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

 > 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.

 MP> I usually plant cherry tomatoes in pots and let them grow up a trellis.
 MP>  I use old shoe strings to tie the vines as they get taller, so the
 MP> don't blow over and get crimped.  Some of them get to be over 6' tall.

Tomatoes are, after all is said and done, vines. I use strips of old 
T-shirts that the pits have rotted out of or gotten tattered in other
ways. The itty-bitty tomatoes I grow in the hanging pots and let the
vines hang down. Tomatoes planted in the garden bed tend to be either
"American Beauty" or beefsteak. I fertilize Native-American style with
shad that I have netted from the tail race of the dam for the local lake.
Just till them into the soil when preparing the seed bed. Works a treat
and the results are many orders of magnitude more flavourful than the
stUff from the stupormakup.

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

 MP> My favorite thing about cherry tomatoes is going out and picking a ripe
 MP> one on a warm summer day, especially if it has just rained.  Very
 MP> tasty!

Never done that, specifically. But I may pop one (or two) into my gob 
whilst I'm preparing the salad.  Bv)=

The first time I made this bread my vines had borne some huuuuuge fruit
and I used center slices and butter to make very tasty sandwiches for
me an my housemate. No meat or mayonnaise was necessary for a very 
satisfying nosh.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rustic Italian Cheese Bread
 Categories: Breads, Herbs, Cheese
      Yield: 12 Servings
 
      1 c  Warm water; 125§F/52§C
      2 tb Olive oil
      3 c  Unbleached flour
      2 ts Sugar
    1/2 ts Salt
      1 ts Italian seasoning mix
    1/4 ts Garlic granules
      1    Packet cheese mix from a box
           - of generic Mac & Cheese.
      1 pk Active dry yeast
           Cornmeal
      1    Egg white; beaten
 
  Place ingredients except cornmeal & egg white in bread
  machine pan according to manufacturer's directions.
  Process on dough setting.
  
  Sprinkle ungreased cookie sheet with cornmeal. At end
  of dough cycle, remove dough from machine; place on a
  lightly floured surface. Punch down dough (If dough
  is sticky, knead in additional flour before shaping).
  
  Shape dough into baguette-shaped loaf about 12" long.
  Place loaf on cornmeal-coated sheet. Cover; let rise
  in warm place, 80-85§F/27-29§C, for 20-25 minutes or
  until light and doubled in size.
  
  Heat oven to 375§F/190§C. With a sharp knife, make
  one deep lengthwise slash in top of loaf. Brush loaf
  with egg white.
  
  Bake for 25-35 minutes or until loaf sounds hollow
  when lightly tapped.
  
  Makes one 12 slice loaf.
  
  NOTE: You can also let the bread machine do the baking
  for you - but the loaf won't look "rustic". It will, of
  course, taste just as good. - UDD
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... It's a very sad thing that nowadays there is so little useless information.
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