Radishrain

Baked oatmeal is surprisingly awesome. It cooks fast, too. My motivation for reinventing it (I tried it before, liked it, and eventually forgot about it) was to avoid burning the milk (milk burns easily on the stovetop, it seems especially with quick oats).

Anyway, here's what you do:

Mix oats, brown sugar and milk in a casserole pan or such. Bake on 450° F. for a short to moderate time. I still need to re-figure out the ideal cooking times for each consistency. Eat. Adding cinnamon and such can be good, but it'll form a ring on the pan, which you may have to scrub off.

If you cook out all the liquid, you may notice that it'll be fluffier than if you cook the same thing on the stovetop.

oatmeal_
cooking_

Store-bought Marie Calendar cherry pie is pretty good, lately.

I always prefer the homemade with home-canned sour cherries, but if you're going to buy one, it's a great choice.

I don't know what kind of cherries Marie Calendar uses.

I've discovered that basil improves the taste of Hawaiian pizza quite a bit (especially with the thick Candian bacon wedges that don't taste very much like the other Canadian bacon; basil makes it taste more like it, as does pineapple, of course).

It tasted like a mix between grapefruit and maple bars.

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From things I've read and a few things I've grown, I would recommend trying the following black tomatoes, for a good introduction to black tomatoes:

* Cherokee Purple
* Indian Stripe Potato Leaf (similar to Cherokee Purple, and often preferred to the RL version)
* Black Cherry (maybe try Austin's Black Cherry)
* Black Krim
* Paul Robeson (mine was very flavorful and good; mine was juicy, with almost no hang-time)
* Japanese Black Trifele
* JD's Special C-tex
* Carbon
* Ron's Carbon Copy (very sweet to me, but some others disagree)
* Chocolate Sprinkles F1
* Bear Creek
* Aunt Ginny's Purple
* Black from Tula (not my personal preference, so far, but loads of people like it, and I overwatered mine)
* Black Prince (ditto, although I had a crop failure when I tried it)
* Ananas Noire (ditto)
* Amazon Chocolate (ditto, but isn't as popular as it used to be)
* Cherokee Chocolate
* Girl Girl's Weird Thing (close enough to black)
* True Black Brandywine
* Black Sea Man (maybe the only determinate on this list!)
* Tasmanian Chocolate (OSSI-pledged dwarf tomato)
* Brad's Black Heart
* Chocolate Pear
* Black Plum

Because the Tomato forum receives so many posts, I decided to make more sub-forums to make certain kinds of posts easier to separate from the others.

The forum rules have changed.

Amarylla tomatillo

Offsite articles:
• Dave's Garden

Vendors:
• 123seeds.com (Spelled Amarilla here, and so may be another variety.)
• Annapolis Seeds
• Baker Creek Heirloom Seeds
• ChilePlants.com
• Chilisforever
• FrozenSeeds.com
• HRSeeds
• Oro Seeds
• packetseeds.com

Offsite forum search results:
• Google: Dave's Garden
• Google: Gardenweb
• Google: proboards.com
• Google: Tomatoville

*****

This is a yellow tomatillo, which for me had unusual flavor when I grew it in 2015. It reminded me of sour watermelon, but weirder. The husked fruits kept for an extremely long time when refrigerated (and even ripened further, and probably sweetened further, during this process). Usually people keep tomatillos in the husks, unrefrigerated, for storage.

I got my seeds from Baker Creek Heirloom Seeds: https://www.rareseeds.com/store/vegetables/tomatillo/amarylla-tomatillo

It's a polish heirloom with early maturity and heat-tolerance. The fruits can get a decent size. Perhaps not the most drought-tolerant in the heat, however.

heirloom_tomatillo

This was the ground cherry I've grown that was the largest on its first year, and the second-sweetest on its first year. It's supposed to be the frosty-hardy Physalis heterophylla Nees, but I don't think it is. It didn't grow back, and it looked and tasted much like Aunt Molly's and Goldie. I'm guessing it's Physalis pruinosa.