Don’t panic, I have a plan!
Every Spring I get so excited as my husband’s garden takes shape, from seedlings in the greenhouse to big lush plants in the garden. And then the tomatoes start rolling in, and, I don’t mind saying, I get a little freaked out at the idea of being chained to the stove for the rest of Summer.
OMG, there’s so many!
But that’s the good thing, see, cause last year we didn’t have quite enough. We had to eat (gasp!) canned tomato sauce!
So, I try to pull myself together and get organized. The first thing I do, is clean off the counter tops in my kitchen, get rid of all the accumulated kipple, make space for tomato storage. That means, get rid of peaches. What!?!
These peaches ripening on my kitchen counter make my whole apartment smell nice.
I’ve had the peaches coming in for a week or so now, we just had to start picking them green ahead of our voracious jays. As soon as they give a little to your fingers – don’t SQUEEZE! just roll it between your fingers a little, you’ll feel it. If it’s not rock hard, it will ripen on the counter. Unless you can camp under your trees, this is about the best way to get any fruit. After a couple of days on the warm counter top, they are soft and sweet, time to eat or freeze them. I wash and slice them in half without peeling, ditch the pit and set them in a freezer bag. The skin will slip off when they thaw later.
Something new we’ve had in our garden this year is “Wonderberries”. My husband found them in the seed catalog and decided to try them. The bush grows about the size of an eggplant or bell pepper plant. We planted several in different places in the garden, and while only one of them got very big, they all produce dozens of little blue berries. They are mellow and sweet. I pick them about once a week, and I get about a pint of the tiny berries. I could use them in smoothies, salads, cereal – instead I usually make a batch of Wonderberry bars.
Essentially, these are oatmeal cookies smeared into a pan and covered with a pint of Wonderberries. The cookie dough puffs up and swallows the berries, the whole thing gets chewy and delicious.
These are a good hot with ice cream, and then as a snack any time of day. I especially appreciate them about mid-morning.
Gardening is a good hobby, every time I go out to the laundry line I find something good to eat.
We have two different “cherry” tomatoes this year, and both bushes are starting to put out half dozen little jewels or more a day.
I like the seed catalog because we’ve tried new stuff.
These are now my favorite squash. The vine produces well, the fruit grow fast, and they are almost seedless.
This is a “Paul Robeson” tomato. If you have never heard of Paul Robeson, you should read up on the guy, very important person.
I don’t know who named this tomato after human rights activist, actor, and opera singer Paul Robeson, or why, but it’s very meaty and smooth, a tribute to anyone who loves tomatoes. I’m going to guess that Robeson was also a gardener, although that is not included in his impressive biography. These are a good sandwich tomato, just exactly the right size to cover the average slice of bread. In fact, I sliced this one up with some cukes and made a tomato and cucumber sandwich.
Time to head for the garden and see what we find.