Posts tagged ‘Tomatoes’

June 3, 2012

Our Garden in June

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July 16, 2011

Simple Summer Supper

In mid July, when your garden is overflowing with options, what should you make for dinner?

First, you need to inventory what’s ripe (and what remains from the CSA that needs to be prepared).

For us, from our garden:

  • tomatoes, both cherry and full-sized
  • lotsa lettuce, still (although I fear we may be at the very end)
  • basil, as tall as a small child

From the CSA:

  • pole beans
  • yellow summer squash
  • red onions
  • garlic
Looks like our menu will include:
  • Linguine with fresh tomato sauce
  • Sauteed beans, squash, and onions
  • Green salad
Making fresh tomato sauce to serve over piping hot pasta is one of our favorite treats of the summer.  Based on a recipe from one of my go-to cookbooks: The Only 25 Recipes You’ll Ever Need, this is incredibly easy and wonderfully delicious.
  • Begin with approximately 2 cups of fresh tomatoes – we used a mix of cherry tomatoes of different sizes and colors from our garden.
  • Dice the tomatoes.
  • Chop up 1/2 of a red onion.
  • Slice a handful of fresh basil – whatever variety you have handy.
  • Mince 1 or 2 or 3 cloves of garlic.
  • Place in a medium sized bowl.
  • Then add 2-3 tablespoons extra virgin olive oil,
  • 1-2 tablespoons balsamic vinegar,
  • salt and pepper to taste.
  • Gently toss.
Then serve over warm long noodles – we’re in a linguine space these days, but any shape will do.
Grate fresh parmesan on top.
Accompany with a green salad, sliced tomatoes with vinegar and parmesan, and sauteed veggies.
Eat well and enjoy!
July 10, 2011

Take Two Tomatoes

The birds, squirrels, and chipmunks will not emerge victorious this year.  No, after our post last week about Tomato Thievery, we have changed our harvesting practices and now bring in the tomatoes to ripen fully on our sunny window sill.

And ripen they did.

The Carbon is below in all her glory.

And here is what the Paul Robeson looks like when ripe.

So, we sliced them up.

Drizzled them with balsamic vinegar and shaved parmesan.

And enjoyed the taste of summer.

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July 4, 2011

Tomato Thievery

On Saturday afternoon, I was taking pictures of our garden produce, and planning to write an eloquent essay on the bounty that our family gardener had produced.  And so, let me begin with that essay.  To say that we have been luxuriating in an abundance of lettuce is an understatement.  Growing lettuce is so amazingly easy, and incredibly rewarding, that is amazes me that everyone doesn’t have a bed of lettuce outside of their back door.

But never being a family known to stop at one type of plant, we have, of ucourse, a good sampling of other produce.

Our Marketmore cucumber, grown from seed, has just produced its first three eatin’ sized cucumbers.

Our basil is as tall as a small child, and there will need to be pesto makin’ on the Family Foodies’ “to do” list this week.

And, we harvested our first baby potatoes – only three so far, but sweet and delicious!

But the pride of the garden has always been our tomatoes.  And, yesterday, at about 3 pm, I took pictures of tomatoes ripening, in anticipation of being able to pick them today or tomorrow.

At 7:30 pm, the Man of the House walked in with the ripening Paul Robeson, the one in the picture right above this paragraph, and showed me the devastation. I was so distraught, that I couldn’t bring myself to photograph it. It had been pierced, with a beak we believe, and most of its juicy insides were consumed. We did, however, cut out the bird-eaten part, and tasted the unstolen side. It was delicious, even though not fully ripe.  It made us long for the ability to eat a fully ripe Paul Robeson. It was a most bittersweet evening.

Apparently the long hot June means that the critters who live in our neighborhood really really want our tomatoes.  Some summers, we have limited thievery, but this summer our first two sun golds were snatched, and we have had to start picking BEFORE the tomatoes are all the way ripe, because somehow the critters know when the tomatoes are just about ripe….

Well, the plants have been quite productive, so we are hoping and praying for (1) rain, and (2) less thievery.  We have not had success with cayenne pepper, and haven’t quite decided to try fox urine, and aren’t entirely sure that we could actually make netting work given the location of our garden.  So we continue to hope and pray and pick earlier than we want to. But, maybe, with time and rain, we can let the tomatoes ripen all the way on the vine.

August 30, 2010

Meatless Monday: Long Live Lentils


Preparing meatless or mostly meatless meals is becoming a more and more regular occurrence in our household…and the boys are loving it.  As we were preparing dinner: Green Lentil salad, Roasted Potatoes and Yellow Peppers, and Heirloom Tomato and Cucumber salad, the boys emerged from the basement, noses first, and asked what was for dinner.  A quick peek in the bubbling pan, and an unauthorized look into the oven, and there were exclamations of joy all around…except for the picky eater (but she is another story altogether). 

Although I have not been a consistent full-scale meal planner this summer, we have been doing a much much better job at eating everything in the fridge.  And the meatless meal described above reflects what we had in the kitchen that needed to be consumed prior to tomorrow’s CSA pickup.  The red onions onions, yellow peppers, red potatoes, fennel, hierloom tomatoes, cucumbers, as well as the fresh thyme and bay leaves were all from local sources – our CSA, our farmer’s market, and our own garden.

Every recipe is easy and painless to prepare.  All that is required is a good knife, high quality olive oil and balsamic vinegar, and some cookin’ music.  A step-by-step guide is below:

First, preheat the oven to 375 degrees or so.  Quarter small red potatoes, half a red onion, and a yellow pepper. Toss with olive oil, salt, pepper, paprika.  Place in the oven.  Let them roast while you get going on the other parts of dinner.

Second, follow the Lentilles du Puy salade recipe on David Leibovitz’s blog.  Get the lentils in some boiling water with a fresh bay leaf and fresh thyme. Slice and dice carrots, onions, and fennel.  Sautee.  Add the vegetables to the lentils when the lentils are done (after about 25 minutes).  Drain, if necessary.  Then mix up the olive oil, balsamic, and some good dijon mustard, and add to the lentils.


 And while the lentils are cooking, slice up the wonderful variety of tomatoes you bought from the farmer’s market, add sliced cucumbers from your garden (as well as the ones your neighbor brought over for you to eat), and toss well with a balsamic dressing.

Dinner is served.

May 19, 2010

Our Story of Tomatoes

Our garden always includes tomatoes.  Most years the garden will include more produce, but there are always tomatoes.  To explain why requires just a bit of my husband’s family history. The narrative is below.

We didn’t have a vegetable garden until we moved back to Arlington after 20 or so years living in various apartments and cities and foreign lands….basil, sure, cilantro, sometimes, but for reasons that require more explaining that we have room for in our blog, we didn’t find/make time for gardening in any serious way until we moved back home.  Perhaps one reason is that growing food has early roots in my husband’s family, and moving back to where he grew up made the vegetable garden something that had to happen. His mother grew up on the top story of a deli, and since he was a little boy, she gardened. She gardened with a dear family friend in a garden apartment complex, and they appropriated ground that really belonged to the apartment owners as a vegetable garden. From the very beginning, it was a vegetable garden. Why? As a kid, he had no idea.  But thinking back to the late 60s/early 70s when this was happening, it’s quite likely that the family budget needed to be stretched.  Many things were planted, including tomatoes, but they weren’t the central theme, but the first tomato always merited a photograph!  But she grew all kinds of vegetables – including carrots, kohlrabi, things quite impractical from a kid’s point of view.  When the family bought their first small house in Arlington, his mother gardened in that small house – and the new garden included both flowers and veggies. As a kid, he took no particular note of this. It was to be expected. When his mother died at a very early age, this garden was a fundamental part of the household, and needed to be maintained. His dad took it over once she was no longer able to garden, and has taken over the role with great enthusiasm. The garden has grown, and will need to be discussed in another entry.  But today, we are thinking about tomatoes.  Tomatoes, notwithstanding the first tomato picture, were only a small part of the garden in the “old days.”

As a kid, my husband hated tomatoes, because the ones featured on the “daily menu” were the pink peaky tomatoes that came from Safeway. An early memory is asserting, “I will never ever like tomatoes.”  Even though he held the first tomato high for his mother, he managed to get into young adulthood not liking tomatoes.  But there was a moment when the early dislike was transformed. While in Greece, in a summer during college, the first true Greek salad marked the beginning of new relationship with tomatoes.  After a day hiking with little money to his name, he ordered a Greek salad and a beer, and the rest of the story is legend. Meanwhile, his dad moved to a house with more property, and now has a garden where tomatoes are a central focus.  He grows at least twenty different varieties of tomatoes plants each year, and has a fancy irrigation system of his own creation to ensure that they grow as they should.  It is in this context, and with this historical framing, that tomato gardening has become a focus of our vegetable garden.  A little patch of land next to our kitchen has enough room for 8 tomato plants, and every spring, a trip to DeBaggio’s Herb Farm & Nursery is mandatory.

The tomatoes available at DeBaggio’s are the foundations of legends, and there are hundreds of varieties to choose from.  Plants both heritage and not, hybrids or not, of all shapes and sizes, and plants of many colors (maroon, red, pink, yellow, green, green striped, brown) greet the customer. You could get a gigantic beefeater tomato plant for your burger, or you could purchase a red brandywine, or you could simply read the fantastical names, and histories, and geneaologies of the plants, and pick the ones that strike your fancy.

Over the eight years that we’ve been regular customers at DeBaggio’s, we’ve become increasingly in favor of cherry tomatoes as opposed to the larger varieties.  We get better yield from those plants, less loss to squirrels and other varmints, ALL family members love them, and they are the best for salads…

So this year, we are growing  two large varieties: the Mortgage Lifter, a plant developed during the Great Depression with good yield, that seemed particularly apropos this year, and the German Giant, similar to the Brandywine, but more prolific.  And then, we eagerly anticipate the fruit of our six cherry tomato plants: two Black Plums, one Sweet Baby Girl, one Sun Gold, one Tommy Toe, and one Red Sun Gold.  Our plants went into the garden about two weeks ago, and are thrilled with the cool wet week we’re having.  We’re looking forward to the first harvest in early June!!!

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