Author: Fairydiddle Farm
Tomatoes and jalapenos both appear to be at their peak right now, which means it’s time to make some salsa! I’ll have “salsa kits” at the Broadway Community Market tomorrow alongside my other summer produce, so you can make some fresh salsa. These will include a quart of tomatoes, one or two jalapenos, and a head of garlic.
The full list:
See you at the market!
We have reached the point in the season when the bean plants succumb to the overwhelming assault of bean beetles. The poor plants look skeletal, though some of them are still making a feeble attempt at seed production.
But fewer beans to pick means I have more time for wrangling the tomatoes, which have been left to grow unchecked for too long, tangling with each other and consorting with the equally unruly butternut vines. I also pulled up most of the summer squash plants this week, which had become tired and wilted. A second planting may provide us with another wave of yellow squash in a week or two, though.
Despite all of the waning crops, the garden is still blessing us with abundance. The now mostly contained tomato vines hang heavy with ripening fruit, the okra plants give more pods every week, and the jalapeno plants drip with deep green peppers. The cucamelon vines, too, have taken over part of the garden fence and threaten to invade the yard, and I pick a good handful of the crunchy little cucumbers every other day (I need to plant more next year!).
On my table at the Broadway Community Market tomorrow:
It looks like we should have some nice weather again tomorrow, with only a slight chance of a stray shower.
See you at the market!
There are many things to love about summer, but from the time I start seeds in late winter, I’m looking forward to that moment when I sink my teeth into a tomato sandwich. Mine involves homemade bread, sharp cheddar, real mayo, and layered slices of juicy red tomato, preferably enjoyed on the porch swing (pictured above with cucamelons, dilly beans, and mint tea). I can eat that for lunch every day and not get tired of it.
The tomato varieties I grow vary a bit from year to year, as I figure out what grows best in my garden. This summer, I have four varieties growing: Amish paste, druzba, green zebra, and red currant.
Amish paste. Coreless, flavorful, and fleshy with few seeds, these heirlooms make excellent sauce. They can also get quite large, which I find makes processing go faster (fewer tomatoes to peel!).
Druzba. This slicing tomato is new to me, and I chose it for its resistance to cracking, end rot, and disease. An heirloom from Bulgaria, it produces beautiful, round fruits with a wonderful, fruity flavor perfect for sandwiches.
Green zebra. Although I almost always choose heirlooms, I can’t resist planting a few green zebras every year. These green-striped yellow tomatoes reveal a startlingly bright green interior when sliced and have a bright, almost lemony flavor.
Red currant. A wild cherry tomato from South America, this heirloom produces tiny but intensely flavored fruits with thick skin and a sweet, berry-like burst. Perfect for snacking or salads.
In addition to all four of these tomato varieties, you can find the following on my table at the Broadway Community Market tomorrow morning:
See you at the market!