Subj : Re: Pick your own fruit
To   : Mike Powell
From : Dave Drum
Date : Sun Feb 12 2023 06:54:26

-=> Mike Powell wrote to DAVE DRUM <=-

> Probably work as well as those "potato barrel" deals that were all the
> rage a couple decades ago - sort of a good idea but not a big labour
> saver or convenience.

> https://davesgarden.com/guides/articles/how-to-make-a-potato-barrel/

MP> Are the hang-upside-down tomato planters still a thing?  :)

I was not aware of the "updide down" variety. I have done, in past,
hanging (from the porch eaves) tomatoes. Also window boxes.

Went and looked via the Bing search engine and found a pretty good item
on "The Spruce" about upside-down planters. Their recommendations to do
small tomatoes make me wish I had read that before doing my own right-
side-up hanging planters. Big tomatoes are *heavy* and will breaks vines
that are unsupported. If I were to do it today I'd grow nothing bigger
than cherry/grape tomatoes and Campari or Roma (plum) tomatoes.

https://tinyurl.com/SPRUCEMATERS

For my favoured types - beefsteak, Mortgage Lifter, etc. I use my wire
trellis frames in the raised bed garden. A beefteak tomato can go to
two or more pounds in a single berry. (Yes, tomatoes are berries).

Best thing about growing your won 'maters is that they have *flavour*
other than the soggy cardboard of most store bought varieties.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chicken w/Tomatoes & Capers
Categories: Poultry, Vegetables, Herbs, Wine
     Yield: 4 servings

     4    Boned, skinned breasts or
          - thighs (about 2 1/4 lb)
          Salt & fresh ground white
          - pepper
     2 tb Olive oil
     2 tb Butter
     6 tb Fine chopped shallots
     2 ts Fine chopped garlic
     4 ts Fine chopped fresh tarragon
          +=OR=+
     2 ts Dried tarragon
     8    Rpe Campari tomatoes; in
          - small cubes
          +=OR=+
    28 oz Can diced tomatoes; drained
   1/4 c  Red wine vinegar
   1/4 c  Drained capers
     1 c  Dry white wine or cider
     2 tb Tomato paste
   1/4 c  Chopped fresh parsley leaves

 Sprinkle the chicken with salt and pepper. Heat the oil
 and butter in a heavy-bottom skillet. Add the chicken
 breasts and saute over medium-high heat, turning the
 pieces often until lightly browned, about 5 minutes.

 Add the shallots and garlic around the chicken. Cook
 briefly; add the tarragon, tomatoes, vinegar, capers,
 wine and tomato paste. Stir to dissolve the brown
 particles adhering to the bottom of the skillet.

 Blend well, bring to a boil, and then cover and simmer
 for 9 minutes. Sprinkle with parsley and serve.

 By: Pierre Franey

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Kitchen

MMMMM

... "Oregano is the spice of life." Henry J. Tillman
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)