Subj : Tomatoes
To : Dave Drum
From : Ruth Haffly
Date : Thu Oct 06 2022 11:54:40
Hi Dave,
RH> we had tomatoes into November. I picked the last of them before the
RH> first frost, turned them into green tomato relish.
DD> Key to that is starting your own seeds and staggered planting. Bv)=
RH> If I recall rightly, we bought starter plants in late May and put them
RH> in. Very late planting for AZ (got the house in mid April) but they did
RH> well. Younger daughter planted a seed from a 4th of July watermelon and
RH> harvested a melon in early November.
DD> Arid-zona is pretty much year-around growing season More northerly
DD> areas require judicious planning for late season harvests.
No, not actually except maybe some pockets. We were at about a mile in
elevation, got some snow, usually just a dusting 2 or 3 times a year
with occaisional heavier storms. OTOH, Flagstaff gets enough to operate
a couple of ski resorts. Night time temps do go below freezing on a
regular basis in the winter, daytime may range from freezing or maybe
mid 50s to mid 60s. Our veggie growing area was a bit sheltered by the
fence that surrounded the front patio--we could grow stuff in the foot
or so width of dirt between the concrete and fence on 2 sides.
DD> I've put a nice recipe at the bottom for pickled green tomatoes by the
DD> Illinois Times food columnist, Pete Glatz.
DD> After the passing of his wife, Julianne (former Illinois Times food
DD> columnist), Peter Glatz decided to retire from a 40-year career as a
DD> dentist to reinvent himself as a chef at the age of 66. In his short
DD> culinary career, he has worked at Chicago's Michelin-starred Elizabeth
DD> Restaurant, Oklahoma City's Nonesuch (Bon Appetit's "America's Best
DD> New Restaurant" - 2018), Savannah's The Grey, and Spoon and Stable in
DD> Minneapolis. - From the blurb on his column's page.
RH> Good for him! Quite a career change but it sounds like he did very well
RH> for himself.
DD> And he usually has a timely, common-sense recipe to accompany each of
DD> his columns.
Sounds like good eats all around.
DD> This was last night's supper ... a riff on my stuffed pepper recipe.
RH> Looks good. Steve isn't much of a tomato eater other than in sauce and
RH> suchlike but I might make this up & freeze the extra one, enjoy them
RH> when he's out for supper.
DD> I really like tomatoes. My preferred burget toppings are tomato,
DD> oinion and mayonnaise. And tomato juice is my go-to breakfast juice
RH> I go for a slice of tomato, same of onion, a couple of pickles (bread &
RH> butter type) and some leaf lettuce, if available. If not, then I'll
RH> settle for ketchup and pickle relish. Breakfast drinks used to include
RH> a big glass of orange juice and mug of tea, past ten years it's been
RH> just tea. Tried a vegetable juice blend for a while but it just wasn't
RH> as good as oj had been so decided to stay with just tea.
DD> I leave the pickle off of most sandwiches. Lettuce, too, as it has
DD> very little flavour. I'll use dill relish in making seafood or chicken
DD> salad but if I'm doing a pickle with a sandwich I prefer a nice dill
DD> spear as an accompaniment.
Most often my burgers are with just a bit of ketchup and pickle relish.
DD> (as well
DD> as throughout the day in place of a can of soda).
RH> I'll usually go for just plain water if I have a drink thruout the day.
DD> I mix it up .... depending on my supply of tomato juice. Bv)= If I've
DD> hit a nice sale and really stocked up I'll drink more than at more
DD> usual times. But tomato juice is rich in vitamins and better for me
DD> than Coke Zero or Diet A&W.
I'm home most of the time so it's easy to keep a glass near the sink and
fill it whenever I'm in the vicinity.
---
Catch you later,
Ruth
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