Silicon Investor (SI) -- The First Internet Community

STOCKTALK

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor. We ask that you disable ad blocking while on Silicon Investor in the best interests of our community. If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.

Pastimes : Gardening and Especially Tomato Growing -- Ignore unavailable to you. Want to Upgrade?

To: daffodil who wrote (483)	9/14/1998 10:26:00 PM
From: AugustWest	Respond to of 3495

for processing I use La Rosa, and another variety that I can't recall right now. The latter is a plum variety, and the La Rosa is blockier- lots of mean, little juice. The combination of the two make a good base as it combindes the flavor of the plum and the thickness of the La Rosa. Just need to tweek the other stuff(onions, garlic, herbs, chili- what ever else you throw in the pot) to flavor. I usually only add a very little amount of salt while cooking. I've heard from old timers that it's best to add the salt either in the reheating step, or right at the table. I don't know if there's much advantage except personal tastes, but sounds good to me. As far as cold storage in the garage, if youlive in a cold climate-I do. and the cars aint parking in it, it's pretty food. Mine is attached to the house, so it generally stays close to freezing. I've notices water jugs frozen there before, but if you pack the food correctly, it should insulate it self and keep from freezing. potatoes, carrots, cabbage, cauliflower, onions(if necessary), greens(I try to get a late crop of spinach and lettuce harvested right before the first hard frost, and strore them for a while), kohalarabi, and a lot more. Best thing would be to just play around until you find what works best for your geographical area, as well as the conditions of the area you want to use for the storage. Hope this helps.