Subj : Re: Pick your own fruit
To : Dale Shipp
From : Dave Drum
Date : Mon Feb 13 2023 05:58:00
-=> Dale Shipp wrote to Dave Drum <=-
DD> right- side-up hanging planters. Big tomatoes are *heavy* and will
DD> breaks vines that are unsupported. If I were to do it today I'd grow
DD> nothing bigger than cherry/grape tomatoes and Campari or Roma (plum)
DD> tomatoes.
DS> I've not seen Campari seeds or plantings where we shop, but we would
DS> certainly buy any plantings if we could find them. Campari is the only
DS> tomato that we will buy. They do have flavor.
Most of those "tomato on the vine" offerings down the stupormarkup are
Campari (if round) or Roma (if plum shaped). I found Campari seed on
offer @ ETSY "50+ Seeds Campari Tomato\U$3.49".
https://tinyurl.com/CAMPARI-SEED
"The Campari is a hybrid, which means the seeds are commercially prepared
to sell.
If you save the seeds from a genuine Campari Tomato, odds are you will
not get the same tomato as the one you used the seeds from.
This is all about genetics and cross-pollination, so without going into
the science of it, let’s just recognize the fact that if we want to grow
true Camparis, we’ll need to buy but the specific seeds.
But if you still want to try, there is a method to get close to Campari
tomatoes from a fresh ripened tomato.
Take one or few Campari Tomatoes and slice them evenly to make 4 discs.
The tiny white spots in the jelly-like pulp are the seeds. The seeds
are coated in a gel that prevents germination.
Place the tomato slices on organic germination mix in a seed tray or a
shallow well-draining pot.
Cover them up with a few handfuls of the same mix so that a half an
inch thick layer is above the slices."
Cribbed from
https://plantophiles.com/plant-care/campari-tomato-plant-care/
You can get Roma seed (or plants) from good ol' Burpee.
https://www.burpee.com/catalogsearch/result?q=Campari%20tomato
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cavatelli Al Sugo Di Pollo
Categories: Tv-food, Pasta, Poultry, Sauces, Cheese
Yield: 8 Servings
1 lb Cavatelli
3 1/2 lb Chicken; in 16 equal-sized
- pieces
3 tb Extra virgin olive oil
Salt & pepper
3 md Red onions; peeled, chopped
pn Red chile flakes
2 lb Very ripe fresh tomatoes;
- passed through a food mill
2 tb Tomato paste
2 lg Pinches saffron
21 Basil leaves; julienned *
Fresh grated Pecorino
- Romano
* HUH? That's awf'ly precise - UDD
Place the olive oil in a large heavy-bottomed pot over
medium heat and saute the pieces of chicken until golden
brown on all sides, about 12 minutes.
Remove the chicken pieces with a slotted spoon. Add the
onions to the pot, along with the red pepper flakes, and
cook them for 10 minutes or until translucent. Add the
tomato and the tomato paste, mixing well. Add the saffron
and allow to simmer for 3 to 4 minutes.
Add the chicken back to the pot, along with the basil, and
lower the heat, allowing the sauce to simmer for 30
minutes. Season with salt and pepper.
While the chicken is simmering, cook the pasta, drain it,
mix well with the sauce and serve with the grated Pecorino
on the side.
Yield: 8 servings - 4 servings at my house
David Ruggerio
SOURCE: Chef du Jour Cooking Show #DJ9505
MM Format by Dave Drum - 28 December 1999
FROM: Uncle Dirty Dave's Kitchen
MMMMM
... Birthdays are nature's way of telling us to eat more cake. - Anonymous
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