
I never expected to get a thing from the cucumbers I planted but there some were waiting on me when I got home.

Worth

Can't beat that , Worth. That is my fave salad, cukes, mater and lettuce . Maybe a little red onions. And I make my own dressing.

Gadeneer

June 10, 2015

We returned home Sunday evening after a short trip. When we left, no tomatoes showed any sign of ripening. I had eaten a few small cherry tomatoes in the garden. When we arrived home, I had five large, bright orange colored KBX tomatoes hanging on the vines. I started eating them that evening just cut up, salted a little, and eaten with a fork. We have eaten them in salads and other ways. Today, I bought some thick sliced, applewood smoked bacon and made my first BLT of the summer. Like worth, I like my sandwiches stacked with all the veggies I can get on it including a lot of onion.

I'm very happy KBX was the first large variety to ripen since it is one of my favorite eating tomatoes with a full, rich tomato flavor. It always surprises me when large KBX tomatoes ripen earlier than my smaller "early" tomatoes with less flavor. The KBX plants will also continue producing tomatoes through most of the summer. It is also very attractive sitting in the window sill waiting to be eaten.

I checked my garden thiis evening just before sundown. Many varieties now have ripe tomatoes hanging. I think tomorrow, I will pick some samples of many varieties and just sit around the house sampling and comparing the different varieties. For some reason, I am anticipating the Black And Brown Boar most..
Ted

Anthony_Toronto · June 10, 2015

For some reason my first is always quartered (or cut into 6) and salted and eaten just like that. Every one after that is more pampered...usually peeled (I don't like skin), sliced at the last minute before serving, oiled even later in the process (I find that olive oil causes more juice to run out of tomatoes), and salt and pepper and there you go. Maybe basil. Maybe some buffalo mozzarella. Never anything else, at least not when tomato flavour is peaking. Early season or late season (i.e. less ideal) tomatoes might make it into a salad with onion and oregano. Buttered toast or bagel with cheddar and slices of tomato drizzled with olive oil and salt and pepper also can't be beaten in my books.

June 8, 2015	#61
Redbaron Tomatovillian™ Join Date: Sep 2012 Location: Oklahoma Posts: 4,488	Worth, I eat tomatoes every way imaginable. But I guess my favorite way besides out of hand is a tomato sandwich. I do however love them stewed, with roast, in soups, in salads, on sandwiches, in sauces, in salsa, hot sauce, tomato juice, pizza, stuffed and baked, one way I love them somewhat unusual is split open and stuffed with tuna salad or cottage cheese for breakfast. For lunch I often just open ramen noodles and cook them and chop a fresh tomato and whatever else is in the garden added to the boiling water. It's super cheap, super fast, and super tasting with fresh veggies from the garden. __________________ Scott AKA The Redbaron "Permaculture is a philosophy of working with, rather than against nature; of protracted & thoughtful observation rather than protracted & thoughtless labour; & of looking at plants & animals in all their functions, rather than treating any area as a single-product system." Bill Mollison co-founder of permaculture

June 8, 2015	#62
Fiishergurl Tomatovillian™ Join Date: Mar 2014 Location: Oak Hill, Florida Posts: 1,781	The first ones usually ripe in our garden are black cherry. We slice them up and eat them with salt and pepper sprinkled on them. The first big one is eaten the same way so we can taste it. After that the favorite tasting ones go on bacon/tomato toasted sandwiches. After that anything goes. But usually the favorites are sliced and eaten with only salt and pepper while everything else is used for all the other uses. Have never dried any or made ketchup. The least favorites go into sauteed vegetables or any type of cooking that I feel like throwing some into the pot. Ginny Last edited by Fiishergurl; June 8, 2015 at 01:10 PM.

June 8, 2015	#65
Mojo Tomatovillian™ Join Date: Mar 2008 Location: Houston, TX Posts: 317	[resurfacing!] First one never makes it out of the garden. It may not even make it to my pocket knife. Second one may make it inside, but I'm greedy, so I never make that promise. After that, the ritual is the first of any variety is eaten outside if possible, then later brought inside for sea salt crystals and a bit of high-grade olive oil. __________________ There is no logical response to the question, "Why won't you let me plant more tomatoes?"

June 10, 2015	#71
tedln Guest Posts: n/a	We returned home Sunday evening after a short trip. When we left, no tomatoes showed any sign of ripening. I had eaten a few small cherry tomatoes in the garden. When we arrived home, I had five large, bright orange colored KBX tomatoes hanging on the vines. I started eating them that evening just cut up, salted a little, and eaten with a fork. We have eaten them in salads and other ways. Today, I bought some thick sliced, applewood smoked bacon and made my first BLT of the summer. Like worth, I like my sandwiches stacked with all the veggies I can get on it including a lot of onion. I'm very happy KBX was the first large variety to ripen since it is one of my favorite eating tomatoes with a full, rich tomato flavor. It always surprises me when large KBX tomatoes ripen earlier than my smaller "early" tomatoes with less flavor. The KBX plants will also continue producing tomatoes through most of the summer. It is also very attractive sitting in the window sill waiting to be eaten. I checked my garden thiis evening just before sundown. Many varieties now have ripe tomatoes hanging. I think tomorrow, I will pick some samples of many varieties and just sit around the house sampling and comparing the different varieties. For some reason, I am anticipating the Black And Brown Boar most.. Ted Last edited by tedln; June 10, 2015 at 01:58 AM.

June 8, 2015	#63
Tracydr Tomatovillian™ Join Date: May 2011 Location: Laurinburg, North Carolina, zone 7 Posts: 3,207	I do love making a good pico de gallo out of some. Or, salad with rice vinegar and vidalia onions.

June 8, 2015	#64
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Last night I had a salad made with garden tomatoes garden cucumber and lettuce. With olive oil black pepper and sea salt. I never expected to get a thing from the cucumbers I planted but there some were waiting on me when I got home. Worth

June 8, 2015	#67
flgatorguy87 Tomatovillian™ Join Date: May 2015 Location: Pleasant View, TN Posts: 66	Thinking about making a wedge salad with thick slices of fresh tomato, smokey bacon, cold lettuce, and tangy blue cheese....it's really making me hungry. Sent from my SAMSUNG-SGH-I337 using Tapatalk

June 10, 2015	#72
Anthony_Toronto Tomatovillian™ Join Date: Jun 2010 Location: Toronto Posts: 413	For some reason my first is always quartered (or cut into 6) and salted and eaten just like that. Every one after that is more pampered...usually peeled (I don't like skin), sliced at the last minute before serving, oiled even later in the process (I find that olive oil causes more juice to run out of tomatoes), and salt and pepper and there you go. Maybe basil. Maybe some buffalo mozzarella. Never anything else, at least not when tomato flavour is peaking. Early season or late season (i.e. less ideal) tomatoes might make it into a salad with onion and oregano. Buttered toast or bagel with cheddar and slices of tomato drizzled with olive oil and salt and pepper also can't be beaten in my books.