Serious Eats - seriouseats.com

I think the Brooklyn water may be a problem if your plant is only seven feet tall? Mine is already 10 feet tall at least, and I've been neck deep in them for weeks.

The best part is that they freeze fantastically well, so if you end up with more than you can eat or give away, just toss them in a ziploc bag in freezer. If you also freeze some chiffonade basil in an ice-cube tray, you can enjoy this in February too. Yeah, the tomatoes will be a little soggy, but they will still taste like summer!

hungrychristel and simon: The pasta is Rustichella d'Abruzzo brand, and the shape is called "pappardelle rigate." So it is like pappardelle, but a bit more narrow and thicker, with ridges running down the length.