Last of the Harvest

Well all of our veggies plants are dead with the exception of the greens, which will hopefully keep going for a while. Here's a shot of the last of the tomatoes I picked today and the two butternut squashes we got.

Here's a collection of Lemon Boys, Brandywines, Romas and Yellow Pear tomatoes. Oh and the mystery tomato that was the only seedling to survive was a Black Krim. The yellow ones in the bowl were ripened on the counter so I hope we can get most of these to ripen as well.

We got a dehydrator this weekend AND a copy of Diet for a Small Planet, both are hand me downs and boy am I excited! I have some portobello mushrooms going, this model is apparently a very slowww going dehydrator, it will take about a day to dehydrate the shrooms. Looks dehydrating will be more of a weekend thing since we won't keep this on while we're away from the house.

I have the thermometer to see how high the temp goes. It's at almost 120, raw foodies don't like their food cooked over 118 or so. I have a feeling this might go a bit higher. It's been going for about four hours.

I think Lola likes it too...

Have we got a VIDEO??

OK that's one of the few Young Ones references I can remember...



So I decided to make this entry a video blog... a VLOG! Welcome me to the 21st century!

**IN MEMORY OF PIPPIN** 

 WE MISS YOU PRINCESS

MAY 2004 - SEPTEMBER 16, 2010

We are getting results!

We are finally seeing some of the fruits of our labor - yippee!! And discovering the Macro setting on my camera I am also able to document our beauties a lot better, double yippee!!!


Last night we tried a couple of radishes, yow-we they were spicy!


Unfortunately, I don't remember what variety they were as we have two in the garden. Note for next year, keep a better garden plan...



We also are starting to see some of our round zucchini. Speaking of squashes we got a beautifull array from yesterday's CSA pick-up




Our squash patch is looking pretty good too.



We also have a variety of tomatoes coming in, considering we have about 12 tomato plants I'm looking forward to the end of the summer when we won't have to buy them, local and organic can get pricey! Hmmmm I wonder of the CSA will have tomatoes...




Here are the Brandywines, they are still tiny.








When I bought the 3 Lemon Boys one plants already had a tomato, this is it I haven't noticed any more, but the plants are a bit of a jumble...











Our Patio Tomato, while still tiny has a nice piece of fruit on it's way.






We also have 3 Romas that are doing pretty well. It looks like all of them are starting to bear fruit,




and our Acid Free Yellow is also starting to bear fruit






We also have peas that are podding, now I don't like peas but tasting these I may have to change my mind. Our Spinach never does well, grows too fast and flowers to quickly on us. I think next year I will be planting a few rows of peas instead of spinach


The rest of the garden is doing well, our herbs are looking good:

Cilantro

Basil

Mint

Parsley

and Oregano

We have green beans that I think are going to be really nice

We also have a few rogues!

Butternuts in the compost


Tomatoes in the greens



A Zinnia in the tomatoes




and a Sunflower between the asparagus and zucchini


Speaking of Sunflowers, some of my more established ones are starting to bloom, shame they didn't make it to 7 - 8 feet like last year, however, it's nice to see the flowers and their friends

Recipe of the Week - Stuffed Tomatoes

This one is a nice treat during a hot day, you can serve on a bed of greens as an entree or you can make little ones and serve them as appetizers.

Stuffed Tomatoes

Ingredients

Red Ripe Tomatoes, 3 large whole (3" dia) Mushrooms, fresh, 1 cup, pieces or slices Lemon Juice, 1 lemon yields Garlic, 4 cloves Shallots, 3 tbsp chopped Carrots, raw, 1 cup, chopped Walnuts, .5 cup shelled (50 halves) Sage, ground, 1 tsp Oregano, ground, 1 tsp Thyme, ground, 1 tsp Fresh Chives, 2 tbsp chopped

Directions

Put the tomatoes aside.

Process all of the ingredients except the chives to a paste-like consistency.

Cut the tops off of the tomatoes and scoop out the insides and put your filling in. Chill in fridge if desired and garnish with the fresh chives or parsley

Number of Servings: 3