Roasted Tomatoes

Before

I still have a lot of tomatoes coming in from my community plot. For tonight’s dinner, I slow-roasted some with minced home-grown garlic and fresh thyme (90 minutes at 300F). I then chopped the tomatoes and added them to sauteed (home-grown) shallots and (store-bought) crimini mushrooms. I served everything over penne pasta, topped with grated cheese and fresh basil. No photo of the final dish – it was gone to quickly.

After

Garlic Scape Pesto

A few days ago, I finally got around to make garlic scape pesto with my harvested scapes. As usual, I froze it in ice cube trays and then transferred the pesto cubes to freezer bags for later use. Yum!

Take: basil leaves, …
… garlic scapes,
… olive oil, almond meal and salt (I normally leave out the cheese). Blend with a stick blender and fill an ice cube tray, …
… cover it with olive oil and freeze.
Frozen

Garden Dinner

Leeks and onions from the garden

Earlier this week, I made (up) a Greek-inspired quick dinner. I fried up leeks, onion, garlic and a bell pepper and added ground beef to it. I added tomato paste to make it more like a sauce and seasoned it with paprika, smoked paprika, salt, pepper, oregano. Topped it with feta and fresh parsley and served over rice. Quick, easy and delicious.

The (overwintered) leeks and onions were from my garden plot, the parsley from my back porch.

Lettuce

The great lettuce harvest of June 2019

We have had a few warm and humid days lately and the head lettuce leaves started to grow more upright, a sign that it will bolt soon. I harvested the remaining three heads in the plot and one big head from the porch. I still have some leaf lettuce growing with the hot pepper on the porch. I planted a kale seedling in the now empty container on the porch.

I also harvested garlic scapes and snap peas. The snap peas made it onto a crudités platter this afternoon for my now 14 year old son’s birthday party.

UPDATE: For dinner I tonight, made bibimbap lettuce cups with leftovers (meat and sesame spinach). Yum!

Last Garden Tomatoes

Last night’s dinner was Moroccan meatballs with harrisa, cumin-roasted cauliflower with tahini, Greek salad and rice. The five tomatoes in the salad were the very last ones from my garden. They had been ripening on the kitchen window sill for the past five weeks. They were so very tasty.

From my garden in my pantry right now: garlic, hydroponic basil I grew from basil cuttings back in early October (although the basil now is slowly dying).

From my garden in my refrigerator right now: carrots, leeks, beets (I roasted them a couple of days ago and we will have them in a salad tonight).

Still growing in the garden: leeks, kale, Brussels sprouts.