August 27, 2014 § 1 Comment
To look at our weather forecast, you wouldn’t think that summer is on its way out. Yet, as much as I hate to say it (and I do — summer is my favorite time of year), it’s true. I looked out my kitchen window this morning and noticed that my garden was no longer getting a full day of sun. Yep, the sun has already started slipping lower in the sky, to the point where shadows from the large, cherry plum tree across the yard are covering large swaths of my little garden.
And yet, everything in my garden — and I do mean everything — has ripened and is ready for harvest. I’ve been out every morning, trying to keep ahead of the thieving squirrels, gathering colorful, fresh produce. I’ve been picking red-purple tomatoes, large ancho chiles, purple (now, red) jalapeños, bright-red bell peppers, and green-turning-bright-red jalapeños. I snip herbs when I need them, but they’ll keep growing, so I’m in no rush to harvest them yet. But the nightshades? That’s a different story! They’re ready NOW.
Two things struck me recently, as I was admiring the pounds of peppers and tomatoes I’ve grown this year:
- How cool it was that I had all of this gorgeous, fresh food in front of me, that I grew in my own little garden.
- Ohmygod I have all of this gorgeous, fresh food in front of me that I have to hurry up and use. Now what?!
Well, here’s what: it’s time to enjoy, cook, preserve and store! Fortunately the peppers are hardy enough to handle some cold storage until I’m ready to use them (more about my plans for the peppers in a future post). The tomatoes are a different story: the clock starts ticking as soon as those babies ripen. I’ve found that the Indigo Apples I’ve grown will keep their texture and flavor for several days while stored at room temp, but after that, they’ll soften and start to lose flavor. And no, you can’t keep them in the refrigerator. Refrigeration decreases their flavor and creates a mealy texture toute de suite, so, no cold storage for my tomatoes!
At the beginning of the summer, I had every intention of learning to can so that I could preserve my garden harvest, as well pounds of fruit from u-pick trips. Turns out, I just haven’t had time to get that project going yet, so no canned tomatoes or pasta sauce for me. And really, sauce didn’t seem like the best use of these tomatoes, which have a sweet flavor, low acidity, and somewhat meaty texture.
I’ve kinda fallen in love with the Indigo Apple. It’s a tomato that holds its own in salads, summer pastas, even with a slice of cheese and drizzle of olive oil. I decided that the best way to enjoy these beauties was to give them a long, slow oven roast. Oven roasting intensifies the flavor and makes the texture a little chewier, giving you a lot of options for use. Plus, you can store oven-roasted tomatoes in the refrigerator for about a week, or try freezing them for longer storage.
Recipe: Oven-Roasted Tomatoes
This recipe is super-simple and results in an oven-roasted tomato that you can use in so many ways: added to pastas, salads, sandwiches, or homemade pizzas. I crave them and snack on them right out of the refrigerator with just a sprinkle of sea salt!
The quick version: arrange tomato halves on an aluminum-lined sheet pan; season with a drizzle of olive oil, salt, pepper, and a tiny sprinkle of sugar; roast at a low temperature for about 3 hours. (Want to add more flavor? Drizzle on some balsamic vinegar, add herbs, or sprinkle with minced garlic before roasting.)
Rimmed, sheet pan (at least 1″ deep)
Extra-virgin olive oil
- Wash and dry the tomatoes to remove any dust, pollen, or dirt.
- Preheat the oven to 275°F.
- Line the sheet pan with two layers of aluminum foil, making sure to cover the sides of the pan.
- Cut the tomatoes in half horizontally and arrange them, cut side up, on the prepared sheet pan.
Cutting the tomatoes horizontally means they’ll rock and roll a bit less on the sheet pan than tomatoes cut vertically (through the stem).
- Drizzle olive oil over each tomato half, then season to taste with salt, pepper, and a tiny sprinkle of sugar.
I used freshly ground sea salt and black pepper, plus a little fine white sugar. Adding a little sugar brings out the tomatoes’ sweetness and promotes some caramelization during the roasting process. Next time I’ll try raw sugar!
- Place in the oven and roast for about 3 hours, turning the sheet pan every 45 minutes or so for even cooking.
Just to give you an idea of what to expect after 1½ hours:
You can see that the tomatoes have darkened around the edges and started to deflate, but they’re still juicy. After 3 hours in the oven, the tomatoes are deflated/sunken, caramelized, and dark-red in color. Delicious!
Want an even chewier version? Keep roasting for another 30 minutes.
- After roasting, cool on the sheet pan. Store in refrigerator in a covered container for up to a week (if they last that long!) or freeze.
July 7, 2014 § 5 Comments
Time for the monthly progress report on my little edible garden! (Actually this post should have appeared last week, but the 4th of July holiday delayed things a bit.) We’re about 9 weeks along at this point, for those of you playing the home game. Lots of sunshine and more than a few hot days in June really got the tomatoes and peppers going, but put an end the Little Gem and Burgundy Mix lettuces. Herbs — both sweet and savory — are thriving, which means it’s time for harvest! Read on for more details and photos.
First up, the peppers and tomato plant are definitely rockin’ — check out this photo:
Remember, these babies were about 4 inches tall when they went into the planting boxes. Today, they range from 30-48″ tall, with no signs of slowing down.
Purple Jalapeño Peppers
Honestly, I bought this plant for the novelty, figuring if it grew, “fine.” If not, oh well. What a wonderful surprise it’s turned out to be! Healthy and hearty since planting, it’s now about 30 inches tall. The delicate purple flowers are so lovely, and the resulting black-purple fruit is really striking against the green foliage.
A few of the older peppers have matured during the past week, transitioning through a range of intense colors from black-purple to purple-red to magenta, and finally to a deep scarlet. (The fruit actually starts out green with purple shading when small, and then turns completely dark purple as it grows.) I’m thinking about using them for an infused tequila or syrup for cocktails. Gotta plan ahead: National Tequila Day is coming up on July 24!
Unfortunately, the regular green jalapeños haven’t done as well. The plant is growing and spreading — it’s now about 36″ tall — but during the first and second flowerings, most of the blossoms died off. There are a couple of 3-inch peppers near the base of the plant from the first flowering, which are probably ready for harvest. Otherwise, I’ve seen some new baby-thumb-sized green nubbins appearing in the past couple of weeks, but there’s not much to photograph. Hopefully I’ll be able to report a bounty of green jalapeños in a few weeks.
Ancho Chili Peppers
Like the purple jalapeños, the anchos are going gangbusters! This baby really blossoms in heat — literally. After the first round of hot days in early June, the plant was full of creamy white blossoms, and most of those have turned into peppers! I lost one pepper to a bit of mold/rot, but the rest are a luscious, shiny green. The peppers on the lower part of the plant are from the first flowering, and should be ready for harvest later this month. I’m looking forward to an August filled with chiles rellenos!
Sweet Red Peppers
This plant has been slow to start, and like the ancho, really thrives in the hotter temperatures. Oddly enough, the plant itself hasn’t grown much; it’s only about 18 inches tall. Right now it’s filled to capacity with peppers that have just blown up in the past two weeks. With a long maturity time (90 days), I don’t expect to see any red peppers until late August.
Tomato plants can be touchy — my neighbor has already lost a couple this year, despite all of his experience and attention. Fortunately, my friend Jill had some helpful advice that I took to heart for my Indigo Apple plant: lots of water and remember to fertilize. The tallest and widest of my nightshades, that little 4-inch start is now about 4 feet tall!
Like the purple jalapeño, the Indigo Apple tomato starts out green, turns purple (more violet than indigo so far), then red at maturity. Maturity is about 75 days, so the fruit from the first flowering should be ready in August — maybe the end of July, if we have another round of hot days.
Oh, my poor lettuces! Unfortunately, I let the Little Gem and Burgundy Mix stay in the ground too long, and they bolted during the 90-degree days. What’s “bolting”? It’s when the lettuce throws up center stalk, preparing to go to seed. It’s the lettuce’s way of saying: I’m done, outtie, see ya. The leaves become bitter, and all you can do is pull the head and replant.
It was a newbie mistake not to harvest entire heads sooner, but the great thing about lettuce is that the maturity is only about 28 days, so there’s plenty of time for a do-over. I planted three new varieties a couple of weeks ago.
I’m planning to try an early harvest this time around, taking more baby leaves than I did with the Little Gems.
The herbs are doing really well, but admittedly, they’re low maintenance. Water, sunshine, the occasional cutting, and they’re good. The spearmint and lemon verbena are flowering, which means that it’s time to cut some back so that I can get another harvest or two this season. It’s also time to start planning for preserving them for use in the fall and winter.
So, that’s the latest here in the 650! How is your garden growing? Are you preserving yet, or just enjoying the experience of eating garden-to-table?
Want to see how my garden has grown up? Flash back to the post in which I commit to creating my own edible garden and get all the nitty-gritty details of how I did it. Follow the progress of the first month and find out how my 4-inch plant starts fared — plant porn included, of course.