Post Oak Mall

I see
P. O. M
O. A. A
S. K. L
T. …. L.

You know how long that took Ha

maddiedou said:

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What is POM and where is this located

I am gonna go try and talk with him after 11

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POM = Post Oak Mall

Anybody that has a garden and would like to try fake snakes in the garden

They need to have the dirt clean off of them

Free. South college station but all over BCS weekly

I can deliver if you want them

I will be setting up tomorrow
Probably 100-200 pounds and who know about next week

3 days of rain coming

Tomato Man!!!!

I am so sorry i am sold out

If you see this late and you made the drive to pebble Creek, I would like for you to text me or tell me next Saturday because I will make it up to you

I had two big buyers that showed up

Again I cannot tell you how sorry I am if you made the drive and I was not there

maddiedou said:

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Two different tomotoes. I think it is getting just about time

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What is the tomato type in the top picture?

There were LOTS of homegrown tomatoes at both farmers markets this morning. They are open until noon.

Edit: in particular there is a cheerful women at the Midtown market who has various kinds of homegrown ((bought orange ones today). I don't know the vendor's name but she sells dragon tongue wax beans and no one else does so there's the clue. Happy tomato hunting!

I went to POM and maybe I was there to late and looked at the tomotoes

If you buy tomotoes you might want to drive out tonpebble creek and see tomotoes

I do not want to get in a pissing match that my tomotoes are better but they dang sure are prettier (and this year is a terrible year ) but again I may have got there to late

I think demand still exceeds supply for homegrown tomatoes so anyone selling them is a winner IMO.

David Wolff was my go to guy for sauce and cooking tomatoes and I'm going to miss his presence terribly.

That salsa looks very good!

benchmark said:

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maddiedou said:

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Two different tomotoes. I think it is getting just about time

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What is the tomato type in the top picture?

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Well I really dont know and this is why
I had my rows planted. 2 rows grand marshall because they are supposed to to be heat tolerant
4 rows of celebrity plus

And the freeze came and tool out 70 plants so went back to farm patch and nothing but celebrities

So I replanted

Then the frost came and Inloat another 50
And went back amd had nothing but grand marsahll

So I have no clue what is what anymore but it is one of the three

Tailgate88 said:

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Picked up some Maddiedou tomatoes this morning and stopped by HEB for a few other ingredients on the way home.

Homemade salsa

(You can adjust quantities as desired, but this is what we usually go with.)

6-8 Garden fresh tomatoes (or Roma if store bought)
10-12 Tomatillos
2 onions
1 head of garlic
1-2 jalapenos or serranos (to taste - start with one!)
Big pinch of salt
Juice of 1-2 limes
Bunch of cilantro
Sprinkle of cumin

Oven to 425

Take the husks off the tomatillos. Cut the tomatoes and romas in half and put them face down on a sheet pan. Rough chop the onions and sprinkle them around. Add the japs/serranos to the tray. Drizzle it with avocado oil (or olive oil, something relatively neutral)

Peel off some of the outside paper of the garlic head, then whack the very top off to expose the cloves. Drizzle with some olive oil, wrap it in a small piece of foil and add it to the tray.

Roast for 25-35 minutes.

Wait until the tomatoes have cooled down, then take off the skin and remove any tough stems

Put everything in a food processor / blender. Add as many cloves of garlic as you want but enjoy several of them now because roasted garlic is awesome. Add as much fresh cilantro as you like. Add salt and lime juice to taste, blend / puree to desired thickness.

Enjoy with good tortilla chips or on tacos.

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That looks great! Do you just store the finished product in the refrigerator? No hot water / canning bath?

turfman80 said:

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Tailgate88 said:

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Picked up some Maddiedou tomatoes this morning and stopped by HEB for a few other ingredients on the way home.

Homemade salsa

(You can adjust quantities as desired, but this is what we usually go with.)

6-8 Garden fresh tomatoes (or Roma if store bought)
10-12 Tomatillos
2 onions
1 head of garlic
1-2 jalapenos or serranos (to taste - start with one!)
Big pinch of salt
Juice of 1-2 limes
Bunch of cilantro
Sprinkle of cumin

Oven to 425

Take the husks off the tomatillos. Cut the tomatoes and romas in half and put them face down on a sheet pan. Rough chop the onions and sprinkle them around. Add the japs/serranos to the tray. Drizzle it with avocado oil (or olive oil, something relatively neutral)

Peel off some of the outside paper of the garlic head, then whack the very top off to expose the cloves. Drizzle with some olive oil, wrap it in a small piece of foil and add it to the tray.

Roast for 25-35 minutes.

Wait until the tomatoes have cooled down, then take off the skin and remove any tough stems

Put everything in a food processor / blender. Add as many cloves of garlic as you want but enjoy several of them now because roasted garlic is awesome. Add as much fresh cilantro as you like. Add salt and lime juice to taste, blend / puree to desired thickness.

Enjoy with good tortilla chips or on tacos.

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That looks great! Do you just store the finished product in the refrigerator? No hot water / canning bath?

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No we don't do any of that - i usually make a big batch when we are having the family over for dinner on a weekend and what we don't eat I send home as leftovers. It never lasts long.

FlyRod said:

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David Wolff at the POM farm market. He's retiring in July which makes me sad but the dude deserves a rest.

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Is that the same David Wolfe I used to know from Beeville? He'd be about 79-80 years old.

Probably not? This guy is younger than that. Works out of Caldwell.