Kellogg’s Breakfast tomato has a sweet, fruity, pineappley flavor when it’s perfectly ripe. Honeybee was digging it! I put her on a tomato blossom and she flew straight back to the tomato
I’ll be at the Charlotte Regional Farmers’ Market tomorrow with:
Heirloom tomatoes in these varieties: Brandywine, Giant Belgium, Cherokee Purple, Limmony, Azoychka Russian, Kellogg’s Breakfast, Aunt Ruby’s German Green, Giant Green, Black Krim, Persimmon, Bloody Butcher. The only hybrid I have is American Original Beefsteak.
Potatoes: German Butterball, Peppermint, Huckleberry Gold, Carola bakers; onions: sweet, red & cipollini; zephyr and lemon squash, mini fairytale eggplant; okra; a variety of cucumbers; flathead and red cabbage; sweet potatoes; wheat berries.
Our grass fed, grass finished, Angus beef in these cuts: ribeyes, NY strips, filets, sirloins, flank, skirt, flat irons, ground beef, stew beef, philly steak, cube steak, oso bucco, short ribs, brisket, soup bones, liver, sirloin tip roasts, eye of round and bone-in chuck roasts, and hot dogs and andouille sausage made from 100% grass fed beef without any nitrates/nitrites. We have marrow bones and oxtail tomorrow.
Bags of soup bones are still BOGO 50% off.
I just finished picking this row. The tomato plants are already to the top of the 8′ t-posts. They will fold over and grow all the way back to the ground. Some experts might say I let them have too much foliage and I should prune them. But some experts might not have seen these:
Gotta be at least a pound and a half.
Stinkbug damage on the second crop of sweet corn. They stick their needle nose right through the husk into the kernels and suck all the goodness out. Kind of like what farming is doing to me.
That’s poor pollination, from drought conditions during pollination. It also had a potassium deficiency which was probably also caused by drought, but I totally intended on trying to correct it with kelp meal and never got to it. And then there was this-
Josie says there’s nothing wrong with that corn!
I can’t believe I forgot about the MAPLE ROASTED TOMATOES recipe! Use small tomatoes like Bloody Butchers or cherries, slice in half, place cut side up on baking sheet and drizzle with equal amounts of olive oil or coconut oil and pure maple syrup. Roast at 250 for 4 hours. I think last year I started cranking the temp up to speed it up but can’t remember. I didn’t get a shot of them all roasty and caramelized because it was too dark in our house to get an appetizing picture by the time they were done. I had them with fresh mozzarella. You won’t believe how delicious these are.
See you tomorrow!