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Old July 9, 2017   #391
Cole_Robbie
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I had my first ever stuffed tomato last night, along with a few stuffed peppers from the garden. I tried a Greek theme. The peppers had mini-bow tie pasta, feta, olives, pickled banana peppers, tomatoes, bread crumbs, and some added cheese. They were cooked on the grill, and quite good.
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Old July 9, 2017   #392
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looks good Cole. We eat stuffed peppers often, stuff them with spanish rice and good ground beef, layer mozzarella over them, blast them in the oven. YUM!
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Old July 9, 2017   #393
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Thanks, Mark. I think the stuffer tomatoes have a lot of potential as a product for high-end chefs, similar to green when ripe varieties.

Speaking of, my counter is green at the moment. Green Tiger, Green Vernissage, and Brad's Atomic Grape
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Old July 9, 2017   #394
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looks good Cole. We eat stuffed peppers often, stuff them with spanish rice and good ground beef, layer mozzarella over them, blast them in the oven. YUM!
Is how mother made them. The big ones she'd halve like clam shells, mound the spanish rice high with a dollop of tomato sauce and bake it to a light crunch. That was a tough pan to clean up, I remember that also. Caramelized.
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Old July 9, 2017   #395
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I don't like traditional stuffed peppers, either rice or beef. To my palate the bell flavor just doesn't marry well. BUT doing what you're doing, especially with toms instead of bells, I would definitely try! Maybe with a bit of vinegar to simulate a Greek-type salad? Looks like many possibilities there.

Why not shoot a note to Old Chef and see what he has to say about stuffed toms?

And what's with all the unripe fruits on your counter?
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Old July 16, 2017   #396
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I just tried Blue Ambrosia. This is a real gem for a market color mix. They are not the little balls of sugar that Ambrosia Orange is, but the fruit are much larger. Flavor is very good. It could be called overly juicy like Juane Flamme, but that's what I like, and it still has a crowd-pleasing level of sweetness.
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Old July 27, 2017   #397
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Ellen's Pink wins heirloom of the year in one of my family gardens. It is a large, round reddish pink, similar to Brandywine, but a shade redder in appearance.
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Old July 27, 2017   #398
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Ellen's Pink wins heirloom of the year in one of my family gardens. It is a large, round reddish pink, similar to Brandywine, but a shade redder in appearance.
I can't find anything on Ellen's Pink. What was the source? With a review like that, I think that you'll have to save seeds.
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Old July 27, 2017   #399
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Yes. I just now did. I think I got it in Tormato's swap two years ago. I have grown the plants, but never ended up keeping any for my garden.
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Old July 27, 2017   #400
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Could it have been Elgin Pink? I am growing that for the first time this summer and they sound similar.
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Old July 27, 2017   #401
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Oh wow. Maybe so.
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Old July 29, 2017   #402
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is your "Ellen's" a PL, manageable, and very generous with large pink orbs?

If yes then probably Elgin Pink. I really like it.
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Old July 29, 2017   #403
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From what I remember, it is PL, so it's got to be Elgin Pink. I misread the handwriting on the first pack of seeds and have been calling it the wrong name for two years.
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Old July 29, 2017   #404
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Yep most likely Elgin Pink. It is a very good tasting tomato and I can see why you gave it such a nice review.
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Old July 29, 2017   #405
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Elgin Pink is supposed to be a really good tasting tomato. The RKN liked it so much it started eating at the roots but I have read very good reviews on EP.

Now I have to get that song out of my head... Every time I read, "I think I'm going no-till" That 80s song by Tiffany comes to mind ... https://www.youtube.com/watch?v=w6Q3mHyzn78 ...argh, get...out...of...my...head
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