Hello. You have found the blog mmm-yoso!!! -it's about food. On this hot day, Kirk and ed (from Yuma) are doing things other than blogging. Cathy is your blogger du jour.
These are Genovese tomatoes, before changing color; six hidden in this maze of leaves. The plants are taller than me!
We planted strawberries in three hanging pots this year, and picked whenever we wanted a snack.
These are Japanese Momotoro tomatoes. A 6 inch plant was being sold for $1.99 in front of Nijiya Market in April. The plant is now more than 7 feet tall and has produced 24 of these extra large-egg size tomatoes.
We've also planted eggplant, yellow squash, green beans and peas which have already been picked and enjoyed.
There are also eight more ears of corn which will be ready this weekend. Fortunately, we spaced the planting of those. We also planted basil, dill, sage, tarragon and mint which are regularly used when we cook. There are also 6 artichoke plants and 3 cardoon which have not done much but produce silvery leaves.
For a long while, we'd have two or three tomatoes ripe and ready to eat each morning. Then it got to about six a day...then last Monday morning, and almost every day since, this happened:
Some shredded Mozzarella, a bit of onion, basil and tarragon are always used. This recipe can vary depending on what else is available.
Or put some olive oil in a hot pan with the onion and tomatoes (and in this case spinach, sometimes chopped peppers, sometimes squash) and leave on medium heat, uncovered.
The above photo is what the only tomatoes look like when they have cooked down, after about ten minutes on medium.
Pretty easy and the results are wonderful. The concentrated tomato flavor is simple and complex at the same time. We've had variations of this recipe for breakfast, lunch and dinner and it never gets old.
I hope everyone is having a good weekend. Stay cool!