Tag Archives: Tomatoes

Idiomatic

6 Oct

I’m still behind the eight ball, busy as a bee and have too much on my plate. I’m snowed under, swamped and have too many irons in the fire!

Bedazzled Tomato

Bedazzled Tomato

Bedazzled Tomato

I’m also at a loss for (good) words (or maybe I’ve used them all up at work)!

Spigariello foglia riccia

Proper? Proper! Who says posts need to be proper?!

!!!

8 Aug

Well lookit that! I can grow tomatoes!

We just got back from a whirlwind 18-hour trip to Wolfeboro, N.H. (More on that later. What a trip!) and this is what we found waiting for us.

My mind reels … Pasta? Salad? BLTs? Eat them one-by-one out of hand?

Click through to see who’s who. And feel free to share your tomato triumphs and ideas in the comments.

And for more on the tomato chronicles click here and here.

Colorful Food

30 Sep

Many of the dinners we’ve eaten this summer have been rather monotone.  There’s been lots of green punctuated by little stripes and dots of red pepper.  It’s been a season devoid of the wild colors of heirloom tomatoes.  But this weekend, when we stayed in the city, we hit the greenmarkets and bought every colorful tomato we came across, and then I took them home and roasted them.

For years now I’ve seen recipes for oven-roasted cherry tomatoes on blog-after-blog but I never made them. The cool weather just never seemed to coincide with the end of tomato season.  But in this weird weather year, the conditions I’ve been waiting for have finally occurred and I made up for lost time¹.

We roasted some wickedly sweet little round red tomatoes on Saturday, then drizzled them with good balsamic and ate them with roasted duck breasts and yet another version of that gorgeous squash soup (this time with white beans for creaminess and a purple opal basil yogurt crema).  And then on Sunday I roasted a mix of colors and shapes and served them over smashed red bliss potatoes alongside a pan-roasted fillet of Spanish mackerel and another purple opal basil crema made zippy with one third of a Jawala pepper.

And now, after having had two dinners in a row graced by oven-roasted tomatoes, I can say this to you: Do not make my mistake! Roast when it’s roasting out if you must, but do roast some of your most perfect cherry tomatoes and serve them with whatever you’ve got .  Pasta, duck, fish, salad, beef, pork, chicken, polenta, rice, bread, quinoa, kasha, grits, jerky, tofu, ostrich, cardboard.  Anything.  Just make them.  You can thank me later.

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¹ Set the oven to 325°F.  Wash a few handfuls of cherry tomatoes, put them in an roasting dish or dutch oven, coat with a few glugs of olive oil, a pinch of salt and a minced garlic clove or two and place in the oven.  Roast the tomatoes–scoot them about the pan with a toss or a spoon once or twice–for an hour or so until they’ve collapsed in on themselves, taken on a burnished hue and released their juices.  Remove and mix in a handful of torn basil.  Enjoy!

In The Weeds

30 Jul

The road between New York City and Tupper Lake passes through many states.

Heading north, we drive through Grace, Beauty, Longing, Happiness and Anticipation. But the trip home passes through some different places–Nostalgia, Melancholia, Reflection, Dolor and Blah.  Leaving the mountains was especially hard this year.

The weather was damn near perfect up in the Adirondacks, and we took full advantage.  We hiked and paddled (seriously people, if you’ve never tried kayaking, get out on the water stat!), and sat outside marveling at loons, ducks, dogs and bald eagles and went for boat rides and grilled steaks.

And when the weather wasn’t so great, we went inside and sat and read and played with my nephew, little J, who’s at that age where he’s over Thomas and protective of his Legos yet somehow still a blast to be around, and when we were hungry, we cooked.

There were shrimp and controversial grits, (we tried to tell little J that the grits were polenta, something he loves, but his four-year old mind couldn’t get over the fact that they weren’t yellow).  There was also beet pasta with the greens thrown in for good measure, roasted squash and mint salad, braised radicchio, tarragon chicken and sandwiches and salads galore.  We ate and lived well on our short week up north.

And then we came back to reality.

Things are simultaneously grim and amazing up at the old homestead, head below the jump to see what’s going on.

Ink, Pixel, Dirt

21 May

I’ve been keeping a garden diary in a little black and red notebook.

I find it amusing that the notebook is from Poland, and that its calendar is going to run out after this year.  I also think it’s funny that I find it easiest to keep this record in pen-and-paper form.  I spend my entire day in front of a computer.  I share my life with the world via a computer.  And yet, every week on Sunday night, I sit in the passenger’s seat of our car and scribble away as we head south, back to the city.

And that might be the reason I like it so much; it’s the antithesis of the 50-odd hours I spend chained to my desk at work each week.  Anytime I stay there past 7pm, which is everyday, I have to sign-out in a log book.  I’m often shocked at how hard I find writing after a long day of typing and conference calls.  I grab the pen and my brain pauses.  My hand feels weird curved around the pen.  And then it all comes back and the letters flow with the ink, in a halting, inelegant script.

Things are really speeding up in the garden, and the last two weeks have required two or more pages each to record all the developments.  By the end of those two measly pages, my hand is always cramped up and sore.  I can remember back in my high school days being able to write and write and write for hours on end.   I filled up notebook after notebook with my musings and stories and poems and rants.

For tomato talk and a twilight walk, head below the jump.

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