5 weeks after planting the heirloom tomato seeds, I transplanted the seedlings which germinated (C. LeHoullier "dense" planting method) from 1.5 inch cells-on-flats, into 4 inch free standing round pots. About 1/3rd of the seedlings had large True Leaves, while the others had cotyledons only, perhaps with a little bump. This is my first attempt and I may not have timed it optimally. About 30 different varieties in total. 1/3rd Dwarf, 1/3rd Cherry, 1/3rd Indeterminate.
Next activity is Tax Day or thereabouts.
Next activity is Tax Day or thereabouts.
I have to figure a way to get back to the Perigord in October.
@mark == we still have 12 to 20 inches of snow on the ground. Used to be that the peas would go into the garden on or about St. Patrick's Day!
Did you ever try Indian River variety, I've searched for years for the ones my grandmother grew. The foliage had a more intense smell than most heirlooms that I've picked and the fruit ripened to the point that it would never survive commercial shipping. They were also very sweet/sour.
I filled them with carrots, celleriac and other veggies, but those ones we get in the butchery are filled with minced meat usually. I have no clue aboth the name Fleischvogel
On the pix you see my version of Kohlrouladen i made a few weeks ago, filled with chopped meat and veggies.
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I still have the 3d weekend of January in Sarlat on my list of places to attend.
That could be it, she also had some hybrid of Roma that I'm still looking for. My problem is to get our farmer to try them out, they have to worry about disease since they are 100% non-interventionist (we share the risk by paying up front for a years crop).
My guru says that the "Speckled Roman" heirloom (link #1) , (link #2) has an "intense" flavor. I bought Speckled Roman seeds over the winter but they didn't get planted this year; unbounded enthusiasm got waylaid and keelhauled, by limited full sun space in the yard.
You could wait 17 months till the harvest of 2019. I'll mail you two Indian River tomatoes every week, grown from Ibsen's seeds, so you can find out whether their taste resembles what you remember. Sending them weekly lets you sample at different stages of ripeness; a prudent move since neither you nor I know in advance when these guys are going to be fully ripened. Besides, maybe your gran always picked them underripe and that's part of your childhood memory.
Maybe you'll discover that Gary Ibsen's seeds grow a decent tomato, but definitely not the tomato you (think you) remember. If so, why pester your farmer to break a rule, just to get tomatoes you don't really love.
That might be fun, they were not speckled but deep red. There's always the possibility that they were actually ripened on the vine.
Every paté in France contains pork liver, beef liver is too dry.
As far as I gathered, pig/pork liver is considered good for paté, but not as a meat dish in it's own right in France.
Just an example how opinions on consumation of liver differ
I'm watching season 4 of the Shetland TV series on BBC One.
With the island located at under 200 nautical miles distance from Bergen, folks there appear to still have a lot of Scandinavian pedigree. At least the TV series clearly wants to give that impression.
Funny, Paté is no problem for me, Leberwurst i like really ( my wife hate it) , also i eat some products containing it, but pure liver of every kind doesn't fit my taste. Strange but it is.
A classic here is grilled steak with fried chicken livers and a madeira sauce.
The fancier international version is Tournedos Rossini with fried duck livers and madeira.
The ragu of a classic as lasagna Bolognese contains half a pound of chopped chicken livers, wouldn't taste the same without them.
Pan-fried chicken livers on toast for breakfast ? Pass !
The fancier international version is Tournedos Rossini with fried duck livers and madeira.
The ragu of a classic as lasagna Bolognese contains half a pound of chopped chicken livers, wouldn't taste the same without them.
Pan-fried chicken livers on toast for breakfast ? Pass !
You are right, Jacco - I had never considered it.
None of the french gastronomic books in my collection have an index for pork liver except for paté.
Calves liver - fois de veau - however, has numerous entries, rightly so.
None of the french gastronomic books in my collection have an index for pork liver except for paté.
Calves liver - fois de veau - however, has numerous entries, rightly so.
If you are going to fry chicken livers, I prefer them deep fried, with onion gravy over rice.
All of this talk of liver warms me up to the possibility that I might be running to the bathroom soon.
The Best Way to Throw up As Comfortably As Possible - wikiHow
The Best Way to Throw up As Comfortably As Possible - wikiHow
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You only said you went to buy pork liver, I don't eat it on it's own either (well maybe in Asian food but rarely).
My grand-daughter was introduced to "corned beef" for the first time -- she then asked for more steak bacon
My usually liver-hating family really likes chicken liver tikka.
Stumbled across it as a starter in a restaurant and then searched out a recipe.
I quite like liver but not as much as my mother. Every time she made calf's livers she'd eat a few slices raw.
Stumbled across it as a starter in a restaurant and then searched out a recipe.
I quite like liver but not as much as my mother. Every time she made calf's livers she'd eat a few slices raw.