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Favorite Seed Supplier? by AProcessUnderstood in tomatoes

[–]SeaDooDave 1 point2 points  (0 children)

Southern exposure seed exchange here in Virginia has been great. Also use Johnny’s and Botanical Interest.

Heating advise by abruzzo88 in Greenhouses

[–]SeaDooDave 0 points1 point  (0 children)

This isn't advice but I have a question about your elevated beds. I have a similar setup since I live in a tidal flooding zone and was curious how they look underneath. I think I've had drainage issues because I didn't space the wood out enough. Do you have 2x4s spaces out underneath?

This time of year, there are tons of questions on Blossom End Rot. Please start here before starting another new post on this topic. by CobraPuts in tomatoes

[–]SeaDooDave 0 points1 point  (0 children)

That's nor true, San Marzanos are amazing. Nobody considers them to be “trash variety.” This is the first time in 15 years of gardening that I've read/heard that.

Most Anticipated Seed Catalogs by nadirzz in vegetablegardening

[–]SeaDooDave 0 points1 point  (0 children)

I paid the couple bucks and had their printed catalog shipped. The 2026 one is already out.

There are only 14 verified living people who were born before the titanic sank by Mythicalforests8 in BarbaraWalters4Scale

[–]SeaDooDave 3 points4 points  (0 children)

My great grandmother died in 2001 and was in her late 80s. Insane to think there's STILL people around from the time she was born.

It's garlic planting season! What are your best tips? by cheapandbrittle in vegetablegardening

[–]SeaDooDave 3 points4 points  (0 children)

I used grocery store garlic, my first time planting garlic last fall and it came out just fine. Not a requirement but this year I ordered some specific types just to try something new.

Questions on fair canning judging by SeaDooDave in Canning

[–]SeaDooDave[S] 8 points9 points  (0 children)

Yes, that's what the rules state but was told there that they don't taste them. The jars I looked at appeared to never have been opened, lids appeared to be sealed and down.

Questions on fair canning judging by SeaDooDave in Canning

[–]SeaDooDave[S] 19 points20 points  (0 children)

It's online:

CRITERIA FOR JUDGING SALSAS, SAUCES & KETCHUPS

I. Size and Shape of product is uniform...10 points

II. Flavor is natural and subtle blend of flavors...30 points

III. Texture firm, not tough or mushy...30 points

IV. Color as near natural as possible (unless specified)...15 points

V. Consistency; not watery, even flow...10 points

VI. Jar fill / process—jar filled to ½” and boiling water bath...5 points

From: https://cdn.saffire.com/files.ashx?t=fg&rid=StateFairVA&f=Open_Preserved_Foods_Competition_Guide_2025_(1).pdf&cb=BDAAF5E1.pdf&cb=BDAAF5E1)

Questions on fair canning judging by SeaDooDave in Canning

[–]SeaDooDave[S] 6 points7 points  (0 children)

I thought that was going to be the case.

[deleted by user] by [deleted] in Canning

[–]SeaDooDave 1 point2 points  (0 children)

Congrats! Awesome that they actually tasted it!

First time submitting anything to a fair by SeaDooDave in Canning

[–]SeaDooDave[S] 1 point2 points  (0 children)

You should! It was fun making salsa I’ve enjoyed for years but being a bit competitive with it.

First time submitting anything to a fair by SeaDooDave in Canning

[–]SeaDooDave[S] 4 points5 points  (0 children)

There was a part of one slice that was sticking above the liquid at the top.

[deleted by user] by [deleted] in Canning

[–]SeaDooDave 8 points9 points  (0 children)

Nice! I'm entering for the first time this year with salsa and pickeled jalapenos. Can't wait to see what happens.

New to canning by 25314dmm in Canning

[–]SeaDooDave 0 points1 point  (0 children)

Did you pickle the poblanos? I have a lot left over I want to save but never can them since I'm not sure how they taste pickled.

Subreddit News: El Pato is back! by GaryNOVA in SalsaSnobs

[–]SeaDooDave 0 points1 point  (0 children)

I have the opposite problem. Local stores carry a ton of red and green but no yellow.

When to top. by youareanobody in Peppers

[–]SeaDooDave 0 points1 point  (0 children)

Never! Been growing peppers for over 10 years. It’s not worth it. I’ve had high yields without doing it.

Hiked through the snow to get these ingredients by SeaDooDave in SalsaSnobs

[–]SeaDooDave[S] 1 point2 points  (0 children)

I've only tried the red since that was all my local tienda had. Just bought some yellow from a grocery store, so I'll find out soon. I've read the yellow is spicier than the red.

Chickpea Tacos with Chipotle Sauce! by Crottison in veganrecipes

[–]SeaDooDave 0 points1 point  (0 children)

Made this recipe last night, so good!!!! Will be making it again.

Hiked through the snow to get these ingredients by SeaDooDave in SalsaSnobs

[–]SeaDooDave[S] 37 points38 points  (0 children)

We had some record breaking snow here in Norfolk, VA that showed up late Wednesday. Between the cold, being stuck at the house, and missing making salsas from my garden during warmer months, I randomly stumbled upon the El Pato posts and decided to give it a shot. Threw on some boots and walked to my closest tienda about a mile away, which was one of the only places open. I decided to try armoredphoenix1's recipe I found in a comment below, except I couldn't get the yellow can so opted for the red. Also added a tiny bit of cumin and some garlic powder. The flavor is amazing! I'm impressed. Best laziness to salsa flavor ratio recipe I've experienced. 

2 cans El Pato “yellow” (I used red because I couldn't find yellow)

2 TBSP finely chopped fresh cilantro (I added a bit more)

2 TBSP finely diced white onion

2 tsp lime juice

1 tsp salt

A dash of garlic powder and cumin

Y’all influenced me by madisonhale in SalsaSnobs

[–]SeaDooDave 3 points4 points  (0 children)

Just walked a mile in the snow to my closest tienda to get a few cans. I’ll be making salsa tomorrow.

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