* Originally in: Fido: Home Cooking

-=> Janis Kracht wrote to All <=-

 JK> I think if you know me, I'll try anything that is proclaimed to be the
 JK> "latest greatest"... at least once 

 JK> So because I know spring is almost here (St. Patrick's day is March 17
 JK> and I'm NOT ready to plant any kinds of peas () AND even though I
 JK> am so darn TIRED I'd still like to have a garden darnit LOl... but too
 JK> much work, not enough juice  Around my birthday (Feb 1) Ron found
 JK> miraclegro's aeogarden hydroponic planters... insane to me..

 JK> You set up this the system with special plant lights, etc.. we bought
 JK> two of their systems, and will buy another shortly), you put water in
 JK> it, plant food (supplied) and miracle grow's seed pods (You can pick)
 JK> and darn, the seed pods go nuts.. I have to keep chopping off the
 JK> basil... I expect cherrry tomatoes RSN  :)

 JK> I don't know, the company doesn't describe in detail say what kind of
 JK> tomatoes are gonna sprout, but I guess I'm hoping for
"TOMATOES" not
 JK> all cherry tomatoes :) Darn thing cost enough LOL

 JK> The "system" is not cheap by any means!!  If I took the
time I could do
 JK> all of this myself.. though Miraclgro does say they pick the best seeds
 JK> for this hydroponic gardening.  I think of veggies that could work in
 JK> this thingamabob.. like Roma tomatoes... MAYBE eve a couple of potatoes
 JK> LOL

I've seen fist-sized tomatoes grown in plastic milk jugs hung from porch
railings and support posts. AFAIK no hornworms to deal with that way.

And I've done potatoes in a barrel (actually a trash can) following an
article I read in Mother Earth News. Here's a link to a very similar
article - https://tinyurl.com/BARREL-O-TATERS

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hasselback Potatoes w/Seasoned Breadcrumbs
 Categories: Potatoes, Cheese, Breads, Herbs
      Yield: 8 servings
 
      8 md Russet potatoes
      5 tb Butter; melted
      1 ts Salt
      3 tb Seasoned fine dry bread
           - crumbs
      2 tb Grated Parmesan cheese
      1 tb Snipped fresh chives
      1 ts Snipped fresh thyme
 
  Set oven to 375°F/190°C.
  
  Fill a large bowl with water. Place potatoes in water
  bowl. Gather two 1/2" thick chopsticks or two 1/2" thick
  wooden spoons; set aside.
  
  For potatoes, slice a thin slice, lengthwise from the
  bottom of each potato, so they can stand without rolling
  on the cutting board. Arrange chopsticks or wooden spoons
  lengthwise on opposite sides of one potato on the cutting
  board. Slice potato crosswise into 1/8-inch-thick slices,
  stopping the knife when it reaches the chopsticks or the
  wooden spoons to prevent slicing all the way through.
  Return sliced potato to water bowl. Repeat with remaining
  potatoes.
  
  Line a 15" x 10" x 1" baking pan with foil; grease foil.
  Drain potatoes well and pat dry. Arrange potatoes in the
  prepared baking pan. Brush evenly with 2 tablespoons of
  the melted butter and sprinkle with 1/2 teaspoon of the
  salt. Cover with foil. Bake for 45 minutes. Uncover. Bake
  for 10 to 15 minutes more or until tender. Remove from
  oven. Turn oven to broil.
  
  Preheat broiler. In a small bowl stir together bread
  crumbs, cheese, chives, thyme, and the remaining 1/2
  teaspoon salt. Sprinkle potatoes evenly with crumb
  mixture. Slowly and carefully spoon on remaining 3
  tablespoons melted butter, being sure to cover all of the
  crumb mixture.
  
  Broil potatoes 4 to 5 inches from the heat for 2 to 3
  minutes or until topping is golden. Serve immediately.
  
  TO MAKE AHEAD: Prepare potatoes as directed through Step
  2. Cover bowl and store in the refrigerator for up to 24
  hours. Drain potatoes well.
  
  Makes: 8 servings
  
  Better Homes & Gardens | May 2017
  
  MM Format by Dave Drum - 05 May 2017
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "If you find a job you love, you'll never work again." --
Winston Churchill
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