mediaOrganic » Tomatoes

another august harvest

john — Fri, 20 Aug 2010 16:53:01 +0000

I apologize for boring you with yet another August harvest photo but please allow me my indulgences. The eggplants, acorn squash and tomatoes are just so visually luscious…and they taste as good as they look. This has been our best year ever for eggplants, probably due to the unusually warm weather and the luck of having chosen a fairly prolific variety. Just don’t ask me which variety because they were only labelled “eggplant” on the flat. Well it’s back to the Moosewood Cookbook for more eggplant recipes.

bountiful august harvest redux

john — Wed, 18 Aug 2010 11:27:55 +0000

As I walked through my kitchen it popped into my brain that I should post a photo of my counter top as it looks today. What this doesn’t show you are the additional tomatoes sitting off to the side in a basket, the many pounds of vegetables stuffed into my refrigerator, not to mention what remains in the garden waiting to be harvested. My greatest concern these days is conjuring up new ways to share this bounty with others before it decays into chicken feed. Especially since I know that in December and January I’m going to be pining for these heady August harvests.

garden-fresh bruschetta, a healthy alternative to pizza

john — Thu, 29 Jul 2010 12:10:23 +0000

Bruschetta is one of those comfort foods that is simple to make, healthy and oh so tasty. Historically, bruschetta is just grilled bread flavored with garlic and olive oil with a pinch of salt. Regional and modern variations add toppings. Like any recipe, the better your ingredients the better your result. And what better ingredients than fresh produce directly from your own garden or local farm stand.

The pictured bruschetta at left modifies the basic recipe by adding blanched kale and black olives. Later this week, when we harvest our first eggplant, we will saute thin slices in olive oil and garlic. Regardless of what topping you choose, the one common ingredient to all bruschetta, and the most important, is the bread. Use a hearty, crusty bread such as Trader Joe’s Tuscan Pane.

mediaOrganic’s Garden Fresh Bruschetta

ingredients

slices of your favorite hearty bread
garden fresh tomatoes, seeded and diced
onion, diced
fresh basil, chopped
salt
olive oil
garlic clove, whole
grated parmagiano reggiano
a hot grill, stovetop grill pan or panini press

To make the topping mix the tomato, onion, basil, salt and olive oil together in a bowl and let sit while you prepare the bread. Lightly brush the bread slices on both sides with olive oil and grill until nicely toasted with grill marks on both sides. Rub the garlic clove on one side of each toast slice. Top with your tomato mixture and sprinkle the grated cheese over the top.

Mr. Tomatohead

john — Fri, 23 Jul 2010 10:50:41 +0000

My wife decided to have a little fun with this one. He as mozzarella eyes Click on the thumbnail to get the full photo.

yes, it can get too hot for tomatoes

john — Tue, 20 Jul 2010 11:46:39 +0000

This year I’ve learned that even in my Boston-area northern location there are spots that can get too hot. Witness my sunburned tomatoes. These were planted in front of a very large south facing panel of glass with a reflective UV coating on it. What started out as a great location in the Spring turned into a lousy location with the peak Summer sun. Plenty of water wasn’t enough to prevent this condition called “sun scald”. No wonder my watermelons did so well in this bed two years ago, and peppers the year before that.