My garden has been a bit neglected with our recent trips. It’s hard to keep up with the weeding and thinning when you’re on the other side of the world.
I’ve spent a few hours the past week snipping the flowers off all the tomato plants. I planted three marzanos down in the kitchen garden. They were lush and full when I removed the Walls-O-Water, but they’ve been late to set fruit. We’re expecting mid-60s to low-70s for the next 10 days, so by removing the flowers, I’m hoping to encourage the fruit to ripen. So far, they look nothing like my idea of San Marzano paste tomatoes. I’ll be happy with whatever we get.
Worms can’t process the tomato seeds, so when I add the castings to my garden, I get tons of volunteers. Since many of my sowings didn’t produce anything, I decided to let these plants grow. They’ve set quite a bit of fruit, so far. I also have a canteloupe peeping out from amongst the tomatoes (another seed that worms don’t process). I may wind up with more than I bargained for.
The beets have actually faired pretty well after the early problem with predators, and my onions (that were meant to scare away pests) are also looking good. I even picked a few blueberries this afternoon.
You may be wondering what I have in mind for all those tomatoes. Well, I really like Putting Up with Erin’s Smokey Tomato Jam. (I’m having trouble with the link, so here’s where to go: http://www.puttingupwitherin.com/2014/09/19/smokey-tomato-jam/ .) Sweet Miss has requested a jar, and what mother can refuse a food request from her kid?
The recipe starts with six pounds of tomatoes, so I may be headed to the farmstand or market. Until then, I’ve been enjoying tomatoes on toast with an Italian flair.
It’s just toasted bread of a good quality, spread with cream cheese, sprinkled with sliced tomatoes, and dried thyme. (This is what happens when I forget to water the thyme plant in the kitchen window, and it dries out all by itself.) And then this is the final part, the kicker, the piece-de-resistance, drizzled the whole thing with black truffle oil.
On our trip, we visited an olive oil factory outside Sorrento. They had around 70 different types of olive oil that were so tatsty. We dipped bread, dipped bread, and dipped some more. I was able to drag the MR and Baby Girl away after buying five cans of olive oil, some basalmic, and some for Sweet Miss. She used her lemon olive oil on pasta—amazing.
Sometimes that little extra step makes a world of difference.
Are you enjoying a fall harvest?