LauraK wrote:Weather hasn't been as hot as it should be but they're doing really well.
Here's the maters: Brandywine in pot, Lg sweet cherry bush (already has some little greenies!), and 1 of the 3 sm sweet cherry bushes:
Confession of an amateur gardener; I had no clue how quickly tomato plants grew and how many freakin' tomatoes they would produce until I planted six of them one summer. D'oh! I was all about fresh salsa and fried green tomatoes that summer! I also got a recipe for a tomato pie that initially sounded iffy but tasted delicious. So, if you find yourself with a surplus of tomatoes, give it a try:
* 4 tomatoes, peeled and sliced
* 1/2 to 1 (depending on preference) vidalia onion, thinly sliced
* 1 (9-inch) prebaked deep dish pie shell
* 1 cup grated mozzarella
* 1 cup grated cheddar
* 1 cup mayonnaise
* Salt and pepper
Heat oven to 350
I have seen that some folks like to use basil leaves, green onion, no onion, bacon, etc. So long as the basics of tomato, cheese, mayonnaise and pie crust are there, you can get creative many ways!
Mix together the cheeses and mayonnaise.
Put a layer of tomatoes in the crust, then some onions (and/or other preferred ingredients) and continue to layer until you are near the top of the crust. Put the cheese mixture on top of this and then the pie crust top with slits in it (this is something I have not done, I am lazy and just leave the cheese mix as the top). Bake for 30-45 minutes; start checking at 30 to see how hot and bubbly and wonderful the cheese is looking. If you put pie crust on top and it is browning too quickly, cover with aluminum foil. Let cool slightly and then cut and serve warm.
If it grosses you out, I am not at all offended. Baked mayonnaise was not a big selling point for me when I first heard it!
BTW, I totally want to steal that mastiff puppy.
And everyone's gardens look great, though Sherry wins for most scenic view from the house-wow!