Looking good!Hilled the corn yesterday afternoon. Really thought I would need to run the tiller down the rows but it wasn’t bad at all. Ended up breaking a mater plant off trying to get some low hanging leaves off. Gotta replant that one. Other than that everything is coming along good. Did have a couple bean plants nibbled on so I’ll be putting up some netting soon. View attachment 1307410View attachment 1307411View attachment 1307412
Hilled the corn yesterday afternoon. Really thought I would need to run the tiller down the rows but it wasn’t bad at all. Ended up breaking a mater plant off trying to get some low hanging leaves off. Gotta replant that one. Other than that everything is coming along good. Did have a couple bean plants nibbled on so I’ll be putting up some netting soon. View attachment 1307410View attachment 1307411View attachment 1307412
Yea my mom has a recipe from her Granny that she likes to make. Its some kind of chili sauce and it takes a ton of maters just to make one batch. We didnt have enough last year so I made sure we did this yearNice! Do you can your maters or make sauces? That's a ton of em.
YAlls gardens all make mine look so dang sloppy. I gotta get better at this.
Yea my mom has a recipe from her Granny that she likes to make. Its some kind of chili sauce and it takes a ton of maters just to make one batch. We didnt have enough last year so I made sure we did this year
Those are my favorite taters. Only kind I'll grow.A home grown Kennebec cut up and fried don't even seem like it is related to the store bought crap.
Roma style is the best 'mater to make sauces and stuff that you are cooking down to thicken. There isn't as much juicy juice in them, and a lot more meat. They don't have to cook as long, and it doesn't take as make a batch, except for their smaller size. The Amish paste 'mater is a good one to do that.
My Sicilian grandparents grew San Marzono Romas specifically for gravy/sauce. Wouldnt use any other kind. All the other types of tomatoes were used for sammiches, salads etc.Good to know, as of now I only got better boys planted. I prolly ought put about 10 more plants in the dirt.
My Sicilian grandparents grew San Marzono Romas specifically for gravy/sauce. Wouldnt use any other kind. All the other types of tomatoes were used for sammiches, salads etc.
My San Marzonos are popping little maters pretty good right now.
These are the ones I have planted. 1st year growing these.My Sicilian grandparents grew San Marzono Romas specifically for gravy/sauce. Wouldnt use any other kind. All the other types of tomatoes were used for sammiches, salads etc.
My San Marzonos are popping little maters pretty good right now.
They are fantastic for sauce but not the best for a good ol' mater sandwich.These are the ones I have planted. 1st year growing these.
To me Amish paste is just good all round. Like you said great for sauce but i eat em fresh too. They have a great flavor for mater sammiches.Roma style is the best 'mater to make sauces and stuff that you are cooking down to thicken. There isn't as much juicy juice in them, and a lot more meat. They don't have to cook as long, and it doesn't take as make a batch, except for their smaller size. The Amish paste 'mater is a good one to do that.
those are good 'maters for sauces and such too.My Sicilian grandparents grew San Marzono Romas specifically for gravy/sauce. Wouldnt use any other kind. All the other types of tomatoes were used for sammiches, salads etc.
My San Marzonos are popping little maters pretty good right now.
Rule of thumb for sketti sauce....
20 maters cooked down for two hours makes ok sauce.
100 maters cooked down for ten hours makes amazing sauce.
You on your way to great then. Thats the first step.Then I reckon I need to grow a whole lot more maters. I did the 20 for 2 last year n it was good.