-=> Mike Powell wrote to DAVE DRUM <=-

 > Probably work as well as those "potato barrel" deals that were all the
 > rage a couple decades ago - sort of a good idea but not a big labour
 > saver or convenience.

 > https://davesgarden.com/guides/articles/how-to-make-a-potato-barrel/

 MP> Are the hang-upside-down tomato planters still a thing?  :)

I was not aware of the "updide down" variety. I have done, in past, 
hanging (from the porch eaves) tomatoes. Also window boxes.

Went and looked via the Bing search engine and found a pretty good item
on "The Spruce" about upside-down planters. Their recommendations to do
small tomatoes make me wish I had read that before doing my own right-
side-up hanging planters. Big tomatoes are *heavy* and will breaks vines
that are unsupported. If I were to do it today I'd grow nothing bigger
than cherry/grape tomatoes and Campari or Roma (plum) tomatoes. 

https://tinyurl.com/SPRUCEMATERS

For my favoured types - beefsteak, Mortgage Lifter, etc. I use my wire
trellis frames in the raised bed garden. A beefteak tomato can go to
two or more pounds in a single berry. (Yes, tomatoes are berries).

Best thing about growing your won 'maters is that they have *flavour* 
other than the soggy cardboard of most store bought varieties.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken w/Tomatoes & Capers
 Categories: Poultry, Vegetables, Herbs, Wine
      Yield: 4 servings

      4    Boned, skinned breasts or
           - thighs (about 2 1/4 lb)
           Salt & fresh ground white
           - pepper
      2 tb Olive oil
      2 tb Butter
      6 tb Fine chopped shallots
      2 ts Fine chopped garlic
      4 ts Fine chopped fresh tarragon
           +=OR=+
      2 ts Dried tarragon
      8    Rpe Campari tomatoes; in
           - small cubes
           +=OR=+
     28 oz Can diced tomatoes; drained
    1/4 c  Red wine vinegar
    1/4 c  Drained capers
      1 c  Dry white wine or cider
      2 tb Tomato paste
    1/4 c  Chopped fresh parsley leaves

  Sprinkle the chicken with salt and pepper. Heat the oil
  and butter in a heavy-bottom skillet. Add the chicken
  breasts and saute over medium-high heat, turning the
  pieces often until lightly browned, about 5 minutes.

  Add the shallots and garlic around the chicken. Cook
  briefly; add the tarragon, tomatoes, vinegar, capers,
  wine and tomato paste. Stir to dissolve the brown
  particles adhering to the bottom of the skillet.

  Blend well, bring to a boil, and then cover and simmer
  for 9 minutes. Sprinkle with parsley and serve.

  By: Pierre Franey

  Yield: 4 servings

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Kitchen

MMMMM

... "Oregano is the spice of life." Henry J. Tillman
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