Cherry Tommies

 Ooops, just lost the one I wanted to reply to.

With the Cherry Tommies it is the post-ripening phase I am seekng help
for. I have fallen for the usual one of planting too many, and I can
see peak period ahead.

We just tried splitting them, tossing them in oil, salt, garlic and
marjoram, giving them an hour on the non-split side in a low oven and
throwing them in a pasta. It was nice.

And I should explain the zukes - I wanted three to go around a sun
dial. I keep them a bit under control by taking off a few leaves - it
slows them down a bit. The best success was one where I lost the
growing tip somehow. It didn't shoot again - just sits there looking
sculptural at the sun dial.

So that means I only have the "fruits" of two to deal with.

Might try battering some flowers - that should slow them down a bit
more.

Cheers

Linda

(whose lawn is just mown weeds. Works for me)

 LindaB wrote:

<snip>

Do you mean you need ideas for what to do with them?

You can make tomato jam! It's lovely! (Don't try to skin them: just cook
until the skins split and slough off, then pick them out with tongs).

You can make excellent salsa. Fry up some onion, celery, red and green
capsicum, garlic etc (anything aromatic and tasty). Then add your halved
tomatoes and other sliced vegetables, such as zucchini, gherkins, cooked
carrot, cauli, broccoli, yellow squash, corn, peas etc (go for a variety
of colours: it looks nice). Heat everything through to boiling and add
whichever sauces/spices/salt/pepper you like to taste. Cheat by adding a
bit of tomato paste or sauce for stronger flavour. Pour off into
sterilised (20 mins in a slow oven) glass jars and float some olive oil
on top. Store in the fridge but don't leave it too long before eating.
The salsa can be eaten cold or heated and served on meat as a savoury sauce.

Cherry tomatoes are great to float, halved, in summer soups.

Also great to pop onto a cracker along with some cream cheese and sweet
chilli sauce.

Add to kids' lunch boxes as a fruit snack.

Thread them onto kebab sticks along with chunks of pineapple, mushroom,
capsicum and diced meat for a barbecue. (Marinate them overnight in your
favourite sauce).

HTH

--
Trish Newcastle, NSW, Australia

 You can dry them in the sun and use them later?
They work great.
They charge heaps for them in the supermarkets...

LindaB wrote:

 
And won't the currawongs love that! Even with nets over the trays,
I bet the currawongs would manage to 'spoil' some drying fruit.  :-(
--
John Savage                   (my news address is not valid for email)

 
You have just made me realise that there is yet another use for the
(advert here) Mikroclima crop cover that we are marketing.  Thanks!

John
http://www.veggiepatch.com.au