Of course I had to wait until the weather turned scorching to plant the fall garden. It’s taken daily watering and lots of babying, but everyone seems to be doing OK so far. My tomato cuttings didn’t make it, so I had to buy plants. I found Super Fantastic again, and got a Juliet grape tomato also since I hadn’t grown those in a while. And since I’ve decided black tomatoes are God’s gift to tenacious gardeners, I planted a new one, Black Krim, a cross between a Green Zebra and a Russian Black. Kokopelli Seed Foundation has this to say: “The fruits ripen from deep mahogany to black-brown. The color develops best when the weather is sunny. The 350-500 g. fruits have a deep reddish brown flesh with green tint and a green gel around the seeds. They are richly flavored with a hint of saltiness and smokiness.”
From the last of the garden tomatoes I made a fresh tomato vinaigrette. I wanted tomato flavor in our salads but didn’t have enough to go around, so this is what I did:
2 ripe tomatoes, peeled
1 clove garlic
Juice of 1 lemon
1/4 cup red wine vinegar
1 cup extra virgin olive oil
Fresh herbs (basil, thyme, oregano)
Sea salt and pepper to taste
Blend everything together in the blender. Store in glass jar in fridge for up to a week.
I also cleaned the herb bed that had been taken over by mint. We put a strip of plastic edging on one corner to keep the mint there, then planted lemongrass (mine died completely in the freeze) and an impressively blue Black + Blue Salvia guaranitica, a gorgeous hummingbird magnet.
Baby cucumber and scarlet runner bean seeds went in, and so did starters of Fairy Tale eggplant and Blushing Beauty bell peppers. I am still looking for organic potatoes to plant (somehow, Central Market has decided to not carry any organic or special variety potatoes, at least at West Gate. What are they thinking????) I will have to fight with the Parking Gods at Whole Foods this afternoon.