Text 21770, 64 rader
Skriven 2007-10-20 01:26:40 av Glen Jamieson
     Kommentar till en text av Barbara Mcnay
Ärende: AHHH 296  71019
=======================
 -=> Quoting Barbara Mcnay to Michael Loo <=-

 > Speaking of thankful, tomato plants are pretty
 > prolific, so
 > such wars are probably kept to a minimum. More likely
 > a case
 > of the family members liking fresh tomatoes getting
 > their
 > wish during the season, those who craved green
 > tomatoes getting
 > theirs after the first frost, and those who preferred
 > canned
 > getting theirs during the winter and spring.

 BM> Oh, yeah?  You think family members are so orderly that the
 BM> green-tomato lovers will wait patiently until after the first frost,
 BM> then suddenly get an irresistible craving for green tomatoes, huh?  I
 BM> never had that much luck with tomatoes.  They'd produce for a while,
 BM> but never lasted until the frost, due to some malady.

If you grow tomatoes in a climate which doesn't have frosts it is
possible to keep production going for years.   I once had a bush
growing in a warm spot which kept growing and producing for over 3
years.  Usually, however, a fungus disease develops which limits them
to only one season.  Here, we are told not to plant tomatoes where they
have been previously growing, for the reason that spores remain in the
soil, infecting the new plants, but I think it is likely that where you
have really cold, icy winters, the fungus spores are killed, and
tomatoes will still grow next season in the same spot.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: WORRIED FRIED GREEN TOMATOES
 Categories: Vegetables, Tomatoes, Meatless
      Yield: 4 Servings
 
  2 1/2 lb Green tomatoes, sliced verti
           -cally 1/4 inch thick
      3    Garlic, clove, sliced
    3/4 c  Flour
           Salt
           Pepper
      4 tb Olive oil
 
  Shake tomato slices in a paper sack with salt, pepper and flour. Heat
  oil over medium-high heat in a black iron skillet. Add tomatoes and
  garlic. Cook without stirring for about 5 minutes, then, using a
  stiff spatula, scrape bottom of skillet and turn tomatoes. Continue
  to cook over medium to high heat, scraping bottom of skillet
  occasionally to prevent burning. You want the tomatoes which come in
  direct contact with the skillet to get dark. You should expect some
  sticking; just scrape hard. Try to resist adding more oil but do so
  if you must. When most of the tomatoes have turned olive green or
  dark brown, about 20 minutes, lower heat to low. Continue to cook,
  worrying the tomatoes around with the spatula until they are all
  either brown or olive green.
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)