Dale Shipp wrote to Dave Drum <=-

Your no tomatoes/fruit problem is likely from the lack of
pollinators (bugs/insects/bees) in your indoor environment.
You can pollinate on your own using Q-Tips or similar. I'm
sure there's a U-Toob video on "How To" as there is on many
things. Bv)=

We have been doing that whenever there is a blossom -- but there
are only a few of them, and so far none have started a fruit.

Brian's plants, being out of doors are usinng the
traditional pollination methods that nature designed. Bv)=

Another possible explanation can be that inside our apartment is not
hot enough for them. I recently read that the Campari want at least
85F before they will fruit. We don't keep our apartment that high.

BINGO! I know that you praise Campari as the only (for you) store-bought
tomato with decent flavour. But, if you're growing them yourself (which
I do, outdoors) you can get *very* flavourful, tomatoey fruits.

You might want to go with something like a Brandwine heirloom tomato
or one of the "dwarf" varieties like the Red Robin. Here's a link to
an article I found interesting: https://tinyurl.com/TOW-MATERS

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Homemade Tomato Juice
Categories: Vegetables, Soups
Yield: 2 Quarts

12 md Tomatoes; very ripe, cored,
- quartered *
1/2 c Water
1/3 c Coarsely chopped onion
2 Ribs celery; coarse chopped
1 ts Minced fresh parsley
1 Bay leaf
1 ts Salt
1/4 ts Sweet paprika
1/4 ts Salt
1/4 ts Sugar
Your favourite hot sauce;
- optional

* UDD says - For a really striking juice - use yellow
tomatoes.

Combine first 6 ingredients into Dutch oven, bring to
a boil.

Reduce heat.

Cover and simmer 30 minutes.

Remove from heat.

Put vegetable mixture through a chinois, Foley food
mill or sieve.

Stir in salt, paprika and sugar.

Chill thoroughly.

Serve over ice if desired.

NOTE: Tomatoes are low in acid, so you'll need to add
acid to prevent spoilage if you plan to can your juice.
The easiest way to do this is to add a teaspoon of lemon
juice or citric acid to each of the canning jars.

Yield 2 US quarts

Recipe from: http://www.food.com (originally in Gourmet
Magazine)

Uncle Dirty Dave's Kitchen

MMMMM

... I may have my faults, but being wrong ain't one of them.
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