Posts tagged ‘tomato’
The garden yield a lot of cherry tomatoes, basil and cubanelle peppers (my bell peppers are few and slow growing). I haven’t been using my rosemary with all the basil around, rosemary will last far into autumn. Here I made a pesto with basil, garlic, walnuts, grapeseed oil, and a squeeze of lemon. I spread it on pizza dough coated in olive oil and push in the tomatoes. Since the pesto had no cheese it crumbled when you try to eat it but the flavors were amazing (you can add cheese to the pesto and it might hold together better). If I were to do it again I would fold the dough over the pesto and tomatoes.
I also made a gazpacho by blending the cherry tomatoes till it was liquid with a few cloves of garlic, a tablespoon or two of red wine vinegar, and a few pinches of salt and black pepper. I add in diced up cucumbers, onions, and bell pepper. Topped with lots of torn basil and some olive oil.
The photos make the peppers look large, these are like 5 inches long.
So far I’ve only gotten one pepper to red.
The black bell peppers are really small but cute and tasty. I’ve been throwing them in any dish that needs more veggies.
Here’s a pic of my peak tomato harvest a little while back. It has trailed off since, there are still a lot of green ones and I’m not sure whether to pick or not. The temps are still in the high 50s at night.
September is almost over now, but hopefully we’ll get in a few food posts. I’ve been occupied with some work and Chelle was in the midst of a hurricane. Luckily she’s unscathed and promised to post more food soon.
This year I decided to grow tomatoes (to save money, organic tomatoes are like luxury items), but I didn’t get around to it till late June. After some research on the web, I got an early variety; ‘First Lady’ that only takes 66 days to yield fruit. I bought 4 plants, and place 2 in the ‘Tomato Success Kit’ and the other 2 in a window box type planter. The ones in the Tomato Success Kit grew huge. I didn’t expect much from the other planter but it grew pretty large (but less than half the size of the other ones) with many tomatoes.
Some finally ripened early last week when the temps came down from the 90s. My first batch was about a pound and a half. I sliced them up with some basil from the garden, olive oil, black pepper and fleur de sel. It’s my favorite thing to do with these tomatoes. I made salsa a few days later with new tomatoes, which was very tasty but it can’t beat the basil-olive oil-pepper-fleur de sel experience.
Next year I’m going to grow red bell peppers. At $6.99/lb for organic at Whole Foods, I haven’t had any red bell peppers in over a year.