Cyn - I'm ready for vine ripened tomatoes topped with cottage cheese & foxpoint. Yum!

I thought Florida was where our "winter" tomatoes

came from, and although they are orange and tasteless up here, that they would be great in FL all year, no?

 
I have wondered if we could make fried "green" tomatoes with those hard red tomatoes? anyone try it

 
To my taste, Florida tomatoes are a bit bland compared to the homegrown MO ones I remember. I've

heard it has something to do with the soil. Even the heirloom tomatoes grown locally and sold at the farmer's market don't have the acidity and flavor of midwest tomatoes. However, locally grown are generally better than what's shipped to other parts of the country.

In the summertime, we can get tomatoes out of South Carolina, they're pretty good.

 
Nope, I've never heard of it either. But

Penzey's says it's a seasoning (yeah, now I remember that Cyn was mailing spices out to people).

Fox Point Seasoning
Bursting with the rich flavor of freeze-dried shallots, chives and scallions, this is one of our top-selling blends. The rich flavor makes it perfect for poultry, eggs and vegetables. Use 1 tsp. per pound to season veal, baked chicken, steamed vegetables, fish and scrambled eggs. For a tasty vegetable or chip dip use 2 tsp. in 1 Cup fresh sour cream or yogurt. Hand-mixed from: salt, shallots, chives, garlic, onion and green peppercorns. This is a very popular blend, but because we do not use any anti-caking agents in this (or any other) blend, it tends to clump somewhat, especially during hot humid months. To keep it free-flowing, store in the refrigerator.

 
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