Gardening Thread - Show me your gardens!

I think the tomato slice would be bigger than your

 

What variety of Beefsteak did you grow, Krap? I did Big Beef this year and the plant is so loaded with big tomatoes that I'm worried they're going to start snapping stalks. This is a new variety for me; usually I stick with heirlooms, but the Farmer's Union had a bunch of plants for sale one day when I went to pick up a load of grain. At 4 for $2 I figured I'd find space for them, haha! But, my Brandywines are moving pretty slowly this year, so it may be a good thing that I picked up the Beefsteaks.
But, I still think that Brandywines make the best BLT's. Such a good flavor!

 

i love this thread.

 

I'm jealous. the rabbits destroyed my green bean crop.

These are called Beef Master. It's a modified Beef Steak. They are extremely meaty. Fantastic flavor.

 

Honestly, I cant remember the varieties that we planted ( I wrote them down in my garden planner). I can say that it wasnt the two you mentioned, but Ill keep those in mind for next year. 16 plants got us two pints of tomato jam, 6 pints of salsa, 12 quarts of sauce,14 quarts of soup, lots of tomato salads (chopped tomato, balsamic vinegar, oregano, cilantro, salt, and basil), and lots of sammiches. Tell the truth, getting a little sick of them

 

The Amish Paste are my go-to for sauces/soups because they aren't as watery as a lot of other varieties. Saves me a lot of boiling time when I do a batch of sauce. But for fresh eating I love the Brandywines. Super sweet and very flavorful, not super watery but not mushy/pasty either.
Nom.
I think I just decided on BLT's for dinner tonight

 

omw

 

Going to try my hand at making catsup tonight. Got lots of tomatoes that need to be used. My Roma's didn't get big so they won't be good for making canned diced tomatoes.

 

Be ready for boiling!
Easiest way to do it is bring it to a boil, reduce the heat to a simmer, and then pick out a movie. Watch the movie, and then pick out another movie....

Just kidding. I usually reduce it enough to fit into a crockpot, and then use the crockpot to reduce it the rest of the way. That way you don't risk burning it as it gets thicker and thicker and the sugars concentrate.
$.02

 

yep, that is the direction i think i'm going to go. Get it prepped tonight and then into the crockpot tomorrow.

 

Finaly a use for the crock pot!

 

It's going. I have a large stock pot full of tomato purée simmering down. It's going to take a while, but smells damn good.

 

Sweet.
My peppers are having a rough go of it this year. Not even any blossoms yet. Usually by this time they're loaded with small (1" or so) fruit.
It's been a weird growing year.

 

Canned tomatoes from the garden today. 16 tomatoes made 11 pints of diced tomatoes.

 

Did you skin them first? Tomato skins get really tough when they're canned.

 

Some of my tomatoes are as big as baseballs and still green. When these guys turn I'm going to have plenty..

 

Yep, cored, skinned, and diced.

 

Mine are the same right now, Mike. Maine....

 

I'll wait......