nvthis
Member
The cherry tomatoes are an excellent touch! Garden candy, those are..
S
SeaMaiden
This year it's an heirloom cherry called Isis Candy. And you're right, they ARE just like candy. They could be called dessert tomatoes.
nvthis
Member
We have gobs and gobs of Sunrises (or Sunsets?) this year. They are little orange ones and were the best of the bunch. The little Black Cherry's were very good too, but the orange ones.. Yeah
I didn't see any called Isis this year, but I will certainly keep an eye out for them next..
Scrambled eggs with bacon, ham, broccoli and cheese
Scrambled eggs with bacon, ham, broccoli and cheese
Scrambled eggs with bacon, ham, broccoli and cheese
T
toughmudderdave
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187020
S
SeaMaiden
That dinner last night was delicious. I don't know WHAT the hell happened with the camera that the white balance was so off.
I think I bought the seeds for the Isis Candy at Territorial Seed Company, an outfit up in Oregon.
I think the tomatoes you're thinking of are called Sungolds. Does that sound right? We grew them two years ago and, while prolific, what we grew were nowhere nearly as sweet as what we'd tasted of a co-worker's of my husband's who had shared some of hers.
<That was a hell of a sentence, wasn't it?>
We have gobs and gobs of Sunrises (or Sunsets?) this year. They are little orange ones and were the best of the bunch. The little Black Cherry's were very good too, but the orange ones.. Yeah
I didn't see any called Isis this year, but I will certainly keep an eye out for them next..
I think I bought the seeds for the Isis Candy at Territorial Seed Company, an outfit up in Oregon.
I think the tomatoes you're thinking of are called Sungolds. Does that sound right? We grew them two years ago and, while prolific, what we grew were nowhere nearly as sweet as what we'd tasted of a co-worker's of my husband's who had shared some of hers.
<That was a hell of a sentence, wasn't it?>
Sinkyone
Member
Sungold's that weren't sweet? That's not right, those things should be like candy! Maybe they didn't get enough heat? The flavor definitely wanes as fall approaches. As per Sea's request, here's the stuffed fig recipe:
This is probably one of my top 5 favorite dishes, yet it is very simple and fairly easy to make. My fig tree has been producing prolifically and I have exellent source for local honey and goat cheese so these have been on the menu a lot lately.
Ingredients:
Figs
Goat Cheese
Prosciutto
Honey
One 5-6 oz pack of goat cheese will make about 24 of these, and one 4 oz pack of prosciutto usually does about 8, but this will vary depending on the size of the figs and the thickness of the prosciutto.
Preparation:
Submerge figs in cold water for 10-15 min and then allow to drip dry. Begin by slicing the stem off the top of the fig - you want to remove just enough to get rid of that tough upper part but not so much you expose the inner pink flesh of the fig. This will be your 'bottom' so be sure it is a nice flat cut. Next slice the bottom of the fig to remove the wasp hole - this time you want to expose the inner flesh. Use your finger to hollow out the inside of the fig - careful not to split them though!
Once the cavity is prepped, fill it with goat cheese. Keep the goat cheese cold in the fridge until right before you use it - it will be easier to work with. I prefer just a plain, unseasoned goat cheese like the Ms. Natural from Cypress Grove.
Pour some honey into a small bowl and use a brush to coat the figs in honey. You want a nice, even, but thin layer. Too much honey and it will leak out when you cook it - not enough and the prosciutto won't stick.
Next, use a sharp knife to cut the prosciutto into two long strips. If you toss the prosciutto into the freezer 20-30 minutes before you want to use it, it will be much easier to handle and less likely to tear. When making larger quantities of these I only keep a few ounces of prosciutto out at a time and pull from the freezer as needed.
Begin to wrap the prosciutto strips around the fig by starting at the top - you want to make sure that the open hole that contains the goat cheese gets a tight seal. Wrap the second strip perpendicular to the first to fully enclose the fig. Press lightly between your hands, rolling it gently, to form a sphere - you don't want any loose flats of prosciutto hanging out.
Finally - cook them! These can be either grilled, baked at 400 in an oven, or broiled. You want to cook them just long enough for the prosciutto to tighten up and maybe even blacken a bit on the edges. Usually this takes just a few minutes, so be careful they do not burn!
Allow to cool for a few minutes, eat, and enjoy! Tonight I served them up with pork chops and apples in a brandy-cream sauce, braised carrots, and ciabatta bread with butter and red hawaiian sea salt. Yum!
This is probably one of my top 5 favorite dishes, yet it is very simple and fairly easy to make. My fig tree has been producing prolifically and I have exellent source for local honey and goat cheese so these have been on the menu a lot lately.
Ingredients:
Figs
Goat Cheese
Prosciutto
Honey
One 5-6 oz pack of goat cheese will make about 24 of these, and one 4 oz pack of prosciutto usually does about 8, but this will vary depending on the size of the figs and the thickness of the prosciutto.
Preparation:
Submerge figs in cold water for 10-15 min and then allow to drip dry. Begin by slicing the stem off the top of the fig - you want to remove just enough to get rid of that tough upper part but not so much you expose the inner pink flesh of the fig. This will be your 'bottom' so be sure it is a nice flat cut. Next slice the bottom of the fig to remove the wasp hole - this time you want to expose the inner flesh. Use your finger to hollow out the inside of the fig - careful not to split them though!
Once the cavity is prepped, fill it with goat cheese. Keep the goat cheese cold in the fridge until right before you use it - it will be easier to work with. I prefer just a plain, unseasoned goat cheese like the Ms. Natural from Cypress Grove.
Pour some honey into a small bowl and use a brush to coat the figs in honey. You want a nice, even, but thin layer. Too much honey and it will leak out when you cook it - not enough and the prosciutto won't stick.
Next, use a sharp knife to cut the prosciutto into two long strips. If you toss the prosciutto into the freezer 20-30 minutes before you want to use it, it will be much easier to handle and less likely to tear. When making larger quantities of these I only keep a few ounces of prosciutto out at a time and pull from the freezer as needed.
Begin to wrap the prosciutto strips around the fig by starting at the top - you want to make sure that the open hole that contains the goat cheese gets a tight seal. Wrap the second strip perpendicular to the first to fully enclose the fig. Press lightly between your hands, rolling it gently, to form a sphere - you don't want any loose flats of prosciutto hanging out.
Finally - cook them! These can be either grilled, baked at 400 in an oven, or broiled. You want to cook them just long enough for the prosciutto to tighten up and maybe even blacken a bit on the edges. Usually this takes just a few minutes, so be careful they do not burn!
Allow to cool for a few minutes, eat, and enjoy! Tonight I served them up with pork chops and apples in a brandy-cream sauce, braised carrots, and ciabatta bread with butter and red hawaiian sea salt. Yum!
BLT with lots of garden tomatoes with cucs and a little ranch on em, yummm
My favorite dish of all times, if I had to eat one thing the rest of my life it would be this....caprese
yummmm, I make mmm mmm noises when I eat it hehe
Did I say I really liked this?? lol
Love this thread, its cool to see what ya eat
My favorite dish of all times, if I had to eat one thing the rest of my life it would be this....caprese
yummmm, I make mmm mmm noises when I eat it hehe
Did I say I really liked this?? lol
Love this thread, its cool to see what ya eat
S
SeaMaiden
Sinky, I don't know if it wasn't hot enough, it didn't seem to be a particularly cool year that year. Other tomatoes did just fine, including the Brandywine that ate the drip irrigation controller. That plant was like it came from the Little Shop. I kept cutting it back and it just kept growing more and more and more. It was almost like a parable!
And you win the bong hit,,go ahead a get yea 3 outa my stash bag.
yea the skin gets deep fried in coconut oil till puffed up and crispy..DAM,,this thread is kickin now ats some good looking eats being tossed up there folks, Kinda gets me a lil sad cause of the limitations of food "stuffs" available to me,, I love cheese,, just about all of um,, the bluer the better,,white NY chedder,salty briny Feta, and the boss dog of the semi soft cheeses,,Smoked gouda with toasted whole garlic on a triscut. YOWWWWWWWWWWWWW.
Last cheese I had was 2 years ago when I broke my foot and made a mad 3 day dash from here to Austria Via Bali(first thing smoking to a real doctor was flight to Austria). I made sure to do some munchin while I was waiting to come back.
Here's one of my wifes fav after dinner desserts.
Bananas Foster "JUNGLE STYLE",, minus the ice cream(woo is me)
The bananas used here are the square stubby cooking type, eating one raw is a starchy mistake, sorta like eatin a root they have to be cooked, in fact as time goes along you'll be seeing me using them in several dishes, my wife can make the green ones have the texure of a potato in soups and stews.
The nanners have to be roasted over a low low fire, whats going on is their being steamed inside the skins, to hot and they burst and make a hell of a mess.
Roasted till round, puffed up and black , peal back one skin segment,, slice, I toss on brown sugar lil cinn, lil nutmeg, and a half spoon of dark rum.
This can also be done with a green Mango but takes along time to get the skin to seperate, just leave out the cinnamon and nutmeg.
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nvthis
Member
Still sayin' Masa, you need a thread all on your own bro. You'd be killin' it...
I can't remember what they were except they started with 'gold'. They are small and the brightest, deepest orange ever. I had some a few years back that was more like a ground bush (low bush?) and very prolific. They were more yellow and I coulda swore they were called sungold... Weird.. But, I digress, these little orange ones are insanely delish. Very very sweet but with just enough acidity to really make them pop
I can't remember what they were except they started with 'gold'. They are small and the brightest, deepest orange ever. I had some a few years back that was more like a ground bush (low bush?) and very prolific. They were more yellow and I coulda swore they were called sungold... Weird.. But, I digress, these little orange ones are insanely delish. Very very sweet but with just enough acidity to really make them pop
Still sayin' Masa, you need a thread all on your own bro. You'd be killin' it...
Well thanks,I'm startin to get settled in here now, I've been at another site for the past year or so, and met some cool people one very cool m8t from Scotland but the site kept going tits up, I came here when I found the Sativa thread while surfing weed sites, Just sorta kept hanging around since. I'll see if I can find the threads from when I broke my foot, It is a pretty good 3 day saga with all the bells and whistles, infection,,shotguns, dangers of traveling in this area,payoffs and airplanes, almost lost my foot and my right foot at that, the one I use when someone needs an ass stuffin.
I'm sure theres a spot here I can post it up on..
Hope the suns shining yer way today.
Theres a Russian Tanker headin into the back water as we speak to do some trading, the cook on board is an ok guy and lets me "raid" his freezer, for a price of course which is always a small sack Pearls, the sack by the way is made from the scrotum of a monkey, and I'll be looking to get a few whole chickens for tonight,proper chicken not like the mini native birds here, we'll see. ok time to head for the boats, first to get to the ship gets the better deals.
S
SeaMaiden
I *adore* cooked bananas, of all types. I grew up eating 'platanos maduros' (mature plantains), sliced on the bias and cooked in oil til golden brown and soft. Oh. My. God.
I think you live an adventure, of the kind I would love to live. Remote just begins to describe it, yes?
I think you live an adventure, of the kind I would love to live. Remote just begins to describe it, yes?
S
SeaMaiden
Reusable-recyclable...?
