Bounty

[mizarchivist]

I have a LOT of Cinnamon Basil. Anybody want some?
Anybody have a notion as to what particularly it'd go with? I'm thinking it'll not be pesto.

ETA: Also, Black Crim tomatoes- do they ever have any red? There's over half a dozen on the plant now and none of them are showing signs of red, so I've been leaving them alone.
ETA2: Further, I have a LOT of thyme. Would it were time. If anyone is in need of this herb, I have much to spare.

ETA3: I'll be going to Diesel this week, so that's a good place to trade off.

Comments

[tamidon.livejournal.com]

might make an interesting vinegar or liqueur

[mizarchivist]

want some?

[tamidon.livejournal.com]

sure,bring to Diesel?

[mizarchivist]

Will do.

[caulay.livejournal.com]

I'd be interested in some of the basil and thyme.

Also, I think those tomatoes stay black, at least if they are the same type of black tomatoes that one of the Thursday farm stands near work has.

If you think you have some of those to spare, I wouldn't mind one or two.

[mizarchivist]

*nod*- Ok. So far, they're mostly green, but I'm happy to send some your way. I think I need to pick them no matter what next week before I head south for the long weekend, so likely will stop by Diesel then, too.

[catness.livejournal.com]

If they're green, they're not done. When Black Krims are grown, they're mostly purple.

[mizarchivist]

Ok. These dudes are taking *forever* to get ripe. Hmph

[catness.livejournal.com]

Actually, I overstate it a bit. They'll be red & purple, but it's kind of a dark red. Like, if I didn't know that's what they were supposed to look like, I'd think they were sick or something.

If they didn't get lots of sunlight and lots of heat (nobody got lots of heat this summer), the ripening will take a looooong time.

[mizarchivist]

They get about as much sun as the back yard gets, but yeah- not huge heat.