Got your beefsteak right here
Posted: Sun Jul 27, 2014 1:26 pm
This is a beefsteak tomato. Heirloom "steakhouse" variety, one beefy slice weighs about a half-pound. With benedictine on rye toast.
Premier nous sommes, WLDG ne change
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Mike Filigenzi wrote:OK, so that's clearly not liqueur on the toast. What else gets called benedictine?
Carl Eppig wrote:Robin, why didn't you cut the core out?
Peter May wrote:Ref the other thread on growing veg, can I ask if you grew this marvellous tom?.
Jenise wrote:Because we stupidly bought Black Gold potting soil, not Black Gold compost, to amend the raised bed with and didn't realize it until we started wondering why our plants were so un-robust.
Robin Garr wrote:Jenise wrote:Because we stupidly bought Black Gold potting soil, not Black Gold compost, to amend the raised bed with and didn't realize it until we started wondering why our plants were so un-robust.
Awww.
I have to attribute some of the success of Mary's garden to the fact that all the soil now has close to 20 years of our own compost worked in. It's so rich that one year we got a whole bunch of "volunteer" cherry tomatoes under a bird feeder.
Jenise wrote:Best way to do it. We don't, unfortunately, compost, though we certainly generate the vegetative refuse as would be required. We just don't have a place to put/keep a composting operation that wouldn't be a bug/rat nuisance to us and one of our close neighbors.