My 2013 heirloom tomato garden - Page 7

efisakov · July 18, 2013

Quote:

Originally Posted by Mark0820

Ella,

Very nice photos! I'm jealous of all the tomatoes you have harvested.

We had so much rain here, I am still waiting for the first tomato to ripen. This is much later than normal for me.

The Brad's Black Heart looks very good. I had a plant I started from seeds, but ran out of space in the garden so I didn't plant it. After seeing your photo, I sure wish I would have planted it.

I do not have many fruits on it, but they all growing to be big. The first was the smallest on the vine. The taste was of a black tomato with all the complexity and had that citrus zing that was not overvaluing at all, just added to already great taste. I am growing it next year and more than one. It is my new staple.
I am sorry you could not find the space for it.

BucksCountyGirl · July 19, 2013

Ella,

I am so excited to try your mom's recipe! I actually cooked with the Fairytale eggplant last night. I posted a few pics of them on that thread I've been updating if you'd like to take a look.

Also, your flowers are GORGEOUS! I am so jealous! I need to plant some plants next year that are for looking at and not eating! Haha.

friedgreen51 · July 19, 2013

I have been growing the Italian Heirloom Eggplant called, Rosa Bianca, for several years. It have always been very easy to germinate and grows very well here in North Carolina. It is a beautiful rosy lavender color with cream shading on the end. It has a creamy smooth texture with no bitterness and very few small seeds. Great for grilling, making rattatouille, or eggplant parmesan.

efisakov · July 19, 2013

Quote:

Originally Posted by friedgreen51

I have been growing the Italian Heirloom Eggplant called, Rosa Bianca, for several years. It have always been very easy to germinate and grows very well here in North Carolina. It is a beautiful rosy lavender color with cream shading on the end. It has a creamy smooth texture with no bitterness and very few small seeds. Great for grilling, making rattatouille, or eggplant parmesan.

I have two Rosa Bianca plants in 5 gallon containers each, only one set fruit yet. Thank you for the posting information about this one, friedgreen51. How long does it take fruits to develop it's full size and do you need to stake them? Thank you.

efisakov · July 19, 2013

Quote:

Originally Posted by BucksCountyGirl

Ella,

I am so excited to try your mom's recipe! I actually cooked with the Fairytale eggplant last night. I posted a few pics of them on that thread I've been updating if you'd like to take a look.

Also, your flowers are GORGEOUS! I am so jealous! I need to plant some plants next year that are for looking at and not eating! Haha.

Thank you, Kelli. We went fishing today, hoped it would be better in the ocean than in the city, lets say I am never going fishing at 100 degrees again. I am really exhausted and can't do much. I will post the recipe tomorrow, promise.

friedgreen51 · July 19, 2013

Ella,
I planted 8 Rosa Biancas the first week of May from seed started around Feb 15th. I have two eggplants on separate plants that will be ready to harvest most any day. I stake mine as they have lush leaves and are about 2 1/2 feet tall. I will try to take some pictures tomorrow.
Deborah

efisakov · July 20, 2013

Quote:

Originally Posted by friedgreen51

Ella,
I planted 8 Rosa Biancas the first week of May from seed started around Feb 15th. I have two eggplants on separate plants that will be ready to harvest most any day. I stake mine as they have lush leaves and are about 2 1/2 feet tall. I will try to take some pictures tomorrow.
Deborah

Thank you, Deborah. It would be nice of you.

efisakov · July 20, 2013

Pickled (fermented) and stuffed Eggplants

Ingredients:
smaller size eggplants (bigger is ok too)
carrots
parsley
celery
garlic
pickling salt

Boil eggplant to a ready consistency in salted water (not over salted), cut half way along the side to open for stuffing later. After boiling, my mom puts some press on them at that point to get access water out. She uses 2 cutting boards, places eggplants in between and something heavy (about 2 pounds) on the top.
Stuffing:
grate fresh carrots and celery,
cut parsley and garlic
mix all and salt to taste

After stuffing eggplants she uses some twine to keep it together.
For pickling she lays the stuffed eggplants in a ceramic pot (glass container is fine as well), puts something flat on the top (plate is ok) and some weight to keep it pressed down, so they are submerged at all time. The pickling brine is : for 1 quart of water add 1 tbsp. of salt with top. Let it stay at room temperature for 2 - 3 days. Refrigerate after that, it is ready to eat.
Serve better cold with some olive oil sprinkled over.

friedgreen51 · July 20, 2013

Here are some photos made this morning 07/20/13 of my Rosa Bianca Eggplants.
They were planted from seed around 02/15/13 and moved to the garden the first week of May.
The first picture is one of the eggplants that is almost ready.
The second picture are of some that need to grow a little more.

efisakov · July 21, 2013

Quote:

Originally Posted by friedgreen51

Here are some photos made this morning 07/20/13 of my Rosa Bianca Eggplants.
They were planted from seed around 02/15/13 and moved to the garden the first week of May.
The first picture is one of the eggplants that is almost ready.
The second picture are of some that need to grow a little more.

What a beauty, thanks friedgreen51.

BucksCountyGirl · July 22, 2013

Thank you, Ella! That recipe looks fabulous. I LOVE fermenting vegetables, I just never considered eggplant as a candidate! I will definitely be trying this and letting you know how it turns out! Thank you again

efisakov · July 22, 2013

Quote:

Originally Posted by BucksCountyGirl

Thank you, Ella! That recipe looks fabulous. I LOVE fermenting vegetables, I just never considered eggplant as a candidate! I will definitely be trying this and letting you know how it turns out! Thank you again

I am more than happy to share my mom's recipe.

efisakov · July 22, 2013

German Queen has some green leafs. I have a little hope left that it may produce fully ripe tomato before...

I cut few of it's branches and here some tomatoes from them. There are quiet few more left on the remaining branches.

efisakov · July 22, 2013

On Barlow Jap only one side shoot remain green. I left it with one half ripe tomato. The rest of the plant is gone. I removed all the branches. There were few still green tomatoes. It was attacked by different bugs badly. Then fungus and mold, and who knows what else just finished it.

efisakov · July 22, 2013

Here is Sarah Black. Is't she a beauty? Sweet. mmmm

July 19, 2013	#92
BucksCountyGirl Tomatovillian™ Join Date: Mar 2013 Location: Holland, PA/Zone 7A Posts: 692	Ella, I am so excited to try your mom's recipe! I actually cooked with the Fairytale eggplant last night. I posted a few pics of them on that thread I've been updating if you'd like to take a look. Also, your flowers are GORGEOUS! I am so jealous! I need to plant some plants next year that are for looking at and not eating! Haha. __________________ - Kelli Life's a climb...but the view is fantastic

July 19, 2013	#93
friedgreen51 Tomatovillian™ Join Date: Jun 2012 Location: North Carolina Posts: 159	Great Italian Heirloom Eggplant I have been growing the Italian Heirloom Eggplant called, Rosa Bianca, for several years. It have always been very easy to germinate and grows very well here in North Carolina. It is a beautiful rosy lavender color with cream shading on the end. It has a creamy smooth texture with no bitterness and very few small seeds. Great for grilling, making rattatouille, or eggplant parmesan.

July 19, 2013	#96
friedgreen51 Tomatovillian™ Join Date: Jun 2012 Location: North Carolina Posts: 159	Length of time to set fruit Ella, I planted 8 Rosa Biancas the first week of May from seed started around Feb 15th. I have two eggplants on separate plants that will be ready to harvest most any day. I stake mine as they have lush leaves and are about 2 1/2 feet tall. I will try to take some pictures tomorrow. Deborah

July 20, 2013	#98
efisakov Tomatovillian™ Join Date: Nov 2012 Location: NJ, zone 7 Posts: 3,162	Pickled (fermented) and stuffed Eggplants Ingredients: smaller size eggplants (bigger is ok too) carrots parsley celery garlic pickling salt Boil eggplant to a ready consistency in salted water (not over salted), cut half way along the side to open for stuffing later. After boiling, my mom puts some press on them at that point to get access water out. She uses 2 cutting boards, places eggplants in between and something heavy (about 2 pounds) on the top. Stuffing: grate fresh carrots and celery, cut parsley and garlic mix all and salt to taste After stuffing eggplants she uses some twine to keep it together. For pickling she lays the stuffed eggplants in a ceramic pot (glass container is fine as well), puts something flat on the top (plate is ok) and some weight to keep it pressed down, so they are submerged at all time. The pickling brine is : for 1 quart of water add 1 tbsp. of salt with top. Let it stay at room temperature for 2 - 3 days. Refrigerate after that, it is ready to eat. Serve better cold with some olive oil sprinkled over. __________________ Ella God comes along and says, "I think I'm going to create THE tomato!”

July 22, 2013	#101
BucksCountyGirl Tomatovillian™ Join Date: Mar 2013 Location: Holland, PA/Zone 7A Posts: 692	Thank you, Ella! That recipe looks fabulous. I LOVE fermenting vegetables, I just never considered eggplant as a candidate! I will definitely be trying this and letting you know how it turns out! Thank you again __________________ - Kelli Life's a climb...but the view is fantastic