Organic Tomatoes

One of our favorite things to do on a trip is to visit local fresh veg stands and farmer's markets. It not only adds a fresh and healthy flavor to the cooking but we sometimes find tasty but not so healthy treats for dessert.:B

That's my franglais version of merci beaucoup.

:p

Little Kopit wrote:

NYCgrrl wrote:

Little Kopit wrote:
NYCgrrl, have you checked your out of print book to www.abebooks.com or other used book store source.

Since we got our online sources such words as 'out of print' have less meaning.

But give me author, title, publisher, year published...........

:C

The name and author of the book:

'Vingt plats qui donnent la goutte' par Édouard De Pomiane

I've already packed it away so am not sure of the print date beyond knowing it's w/i the '30's.

There is a recipe for tomato confit that's divine and diabolical in it's simplest.

Going over to the link you provided:C

Ici Mme. NYCgrrl: http://www.abebooks.com/servlet/SearchResults?sts=t&tn=Vingt+plats+qui+donnent+la+goutte

I pasted in c'est title.

Merci buttercups.

I ordered it. Of course prices are in US$, there I was thinking I'd find out what the French to CA$ , which really is likely to be Euro to CA$.

:B :B

Shouldn't that be "mercy buttercups" ?:D
Amuse bien toi...mucho, LOL.

NYCgrrl wrote:

Little Kopit wrote:
NYCgrrl, have you checked your out of print book to www.abebooks.com or other used book store source.

Since we got our online sources such words as 'out of print' have less meaning.

But give me author, title, publisher, year published...........

:C

The name and author of the book:

'Vingt plats qui donnent la goutte' par Édouard De Pomiane

I've already packed it away so am not sure of the print date beyond knowing it's w/i the '30's.

There is a recipe for tomato confit that's divine and diabolical in it's simplest.

Going over to the link you provided:C

Ici Mme. NYCgrrl: http://www.abebooks.com/servlet/SearchResults?sts=t&tn=Vingt+plats+qui+donnent+la+goutte

I pasted in c'est title.

Merci buttercups.

I ordered it. Of course prices are in US$, there I was thinking I'd find out what the French to CA$ , which really is likely to be Euro to CA$.

:B :B

Little Kopit wrote:
NYCgrrl, have you checked your out of print book to www.abebooks.com or other used book store source.

Since we got our online sources such words as 'out of print' have less meaning.

But give me author, title, publisher, year published...........

:C

The name and author of the book:

'Vingt plats qui donnent la goutte' par Édouard De Pomiane

I've already packed it away so am not sure of the print date beyond knowing it's w/i the '30's.

There is a recipe for tomato confit that's divine and diabolical in it's simplest.

Going over to the link you provided:C

Naio wrote:
Organic isn't about nutrition. Mainly it's about soil, and sustainability. Making sure the soil will still be able to grow food when your grandbabies are adults.

I preserve my homegrown tomatoes and bring them on the road!

From my POV organic is also about flavour thus nutrition. After all we prefer to eat foods that taste better and if they also happen to be more nutritious there you are.

NYCgrrl, have you checked your out of print book to www.abebooks.com or other used book store source.

Since we got our online sources such words as 'out of print' have less meaning.

But give me author, title, publisher, year published...........

:C

Little Kopit wrote:
OK, for starters the Rombauers, Rombauer, Becker clan has gone past print into a webpage run by Beckers, Becker kids and grand kids and new brides: Online Joy of Cooking Seriously, you can consult. Of course, they've also gone beyond the trad agrarian plants and animals so that you can get tips for dealing with harvest of the sea and the Labrador bog or way out beyond bush.


Then, I'll deal with Canadian book source for new books and Amazon baby for used.
https://www.chapters.indigo.ca/en-ca/.

2. Stocking Up: The Third Edition by Carol Hupping. Touchstone | June 15, 1990 | Trade Paperback . CA$25.00

Or used via www.abebooks.com world wide branch of Amazon.
Stock Image
Stocking Up III: The All-New Edition of America's Classic Preserving Guide . Carol Hupping. Published by Rodale Press. ISBN 10: 0878576134 ISBN 13: 9780878576135. Used Hardcover US$8.00

Many ways my fav. Also hunt up Stocking up 1 and Stocking Up II. Recipes aren't all the same.

3. Putting Food By: Fifth Edition. by Ruth Hertzberg, Janet Greene, Beatrice Vaughan. Penguin Publishing Group | May 25, 2010 | Trade Paperback CA$16.00.

Earlier editions are on ABE Books, but given this is the one with the scientific gospel on what preservatives are doing what, I wouldn't go there. Not that I've parted with my copies of the older editions, mind.

If you really want to get into filling your freezer with well cared for, non-chemical additive food, all of these are worth it.

Thanks for asking
:B :B

:W.
Rodale Press is always a fav on my end no matter the subject:C

As for the Rombauer/Beck clan........just wuvv them and mostly in food stained print. There is nowhere I've traveled on this earth that at least one copy hasn't been with me, no matter the excess weight. Still have 2 different editions, both hand inscribed by 2 family members who were convinced (and not secretly either:D) that my going to any form of cooking school was a TOTAL waste of money. Note that I agreed with them to a point, LMAO.
Still, nice to know the JOC crew has moved into the 21st century so smoothly. Had a 3rd reprint that covered fish but ahem gave it to my now ex DIL who lost it; 'nuf said on every level I can think of.

Thank you for the Canadian book titles! I'll be doing some research on them soonest:C.

If you'd like the name of the out of print book I mentioned, PM me. I should warn you that it's written in..1930's French, which keeps me on my toes as to how languages and recipe writing have changed.

TexasShadow wrote:
nothing beats a home grown tomato :)

Double ditto.:B

I'm the original poster on this thread. I'm lucky to live close to a vegetable stand. I asked him about his tomatoes because he's the guy that grows them on his farm about 10 miles away. He told me that he starts his plants in a hot house in February because they take a long time to mature enough to bear fruit. Then he transplants them outside in ground that's been treated with organic fertilizer(cow manure)when the weather gets warm. I really don't need to get instructions as long as he shows up every year. I just like the fact that his tomatoes actually taste like a tomato. And he doesn't call them organic tomatoes. Just tomatoes. His customers know what they're getting.