Cut a slit lengthwise in each banana pepper, cutting to, but not through, other side. Remove seeds.
Combine cheese and next 6 ingredients. Spoon mixture evenly into each pepper, and wrap each with 2 bacon slices; secure with wooden picks. Place peppers on a rack in a broiler pan.
Broil 5 1/2 inches from heat 4 to 5 minutes on each side or until golden.
Brandywine tomatoes can bear fruit up to 1 lb (0.5 kg), requiring 80 to 100 days to reach maturity, making it among the slowest maturing varieties of common tomato cultivars. Brandywine has been described as having a "great tomatoey flavor"[1], (others have called it a beautifully sweet tomato that is offset by a wonderful acidity), leading to heavy usage despite the original cultivar's relatively low yield per plant. Its fruit has the beefsteak shape and pinkish flesh, as opposed to the deep red of more common store bought varieties. Even when fully ripe, the tomato can have green shoulders near the stem.
The Brandywine tomato plant also has potato leaves, an unusual variation on the tomato plant whose leaves are smooth and oval with a pointy tip, instead of jagged and fjord-like the way "normal" tomato plant leaves are.
Brandywine is a large fruited (most fruit in the one pound range), potato leaf, pink heirloom tomato that has taken on legendary status due to its potentially superb flavor. However, because many individuals have become involved with growing the variety, saving seed and sharing it with others, it seems as though numerous "selections" and/or sub-strains are now "out there" (some of which are inferior in flavor or performance), with no easy way of knowing which strain you have.
To further complicate matters, there are a number of cultivars with "Brandywine" as part of their name – and some of these are showing variability, due to inadvertent crossing or selecting.
The following tomatoes all carry the name "Brandywine":
Brandywine – indeterminate, pink fruited, large fruit, oblate shape, some green shoulders, some ribbed shoulders, some cracking, yield can range from how to relatively high, potato leaf, meaty, flavor from insipid to superb.
The Maritime Northwest is not a great tomato-growing region, and this becomes even more apparent when you try growing some of the heirlooms that get rave reviews elsewhere in the country. One of the few I've found to be dependable in my garden is Persimmon. This variety produces large globe-shaped slicing tomatoes that mature to a golden yellow. What I really like, though, is the taste! While not high-yielding, Persimmon provides a fair number of rich-tasting tomatoes for sandwiches or salad use.
This tomato variety actually hails from the Isle of Krim in the Black Sea off the coast of the Crimean peninsula in Russia. A rare heirloom variety of the black tomato.
This tomato variety ( Black Krim) is a medium large sized ( 10-12 ounce),maroon beefsteak with green shoulders and an intense, unique taste! Ideal for slicing, salads and more. Due to their natural salty taste, sliced Black Krims do not require salting and only a hint of pepper, which makes them an ideal tomato variety for your tomato patch if you can not have salt in your diet.
The production of this variety is intense and it will do quite well in containers, but if not watered evenly during the summer, this variety is subject to splitting. About 70-75 days to maturity
Cherokee purple is the name of a cultivar of tomato, unusual for the deep purple/red hue of its fruit. It was one of the first of the "black" color group of tomatoes. It is also unusual in being extremely popular for the sake of its flavor, instead of only its unusual color. Cherokee Purple tomatoes are beefsteak in style, with green "shoulders" across the top. They are also notable for having a dense, juicy texture, with small seed locules irregularly scattered throughout the flesh. The comparatively dark interior color is enhanced by the tendency of the seeds to be surrounded by green gel.
This cultivar originated with Craig LeHoullier, who claimed it was a century-old cultivar originating with the Cherokee people. In 1990, while living in West Chester, Pennsylvania, Craig received unsolicited in the mail, from John Green of Sevierville, Tennessee, a brief note and a small packet of seeds. The note indicated that John wanted to share this unnamed tomato with Craig, and that it was a purple tomato that the Cherokee Indians gave to his neighbors 100 years ago. Upon growing the seeds and observing the fruit, Craig was surprised and delighted to find that the fruit was remarkably close to being a true purple in color (pink tomatoes were often referred to as purple in horticultural literature, so the color of the tomato was quite a surprise). The tomato was named in line with the note that accompanied the seeds, and a sample of seeds sent that winter to Jeff McCormack, founder of Southern Exposure Seed Exchange, as well as listed in the Seed Savers Exchange (SSE) Yearbook 1991 edition. A few years later, Craig also sent it to Rob Johnston, founder of Johnny's Selected Seeds. Both seed companies elected to multiply the seed and carry the variety in their seed catalogs. Craig sent out many seed samples to SSE members over the next few years. Through these transactions, as well as the availability via the two seed companies, Cherokee Purple has become a very popular, widely grown and well regarded variety. Craig now lives in Raleigh, North Carolina, and Cherokee Purple remains one of his favorite varieties in a tomato collection that numbers well over 1500 varieties.
Though often duller in color than their red or purple counterparts, pink tomatoes are typically juicier and have a sweeter flavor than tomatoes of the above color. The fact that the famous Brandywine Tomato, which is world renown for its taste and producing abilities, is a pink tomato should come as no real surprise, for no tomato patch or garden should ever be without at least a few good varieties of pink heirloom tomatoes!
Interesting medium to large sized beefsteak-style tomato bearing red fruits with orange/yellow stripes. Fruits can weigh up to a pound and have good flavor. Commonly used as a slicing tomato. Some strains can be colored more yellow than red. There is another type of tomato also known as 'Mr. Stripey', which was originally known as 'Tigerella'. This variety has smaller fruit, with similar coloration, but tends to be more red/orange than the other 'Mr. Stripey'.
Maturity: 70-80 DaysOrigin: Fairly old hybrid of unknown origin.
Pattypan squash, Sunburst Squash or White squash or Scallopini or Button Squash:
Australian English, is a summer squash (species Cucurbita pepo) notable for its small size, round and shallow shape, and scalloped edges, somewhat resembling a small toy top, or flying saucer. The name "pattypan" derives from "a pan for baking a patty." Its French name, "pâtisson," derives from a Provençal word for a cake made in a scalloped mould. The pattypan squash is also known as "cymling", "scallop squash", "custard marrow", or "custard squash".
Pattypan comes in yellow, green, and white varieties. The squash is most tender when relatively immature; it is generally served when it is no more than two to three inches in diameter. In fine cuisine, its tender flesh is sometimes scooped out and mixed with flavorings such as garlic prior to reinsertion; the scooped-out husk of a pattypan also is sometimes used as a decorative container for other foods. Pattypan is a good source of magnesium, niacin, and vitamins A and C. One cup contains approximately 20 to 30 calories and no fat. It is often sliced, coated and fried until golden brown.
REFRIGERATOR PICKLES7 c. sliced cucumbers1 c. sliced onions2 c. sugar1 c. white vinegar1 tbsp. celery salt1/2 c. chopped green pepper (optional)1/4 c. canning saltMix cucumbers and onions. Put in bowl and sprinkle 1/4 cup canning salt over all of it. Let stand overnight. Drain liquid off next day. Put cucumbers and onions in a large bowl and cover with sugar, white vinegar and celery salt (do not heat) mixed together. Mix and let stand overnight in refrigerator. Next day take out of refrigerator and mix well. Put in jars and cover. Will keep 3 or 4 months in refrigerator. Green peppers may be added.
FROZEN SLICED SWEET PICKLES12-13 cucumbers, sliced5-6 onions, sliced1/2 c. pickling salt plus 2 tbsp.8 c. sugar3 3/4 c. cider vinegarCover sliced cucumbers and onions with cold water. Add 1/2 cup pickling salt. Rest for 2 hours and drain well. Put 8 cups of sugar in a pan, add 3 3/4 cups of cider vinegar. Heat until sugar is dissolved and cool. Pack cucumbers in jars. Pour cucumbers in jars. Pour sugar mixture in jars and place in freezer. Do not fill full.
BREAD AND BUTTER PICKLES4 qt. Cucumbers6 med. onions, sliced3 sections garlic4 green peppers, sliced1/3 c. saltSYRUP3 c. white vinegar3 c. sugar1/2 tulmac1 1/2 tbsp. celery seed2 tbsp. mustard seedCombine first 5 ingredients in a large pot and cover with ice and let stand 3 hours. Drain off liquid. Add all ingredients for syrup and bring to a boil. Put in pint-sized jars (HOT) and seal.
SWEET DILL PICKLES3 3/4 c. vinegar6 c. sugar3 tbsp. pickling salt4 1/2 tsp. celery seed4 1/2 tsp. Turmeric3/4 tsp. mustard seed1 tsp. dill in each jarCucumbers (yellow ones can be used)Slice cucumbers in sticks and soak in hot water 4 hours. Pack in jars. Make syrup of ingredients listed above and heat. Pour in jars packed with cucumbers. Process in hot water bath for 5 minutes. Optional: 1/2 jalapeno can be added to each jar.
SWEET PICKLES6 lbs. med. sized cucumbers, unpeeled1 lg. sweet red pepper, cut in strips1 sm. onion, sliced2 cloves garlic1 1/2 c. pickling salt2 qts. crushed ice3 c. sugar1 qt. white vinegar (5% acidity)2 tbsp. mustard seedsWash cucumbers; remove 1/4 inch from ends. Cut into 1/4 inch slices. Combine cucumbers, red pepper, onion and garlic in a large bowl; add salt and stir well. Pack ice over cucumbers; cover and let stand 3 hours. Remove garlic, rinse and drain. Combine remaining ingredients in a Dutch oven. Bring to a boil. Add vegetables and reduce heat, simmer 5 minutes. Pack cucumber mixture into hot sterilized pint jars, leaving 1/2 inch headspace. Wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath 10 minutes. Yield 7 pints.
CUCUMBER CASSEROLE1 med. onion, chopped3 garlic cloves, minced1 green bell pepper, chopped4-5 carrots, grated (1 c.)4-5 lg. tomatoes with juice, chopped (4 c.)1 (14 1/2 oz.) can Italian style seasoned tomatoes3 bay leaves1 tsp. lite salt1/2 tsp. Pepper3/4 c. bread crumbs3/4 c. wheat germ4 lg. Cucumbers1 tbsp. diet margarine3 oz. low fat cheese, gratedChop onion, garlic, green pepper, carrots and tomatoes. Add canned tomatoes, bay leaves, salt and pepper. Simmer mixture for 20 minutes; remove bay leaves. Mix bread crumbs and wheat germ; spread on bottom of greased 9"x12" casserole dish. Peel and slice 1/8" thick cucumbers. Lightly salt cucumber slices. Layer cucumber slices and tomato mixture, making 2 layers and ending with tomato sauce.
Prep Time: Brine – 4 Hours Servings: 10Ingredients 1-1/2 cups Kosher Salt 1-1/2 cups sugar1-1/2 gallons of cool water1 6 to 8 pound fresh, whole, bone-in skin-on turkey breast, rinsed & patted dry4 tablespoons unsalted butter, divided (3 Tbsp. softened; 1 Tbsp. melted)1/4 teaspoon ground black pepper1/2 cup white wine, chicken broth or waterDirections
To Brine:Combine Morton® Kosher Salt and sugar in cool water in a large, clean stockpot until completely dissolved. Place the turkey breast in the brine until completely submerged. Cover and refrigerate for 5 hours. Remove the turkey breast from the brine, rinse inside and out under cool running water; pat dry with paper towel. To Roast:Mix the softened butter with the pepper. Place turkey breast on rack in roasting pan. Rub the seasoned butter under the breast skin. Brush the skin with the melted butter. Pour the ½ cup liquid (wine, broth or water) over the pan bottom to prevent drippings from burning. Roast turkey breast at 450° F for 15 minutes, then rotate the roasting pan. Continue roasting until the skin turns golden brown, an additional 15 minutes. Reduce oven temperature to 325° F; continue To Roast, rotating the pan once about halfway through cooking, until the * internal temperature in the deepest part of the breast registers 170° F., 30 to 45 minutes longer*. Remove the turkey breast from the oven. Let stand 20 minutes before carving.Tips:· *Internal temperature guidelines courtesy of USDA Food Safety Facts.· Do NOT brine turkey breast if it includes “basting” liquids that contain salt.· If you purchase a turkey breast with a pop-up timer, leave it in place and ignore it. If removed, the timer will leave a gaping hole for juices to escape.Thank you Suzanne Kincaid!
