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Photo Galleries are back! Instructions below.
Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.
Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!
Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
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In order for users to create an album please follow the steps below.
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3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.
To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
I'm looking for them locally. So far I have only found them in the seed packet. A little late for our early growing season this year. Until then I'll have to settle for Marion tomatoes grown in chicken sht and copius amounts of water .
I don't care what folks say behind my back........They are either braggin' or.......lyin'
Never having done it with San Marzanos...you should take my advice with caution...
That being said, what I have seen is folks dipping the tomatos in boiling water for a few seconds, dropping them in cold water to stop cooking, pull the skins off, cut the bottom end of the tomato off, squeeze out the seeds, mash tomato with potato masher, add some oregano (fresh if you've got it), a bit of garlic, basil, (fresh), and a pinch of salt...spread thinnly on pizza. Add toppings sparingly...cook it up and eat.
I got one from a local green house as well. So far it is doing very well so farit just climbed over the top of a 4' basket and has lots of little tomatoes. I will keep you posted as to how it turns out later this summer.
The San Marzanos I have grown (in pozzolan rich soil) were not that great. Good, but not worth the effort. Any local tomato will be better, just be sure to gut it for the seeds and jelly. Home or local grown plums are easier to grow, more prolific, and produce a great fresh sauce. If you are not going to cook the sauce, be prepared for orange sauce. Note that all canned/bottled tomatoes are cooked to some degree.
My ones are about 6 inches high (winter in the sub tropics so probably a good month away from harvest.)
Home grown organic sun ripened will taste way better than canned.
Get half the crop ,they usually ripen on mass in 2 or 3 lots over the season (depending on your climate)
Cut them in half take out the core cook until slightly soft with a bit of salt.
Run through your passatta machine a few times to get some salsa/passata and jar with one basil leaf
boil in water for a few seconds plunge in ice water peel and jar using some of the first salsa/passatta.
for pizza sauce straight passata is best
Mine are now over 4' tall already and were only planted in mid may. They also have a ton of little tomato bud already as wells hopefully they turn out. This is my first attempt at a gardens we will see what happens. I built a 4'x8' 18" raised bed out of maintain free decking and put 4 tomato plants 6 pepper plants some herbs garlic and onions around the side.
So how did everyone else's crop turn out? I got a ton of tomatoes. I don't know if any one has tried juliet tomatoes, but they are like a small Roma. That has Ben my best producer by far. I have been getting about a cool whip bowl full every day or two all summer off that one plant. But it kinda vined over all the other plants as well so it hampered some of the others a little.
I did four bushes of san marzanos. I have already harvested approx two hundred and fifty and have at least another two hundred to go.
I've made about a gallon and a half of sauce. I've frozen bunch of zip lock bags and break them out when I want. It's good, but I'm not at all sure it's worth the effort. I think I prefer the larger tomatos and putting them on sandwhiches.