I hope they live up to your expectations! Wish I had more room so I could try them! Are you going to process most of them?
Mm, plum tomatoes! I hope you get a generous harvest.
Certainly the meatiest of tomatoes.
A few more of these and I'll pick up some mozzarella cheese, harvest some basil and make Caprese salad. 🤤
Sun-dried tomatoes packed in oil and herbs would be delicious..
A 12oz Cherokee Purple. Delicious, but I do need to find an earlier black tomato variety to add to the mix next year.
Dang. I'm glad it at least didn't make you sick!
Ahh, that's unfortunate. I hope you get a chance to try some in better condition someday. Here, we mostly have L. sulphureus and L. cincinnatus, which are both choice edibles.
Delicious on top of garlic toast. Recipe courtesy Alan Bergo: https://foragerchef.com/sicilian-chicken-of-the-woods/#recipe
Involves tomato sauce, monarda fistulosa from my flowerbed, lots of onions and garlic.
I cut the recipe in half and harvested about half a pound.
From a beautiful Laetiporus cincinnatus found earlier in July. It was in great shape, but the lower layers had grown around a fair amount of stiltgrass, and I didn't want to hog it all.
Definitely give them a try! I was lucky, these two were actually my first time getting to try boletes. Porcini-types aren't common in my area, and I tend to have an abundance of the really bitter Tylopilus, as well as the various red and yellow blue-bruising boletes that are tricky to ID. I'm looking forward to slowly learning and hopefully sampling more of them. Your red-footed boletes are Neoboletus?
Two pounds of smooth chanterelles, young dryad's saddle, a few old-man-of-the-woods, a black velvet bolete and some lovely white-pored chicken of the woods.
A year-round tomato stall? Who wouldn't be excited for that!