I'm making myself do one of these a day. Rather than let this turn into a big job, that I'll find excuses to put off.
I ordered a couple of variations of (Prime Day) Chinese cleavers with these and other veggie cutting in mind. SIL is a chef and practically always has one in his hand in the kitchen. We'll see how they work vs normal 8" chef's knife...
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Going to try canning with the Ninja foodie pressure cooker this year. Just started fermenting a few days ago. Have always liked fermented foods. The farmers market wild blackberries are an idea I got from a charcuterie board at Daredevil Brewery in Speedway a few years ago.I love to ferment green beans and dill, carrots and garlic, tomatoes and basil, and of course kraut. It's so easy and it's so good. Good for you for not letting it accumulate. I wish I was a little more motivated to stay up on it daily instead of waiting to make it a few hours on the weekend.
Is this planted in a reused pot and soil?I have a potted Bush Champion tomato plant on the patio. It started out well this spring and has a bumper crop of medium to large fruits that are starting to ripen now. The plant has started looking less healthy over the past month with the leaves losing some color. I gave it some Miracle Gro a week ago and the leaves are perking up a little and gaining back some color. However, it has a disease on some of the leaves that is slowly progressing. No other tomato plant on the property has any signs of this. Anyone care to offer an opinion on what this may be?
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I reused the pot and soil from last year.Is this planted in reused pot and soil?
Do the leaves look wilted all the time, or just heat of the day?
I have a potted Bush Champion tomato plant on the patio. It started out well this spring and has a bumper crop of medium to large fruits that are starting to ripen now. The plant has started looking less healthy over the past month with the leaves losing some color. I gave it some Miracle Gro a week ago and the leaves are perking up a little and gaining back some color. However, it has a disease on some of the leaves that is slowly progressing. No other tomato plant on the property has any signs of this. Anyone care to offer an opinion on what this may be?
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I'm assuming it's been watered regularly.I reused the pot and soil from last year.
The leaves look like this 24/7.
The stalk looks normal with no discoloration. Coincidentally, my wife's roses are suffering from similar brown stuff on the leaves this past month. The pot sits just 3-4 ft away from the rose bed.Is this planted in a reused pot and soil?
Do the leaves look wilted all the time, or just heat of the day?
Does it have brown streaks up the stalk?
Do the rose leaves also have holes in them?The stalk looks normal with no discoloration. Coincidentally, my wife's roses are suffering from similar brown stuff on the leaves this past month. The pot sits just 3-4 ft away from the rose bed.
Makes sense. Thanks for your insights.I'm assuming it's been watered regularly.
Since it's a reused pot and soil it's a good chance it's fungal rot. If it is there's nothing you can do. Get rid of the soil somewhere not by anything that grows, the fungus is in the soil and destroys the roots ability to take water. Disinfect the pot before using it again.
I never reuse soil with tomatoes in a pot
I ferment cherry tomatoes in quart jars. It doesn't take much basil to affect the taste. 4 or 5 leaves is all you really need. They go quick, so try one on day 2 and 3. They'll be fizzy and still have a little firmness. If they go too long, they're mushy, which I'm not a fan of.Any tips or other favorite fermented foods? Hooky, when you say tomatoes, are you talking ripe? I threw a green one in the big jar. Does the fresh herbs affect the flavor much? I have a lot of basil, lemon thyme, mint, and sage. Added garlic and lemon thyme to the cabbage ferment and some fresh garlic to the cauliflower. Have beets in the small jar.
Thanks we have one sun sugar cherry tomato plant that is producing a lot so I will try that and eat them up quick. I'd looked at those pressure release lids and silicone jar caps online. Are they needed? I had to open one jar to add water and thought also fermentation ends at 7 days when I put them in the fridge.I ferment cherry tomatoes in quart jars. It doesn't take much basil to affect the taste. 4 or 5 leaves is all you really need. They go quick, so try one on day 2 and 3. They'll be fizzy and still have a little firmness. If they go too long, they're mushy, which I'm not a fan of.
Not needed, but nice to have. I used to use regular lids and loose band. It's nice not have to burp jars every day. Some of the hot sauce I do is in the jar for over a month. It was kind of a hassle burping jars every day and hoping you didn't just something bad get into it. Not really an issue with the tomatoes that are done in a few days though.Thanks we have one sun sugar cherry tomato plant that is producing a lot so I will try that and eat them up quick. I'd looked at those pressure release lids and silicone jar caps online. Are they needed? I had to open one jar to add water and thought also fermentation ends at 7 days when I put them in the fridge.
Thanks we have one sun sugar cherry tomato plant that is producing a lot so I will try that and eat them up quick. I'd looked at those pressure release lids and silicone jar caps online. Are they needed? I had to open one jar to add water and thought also fermentation ends at 7 days when I put them in the fridge.
I ferment cherry tomatoes in quart jars. It doesn't take much basil to affect the taste. 4 or 5 leaves is all you really need. They go quick, so try one on day 2 and 3. They'll be fizzy and still have a little firmness. If they go too long, they're mushy, which I'm not a fan of.
You may wish to check into that. There are a couple of manufactures who say it's okay to use them for canning, but last I checked the USDA says no. I've got an electric pressure cooker I was thinking about using myself until I checked into it.Going to try canning with the Ninja foodie pressure cooker this year.