Just three kinds for the time being. They are my “just in case it is a warm March” plants. My last frost here on the island last year was March 10th, and I did not get tomato plants in until March 26th, simply because I did not have plants ready that early. If it is the case again this year, the plants will be about 5 weeks old by then. Maybe it will be cold until my normal planting date, which is tax day. Never know year to year. I just like pushing the envelope of early tomatoes if I can.
Three types I planted. None of them are ultra early, but all are cold tolerant and will set fruits in cool temperatures. First is Gallina, a wonderful indeterminate yellow cherry from Siberia. Second is Rumi Banjan an indeterminate small beefsteak which hails from the mountains of Afghanistan. The third is Cold Set, of which I am not sure of the original geographical origin of development, but they went in the ground early last year, and produced wonderfully for me. That one only needs a short cage and is semi-determinate.
I am trying to proceed with everything as though by the time I get to the summer I will be able to do all I want to. Cannot really think of another way to do it. Hoping my body is doing the things I want it to do by then.
I searched food nwroetk and found the recipie. Happy cooking. 2 tablespoons olive oil, plus 1 tablespoon6 to 8 cloves garlic, crushed, divided2 teaspoons finely chopped fresh oregano, divided2 teaspoons finely chopped fresh basil, divided25 to 30 Roma tomatoes, diced2 pounds chicken breast, diced into 1/2 -inch pieces, seasoned with salt and pepper3 cups chicken broth2 (10-ounce) cans sliced black pitted olives, with juice2 pounds gemelli pastaPour 2 tablespoons olive oil in a skillet on medium heat and saute half of the crushed garlic in the oil along with 1 teaspoon basil and 1 teaspoon oregano. Add the tomatoes, a cup at a time, to the skillet. Once all the tomatoes are in the pan, allow them to reduce by a fourth.In a separate pan, cook the chicken with remaining oil, crushed garlic, basil, and oregano. Cook until chicken is brown. Set the pan aside but do not discard any liquid that may be in the pan. Once the tomato broth mixture has reduced, add the chicken, chicken broth and juice from the olives to the pan and allow it to continue to cook. In total, the tomato mixture will cook for approximately 1 hour. In a large stockpot, bring water to a boil in order to cook the pasta. Add salt and the pasta and cook until al dente or approximately 10 to 15 minutes. Drain the pasta in a colander and place in a large bowl. Add the finished tomato and chicken sauce to the pasta mix and serve. Note: Keep an eye on the reduction process, if it is reducing to quickly add a little water. Serve with fresh grated Romano and sliced black olives.A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Holy moly, I think I just got a twitch from wainntg that so badly.Fortunately when I get home I’m totally going to hit that. I have one beautiful tomato left from my last farmers market visit and basil in my garden!!