Subj : Tomatoes
To : BJ�RN FELTEN
From : JIM WELLER
Date : Sun Jun 26 2022 21:46:00
-=> Quoting Bj�rn Felten to All <=-
Now that Zone 1 mail is moving again, I can respond.
BF> We all love tomatoes... But are we willing to go through all
BF> the trouble to grow them ourself?
Some of use are. My home sits on a rocky hill and we have very
little soil for a real garden but my wife grows what she can in
larger pots on our deck. She always grows a few tomato plants
every year. (We both grew up on farms with large gardens and
really appreciate truly fresh fruit and vegetables.)
I live in the north like you do, in Yellowknife (at latitude 62),
so our summers are short and cool but with lots of sunlight.
Tomatoes love sun and do well here. We start ours indoors in front
of the living room window (and/or buy starters from a nursery) and
transplant them in early June once there is no risk of frost.
BF> Probably not, so we buy fresh tomatoes at the store. Big mistake.
Most of them are, especially the ones that come here in the winter
time all the way from California and Mexico, but we do have one
Canadian greenhouse operator who manages to produce pretty good
tomatoes year round (at a premium price of course.) It is called
Mastronardi Produce and it was started by an Italian guy in
Leamington, in southern Ontario, where a lot of tomatoes are grown
and canned. They specialise in the Campari variety of tomatoes. The
grandkids of the founder run the company and they have expanded into
the USA, first by wholesaling in Detroit but now growing in Florida.
BF> Canned tomatoes cost just a fraction ... But you actually can
BF> buy the real deal ... Buy canned tomatoes!
Agreed. I buy and use a lot of canned tomatoes (except during from
late July to early Oct when Ontario and B.C. field grown ones are in
season.)
2 Chickens; fryers,
2 1/2 lb Each, cut up
1/2 c Flour
1 ts Salt
1 tb Paprika
4 tb Cooking oil
2 Garlic cloves; minced
3 Onions; sliced
1 c Green pepper; diced
1 cn Tomatoes; 2 lb. 3 oz.
1 cn Tomato paste; 8 oz.
2 Chicken bou'ln cubes;
Crushed
1 ts Oregano
1/2 ts Basil
1/4 ts Pepper
1 Bay leaf; crumbled
1/2 c Dry red wine
Wash and dry chicken pieces; shake in bag with flour, salt and
paprika. Heat oil in skillet and brown chicken pieces. Remove
chicken and drain on paper towels. Saute peppers and onion until
soft but not brown. Add garlic and saute for 30 seconds more.
Layer chicken and vegetable mixture in removable liner. Add
remaining ingredients. Place liner in base and cover. Cook on low
6-8 hours or high for 3-4 hours.
From: Familyroll to Eat-L List
MMMMM
Cheers
Jim
... Eat the World.
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