Yesterday, I made pickled green tomatoes. After the community garden fall cleanup day on Saturday, I brought home a few handfuls of green cherry tomatoes. I used a different recipe this time, which called for lemongrass and Thai peppers – both from my homegrown (and frozen) reserve. I am excited to see how the pickles turn out.
Today’s harvest: two small Delicata squash, celery (gift from another community gardener), green tomatoes and super hot Thai chili peppers.
I have been traveling this month and therefore have not spent much time in the community garden. It has been a weird, pretty bad gardening season for me. The tomatoes are pretty much done. I have a few green ones still on the vines (Ailsa Craig and Brimmer), but pulled the diseased plants (Ananas Noire, Dr. Wyche’s Yellow, and Black Krim) just before my trip. More on my tomato issues in a different blog post.
Currently, I have some winter squash growing and greens (kale and chard). Also cilantro, parsley and fall salad greens. The beets are still tiny, so I am not sure what to expect. The squash has been super slow to flower and set fruit. Just a strange season.
I have a lot of color in the plot though. The strawflowers have been taking off, as have the zinnias. And the marigolds and nasturtium are happy as usual.
I moved my son back to college yesterday, and we made one of his favorite dinners the night before – crispy pork noodle bowl with Thai basil pesto. I had made the Thai basil pesto a few days before (using a different recipe), covered it with sesame oil and stored it in the fridge. So, so good!
I made one batch earlier this month and froze it for use in the future. I had experimented with freezing it last year and found it to freeze very well.
I harvested the first tomatoes (Stupice) on July 23 and then a few more Stupice, Scotia and Ailsa Craig the following weeks. Things started to really get rolling by August 10. On August 17, I picked my first Green Zebra and Dr. Wyche’s Yellow (two of my favorite varieties). Since then, I have been harvesting about two to three pounds every other day.
There have been a lot of Caprese (and other tomato) sandwiches and tomato salads on lunch and dinner rotation, like this tomato and peach salad with whipped goat cheese, for which I like to use Dr. Wyche’s Yellow.
I also made two batches of slow-roasted tomatoes, which I packed in olive oil and froze. For this, I used mainly smaller red tomatoes.
My daughter made an amazing tomato galette the other day (using red tomatoes only), with home-grown garlic and basil. It has been an exceptional tomato season so far!
Notes for next year: The Ailsa Craig tomatoes were prone to cracking; Dr. Wyche’s Yellow, Ananas Noire and Black Krim to catfacing (not a big problem and also unavoidable with the strange weather earlier this summer); and Ananas Noire and Black Krim were prone to rotten spots. Brimmer was a bit crowded out by the other tomatoes and stayed small as a plant (but did produce a few very tasty tomatoes, like the large pink-red one in the picture of August 31). Same growth issue for Stupice, which was crowded out by the calendula flowers.
