We have had the most glorious weather as of late–in the upper eighties and sunny! Today, however, is a rainy day. It made me feel like autumn is approaching, which makes me a little bit sad that summer is almost at an end, but I do love the colors of fall, and am looking forward to it. (I got some sheets to turn into fall tableclothes and napkins, and have been scouring the second-hand stores for dishes and serving plates in autumn colors, plus have a few other decorations to put up–I want to have fun this fall!) It may be a rain day, but that didn’t stop me from showing you the first of our tomato harvest:
These are all various shapes and sizes of ‘Costoluto Genovese’ tomatoes, with a little ‘Gardeners’ Delight’ cherry tomato at the far right side. The flowers are a spray of ‘Phylis Bide’ rambling roses that grow exuberantly up the front columns of our house.
I also have basil and cucumbers that are ripe and ready now. I grow, strangely enough, ‘Genovese’ basil–it has large flavorful leaves that are great for cooking or eating fresh, and I’ve just started picking ‘Rocky’ hybrid slicing cukes, the first to ripen for me, followed by ‘Harmonie’ pickling cukes, and the beginnings of ‘Green Slam’ cukes, another slicing variety. I hope to experiment soon with making some refrigerator dill pickles out of the ‘Harmonie’ ones.
My eggplant and peppers are still at the small baby stage, not nearly big enough to pick yet, so I got an eggplant at the store and made an easy but good dinner last night with some of the garden tomatoes: Slice the eggplant, and brush each side with olive oil. I like to make a little mix of pepper, garlic powder, and allspice and sprinkle each side with this spice mix. Put the oven on 425 degrees, and put parchment paper down on a baking sheet, and put the eggplant slices on. Bake for about 10 minutes, then take the pan out of the oven. Slice some fresh sourdough bread, or your favorite bread, brush both sides with olive oil, spread on some basil pesto on one side, and then place on baking sheet, olive oil-side down and pesto side up. Then put a slice of eggplant on top of the pesto. Slice up some fresh tomatoes from the garden, and put tomato on top of the eggplant, and then top with thin slices of mozzarella cheese–also good with provolone. Pop it back into the oven for about 10 minutes, long enough for the eggplant to finish cooking and the cheese to melt. Serve with a green salad, and a slice of watermelon or nectarines and French Vanilla ice cream, and you are good to go for a fantastic summer meal!
Hope you are having fun in your garden and that it is producing well for you. A shoutout to those on the East Coast–hope all the water and winds subside and the damage was not too great where you were at. Heard they shut down Broadway and off-Broadway all weekend because the subways were shut down–they were expecting 5-10 inches of rainwater in the streets and subway tunnels! Have to say we are pretty lucky out here on the West Coast, all things considered. Leave a comment–what are you growing in your garden, and are you using it in the kitchen or preserving it in some way? I’d love to hear from you!