Tomato salsa is great. There is decent stuff available in jars year round, and in late summer I love making my own. But fruit salsas are special. Sure, some stores sell mango or pineapple variations, but they aren’t the same as pieces of fresh fruit, heaped on a chip or served alongside sausage or halloumi style cheese (check out my cherry basil salsa from last year).
Potted tomato success!
I am so chuffed to be writing this. I’ve never had success with tomatoes grown in pots, but this year I was determined to make it work. Looking back over the season, there have been more hits than misses, and I’m rather proud of how our plants fared.
Summer has gone by quickly, but it seems like forever ago that we drove out to Tree And Twig Heirloom Vegetable Farm to buy our tomato plants. Having perused farmer Linda’s extensive list ahead of time, and cross referenced for mainly determinate plants that would suit pots, I chose nine plants (six varieties) and with much care, potted them up (determinate plants require less support, as they do not continue to reach skyward, but rather grow to a set size and set fruit). Continue reading
My thumb is healing. Still bandaged, still can’t move it a lot or pick things up properly, but it’s healing. I’ve had to modify many activities, and think a whole lot more about my dexterity than I ever have. But I can do more today than I could last week, so that’s good.
I’m still keeping things simple though. No complex chopping, no elaborate meal preparation. Unless my wonderful husband is helping, which he has been. Continue reading
What is a “quickle?” Why a quick pickle, of course. It’s a term I’ve picked up from the owners of an amazing food truck, El Gastrónomo Vagabundo. Almost any vegetable can be quickled, but in this case I’ve taken my inspiration from this post which I found through Pinterest.
The original recipe calls for a ratio of 2 parts sugar to 1 part vinegar. I don’t like things to be so sweet, so I went 1:1, which is honestly still plenty sweet enough. I also didn’t have celery seed, and only have black mustard seeds, so I went with those and some dried dill, plus some chili flakes for a bit of a kick. With an abundance of cucumbers coming from the garden, and no signs of production slowing, I’m sure I’ll be playing with this recipe all summer. Continue reading