I’m picking all kinds of tomatoes daily now, and have found lots of yummy ways to use them.Grape and cherry tomatoes retain their shape well, so I use them with onions and green peppers and lots of herbs in Tomato Salad. I pretty much always have a bowl of this in the fridge.I also keep a bowl of fresh Salsa at all times. I take it easy on the jalapenos, because not everyone likes it as spicy as I do.On the days when I don’t pick many tomatoes, I’ll make an Herb and Tomato Quiche.If I pick a lot, I’ll make Tomato Pie.If I am overwhelmed with tomatoes, I’ll chop them up, saute with onion & garlic, and add anything I have in the vegetable drawers. This has cabbage, mushrooms, corn, and, of course, lots of fresh herbs. I don’t fuss much with it now, I just freeze it all for later. Some cold December evening I’ll thaw a container and add some cooked chicken or beef or lentils. I’ll adjust the seasoning then, and think back on the days when my garden was bursting and it was too hot for soup.
I’m getting lovely cabbages now, and I’m still getting Heirloom French Breakfast Radishes (those French people must have sturdy stomachs first thing in the morning.)To the radishes and cabbage, I added dill (still thrilled) and Swiss Chard (nearing the end).I used the large cabbage leaves and Swiss Chard as a wrap, topped it with cooked rice mixed with a bit of sour cream. I topped that with thinly sliced radishes, a 3 ounce salmon steak, and lots of dill. I used 2 skewers to hold things together and grilled until it was firm to the touch.Grilled Salmon Wraps : even the leftovers were amazing.
So, not only do my local libraries supply me with all the books I can read (no small task), the Woodbury and Pitman branches here in Gloucester County, NJ also lend out seeds.
They give me free heirloom seeds; I plant them, enjoy the bounty, and give them back some seeds at the end of the season. (And no fines if it doesn’t work out.) Sweet deal!
Below are just a few of the flower, vegetable and herb seeds I picked up. All it takes is a library card.
I’m hoping my backyard looks like this in a couple of months.
I just finished an organic heirloom gardening class, and I am wildly excited about companion gardening. That’s the art/science/voodoo of grouping plants that are beneficial to one another. I am planning small clusters of companion plants instead of one large plot with everything lumped together.
I can feel a full garden re-do coming on . . .
Every year around this time, I start to run out of ways to use up all the tomatoes. Here’s a list of my current favorites:
1) tomato & pesto sandwich
2) tomato pie
3) tomato salad with green beans & black olives
4) pizza topping
5) salsa (always)
6) halve cherry tomatoes, chop green pepper & onions & sprinkle with oregano. Keep in the fridge ready to add to: pasta, omelets, salad, soup, quiche, or pizza
How do you use tomatoes?
I’m going to miss you, my little vegetable garden.
My garden is only 8 feet by 16 feet, but every summer is changes the way I eat.
I can’t keep myself out of the garden. The laundry is piling up and my desk is a mess because I am spending way too much time checking on the progress of the sweet peas and planting flowers around the herb garden.
There’s something so compelling about planting a seed and watching it sprout, nurturing the plant and then picking and eating the produce. It feels like a little bit of magic, and it makes me see vegetables in a whole new way.