2022 Garden Thread

[Capt Insano Emeritis]

Some good ideas for green tomatoes.
Anyone fry them?
I never have but always order them if I see them on the menu at a restaurant.
May need to do try it this year.
SF

Seasoned egg milk dip dry blend- cornstarch flour cormeant salt peppwrand dried herbs like dill weed lemon pepper or go curry with some cayenne pepper - pan fry

 

[Gary Knowels]

Yes, many times. I've also pickled them, which was just okay.

I tried lacto fermentation them, the texture was awful even though the taste was decent. I had the same experience vinegar pickling them. That's how the ketchup came to be. Pickled with terrible texture (crunchy, mushy, tough skin all at the same time) so I cooked converted it all to ketchup.

 

[Matt B]

I tried lacto fermentation them, the texture was awful even though the taste was decent. I had the same experience vinegar pickling them. That's how the ketchup came to be. Pickled with terrible texture (crunchy, mushy, tough skin all at the same time) so I cooked converted it all to ketchup.

Exactly. The flavor from vinegar pickling was fine, but the texture ruined it.

 

[Matt B]

Seasoned egg milk dip dry blend- cornstarch flour cormeant salt peppwrand dried herbs like dill weed lemon pepper or go curry with some cayenne pepper - pan fry

Or, try buttermilk for the pre-coating dip.

 

[Capt Insano Emeritis]

Or, try buttermilk for the pre-coating dip.

We only use whole milk. To me green tomatoes are already tangy/ a bit sour and buttermilk adds more of that which is not something i want to enhance further. I have had them that way many times . Not very into really sour . I have made them with Nancy’s plain yogurt though also

 

[Capt Insano Emeritis]

I tried lacto fermentation them, the texture was awful even though the taste was decent. I had the same experience vinegar pickling them. That's how the ketchup came to be. Pickled with terrible texture (crunchy, mushy, tough skin all at the same time) so I cooked converted it all to ketchup.

Add about a big Tbsp of mild curry powder and 5 cloves of garlic a couple dill heads and brine to a quart jar full. My brine recipe is 13 cups of water. 6 cups of cider vinegar and a cup of pickling salt sometimes i throw in a bulgarian carrot pepper for heat. I sabe that brine once the pickles are gone and use in quick pickling in the frig or add to my killer brisket chili that i bake over night low and slow in a cast iron dutch oven

 

[Matt B]

We only use whole milk. To me green tomatoes are already tangy/ a bit sour and buttermilk adds more of that which is not something i want to enhance further. I have had them that way many times . Not very into really sour . I have made them with Nancy’s plain yogurt though also

Buttermilk wash probably adds a little tang but I’m not sure it’s going to overpower all that fried richness. It does add some extra cling power though, I believe.

 

[Mossback]

Italian Bread Crumbs...fried till tasty brown.

But we mostly do the chutney.
We like curry, and I like it on chicken or turkey sammiches.

 

[Dr. Magill]

We should axe Martha Stewart
Who has her number?

 

[Mossback]

Snoop Dogg does...

 

[Capt Insano Emeritis]

My oca is growing along ihave it in 8 spots around the garden and alley. Will dig in December

 

[SteelHeadDave]

On the green tomato usage.. A few years ago I lacto fermented a few quarts of green tomatoes with garlic, onions, jalapeños and an uncut bunch of cilantro. I removed the cilantro after the ferment was finished as it had lost its color and just didn’t look great but was perfectly edible. I blended the mix including the brine. Lacto fermented green tomato salsa verde was the result. I was surprised at how well it turned out and it was fridge stable for almost a year but it didn’t quite last that long as it was consumed by then. Definitely going to be doing that again this year.

 

[Mossback]

 

[JayB]

Is this the thank the almighty that I finally finished restoring the garden shed and rebuilding the fence that was praying would last at least another year before falling down so I can finally stop watching YouTube how-to videos, set my tools down, and go fishing a few times with what's left of the summer thread?

Also stating for the record that I have next to no idea what's growing in the garden half the time and other than building the boxes my main interest in that part of the yard was installing a watering system to make a frequent entry on the to-do list would disappear forever....

 

[G_Smolt]

Yanked the garlic from the sunny beds today.

Music


Montana Zemo


Peace, y'all

 

[JayB]

Also chiming in to state, for the record, "I'll just build a custom door/frame for this project, how hard can it be..." is one of the more regrettable thoughts that's coursed through my head in 2022.

 

[Stonedfish]

These came from a non-native, south facing neighborhood garden patch.
SF

 

[Mossback]

Anybody been watering this week ?

Hit 99 today...

 

[Capt Insano Emeritis]

Anybody been watering this week ?

Hit 99 today...

Every day twice a day. Takes an hour to an hour and a half each time

 

[Tom Butler]

Can't water enough, it's just a waste at this point for some things. Last year was rough for the blueberries, this year two didn't even set fruit, and they are just cooking in the heat. A week of 100+. with lows around 75. They are getting older, but with climate change I think my plans to redo the area will be altered.