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[Leslie <cayadopi AT yahoo.com>]

I read on one of the blossom end rot sites that salt interfers with calcium 
uptake.  I'm not quite sure how salty my area is, but in one of the desert 
gardening books, they make a big deal about irrigating a certain way because 
of high soil salt (which I attempted to do in one of the gardens,,,, and have 
decided it is a waste..LOL),,,, but the author said salt rises to the top and 
crusts on the soil.  Another author says important to water deep to wash the 
salts down.   I did it both ways and I can't tell any difference...yet at 
least.
 
 
So how long does it take you to pick tomatoes every day?
 
It sure takes me a while to look in all the hiding places under the leaves to 
find them.  I picked 32 tomatoes today, and I suppose I should get to doing 
something with them.  I actually wish it was more like 120 tomatoes, as 32 
reduced into tomato sauce/paste or whatever doesn't really make a enuf for 
canning.
 
 
Someone needs to write a more practical book for beginners.  I search the web 
for all kinds of stuff, and never seem to find the right answer.
 
For example, a description of a mature squash might say10#.  Ughhh !  What 
does the author want me to do?  Carry a scale out to the garden and weigh it 
before picking?  :-)  What does 10# look like?  4" x 4",,,,,,,,, or 10" x 
10".......... or what.
 
Same thing for the canning recipes.  Put in 12# of <whatever>....  What does 
12# look like when picking?  I'm keeping my own notes.
 
X number of cukes makes 2 quarts of pickles,, when cukes are x inches long.
 
6-8 jalapenos per 1/2 pint jar canned (so I don't pick unless I have enough 
to can up a bunch of jars)
 
 
Anyway, overall the Romas are doing well in the desert, despite the blossom 
end rot on a few tomatoes.
 
I can't wait to try other varieties, and I'm disappointed that all the 
heirloom plants I started from seed were killed.  I think it was around 30 
plants, and I'm thinking that would have helped out with the canning, as I 
use a lot of tomato paste/sauce, spaghetti sauce, chili sauce etc.  I didn't 
realize I would need so many more tomatoes than I've been getting to can up a 
years worth !!
 
 
Is a Jersey tomato a variety, or just tomatoes grown in Jersey that had a 
special taste?
 
 
 
 
--- On Thu, 8/6/09, Lynn Wigglesworth <lynnw1366 AT hotmail.com> wrote:



Tomatoes love eggshells. I put  mine aside specially just for the tomatoes. 
Tomatoes also like salt, which may be part of the reason they do so well for 
you (I add kelp meal and epsom salt to my 'secret tomato formula'). I was 
just reading about Jersey tomatoes and what made them so great back in the 
day. Part of it was the varieties, but part was putting salt hay and kelp on 
them, which they don't do anymore. Rutgers U. is doing experiments to see 
what made that great 'Jersey tomato' taste. I grew up there, and nothing 
beat a good Jersey tomato.

Lynn Wigglesworth
Tioga Co. PA

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>From cayadopi AT yahoo.com  Thu Aug  6 16:30:07 2009
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Got any tips on how/what?
 
Mostly the response I get from politicians is a form letter reply, and often 
one that has nothing to do with what I've written them about.  It is as if 
they all have a rubber stamped canned answer that has come on down from the 
top.
 
I just got word that one of the politicians is going to have a town hall, but 
only to people who "have been vetted"......in other words who don't have an 
opposing opinion???  That is insane.  Pad the audience with only supporters 
and make it look like most people agree.........
 

--- On Thu, 8/6/09, Lynda <lurine AT com-pair.net> wrote:



Of course, now it is back to "normal," but it is going to take a whole bunch 
of folks to do what we did!  People think they can't do anything about the 
folks at the federal level and they are WRONG!  More need to figure that 
out!

Lynda




>From erthnsky AT bellsouth.net  Thu Aug  6 16:33:46 2009
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Leslie wrote:

>
> So how long does it take you to pick tomatoes every day?

I have about 50 plants...maybe 5-10 minutes
>
> It sure takes me a while to look in all the hiding places under the
> leaves to find them.  I picked 32 tomatoes today, and I suppose I
> should get to doing something with them.  I actually wish it was more
> like 120 tomatoes, as 32 reduced into tomato sauce/paste or whatever
> doesn't really make a enuf for canning.

>
> For example, a description of a mature squash might say10#.  Ughhh !
> What does the author want me to do?  Carry a scale out to the garden
> and weigh it before picking?  :-)  What does 10# look like?  4" x
> 4",,,,,,,,, or 10" x 10".......... or what.
>
> Same thing for the canning recipes.  Put in 12# of <whatever>....
> What does 12# look like when picking?  I'm keeping my own notes.

LOL...I recall asking a while back about canning by weight...lol


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EarthNSky Farm, NW Georgia, USA