Until you try a "Granny Cantrell" tomato you are missing something. Another locally derived Heirloom is the "Vincent Watts" which we don't like as well as the first type. Out of our many heirloom varieties the 1st to be eaten this year is the Pink Brandywine which we had to share with the rabbit family explosion this year. The 2nd & close behind is the "Box Car Willie" which is an heirloom but also a great eating & canning tomato. I've tried the Cherokee's, Mortgage Lifter's & Black Krim.Aunt Rub'y German Green but dropped them all for various reasons. We also like several Oxheart varieties, to include "Anna Russian" & have tried several black ones such as Black Prince all of which make the best fresh salsa of them all! "Mr. Stripey is the big local favorite here in my neck of the woods, but to me it's too lacking in acid to be full flavored.
There is REAL Silver Queen to be had if you cruise the heirloom seed companies. Not my fave though, we raise a type of peaches & cream of the many out there-it's not the sweetest but has real corn flavor. I have a small patch of the "Mirai" corn this year, it being one of the enhanced types that are supposed to have the extra sweet that gets stronger instead of weaker plus corn taste too.I hope I don't like it too much cause the seed is too pricey @ $3.95 per pkt. + sh.. Bodacious is another corn we like & does well in our jungle climate.
I read the same news article you did on the "lost tomato" flavor. If not for the blight we will have our tomato flavor in large supply.
corn and brats!!!!!!!!!!!!!!!:thumb
Had some last night, tender and sweet!
[QUOTE=Ken F;801082]I like pie.
Google "Tomato Pie Recipe" & make one of Paula Deen's . We cut the mayo way down and still they are great! One pie can go with several meals. Use REAL! tomatoes fresh or canned,no supermarket cardboard version.
Made a couple of a different recipe a few days ago.. Tomato pie is, I think, a southern thing. Never saw it when I lived up north...
Let's keep it on topic, OK?
I do surely love a nice meaty 'mater and as close to the source as possible thank you.
Maybe we need to change the thread title? :ha
You might say we cob bulled it together.
I like pie and corn. and brats.
[QUOTE=Rapid_Roy;801621]You might say we cob bulled it together.[/QUOTE]
It's like you don't even skip a beat.
It just . . . . comes.
[QUOTE=Rapid_Roy;801621]You might say we cob bulled it together.
I like pie and corn. and brats.
I'll give you two guesses which one has the least sodium nitrite & sodium nitrate? New topic:
I'm ready for some half-runners...
We had some sweet corn last night grown locally.
[QUOTE=racer7;801394]Made a couple of a different recipe a few days ago.. Tomato pie is, I think, a southern thing. Never saw it when I lived up north...[/QUOTE]
So people up north have'nt heard of Paula Deen? She is on TV & has a magazine & the web too.
Back on topic, we are now eating our 2nd crop of sweet corn. It's called Mirai and the Ill guys that bred it have a website with seeds recipes,etc.. It's good, my wife says her fave but lacks a bit of the "corny taste" I prefer. They will ship it to you if your not a garden type.
Looking for a bit of heaven in a husk? North Ridgevile Ohio hosts its annual Corn Fest this weekend. The Sweets booth soaks their locally grown yellow and white in salt water, roasts it in a conveyor unit, pulls it out, pulls back the husk as a handle and then dunks it in a pitcher of melted butter. It might not be the healthiest way to eat corn, but it sure is tasty. You can chase it with some fried swiss on a stick and funnel cake for desert.
Momma called the doctor
and the doctor said
no more butter
use the spray instead
FWIW, one of my GD's likes the "monkeys in the bed" nursery rhyme & my stents need less butter, not more, so this time of yr I go through lots of spray.
and then there's the subject of mater's...