Not one to waste a morsel from her garden bounty, Mom stuffed squash blossoms,
lightly battered and served the fried deliciousness as an appetizer.
Posted on 07/31/2021 6:31:55 AM PDT by Diana in Wisconsin
Simple Cherry Tomato Sauce:
https://aprettylifeinthesuburbs.com/simple-cherry-tomato-sauce/
NOTE: I would leave the peels on and roast them in the oven first, until the skins pop. 400 degrees, 15-20 minutes. Put them on parchment paper, or your pan will be a mess. I would use my immersion blender to chop them up, THEN cook them down with the garlic and the EVOO into sauce. Can or freeze.
Dry them in a dehydrator or oven:
https://www.treehugger.com/what-to-do-with-a-glut-of-cherry-tomatoes-4857823
Other ways to preserve them:
https://foodinjars.com/blog/five-ways-to-preserve-small-tomatoes/
A favorite recipe of mine from Pati Jinich:
Cherry Tomato and Red Wine Jam
https://patijinich.com/cherry-tomato-jam-with-red-wine-and-scallions/
I slept until nearly 8am this morning! Who am I? Queen of England? LOL! I must’ve needed some extra sleep!
My garden chores today, not in any particular order:
Pick Beans and Cherry Tomatoes in the Kitchen Garden
Check the Big Garden for ‘hidden treasure’ in the form of Zukes and Kale
Make more Zoodles
Weed around my roses
Plant two grape vines that I recently scored
Water and fertilize anything in a pot and the cukes
Cut a bouquet of flowers
Play with my puppies *HEART*
That should keep me out of trouble this morning. This evening we’re meeting ‘The Family’ at a local Supper Club for Birthday Drinks and Dinner to celebrate the July Birthdays in the family. Looking forward to that!
Not me. Though some of the Latino neighbors want them or the baby squash (for Pupusas), yet it took about 4 months for them to get to this stage, and if let alone each can grow up to 5lbs and last over 6months in a cool hall, and provide much more food to eat and share then a mere flower. I can understand harvesting the flowers or baby squash if you have a lot of land and or a long growing season, but not here in NE!
Cook them down for tomato sauce etc.
And lots of flowers on the toms. Needed: warm temps and none below freezing thru November. Last year we did not make it thru Oct. Indeterminate tomato plants would grow for months more or even years depending on the climate.
There is a “homesteading” podcast/blog that I follow - occasionally pick up some ‘gold nuggets’ of info. One I saw this past week was on fall gardens - you may find it interesting:
https://melissaknorris.com/podcast/planning-a-fall-garden-when-to-plant-for-fall-harvest/
I did see two plants on the fall garden list that I wasn’t sure what they were:
claytonia & tatsoi
Claytonia is also known as ‘Miner’s Lettuce’ From link:
A lovely, succulent Salad Green with a fresh, wild flavor, Claytonia produces clusters of smooth, tender leaves atop 4” stalks with tiny pinkish-white, edible spring flowers in each leaf’s center. Best used fresh and tiny, these elegant leaves bring a rich, tart creaminess to delicate, micro-green salads. Larger leaves may be used as a bed for grilled fish or tossed into stir-fries and pasta dishes at the last minute. Although it never gets bitter and you can eat all of it at anytime, Claytonia can only be stored for a few days in the crisper since it tends to deteriorate quickly after harvest. Use in recipes like Spinach or Lettuce!
https://www.kitchengardenseeds.com/claytonia.html
Tatsoi - Tatsoi is a leafy green in the Brassica family, along with mustard greens. Also called “tat choy,” this Asian green is closely related to bok choy, and it’s gaining popularity in North American cuisine because of its unique flavor and nutrition content. This Chinese cabbage has spoon-shaped leaves with a sweet but nutty flavor when eaten raw. Many liken the taste and texture of tatsoi greens to spinach and Swiss chard. Link:
https://draxe.com/nutrition/tatsoi/
Learn something new every day!!
Thank you.
But I have give up on the cherry toms and give them away.
I’m canning 20lbs of San Marzano today and still have 10lbs of ripe beefsteak and 10lbs of ripe early girl I have to disposition.
And trying to pickle all these pickling cucumbers.
Also have to get these ripe, red peppers in the screen to dry.
It’s like having a job lol
Not one to waste a morsel from her garden bounty, Mom stuffed squash blossoms,
lightly battered and served the fried deliciousness as an appetizer.
(This resource area is posted in the July 3-6 Gardening thread beginning after post 112!)
Liz...what did she stuff the blossoms with??
Do you still have to skin the little bastards?
Stuffed Nasturtium Blossoms. Just Ricotta cheese and your choice of herbs. Take the stamens out of the middle. Nasturtium are nice and peppery-tasting:
Oshk, did you move out of your house with the sea view? Or is this on your lower veranda?
(That is a good looking mango!)
Thanks, Pete!!
I love any and all GREENS and I really should be more adventuresome in growing them. Beau and I were at a County Park/Lake not too long ago, and there was a dam with some still water below it, and it was just FILLED with Watercress.
It took all of my willpower not to go over the wall and harvest some!
A really common edible that just about anyone can find in their lawn or sidewalk cracks is Purslane. I have a ton of it around here and use it where I can.
https://www.thespruce.com/weeds-you-can-eat-1388183
Gorgeous! i LOVE Mango Salsa - but I’m sure I don’t make it as HOT as you do! ;)
Same house. The trees are out by the pool.
Augie, are you in zone 6 or 6b?
You could try rooting some suckers off your remaining tomatos in water and seeing if you can get them in the ground and growing enough to get a few tomatoes before end of September. Just a thought. (Good luck!)
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.
