Three Tomatoes

Expecting a cold front today.

Harvest: three lemon boy tomato.

More Tomatoes

Harvest: 26 yellow pear tomatoes and 20 red grape tomatoes.

Yummy Harvest

Harvest: 14 yellow pear tomatoes, 1 red grape tomato, 6oz kale, 6oz arugula, 1 burgess butter cup winter squash, and 1 baby oxheart carrot.

One tomato

Harvest: one lemon boy tomato.

First Frost

Last night was predicted to be the first frost of the fall. Assessing the damage today....

And planting garlic...

Harvest: 1 purple beauty sweet pepper, 14 yellow pear tomatoes, and 2 lemon boy tomatoes.

A few more tomatoes

Harvest: 4 yellow pear tomatoes.

3 yellow pear tomatoes

Harvest: 3 yellow pear tomatoes.

Last of the Tomatoes

The tomatoes are almost done for the season.

Harvest: 3 lemon boy tomatoes and 1oz mibuna asian mustard greens.

Poached Eggs with Roasted Tomatoes

I love eggs cooked any way, but poached eggs are my current favorite.

Poached Eggs with Roasted Tomatoes

4 Servings

2 tomatoes, halved
3 tablespoons olive oil
1/2 teaspoon sea salt, freshly ground
1/4 teaspoon black pepper, freshly ground
1 teaspoon distilled white vinegar
4 large eggs
1/3 teaspoon balsamic vinegar
1/2 cup sharp white cheddar cheese, shredded
1 tablespoon garlic chives, finely chopped

1. Preheat broiler.
2. Brush tomatoes with olive oil and season with freshly ground sea salt and pepper.
3. Place tomato on broiler pan and broil about 6 inches from heat until tender and tomatoes are slightly charred, about 5 minutes total. Leave broiler on.
4. While vegetables are broiling, fill a deep 10-inch pan with 2 inches of cold water. Add white vinegar and bring to a simmer.
5. Break 1 egg into a cup, then slide egg into simmering water. Repeat with remaining eggs, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, about 3 minutes.
6. Gently transfer eggs with a slotted spoon to plate and season with salt and pepper.
7. Sprinkle tomato slices with balsamic vinegar and top each slice with an egg. Cover eggs with cheese and broil until cheese is just melted, about 1 minute. Sprinkle with garlic chives and serve immediately.

May also be served over toasted english muffins. Yum!

More Tomatoes

Harvest: 3 lemon boy tomatoes and 5 yellow pear tomatoes.

A Few Good Tomatoes

Harvest: 2 lemon boy tomatoes, 2 red grape tomatoes, and 5 yellow pear tomatoes.

First Frost

Just heard on that the first frost could happen this week. Hope some of my summer vegetables make it...

Harvest: 10 yellow pear tomatoes.

Homegrown Vegetables

Garden looks good. Very lush. I feel lucky to eat fresh homegrown vegetables.

Harvest: 1 lemon boy tomato, 11 yellow pear tomatoes, 1 bambino hybrid eggplant, 1 scarlet globe radish, 4oz of red russian kale, and 10oz mix of mibuna asian mustard greens, deer tongue lettuce, tom thumb lettuce, and arugula.

Garden Salad

Harvest: 7 yellow pear tomatoes, 2 scarlet globe radish, and 6oz mix of mibuna asian mustard greens, deer tongue lettuce, tom thumb lettuce, red russian kale, and arugula.

More Yellow Tomatoes

Harvest: 16 yellow pear tomatoes and 1 lemon boy tomato.

Just a few tomatoes

Not much to harvest these days.

Harvest: 4 yellow pear tomatoes and 2 red grape tomatoes.

Yellow Tomatoes

Harvest: 11 yellow pear tomatoes and 1 lemon boy tomato.

Tomatoes and Greens

Harvest: 10 yellow pear tomatoes, 1 lemon boy tomato, 1 baby oxheart carrot, 1 scarlet globe radish, and 3oz mix of mibuna asian mustard greens, deer tongue lettuce, tom thumb lettuce, and arugula.

Cheese-Stuffed Love Apples

cheese and tomatoes, yum!

Cheese-Stuffed Love Apples
Vegetarian Times Issue: February 1, 2005

2 Servings

1/2 cup nonfat or low-fat cottage cheese
1/4 lb. soft, fresh goat cheese
2 Tbs. plain nonfat yogurt
1/4 to 1/2 cup chopped fresh herbs (such as parsley, tarragon, dill, and chives), or to taste
Salt and freshly ground black pepper to taste
10 cherry tomatoes
10 small dill sprigs for garnish

1. Put cottage cheese and goat cheese in food processor fitted with steel blade, and purée until smooth. Add yogurt, and process 1 to 2 minutes more, or until very smooth. Scrape into bowl, and stir in herbs, salt and pepper. Set aside.
2. Cut off thin slice from top of each cherry tomato. Using small spoon, scoop out seeds and flesh from centers. Lightly salt insides of tomatoes, and invert on rack set in sink. Drain 5 to 10 minutes.
3. Spoon herbed cheese into each tomato, garnish with dill sprig and serve, or refrigerate until serving time.

Nutritional Information
Per SERVING: Calories 220, Protein 19g, Total fat 12g, Carbs 9g, Cholesterol 30mg, Sodium 450mg, Fiber 1g, Sugars 6g

misshapen tomato

Harvested a strange looking misshapen lemon boy tomato today.

No idea what caused the deformity.

Harvest: 1 lemon boy tomato, 2 red grape tomatoes, 7 yellow year tomatoes, 1 green big bertha sweet pepper, 2 green early sensations sweet peppers, and 2 green valencia sweet peppers.