Re: [gardeners] The tomatoes have started rolling in!
Ron Hay (gardeners@globalgarden.com)
Tue, 11 Jul 2000 12:41:42 -0700
Hi, Margaret,
Thanks for your emendations to my salsa recipe. It is something that can be
varied infinitely. We, personally, are very fond of cilantro, and find that
salt (even though we both should watch it, adds measurably to the taste).
Vinegar in salsa, is, however, something I, personally can do without,
preferring the sweet/tart taste of lime juice:)
Ron
Margaret Lauterbach wrote:
> At 07:25 AM 7/11/00 -0700, you wrote:
> >Good morning, Penny,
> >
> >We eat a lot of tomato dishes during the summer:) Variations of veggie
> >sauces with peppers, tomatoes, eggplant, zucchini; non-veggie sauces
> >with pancetta, various sausages; lots of Mexican and Indian dishes, too.
> >
> >This year the heirloom varieties will likely not produce enough for us
> >to can anywhere near the 17 quarts last summer (we gave away at least
> >that many to friends).
> >
> >It is a delight to see and taste the lovely colors and textures of the
> >various heirlooms that we have planted. So far, the very sweetest appear
> >to be the Yellow Years and Sungolds; Black Krim are amazingly juicy in a
> >beefsteaky sort of way with a delightful note of salt.
> >
> >It's just so much fun figuring out what to do with this bounty!
> >
> >Ron
>
> Ron, if you're canning tomatoes, watch out for the Black Krims. I haven't
> noticed their gel (around the seeds) being discolored, but a couple of
> years ago I canned Black from Tula in with the rest of my tomatoes, and as
> I filled one hot jar I noticed brownish-black gel going into the jar.
> Looked like I was canning rotten stuff, but I wasn't. I don't think you'll
> have that trouble with Black Krim, but watch out for it. Margaret L