Mike Powell wrote to DAVE DRUM <=-

Went and looked via the Bing search engine and found a pretty good item
on "The Spruce" about upside-down planters. Their recommendations to do small tomatoes make me wish I had read that before doing my own right- side-up hanging planters. Big tomatoes are *heavy* and will breaks vines that are unsupported. If I were to do it today I'd grow nothing bigger
than cherry/grape tomatoes and Campari or Roma (plum) tomatoes.

I usually plant cherry tomatoes in pots and let them grow up a trellis.
I use old shoe strings to tie the vines as they get taller, so the
don't blow over and get crimped. Some of them get to be over 6' tall.

Tomatoes are, after all is said and done, vines. I use strips of old
T-shirts that the pits have rotted out of or gotten tattered in other
ways. The itty-bitty tomatoes I grow in the hanging pots and let the
vines hang down. Tomatoes planted in the garden bed tend to be either
"American Beauty" or beefsteak. I fertilize Native-American style with
shad that I have netted from the tail race of the dam for the local lake.
Just till them into the soil when preparing the seed bed. Works a treat
and the results are many orders of magnitude more flavourful than the
stUff from the stupormakup.

Best thing about growing your won 'maters is that they have *flavour*
other than the soggy cardboard of most store bought varieties.

My favorite thing about cherry tomatoes is going out and picking a ripe one on a warm summer day, especially if it has just rained. Very
tasty!

Never done that, specifically. But I may pop one (or two) into my gob
whilst I'm preparing the salad. Bv)=

The first time I made this bread my vines had borne some huuuuuge fruit
and I used center slices and butter to make very tasty sandwiches for
me an my housemate. No meat or mayonnaise was necessary for a very
satisfying nosh.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rustic Italian Cheese Bread
Categories: Breads, Herbs, Cheese
Yield: 12 Servings

1 c Warm water; 125ºF/52ºC
2 tb Olive oil
3 c Unbleached flour
2 ts Sugar
1/2 ts Salt
1 ts Italian seasoning mix
1/4 ts Garlic granules
1 Packet cheese mix from a box
- of generic Mac & Cheese.
1 pk Active dry yeast
Cornmeal
1 Egg white; beaten

Place ingredients except cornmeal & egg white in bread
machine pan according to manufacturer's directions.
Process on dough setting.

Sprinkle ungreased cookie sheet with cornmeal. At end
of dough cycle, remove dough from machine; place on a
lightly floured surface. Punch down dough (If dough
is sticky, knead in additional flour before shaping).

Shape dough into baguette-shaped loaf about 12" long.
Place loaf on cornmeal-coated sheet. Cover; let rise
in warm place, 80-85ºF/27-29ºC, for 20-25 minutes or
until light and doubled in size.

Heat oven to 375ºF/190ºC. With a sharp knife, make
one deep lengthwise slash in top of loaf. Brush loaf
with egg white.

Bake for 25-35 minutes or until loaf sounds hollow
when lightly tapped.

Makes one 12 slice loaf.

NOTE: You can also let the bread machine do the baking
for you - but the loaf won't look "rustic". It will, of
course, taste just as good. - UDD

Uncle Dirty Dave's Kitchen

MMMMM

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