I tried something different this year and grew tomatoes in the greenhouse. Four Cobra tomato plants (the kind that self pollinate), each in a 5 gallon nursery pot and occasionally fed with regular miracle grow. I thought that I'd have red tomatoes earlier than normal but they didn't start ripening until 2 weeks ago. Anyway, I removed all the tomatoes from the plants today (enough is enough, already) and from those 4 plants harvested about 40 pounds of tomatoes, or about 25 tomatoes per plant.

I don't can or pickle or any such stuff, so when there's too many red tomatoes for just fresh eating, I have a recipe for Tomato Chowder. In keeping with the Far North forum (so I'm not off-topic), this soup warms the bones on chilly September days: 2 cups cubed potatoes, 3/4 cup chopped onion, 1 cup chopped celery and 3 cups chopped ripe tomatoes (I skip the chopping and put the tomatoes in the food processor). Cover vegetables with water or chicken broth and simmer until tender. In another pot make a cheese sauce - 3 Tbsp melted butter, 1/4 cup flour, 1/2 tsp dry mustard, 2 cups milk and 1 cup (or more) grated cheddar. Heat till thick & smooth, then add it to the vegetables. Salt, pepper, oregano, dill, or parsley can be added. Double the recipe for a dutch oven.