2014 Garden So Far...

It has been a bit of a crazy year with the baby, and since she just took her first steps this week, I expect my life is about to get that much crazier! Besides working from home and caring for an almost-one-year-old, I have also been busy with turning an abandoned area of a local elementary school into a school garden. More on that later! But first, here's my own garden this week, looking a bit wild as tomatoes are wont to do in a Sacramento mid-summer!

The biggest breakthrough I had this year was learning to mulch my raised beds with hay instead of straw. See how much stronger and taller the plants on the right are than the others? That's the power of hay, folks! Just keep it thick so it doesn't sprout and you're golden!

Striata di Italia, an heirloom zucchini.

Red Marconi peppers are doing great in pots!

 Trying my hand at Charentais melon in the raised beds this year. So far, no fruit, but many blossoms! 

Same for the butternut squash!

 

I made zucchini pickles using this recipe from the Zuni Cafe. 

The tomato harvest begins, along with many wondrous tomato dishes...

Panzanella

Caprese salad, with basil from the garden too.

I'm grateful for this year's early planting when I read my garden journal from a few years ago and see that this week back then, I still didn't have any ripe tomatoes! I have already dehydrated two bags of sun-dried tomatoes and frozen several bags of diced tomatoes to be used in place of canned tomatoes all year. Bring it on, garden!

June 8th Garden

Here are some shots from the garden as of today. This year my focus was on tomatoes, as you will see, and many of them are doing well.

I do have some pole beans growing up some chicken wire - here's a future bean:

 

And some cucumbers also growing up the chicken wire:

And now for the tomatoes: San Marzanos -  

Green Zebra tomatoes-  

 Black Krims, always excellent producers:

Jaune Flamme tomatoes, looking gorgeous and turning color already (they'll eventually be orange):  

I don't even know what this is is because I lost the label in the transplantation process... but look how huge it is already!

And that's the state of the garden today!

It's February, and I Miss Tomatoes...

...And therefore, I am busy planning my garden for this summer! I already started my tomatoes, peppers and eggplants a few weeks ago, as pictured above. This year, I used peat pellets, two grow lights, a heated mat, and occasionally a fan (which is supposed to strengthen the stems). I have been able to successfully germinate each seed I wanted to try, which is a HUGE improvement over last year when I got maybe 3 total! The grow lights have made a world of difference, since I don't have what you would call a "sunny window" in my house.

So speaking of tomatoes, I'm doing all heirlooms again. Here's what I have growing this year, by color (those I've never grown before marked with an asterisk):

Green:
Aunt Ruby’s German Green*
Green Zebra

Black:
Paul Robeson*
Black Krim
Black Cherry*

Red:
San Marzano
Costoluto*
Riesentraube*

Yellow:
Taxi*

Orange:
Jaune Flamme*

I'm already having visions of Bruschetta and fat BLTs dance through my brain!

Planning Next Year's Garden

My mind is spinning with plans for growing two gardens next year - one at home and one at my parent's property again, for the larger, rambling viney plants like squashes and pumpkins.

My goal for 2012 is to start all of my plants from seeds, which adds quite a bit more complexity than I have previously dealt with when growing a garden. Now I must take into account frost, germination rates, soil temperature, and making sure the seedlings get enough light and heat so they don't become "leggy" and weak.

So far, I am planning on growing nearly 40 different varieties of plants next year. Some I will order online from various companies, and later this month I will pay a visit to Baker's Seed Company in Petaluma, CA.

One of the seeds I am most excited to grow is the Yellow Taxi Tomato. When we went to the Ferry Pier Farmer's Market in San Francisco this summer, I couldn't resist this array of heirloom tomatoes:


I bought a sampling of several types of tomatoes, and when I got home, laid them out for a taste test. My favorite, hands down, was a yellow tomato called Taxi (second tomato up from the bottom left in the picture). It's not one that is commonly carried by seed companies, so I had to do a bit of hunting on the internet, but today I ordered my seeds from Reimer Seeds. This vibrant yellow tomato is sweet and almost acid-free, and produces tomatoes early, after just 65 days! I can almost taste them now.

Here are the other tomatoes I've got a hankering to try my hand at:

Seeds I Saved From 2011:

Black Krim Tomato: My absolute favorite tomato I have grown this year, this was the first to start producing and gave me wonderful rich, slightly salty fruit all summer long. This one is prone to cracking at first, but it was such a good producer that I didn’t care.

San Marzano tomato: This Italian heirloom paste tomato is supposed to be the best for making tomato sauces, and also great to dice and use in a salad or salsa. Yields were good last year, so I saved some seeds for this year.

Seeds I Got for Free:

Riesentraube tomato: I got this cherry type from Baker’s Seeds for free with my last order. Description: “The sweet red 1-oz fruit grow in large clusters and the name means "Giant Bunch of Grapes" in German. It is probably the most popular small tomato with seed collectors, as many enjoy the rich, full tomato flavor that is missing in today's cherry types. Large plants produce massive yields.” Massive yields are good, free is even better!

Seeds to Buy from Baker’s:

Green Zebra Tomato: I sampled this one at Farmer Dan’s table at the West Sac Farmer’s Market and it was sublime; I knew I had to try growing it at home. “Beautiful chartreuse
with deep lime-green stripes, very attractive. Flesh is bright green and very rich tasting, sweet with a sharp bite to it (just too good to describe!). A favorite tomato of many high class chefs, specialty markets, and home gardeners. Yield is excellent. The most striking tomato in our catalog, a real beauty.”

Cour di Bue Tomato: Of course, gotta have your standard red slicing tomato, and I chose this heart-shaped beauty. “This Oxheart type Italian heirloom has been a favorite in Italy for many years. Beautiful 12-oz. fruit have a delicious sweet taste; similar to the shape of a heart; great for fresh eating or cooking. Large vigorous vines. Hard to find.”

Black Krim and San Marzano Tomatoes from 2011 garden

Confession of a Penitent Tomato Hoarder

One of the blessings of growing our own food this year has been sharing. We have been happy to share our surplus with friends, co-workers, people from church, and neighbors. We have given away zucchini, squash, asian pears, apples, homemade jam... Generosity gives meaning to life and sharing is one of the joys of growing a garden.

But I have a confession to make. For a long time, I was hoarding tomatoes.

Our tomatoes have taken their sweet time ripening this season, and once finally they started to ripen I was so exuberant I just couldn't bear to share. I wanted those tomatoes in sandwiches, on bruschetta, I wanted them in tacos and pasta and I wanted to bake them into a tart.

Well, I've had them in all those forms (and more!) and so last night, I gave away several dozen of my prized Black Krims to friends at church. I can't say part of me doesn't miss those little guys. Another part of me felt like giving those just-picked tomatoes away was important, because I fully believe that once you taste a unique, vine-ripened heirloom tomato that has reached its fullest potential, how can you go back to bland grocery store varieties? I know it's dreaming big, but I would love it if someone else decided to grow a garden as a result of a humble homegrown tomato.

In the meantime, I appreciate this summer heat and hope that it hastens the ripening of my next batch of tomatoes in the garden. And I will fantasize about all of my favorite ways to eat this ... vegetable! Did you know that the Supreme Court ruled that tomatoes are legally classified as vegetables? Here are just a few ideas to use up your summer bounty:

I love this sandwich idea from Chez Danisse's blog. I use fresh honey wheat bread from the Farmer's Market, and as for cheese, am partial to Kerrygold Irish cheddar or Beecher's Flagship (made in Seattle's Pike Place Market).

Source: chezdanisse.blogspot.com via Stacy on Pinterest

For extra tomatoes, I dice and freeze them. In 2 months, tomato soup is going to hit the spot, and frozen ripe tomatoes are the key to the best tomato soup.

Source: spoonwithme.wordpress.com via Stacy on Pinterest

My go-to method for eating heirloom tomatoes is to slice them, drizzle with balsamic and EVOO, sprinkle with sea salt and fresh ground pepper, and toss in whatever fresh herbs I have on hand. Basil is always a good idea, but chives or thyme can change it up a bit. It's simple and obvious, but it really needs no elaboration.

Source: find.myrecipes.com via Elizabeth on Pinterest

This summer, I have also enjoyed Ratatouille and Sourdough Panzanella. Happy tomato season to all!

Sourdough Panzanella with Chicken

While walking through Lowe's for the 29th time this week (shopping for house stuff, of course), my eyes fell upon a magazine called Fine Cooking. I purchased this publication due to the fact that I wanted to eat nearly everything I saw in it. The first recipe I tried did not disappoint - Sourdough Panzanella with Chicken.

This simple summer meal is the perfect excuse to use fresh tomatoes, cucumbers and herbs from the garden, the farmer's market, your CSA box, or wherever you go for the best produce summer has to offer. And it doesn't even require you to turn on an oven. Score!

The only problem now is - what do I do with the rest of the package of anchovies that I opened to make this recipe? I'm new to the anchovy game. I may need to do some research for ideas.

Sourdough Panzanella with Chicken
From Fine Cooking

1/2 cup olive oil; more for the grill
4 3/4 inch-thick slices sourdough bread
1 tsp. finely chopped fresh oregano
1/2 tsp. smoked sweet paprika
Kosher salt and freshly ground black pepper
1 lb. boneless, skinless chicken breast halves, trimmed
3 Tbs. red wine vinegar
1 anchovy fillet, rinsed
1 small clove garlic
4 medium tomatoes, cut into 3/4 inch pieces (3 cups)
1 medium cucumber, peeled, halved lengthwise, seeded, and cut into 3/4 inch pieces (1-1/2 cups)
1/2 small red onion, chopped (1/2 cup)
1/4 cup chopped fresh mixed herbs, such as basil, parsley, cilantro, or mint

Prepare a medium-high charcoal or gas grill fire. Clean and oil the grill grate.

Brush the bread on both sides with 2 Tbs. of the olive oil. Grill the bread until well marked, about 1 minute per side. Transfer to a cutting board, cut into 3/4-inch cubes, and set aside.

In a small bowl, mix the oregano, smoked paprika, 1/2 tsp. salt, and 1/2 tsp. pepper. Sprinkle evenly over the chicken breasts. Grill, turning once, until an instant-read thermometer inserted into the thickest part of each breast registers 165°F, 10 to 12 minutes total. Transfer to a cutting board, let rest for 5 minutes, and then cut into 3/4-inch cubes.

In a large bowl, whisk the remaining 6 Tbs. olive oil and the vinegar. Press the anchovy fillet and garlic clove through a garlic press into the bowl (or mince by hand). Add the bread, chicken, tomatoes, cucumber, red onion, and herbs, and toss well. Season to taste with salt and pepper and serve.

Oven-Baked Ratatouille

I remember one particular meal when I was living in France. The elderly lady with whom we did our home stay prepared a simple meal of baked fish with a wonderfully flavorful sauce of some kind. I had never tasted it in America and begged her for the recipe. Like many Parisians, my host knew a shortcut or two, and after some coaxing, she revealed the - gasp - jar her sauce had come from. It was nothing more than store-bought ratatouille, which I now know to be a famous Provencal vegetable stew and a great way to use up summer garden produce.

The version I made at home this week in an effort to recreate that moment comes from the popular Chocolate and Zucchini blog, the author of which lives in Montmartre, one of my favorite parts of Paris. It was a great use not only for our homegrown herbs, tomatoes, zucchini and farmer's market eggplant, but a fantastic excuse to use my Le Creuset. We served it over couscous for a light, flavorful dinner.

Ratatouille Confite au Four
- 2 onions
- 2 cloves garlic
- 1 eggplant (if you want to make the traditional ratatouille from Nice, hold the eggplant)
- 1 zucchini
- 2 green peppers
- 8 small tomatoes
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
-1 T. chopped basil
- olive oil
- salt, pepper
Preheat the oven to 350°F.
Peel and slice the onion and garlic. Rinse the remaining vegetables, trim and slice them. Rinse the herbs. Combine everything in an oven-proof dish. Season with salt and pepper, and drizzle with olive oil (about two tablespoons). Toss a little more to ensure even coating.
Cover the dish with foil and bake for 45 minutes. At this point the vegetables should be cooked but not colored, and there should be cooking juices at the bottom of the pan.
Remove the foil and bake for another 30 to 45 minutes, keeping an eye on the progress, until the cooking juices have evaporated and the vegetables have taken on a nice roasted aspect.
Remove the sprigs of herb, and serve immediately, or at room temperature, or cold. It gets even better the next day and the day after that.

Goat Cheese Pizza with Arugula

I love pizza. I am thrilled that pizza comes in all varieties these days. I made this version last week when my friend Allison was visiting and it was a huge hit. It features goat cheese in place of the more traditional mozzarella. Because products made from goat's milk are easier digested by the lactose intolerant, I can enjoy this pizza with no regrets. Unless I have more than two slices and can't fit into my pants. I might regret that.

You can start with store-bought pizza crust, or use this recipe which boasts a gorgeous flavor and wonderful texture. Smooth some pesto sauce over your dough, layer with thin slices of ripe tomato and coins of herbed goat cheese, then sprinkle with fresh garlic. When it comes out of the oven, a handful of peppery arugula greens adds the finishing touch. It's a beautiful thing! Don't be afraid to try something new - this one won't disappoint you.

Goat Cheese Pizza and Arugula

1 unbaked pizza crust
6 tablespoons prepared pesto sauce
3 Roma tomatoes, thinly sliced
1 (8 ounce) package seasoned goat cheese
2 cloves garlic, peeled and thinly sliced
1 cup fresh arugula
1 teaspoon olive oil (optional)

Directions

1. Preheat oven according to pizza package instructions. (If using homemade, crank it up to 500F to get as close to an authentic oven as you can in a home oven.)
2. Dab pesto onto the center of the pizza base, and spread toward the outer edges. Cut the goat cheese into thin coins, and spread or crumble across the pizza. Arrange tomato slices over goat cheese. Sprinkle with garlic. Brush the crust edges lightly with olive oil if desired.
3. Place pizza directly on preheated oven rack. Bake for 10 to 12 minutes, or until the crust edges are golden.
4. After taking pizza out of the oven, allow to cool for a few minutes so that the cheese has time to set. After a couple of minutes, cover the pizza with a few handfuls of arugula. Cut, serve, and enjoy!

The Best Homemade Tomato Soup

Sometimes I have technical difficulties when taking pictures of food. A photographer I am not. I am limited by an ordinary camera and my apartment's general poor lighting. Still, I do make an effort to capture an image of the food I make, although it often fails to convey the goodness thereof.

The deliciousness of this tomato soup could not be capture by a photo. It bears no resemblance to the Campbell's soup version. It is the perfect texture and boasts an awesome flavor that far outshines its humble appearance. I call it a perfect way to use up the last of summer's tomato crop. You can also freeze those tomatoes and they will work in this recipe equally well.

Note: This recipe is dairy-free, and if you substitute vegetable broth, it could be made to be vegetarian.

Garden Fresh Tomato Soup

4 c. chopped fresh tomatoes
1/2 c. chopped onion
4 springs fresh thyme
1/2 tsp. dried basil
2 c. chicken broth
2 T. butter
2 T. all-purpose flour
1 tsp. kosher salt
2 tsp. white sugar

In a stockpot, over medium heat, combine the tomatoes, onion, spices and broth. Bring to a boil, and gently boil for about 20 minutes to blend the flavors. Remove from heat, remove thyme springs and discard. Blend mixture in blender or with an immersion blender.

In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

Mahimahi with Bacon-Tomato Butter

Photo Courtesy of Cooking Light

We are still chipping away at the enormous pile of fish that the male members of my family caught in Mexico this summer. My favorite by far is the dorado, which I just last week discovered is more commonly known as mahi-mahi or dolphinfish.

My husband made this for dinner for me and it was good stuff. Brining white fish seems to be the hip method of choice these days, as it removes the "fishy" flavor. It can be used with any similar type of fish recipe. As for the sauce, quality bacon adds a savory umami base flavor to the tomato/butter mixture. We didn't have hot smoked paprika, so we substituted regular paprika and it worked well. Happy Omega-3 eating!

Mahimahi with Bacon-Tomato Butter

2 cups water
1 tablespoon fine sea salt
2 teaspoons sugar
4 (6-ounce) mahimahi fillets
Cooking spray
1/4 teaspoon table salt, divided
1 slice center-cut bacon, finely chopped
1 garlic clove, thinly sliced
1/4 teaspoon hot smoked paprika
2 plum tomatoes, seeded and diced
2 tablespoons butter
1. Combine first 3 ingredients in a shallow dish, stirring until sea salt and sugar dissolve; add fish. Let stand 20 minutes. Drain; pat dry.
2. Prepare charcoal fire in a chimney starter; let coals burn for 15 to 20 minutes or until flames die down. Carefully pour hot coals out of starter, and pile them onto one side of the grill. Coat grill grate with cooking spray; put grate in place over coals.
3. Sprinkle 1/8 teaspoon table salt evenly over fish. Lightly coat fish with cooking spray. Place fish, skin side down, over direct heat on grill rack coated with cooking spray; grill 2 minutes or until well marked. Turn fish over and move to indirect heat; grill 12 minutes or until desired degree of doneness.
4. Heat a small skillet over medium heat; add bacon to pan. Cook 5 minutes or until bacon is almost crisp, stirring occasionally. Add garlic; cook for 2 minutes, stirring frequently. Add paprika, and cook for 20 seconds, stirring constantly. Add tomatoes, and cook for 3 minutes. Stir in butter. Remove from heat; stir in remaining 1/8 teaspoon table salt. Place 1 fillet on each of 4 plates; top each serving with about 2 tablespoons tomato mixture.

Simple Bruschetta

Question: Could there be a dish more expressive of the explosion of summer flavors that occurs when blazing sun meets fertile earth than a simple bruschetta? (I had a college roommate whose father once lived in Italy, and she informed me that it was pronounced "broos- KET-uh". But I guess it's tomayto, tomahto.)

This week, a friend gave me a few of her amazingly sweet vine-ripened tomatoes. I knew my husband would love it if I made this Italian classic for him. We even had some fresh basil growing in our herb box which matched brilliantly with the tomatoes. The only tricky part about this simple dish is making sure it is served immediately to prevent the juices from the tomatoes making the bread soggy. I'll share the method of my bruschetta madness, but will leave out specific measurements, as the amounts are flexible.

Simple Bruschetta

1. Preheat oven to 450F.
2. Remove the juicy seedy parts from tomatoes and finely chop. Combine in a bowl with a drizzle of extra virgin olive oil, a splash of balsamic vinegar, thinly sliced basil leaves, sea salt and a few grinds of pepper.
3. Cut ciabatta bread into slices and place on a cookie sheet. Toast for about 5 minutes at 450F.
4. Rub a halved clove of garlic over the top of the bread slices. Use a pastry brush to lightly brush the toasts with some extra virgin olive oil.
5. Top toasts with tomato mixture just before serving.