Learn all about the benefits of tomatoes! I did not know/think they were more water based than watermelon!
Also I am totally making that Curry Tomatoes and Chickpeas With Cucumber Yogurt recipe next weekend for some guests!
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Our tomatoes aren’t doing that great this year, but we still got a pretty sizable load this weekend.
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Serranos and cukes, also?
I switched to patio tomatoes (full size and small) and they didn’t do very well 
Yup! Peppers are so good! Spicy!
I don’t get enough tomatoes (especially this year!) to do this, but it seems like a great idea.
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I usually save seeds form my tomatoes, but this year I will not save the seeds from the red cherry ones. They look beautiful but have such tough skins! No go. Next time, I will not forget to plant Kahuku Golds.
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Thanks for the Basilcello recipe (post 259). We had a surplus of basil this year, so after putting away an insane amount of pesto I brewed up a batch of basilcello. I used your recipe except that I used 190 proof everclear instead of vodka.
After straining the basil leaves out of the everclear, I was a bit surprised to find that the basil leaves had become brittle – sort of like all life had been pulled out of them.
I like it with cranberry juice in about the same proportions that you were using it with lemonade.
A question: Have you cooked with it? I have some coq au vin in the crockpot right now and it seems like I could throw in a tablespoon of basilcello to help to flavor it.
If the syrup has been mixed in with the infused alcohol, might it be too sweet? I don’t know, unless you are looking for a little sweetness.
But it’s funny that you should mention cooking with the basilcello. I recently watched a short video on making orzo in a creamy sauce, and the cook added some vodka as the sauce was cooking. And I thought, “Why not use some basil-infused vodka instead?” So I infused a small batch of vodka with a bit of basil that is still on my plants, but did not mix that with syrup so as to keep it less sweet. I haven’t had the chance to make that orzo dish yet, but I am hopeful about the outcome.
I will try the cranberry juice + basilcello; I usually keep some cranberry juice in the refrigerator.
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The verdict is in. This was officially the worst year for deck tomato growing. Last year, we harvested close to 100 lb. This year, only a quarter of that amount. I need to rethink the varieties I plant. Something heat resistant would be good… those heirlooms did not like the temperature swings at all.
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I have not had much luck with heirloom tomatoes.
We have had our best success with little tomatoes such as “sweet million” and “super sweet 100”. This year we had good success with “midnight snack” which is a small tomato that starts off black on top and green on the bottom, and then as it ripens stays black on top but turns red on the bottom and inside. The midnight snack plant is very vigorous and very productive. We also are growing the little yellow pear shaped tomatoes. The yellow pear tomato plants are infested with fungus, but the plants keep growing and keep producing more tomatoes. “Early Girl” also did well this year, and I got three more of them today (which does not seem early anymore).
I had a problem with growing tomatoes on my deck that chipmunks were stealing most of them. I gave up for this year and only have tomatoes in the regular vegetable garden.
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I had no issues with heirlooms - the heirlooms produced a lot last year… but the same varieties did not do well this year. If the wild temperature swings of 20-30’ degrees continue, I need to reassess my crops. Like Heinz. 
We have quinces!!! First crop since we planted the tree. Not a whole lot of them but… They are HUGE!
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I planted a quince tree several years ago, but have never gotten any fruit. Maybe there is too much shade where I planted it.
I love quince jam!
Have never had this - what does it taste like?
It tastes not so great on its own but makes amazing quince jam or preserves. Also great in place of apples in more savory dishes like roasted root vegetables with apples (sub quince) or in stews. The raw ripe fruit smells heavenly! This one is called Orange Quince; we are also planning to add Aromatnaya (means fragrant), an old Soviet cultivar. Got both from Raintree nursery, my favorite place to order edible landscape!
Oh, another good thing about quince. It ripens late, much later than apples, so apple pests don’t wreck the fruit.
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Our tree was sitting fruitless for 4 years. It had blooms last year but produced no fruit. Maybe give it a couple more years?
Very interesting!
It also can be great as an apple substitute in baked desserts like pies! Just needs a little tweaking.
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