Backyard Aquaponics
A place to discuss aquaponics

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OK, the ball valve is nearly closed to get pressure... Venturi inlet is where? Under the duct tape? Or is it the black section?

Rick

Its the black section. The question, really, is what pump is going to pump 7 gallons per minuet at 30 psi with a mostly closed ball valve. Its a balancing act.

Checkout this cherry tomato. Its getting a bit carried away with flowering.

That plant looks great. I love those little cherry tomatoes. They can be very productive. I wouldn't hesitate to prune a little either.

It doesn't look like you have an trelising.
But they do look good
They make the best sundried

Nice pan fried with onions and gravy.

Most of my tomatoes are tied up, but I missed this one.. I am being over run with tomatoes right now, lol. I guess I do need to try frying a few up as well as finding other uses for them like some salsa...

Preserve recipes are part of a sustainable system ,, Chutney / pizza sauces etc.
Think of the typical Italian family ,, they spend whole weekends bottling excessive tomato production , that gets them through the winter season., Sun-dried tomato's are great ,, and store very well.

Here I am all set with canning equipment but haven't managed to get enough tomatoes all at one time to warrant processing them. We might have to try sun drying some or just using the dehydrator.

Dehydrate , smother with olive oil and basil and bottle.
YUMMMMMMMMMM,, chuck in a few chillies ( hot peppers? ) and garlic.
I really think this preserving is a very important addition for the self producer ,, AHHHHHHHHH I'm starting to sound GREEN ,, almost a tree hugger ,, LOL

We'll have you on the chickpeas and lentils sooner than you think Chappo...

Mmmm Dehydrated, oiled with basil & garlic.. Man that sounds good!

I vote sun dried cherry toms

All yum! Here's one for you Dan.

For this Italian recipe you need a few hot sunny days. Very easy and very healthy preserve.

Ingredients:

• Sun dried tomatoes. About 1 kg ... or whatever.
• Garlic – optional (Be careful using garlic in oil … see below)
• Freshly shredded mild or hot pepper… I love Cayenne
• Basil
• Oregano
• Vinegar
• Virgin pressed olive oil
• Salt... preferably sea salt for minerals.

Preparation:

Early in the day wash the tomatoes and pat dry.

Slice lengthwise, set upon a rack, dust with salt and place in direct sunlight. Cover against insects. Leave all day. Do this each day until dry.

When dried rinse them with water and vinegar.

Mince the herbs as finely as you like.

Layer tomatoes and sprinkle herbs and salt on each layer.

Press down well and fill with oil, tapping and shaking the bottle to release all air bubbles

Seal and set in a cool dark cupboard for a few months.

Lovely anti-pasto over crusty bread! Or over pasta or even in rice dishes.

NOTE: Some studies have shown that garlic packed in oil can harbor botulism. If you hear a hissing sound as you open the jar throw out the preserve.