I went to the garden today to check in and harvested some carrots, an eggplant and some green tomatoes. The tomatoes were quick-pickled to top tomorrow’s sandwiches – I am taking my teenagers apple-picking in the afternoon and we will have cheddar/apple slices/grainy mustard/pickled green tomato sandwiches aka Farmers Lunch Sandwich (No. 9) as served by City Feed and Supply around the corner.
Category: Vegetables
October in the Garden
There is still a lot going on: butternut squash, late tomatoes, carrots, leeks, still a couple of eggplants trying to grow fatter, hot peppers, kale, tons of chard, radishes, a few beets that survived the rabbit, fall greens (very much in their baby state), flowers. I plan to clean up much of the spent plants and some weeds this long weekend.
Some Summer Dinners from the Garden – 2020
Not pictured: countless Caprese sandwiches, creamy cucumber salad (with sour cream dressing), Swiss chard frittata.
Roasted Tomatoes
I roasted two sheets of tomatoes today. 250F convection oven (on bake) for 30 minutes. They were grape to cocktail size, and that was the right amount of time. I used them to top a tomato tart I made for dinner. So yummy!
October
The garden is still going strong …
First Fall Harvests
Today’s harvest: Dr. Wyche’s Yellow and Pineapple tomatoes, Lacinato kale, two zucchinis and a gorgeous dahlia
Harvest from a couple of days ago: more yellow tomatoes, curly kale and two types of hot peppers, Thai hot pepper on the left, I do not remember what the one on the right is.
Yesterday’s Harvest
The Ping Tung eggplants will be roasted and turned into a salad with goat cheese and pine nuts, and the chard will be turned into sesame chard (a riff on sesame spinach) to accompany Korean steak, served with kimchi, quick-pickled carrots and rice tomorrow. The tomatoes (together with other previously harvested ones) will be used to make a simple sliced tomato salad with basil and parsley to complement Spanish tortilla with chorizo tonight.