Weather has been excellent so far for tomatoes in my neck of the woods. Having a banner year. Hopefully it stays the course. Approaching August and I'm just curious if other growers are having similar results.
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Yup they’ve been excellent so far!Weather has been excellent so far for tomatoes in my neck of the woods. Having a banner year. Hopefully it stays the course. Approaching August and I'm just curious if other growers are having similar results.
Mine cracked early, but the rest of the crop seems better. Made a cheese omelette today and sliced one up on top. So good.It's been a battle for mine. My big boys are cracking from the rain this summer. I've got one big boy plant that is stunted. I've also been battling early blight but I hope I have it under control.
This year I've trying to use a string trellis and so far so good. They are at about 6 feet so far with 8 feet being the top of the trellis.
The husky cherry is going good if I can just keep the deer out of them.
---Weather has been excellent so far for tomatoes in my neck of the woods. Having a banner year. Hopefully it stays the course. Approaching August and I'm just curious if other growers are having similar results.
My wife has been getting a bumper crop of heirloom tomatoes here in Louisville. Maybe it is just the varieties that she chose (Rose, Pink Delicious and Brandywine). I am just the happy beneficiary.It's been a fairly mild Summer here in Louisville. Tomatoes grow best in temperatures between 70 and 85 degrees. So far we've only had a handful of days in the 90s but that's about to change beginning with today. I planted mostly heirlooms and have had only mild cracking from the Cherokee Purples. Other than that no blossom end rot which usually is a problem. Of course the critters have helped themselves to a few but that's to be expected.
Yeah I've had troubles with it also. They say keep plants separated that slow spread but it doesn't help. I always plant enough for me my neighbors, bugs and blight. I've lost 10 and still have 30---
A wilting disease of some sort, or maybe blight whacked about four of my 'mater plants & a couple of pepper plants, too. Other than that I've got a really good crop.
---My wife has been getting a bumper crop of heirloom tomatoes here in Louisville. Maybe it is just the varieties that she chose (Rose, Pink Delicious and Brandywine). I am just the happy beneficiary.
No. Deeply when watered, but not daily.Do y’all water your tomato plants daily?
I do especially now that the temps will be blazing for the next several days. I also have several plants in EarthBoxes. I have to keep the reservoir from going dry so that means 2-3 times per day. In-ground plants just once in the morning.Do y’all water your tomato plants daily?
The guy at my local nursery recommended a 30-40% shade cloth during extended heat waves. I've never used one but I'm thinking about it.Definitely gonna be a fresh salsa weekend. Anyone have a tip for keeping the tomatoes from getting sunburned from the heat and sun this week?
My wife makes a rustic tomato pie that is awesome. I love slices as a side with corn on the cob, or a sandwich with pimento cheese, or sliced over scrambled eggs. It’s all good! Had some last night with some quiche.Mine are doing well this year. Last year was awful.
How do you all eat your's? If you haven't tried a tomato pie, I suggest making and trying it.
Got this from the Courier Journal years ago. Crust makes it, don't use store bought.
Also good with bacon.
Crust
2 cups all-purpose flour
1 t pepper (freshly ground best)
1 t salt
2 t baking powder
1/2 cup buter
2/3 cup milk
Filling
2 to 3 lbs ripe tomatoes, peeled, seeded and sliced
1/4 cup fresh chopped basil
2 cups grated Cheddar cheese
2/3 cup mayo
Combine flour, pepper, salt and baking powder. Using 2 knives or pastry
blender to cut the butter into the flour mixture to make a mealy looking
mixture.
dd milk and stir gently to blend well. Dough should be soft and just a
little sticky. Turn onto lightly floured surface and knead the dough by
folding over a few times.
Chill for 10 minutes. Divide the dough in half and roll out to fit a
10-inch deep-dish pie plate.
Heat oven to 400.
To peel tomatoes, dip in boiling water for 10 seconds, core them with small
knife, then slip the peels off. Cut the tomatoes in half horizontally.
Scoop the seeds out of hte seed pockets with your finger. Slice the
tomatoes thickly and place a layer in the pie. Sprinkle with a little salt
and some basil, then layer with more tomatoes, repeating the process until
all the tomatoes are gone.
Top with cheese then spread mayo over the top. Use enough tomatoes to fill
generously.
Roll out remaining dough and cover pie, crimp the edges to seal them. Cut
several slits in the top of the pie and brush with milk (topping
idea..sprinkle with kosher salt or Paresan cheese).
Bake 25 min, let stand 5-10 minutes before slicing.
If they are changing to red, you can just pluck them and let them ripen on the counter.Definitely gonna be a fresh salsa weekend. Anyone have a tip for keeping the tomatoes from getting sunburned from the heat and sun this week?
Thank you !Made this couple of years ago. very good.
Scalloped Tomatoes (Barefoot Contessa) Recipe - Food.com
FANTASTIC! A great side dish for just about any meal. Save this recipe for when your tomatoes in the garden are ripe and luscious! (or if you have awww.food.com
I have 24 tomato plants. And I just made the above with 6 different varieties of tomatoes from Cherokee purple to sun gold cherry and black cherry. Also made this and had a killer meal. Together or alone they’re both amazing.Made this couple of years ago. very good.
Scalloped Tomatoes (Barefoot Contessa) Recipe - Food.com
FANTASTIC! A great side dish for just about any meal. Save this recipe for when your tomatoes in the garden are ripe and luscious! (or if you have awww.food.com
I just bookmarked that mushroom pasta recipe. anything mushrooms i’m all in.I have 24 tomato plants. And I just made the above with 6 different varieties of tomatoes from Cherokee purple to sun gold cherry and black cherry. Also made this and had a killer meal. Together or alone they’re both amazing.
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Mushroom Pasta
A spectacular way to showcase tasty mushrooms - in a simple, juicy, ridiculously delicious Mushroom Pasta! 6 ingredients, a classic Italian best.www.recipetineats.com