Back in our restaurant days, we learned that the way to profit in a restaurant was to prevent waste. One of the ways we did this was by using any excess of prepared food in one day, to make something else the next day. So when there was paella left over, we made Cajun seafood gumbo, where a smaller portion made us even more money and this gave birth to our planned overs. The end cut of a roast beef turned into beef barley soup. If we made too many baked potatoes, we made hashed browns for breakfast the next morning and maybe some mashed potatoes for lunch. Actually, prepared food will gather even more flavor by the next day, as marinades and spices have had more time to go deeper into the food. As the restaurant's saucier, I liked to refrigerate my sauces and marinades for 3 days before use, so that their flavoring peaked.
Another trick, if a recipe calls for wine. get two bottles (one for red wine and one for white) with screw on metal tops. Punch salt shaker like holes in the metal tops and decanter in them the best red burgundy and sherry wines you can afford, best if left over. Cover the top with plastic wrap and a rubber band until ready to use. Then when cooking, instead of pouring wine into the recipe, wait until you are about 2 minutes from finishing cooking and just sprinkle about 1/2 once on it. Let it finish cooking and get a taste. You'll love the results. A great Argentinean Chef taught me that and said that otherwise any flavoring from the wine is mostly cooked out and wasted.
At home its the same thing . This is an excellent site where you can key in the leftover and see all you can make with it and, if you don't let the cat out of the bag, no one will know.Its home economics at its best.
Chef Raul (a.k.a. Your Master Gardener Miguel)
Anyone Can Grow Tomatoes!
MOUNTAIN VALLEY SEED CO.
I have found the tips and information from these suppliers to be very good and
Additionally, growing tomatoes can be done, at great savings, just about anywhere, by anyone capable or reading basic instructions. One can do this on the ground, or in pots, all you need is a minimum of 6 hours of sunlight and a watering can.
This year, Denise, my better half, a graduate and valedictorian of the New York Botanical Gardens Vegetable Growing School and I (who said yes Dear.) will grow only large paste and beefsteak type tomatoes in large pots, as we are going to put in a backyard pool, which will affect the current raised bed garden in our back yard, our fences and irrigation, eventually to increase all of it, but not in time for most plantings.
Archangel Miguel, Master Gardener
Here's some tomato growing tips, from Mountain Valley Seed Co., for you to keep in mind this season
Determinate or Indeterminate?
The short answer is determinates are short and bushy and indeterminates can be tall. The reason is because indeterminate's main stem will grow indefinitely as a vine that will need some support to grow upwards. This vine will produce flowering and leaf offshoots as it grows throughout the season. The determinate strains of tomatoes have a limited growth capacity. Their main stem will flower at the top and terminate its upward growth and the energy will be put into growing the off-shooting branches. Consequently these plants tend towards a more compact bush. Also, the timing of fruit and flowers on determinate plants tend to be all at once.
Sow in a soiless potting mix, easiest if you moisten before planting
Start seeds 8 weeks before you want to plant outside
Keep soil temperature between 60-80 degrees Fahrenheit
As soon as you see cotyledon (first) leaves keep under lights for 16 hours a day
When the true leaves (not initial cotyledon leaves, true leaves will look like tomato leaves)
Handle by the stem as little as possible
Transplant into a 3 - 4 inch draining pot
Move outside during the daytime for a few days before planting to harden off
Plant with fertilizer
Keeping a Balance
The major things to keep in balance when growing tomatoes are temperature, nutrients in the soil, water, and lighting. An imbalance will be seen quickly in the plants development. With so many varying soil and climate conditions I can't give any specifics but some common problems to keep an eye on are not enough sunlight and irregular watering. These problems will be exacerbated by an imbalance of fertilizer or temperature.
You should only prune indeterminate tomato plants. Pruning will help improve your production and reduce diseases. There are 3 types of branches that shoot off the tomato's main stem: the flower (for producing the fruit), the leaf (for photosynthesis), and the sucker (what we want to prune). Suckers grow off the main stem at the same node as the leafing branch. They will grow fast but be smaller than the leaf shoot. Simply pinch or cut these suckers off-avoid doing this when leaves are wet as it may enable the spreading of disease. As the growing season gets under way you'll want to prune about once a week.
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