Tweet
This is about what we are getting every day or two days or so . . .
Rosemary, thyme, oregano, fennel fronds, green zukes, yellow crookneck (baby one in pic), pole beans, chives, basil, chili serrano’s, Black Krim ‘maters, Beefeater ‘maters, Yellow Pear ‘maters, Red Pear ‘maters, Roma ‘maters, DELICIOUS Yellow ‘maters that are large, plump and SO tasty . . . tasty, and purdy, too.
So like, what’s in YOUR veggie and herb basket? Got Pic? I’ll post August Garden pics in a day or two . . . it’s a jungle out there! *G*
12 Comments
Wow!! Is that ever mouth-watering beautiful. Anyway, we do not garden, but many in this area do, and unfortunately, as you know, the gardens that we see are impacted by what the national weather service terms “exceptional drought.”
That said, well, as you also know, we dumpster dive for all of our food except coffee, tea and milk (I love whole milk!), and surprise of surprises, we have, literally, a refrigerator full of good food. The veggies are squash, potatoes and broccoli. Tomatoes out the ass. Grape and beefsteak…BTW, is a tomato a fruit or a veggie?
We are trying to figure out the tomato thing. We have pasta and canned clams, plus we found some green olives. I vote for hand-crushing the olives and grape tomatoes, simmering the clams with the fresh garlic we found, and putting the mixture over pasta. Sound good? No? Well, too bad, I am not much on cooking. If I weren’t married, I’d live on tuna sandwiches and milk every day for the rest of my life, no kidding!
Oh. Rec’d. License this pic with Getty or something. It’s beautiful.
PS Is that an Heirloom tomato? So pretty…
Hi CS!
On that pasta dish.
Clams, add last, only heat to temp, or you’ll overcook them. Very delicate stuff.
Smash olives, tomatoes, garlic. Add diced onion, oregano, basil, some thyme . . . rosemary don’t quite fit a Sicilian dish (green olives makes it Sicilian).
Simmer it in some evoo and butter for 5 minutes at med heat, then add clam juice (two cups for two people) and slow boil for 10 minutes to reduce clam juice some and intensify flavors, top on or off, don’t matter but top on pot keeps splatter off stove!
Towards last two minutes add some salt (careful, olives, clam juice and capers are salty) n pepper, fresh lemon zest, splash white wine, fine chop parsley and clams . . . bell peppers an option, cook with ‘maters and olives at same time if added.
Capers towards the end would be a delight, not too many, a small handful (10 smaller one’s for two people) will also add some lemony flavor and salt flavor.
Toss paste in sauce for one minute, with tongs remove pasta to plates or bowls, then spoon sauce over.
Any cheese is optional, but with this dish, not needed IMHO.
Oh, totally forgot!
Crushed red chili flakes to taste! They go in the mush with the olives, ‘maters, garlic . . . . gotta have red chili flakes if it’s Sicilian!!
Best to you two, hope all is well and thanks for stopping by!
Yes there’s an heirloom or two in there, forget which kind.
Also forgot to mention grape red ‘maters, thanks for the prompt in your comment about the pasta dish!
NY fav still is the yellow ‘maters, some as big as my fist. LOVE their flavor . . . altho the heirlooms are thick, dense, meaty and have less pulp . . . THAT’S some good eatins, too!
Oh, they may be Brandywine’s . . . those heirlooms . . . forget! Didn’t label them . . . lol
*G*
A tomato is a fruit, technically.
From Wiki:
Correctamundo, MSMolly . . . but as we all learnt from Reagan, ketchup is a vegetable.
*G*
Thanks for stoppin by, got pics of yer own stuff? Share! Already. *G*
CS, forgot to add, ya GOTTA put some smooshed anchovies into that early simmer with the olives and maters and such, if it’s gonna be Sicilian. Or anchovy paste . . . . splash of Thai fish sauce, if ya got it.
This is just exactly the advice I was looking for, thank you so much.
Hate to bug you too much, but just wanted to comment on the basket (I sort of collect baskets). It is really beautiful, perfect for the display. The cloth, just everything…really beautiful! You are an artist.
Anchovies. Done. This is gonna be great!
Thank you, I suspected as much, but always categorize tomatoes with veggies in my mind. At any rate, Larue’s tomatoes look good, don’t they now? I’ll bet they taste as good as they look, not like those fake stand-ins for tomatoes you get at Walmart!
A real tomato, now that is something I can eat, just plain.
Oops, how rude of me. I got so doggone distracted by the photo that I failed to read the post thoroughly. Ever do that? Not read thoroughly?
Larue says right here:
…you know, and photos or it didn’t happen, right? Well, he has photos to prove it!
Larue–
You’re right, they are “purdy.” C-S is also right. You should submit that picture to Flicker, or some photo sharing outfit.
Heck, I feel like an idiot. I can’t even grow a simple cherry tomato plant in a container.
I’m still sorta new here (so I gotta ask)–the way you rolled off that recipe to C-S, you wouldn’t be a chef or something, would you? Mr. Blue is a better cook than I, but the clam recipe you spouted off would probably be a bit of a challenge for him (and he is a pretty good cook).
Anyway, look forward to seeing more pics.
Blue
Oh, yeah. Recommended.
Blue
Blue, spent 25 years in the biz, yes. Last 10 buried in kitchens. Loved it, but it was just too hard, long, and stole my life 7 days a week 12 or more hours a day.
Glad to have put it all behind me, other than what I know to make food now . . . *G* Thanks for stoppin by!