It’s that time of year again when everything seems to be ripe at once and it’s physically impossible to eat it all before it goes bad. Case in point: my tomatoes. I grow predominantly cherry tomatoes, although a friend did give me one black tomato plant that has done very well this year. I just find cherry tomatoes to be more flavourful than most of the larger varieties. And I plant tonnes, since I know that I’ll want to include them in a number of preserves come fall.
Case in point: this is what I brought in from the garden the other day. I think that these tomatoes, and probably the onions as well, will soon become spaghetti sauce. I might even go for the healthy veggie tomato sauce I made last year, and include the eggplant that should be ripe in a few days. (I had a lovely huge one ready to go, and then an animal go to it. Figures.)
At the same time, I had a few small radishes, the last of the cucumbers (the vines were starting to die back), and a few potatoes that were beginning to poke through the surface of the dirt. Something needs to be done with all of this produce before it rots!
The first step for me is to make at least one dinner with the fresh ingredients. I barbecued some chicken thighs with my usual spice mix (parsley, sage, rosemary, thyme, garlic powder, and sea salt), and cooked up some of the potatoes on the grill at the same time. I know that they look very similar post-grill, but the difference was immediately apparent once they were cut open. I added some cherry tomatoes and sliced radishes as a veggie once everything else was cooked. It was a very simple meal, but it was both tasty and easy to prepare — which I needed after spending a couple of hours in the garden!
We’re starting to get a few cool days, and more than a few cool nights, which, in conjunction with the shortening daylight, signals to the garden that it’s time for fruits and veggies to ripen. I’ve had some meager results so far, if you don’t count the tomatoes.
For all of my efforts with gourds, a powdery fungus attacked the leaves of my plants and killed most of them off. I ended up with only one yellow zucchini, no green zucchini, no pumpkin, and only this teeny tiny butternut squash. It’s so cute that I’m seriously considering not eating it at all and carving it up or decorating it as a Hallowe’en decoration.
I did have about ten good-sized pears on my baby pear tree this year, but I didn’t get to them in time and the local squirrels and chipmunks made serious inroads. This is all that was left for me to bring in. The one on the far right developed kind of small and deformed, but it was still healthy inside. These fruits will be (and actually, all except one have already been) eaten raw, generally in packed lunches.
Despite fighting for my potatoes for sunlight, my few beet plants did okay. The roots weren’t much to talk about; I ended up with just enough to fill a single 500mL mason jar if I planned on preserves. However, the greens — which were actually red in this case due to the variety I planted, but at any rate the leaves — are also edible, and actually quite tasty! They’re good in salad, pesto, or stir-fry; basically, they’re tasty in any dish where you’d use lettuce or a similar leafy green. So I’m tolerably satisfied with my yield of beets, especially since I put in so few plants in the first place.
Last night I was inspired by Delish to make their Bowtie Primavera recipe. It was originally posted back in 2016, but the video popped up again on my Facebook feed, and, well, I had lots of cherry tomatoes that needed eating, so I figured it was timely.
This dish features a lovely rainbow of vegetables: asparagus, zucchini, cherry tomatoes, and mushrooms. I find it funny that it’s advertised as a “spring pasta” because really the only spring part is the asparagus; the zucchini, cherry tomatoes, and most mushrooms are late summer/early fall produce. I actually couldn’t find fresh asparagus at the grocery store right now and so had to use frozen, but that works just fine cooked in a sauce anyway.
My cherry tomatoes were really juicy and released a lot of that juice when cooking, so I found that 1 cup of reserved pasta water was excessive. I ended up having to boil down the sauce in order for it not to be, well, soup. Additionally, I used lactose-free sour cream, which I don’t think make a huge difference to the consistency but it did mean that I could actually eat it. (I would assume that, to make this dish vegan, a cream cheese substitute could be used effectively.) I also didn’t garnish with chopped basil because, to be completely honest, I forgot to buy any.
All that being said, I was really happy with the end result. This dish was creamy but not cloying, came together quickly (although not as quickly as the recipe indicated), and was both healthy and tasty. I will definitely be making it again.
At the start of the month, husbeast and I took the kiddos to the Canada Agriculture and Food Museum. It was a hot, lazy Saturday and we had a hard time getting everyone moving, so we arrived late and didn’t get to spend too much time there before it closed for the day. However, we did get a chance to watch a presentation in the Soil Lab about bees and the role that they play in the life cycle of a plant.
The girls were enthralled as they learned about the life cycle of bees and why they are so important to agriculture. At the end of the presentation, each child was given a bean that they wrapped in a cotton ball, watered with an eyedropper, and placed in a tiny plastic bag. The bags were tied on string loosely around each child’s neck, creating a necklace of sorts.
My children, like so many, have an on-again, off-again love of gardening. They love planting, and watching things sprout, and harvest time, and even weeding, if you can believe it. What they lack is the patience and upkeep that goes between each of these steps. Over the years, they’ve forgotten about many plants which have then died, or have ended up being taken care of by me. So I didn’t have high hopes for these beans. In point of fact, Thing 2 completely forgot about hers and has no idea where it ended up; we’re not even sure it made it home. However, much to my surprise, Thing 1 fed her bean a few drops of water every day and kept it in a cool, dark place for about two weeks. Her attention was rewarded, when seemingly overnight it sprouted! (I suspect that it may have been left to its own design for a couple of days, because it grew right out of the bag before she noticed — but no harm done.)
Thing 1 triumphantly presented me with her baby plant and requested that it be given a proper pot and some soil. I am happy to report that it is doing well and is visibly growing every day. Thing 1 couldn’t be more pleased. I don’t know how much of the museum lecture she will remember in the end, but I’m very happy that she learned the lesson that a bit of work and some patience can have very positive results. If that’s the only lesson she ever learns from gardening in general, then I count it as a win.
This year, I grew my own cucumbers out in the garden for the very first time. (Okay, I tried to grow lemon cucumbers a few years ago, but I only ever yielded the one gourd.) Given this year’s high yield after it finally started to rain at the start of August, I thought that I should preserve some of my crop by turning it into pickles.
A friend of mine had already used up an entire container of Bernardin Dill Pickle Mix‘s worth of pickles, and she wasn’t terribly interested in making more even though her cucumber vines were still yielding fruit. So she gifted me with all the extra cukes she had that were currently ripe, and I combined them with my harvest to date. It filled one entire crisper in my fridge.
Sliced up, all those cucumbers yielded two big Pyrex bowls full.
I filled my biggest stock pot and my pressure canner (which works perfectly well as a huge stock pot if I don’t lock the lid) with water, and I washed all the jars and rings and lids while I waited for the water to boil. With that much water, it takes quite a while. Then, while the jars and tools were sterilizing in the boiling water, I prepared the vinegar and spice mixture. Then I packed the cucumber slices into the jars, added the vinegar mixture, wiped the rims, put on the lids and rims, and processed the jars.
All in all, the pile of cucumbers yielded nine 1L jars. They all sealed properly and didn’t need to be re-processed, thank goodness. It’ll take a good six weeks or more before the pickles are ready to eat, since the longer they sit in the vinegar mixture, the better they taste. They should be ready for Christmas, at least! Or even Thanksgiving.
My garden has definitely reached the “overgrown” stage. I sent the girls in to pick some tomatoes, and, well…
I almost lost them!
Just the other day I got what I’d consider my first real harvest of tomatoes (the first three cherry tomatoes didn’t really count, volume-wise). I thought that it was high time to bushwhack into the furrows and pick all of the ripe fruit before it rotted and fell into the dirt.
With Thing 1 and Thing 2’s help, I harvested a number of cucumbers, a bowl of tomatoes of various colours, and a lone eggplant. I did, however, forget that there are thorns on the greens of some kinds of eggplants, and I almost threw it across the room when I pricked myself. Lesson learned.
For dinner that night I wasn’t terribly inspired: just a rotisserie chicken and a pre-made Ceasar salad from the grocery store. But I did make bruschetta with the freshly-picked tomatoes! It’s honestly one of the quickest dishes in my repertoire. Throw tomatoes, a clove of garlic, a dash of olive oil, basil, and some grated parmesan into the food processor. Blitz it for a few seconds until it’s chunky, spread it on some thick slices of nice French or Parisian bread, and pop it in the oven at 350°F until heated and browned. This time, I also added a slice of lactose-free Gouda to the top of each piece of bread (any hard cheese that melts well will do). It’s lovely! As a bonus, it’s a dish that can be made in a toaster oven, i.e. outside where it won’t heat up the house in the dog days of summer.
I’m happy to report that there are finally fruits and veggies in my garden that are ready to harvest! It’s been a very dry summer for the most part, and although I’ve been watering my garden religiously, I think it’s having an effect on the garden. However, over the last week or so we have had a storm almost every day, alternating with sunshine, and my plants have loved it.
My tiny cucumbers and zucchini have swelled up remarkably in the last week and a half! The largest of the cucumbers is about 7″ long (18cm) and is so thick that I can’t wrap my fingers entirely around it. The three cherry tomatoes (and now I’m sure that the self-seeded tomatoes were the little ones since they’re ripening at such a small size) were sweet and delicious straight off of the plant. I know the zucchini would have grown larger, but they’re more tender at a smaller size. Some of the absolutely enormous zucchini gifted by friends last year had a really tough skin that had to be peeled before it could be eaten. I mean, don’t get me wrong, I still ate every last squash, but the bigger they are, the harder the skin. (Also, the really big ones you have to scoop out in the middle like you would a pumpkin, because the seeds are quite tough too.) Also, I’ll admit that I wanted to get to the zucchini before the animals or bugs did. I know that it’s supposed to be one of the easiest things in the world to grow, but between insects and squirrels/chipmunks and just plain bad luck, I’ve only ever managed to grow a single zucchini before, and it was a tiny one barely worth harvesting.
I would be writing about the size of this first zucchini right now except for the fact that we ate it almost as soon as it was off of the vine. My husband fired up the barbecue yesterday and we had chicken thighs with the skin on, topped with a sprinkle of herbs (my usual sage, thyme, garlic powder, summer savoury, and sea salt; there would have been rosemary too, but I had run out). As a side dish, I sliced the yellow zucchini and threw it in our non-stick grilling bowl with a sprinkle of salt and a drizzle of olive oil. As it couldn’t possibly have been fresher, it was oh-so-tender and light-tasting. I didn’t even have to fight with the kids to get them to eat their vegetables, which is quite the feat at dinner time around here these days.