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Hmm, maybe that means it's ready now. I'll check again tomorrow. If it is, I'll bring it in, and eat it in a few days (before I do, I want to test the "put in in your window to test for ghosts" thing.

Four bits of news 1. One more ripe green cherry tomato brought in (may be from different plant, hard to tell) 2. First Phantome du Laos fruit ALMOST ready (mostly white but still a bit green on the shoulders, so I'm giving it one or two more days. 3. First female flower on the cucumbers...

Looks like the mysterious thing in the mung bean pot with the super long leaves is getting flower buds now, so I guess that will be the next one to make seed. STILL no clue as to what it is (I looked up what urd bean leaves look like, as the only one of the minor beans I haven't grown much, but...

Bear in mind I'm not 100% sure this is the same tree as the one before, or even if it is a true species apple ( as opposed to a crabapple species). Since the tree has basically been all but dead for the last ten or so years, it's possible that the one I was thinking of really DID die, was...

Know, no, but I have a pretty good suspicion. I think it's the various kinds of fungal spores it picks up during the ageing process. They seem to cause contractions in my bowels. Interestingly, I've read that those same spores as supposed to be good in inducing labor in overdue pregnant women...

Okay, need a little help here. This is my mystery mallow. Its' either a green roselle or a Kenaf plant. Going by the leaves, can anyone give me a clue which. It might make a difference in whether I bring it in in the fall. In other news, managed to get some picks and fruits from the Kisco...

My families "base" red vinegar is the one from American Vinegar works. NO ONE in the house likes balsamic, and I'm actually ALLERGIC to it (gives me INCREDIBLE gas diarrhea and cramps*. They make a rice vinegar as well, though my mom prefers another brand to theirs (one of the store ones, don't...

I used to have a book about odd bits of culinary esoterica. I had the Turandot Rossini story, along with the origin of such things as Baba al Rhum. It also gave me my fist introduction both to the story of the death of Vatel (the French chef who plunged his own sword into his stomach because...

No, you need UNRIPE tomatoes for that. Ripe ones would bee too wet and mushy. Also, you probably wouldn't want to try and make ketchup or tomato sauce. Heating tends to move the pigments towards the yellow/red part of the spectrum. That's why red tomatoes turn into red-orange tomato sauce...

One other thing about that one. I'll have to be careful about saving every seed, as not only does it not make many, it can make ones that have no seeds AT ALL (which makes me wonder if it could be the variety called Thompson's Seedless Grape). Unlike with a lot of other seedless tomatoes it WILL...

Well, not EXACTLY, as each color of tomato has their own taste notes due to the pigments also having flavors. But, if you mean do they taste ripe, yes.

Next two ripe tomatoes in (even if they don't look it). The longer one is NOT ripe yet, but it fell off while I was touching it, so it is presumably pretty close (though I do not a potential issue with this one, it has the SMALLEST attachment point of any tomato I have ever seen. It's not...

Beats an amble through the brambles.

Try singing this if it happens again, should get a laugh Or, if you are in a meaner mood.....

Finally ate the tomato I harvested. Still don't know the type, but the taste was fine, so I guess I'll save the seeds.

Just to update, the tomato got quite a bit pinker in the day or two since I harvested it, so it is now less that pastel pink color than the more standard pink one would expect from something like a Brandywine.

If you mean "do I plan to save seeds, and possibly re-plant it later) then yes. Today, I took a closer look at the pot and confirmed that that is the "off" one in the pot (I had thought it was the dominant form, but all of the others have the lumpy look I originally assumed was an errant seed...

There are so many kinds of thyme, but of course, all have their uses. As they say "There is a seasoning and a thyme for every purpose under heaven."

Well, here it is, the first ripe tomato. And yes, despite the color it IS ripe, I ca feel it. Can't say it's the most ATTRACTIVE color I've ever seen (and, of course, it's supposed to be green.) but I suppose it ultimately depends on taste. Not huge (maybe an inch to an inch and a half...

Just sprinkle some a bit lower. Then thyme is on your side.