Tuesday 05 July 2022

[damar]

Well, back to it everyone!
Another week and it will feel like a short one for those who had a 3 day weekend.

I went out to take this photo this morning. Have to wipe the lens then quickly focus because when the camera comes out of the cool house interior, it fogs up immediately in this 94% humidity at this hour (fog/misting)

Big Bertha Green Bell Pepper
(should have snipped those lower leaves off)
   

[Dave]

That's a healthy-looking bell pepper, damar.

The second of around 10 sunflowers has blossomed; I'll try to get a photo today.

I have only 3 Black Krim tomatoes so far: one that is baldy malformed, another that remains still small. and the one below which although smaller than average is looking pretty good...

   

[damar]

That looks healthy too, Dave!
I have never grown black krim...how do they taste compared to regular tomatoes?

My San Marzano tomatoes are getting tall and for the amount og foliage, should have more blossoms than I am seeing.
They may be a little short on afternoon sun. The cucumber plants are buzzing with bees but not on the pepper or tomato blossoms.
From what I understand, san marzano plants will grow taller than other tomato plants, so maybe I'm just impatient.

[Quint]

Good morning Patty and Dave with your nice veggie pics.
I do have one bell pepper plant that's coming along nicely but no larger fruits yet. I mostly have sweet non bells which are shaped more like a poblano and are supposedly good producers. We'll see.
I haven't grown the krim yet either, Dave, but a few other varieties of blacks. This year Black Sea Man and Cherokee Purple. Good looking growth so far and we'll see what harvest brings. Hope to have a couple in a month ready for the county fair.
Patty, that San Marzano is an indeterminate tomato which means it will keep growing until disease or frost kill it. I'm planning on doing a Polish variety next season called Opalka.

[Dave]

damar, my impression of the taste of Black Krim tomatoes:

1) not overly acidic
2) an overall rich, earthy flavor
3) They seem to have great depth, with several layers of flavors: just a touch of acidity and then stronger earthiness. For me this mix of overlaying flavors works very well.

I wouldn't use Black Krims in salsas; they're too good on their own to be mixed with everything else that goes into salsas. And I haven't yet tried roasting/charring them, but I suspect this will emphasize the richness and add a nice touch of smokiness.

Good on simple burgers (maybe with shredded lettuce, mayo or creme fresh, but nothing overpowering like mustard or hot sauce); very good as the star of a salad - maybe simply cucumber and tomatoes with a little mild onion or shallots, topped with Feta or blue cheese crumbles and a bit of crumbled bacon.

Hi Quint. I've grown Cherokee Purple in the past; very tasty and if I remember correctly with a bit of the Black Krim's depth of flavors and slightly more acidic. A good heirloom variety, IMO.

[Quint]

Dave,
Paul Robeson is another black I've grown. Very good like Krim.
The Black Sea Man is a potato leaf heirloom from the Ukraine and is a favorite for flavor and production. It is a determinate but grows taller than other determinates like Legend. I'm heading out to the garden now for a peek then out towards the beach for a hike.

[Dreamin]

Nice looking pepper, Patty! I planted so many last year, and froze a bunch, so this year I did not plant any.....Patty, my tomato plants don't have enough blossoms, either...wonder if it's the weather? I have a couple of cherry tomatoes, Sun Sugar, they are so sweet! Really love them, but they are not growing very well. They were a bit scraggly last year, too...had tomotoes, but the plants not really full....maybe that's their style?
Hi, all. Enjoyed the photos and comments from the weekend!  I did not do a dinner or bbq. Just took it easy...daughter and son had to work, and grand daughter's week with her mom...so....lazy day for me!
Dave, your Black Krim looks good, bet you can't wait for that to ripen!! I like a very very acidic tomato, and my Black Krim last year was not as tangy as I want. The tomato that I liked several years ago was Mountain Spring, but did not find any plants this spring....will have to try for seeds for next year.  I have so many cukes, but no ripe tomatoes!  Bummer since my favorite salad is cukes, tomatoes and onion!! Soon, soon....show us your sunflowers!!
Hi, Quint.
Speaking of SO MANY...I have one zucchini plant and my daughter has two...we are over run with the things! SO........it's time for zucchini bread!!  This one is pineapple walnut. It's good, but the pineapple flavor kinda got lost. Some one made a comment on the recipe page that they had to add pineapple flavoring. I think I probably won't make again....my favorite recipe last year was lemon poppyseed!  That's next one on my list.  Photo in the FOOD post!!

[Man From Ironbark]

Black krim are as Dave suggested. A greater depth of flavour. I suggest that one should try Kumato. I find them easier to grow over a wider range of temperatures and very delicious dark tomato that has the ability for the flavour to mature as it ripens.