Posted by Bill who putters on July 29, 2010, 2:44 pm
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Concerned not so much with canning, drying, etc but fresh use. I love
tomato with white cheap bread and hellman's mayonnaise with salt and
pepper.
But the basil is ready and a simple tomato salad and oil is great. Then
the basil with oil and pine nuts says add a carb. Then the dill says add
cucumbers and heavy cream and add to the store bought herring and ...
What do you do with real fresh jewels ?
--
Bill S. Jersey USA zone 5 shade garden
What use one more wake up call?
globalvoicesonline.org
Posted by Suzanne D. on July 29, 2010, 4:00 pm
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>
> Concerned not so much with canning, drying, etc but fresh use. I love
> tomato with white cheap bread and hellman's mayonnaise with salt and
> pepper.
> But the basil is ready and a simple tomato salad and oil is great. Then
> the basil with oil and pine nuts says add a carb. Then the dill says add
> cucumbers and heavy cream and add to the store bought herring and ...
> What do you do with real fresh jewels ?
I have the benefit of having four sons who LOVE fresh vegetables! Last year
I meant to make tomato sauce from the fruits of our 60+ plants, but there
were never enough tomatoes left after the kids got through with them to
amount to anything! At least half of our produce never even makes it into
the house. Whatever they don't devour gets made into daily salads. It's
nice to take a handful of greens and mix it with whatever veggies happen to
be out there at any time. I also love some mozzarella on a bagel with fresh
tomatoes and basil, and olive oil and balsamic.
--S.
Posted by Bill who putters on July 29, 2010, 4:18 pm
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> >
> > Concerned not so much with canning, drying, etc but fresh use. I love
> > tomato with white cheap bread and hellman's mayonnaise with salt and
> > pepper.
> > But the basil is ready and a simple tomato salad and oil is great. Then
> > the basil with oil and pine nuts says add a carb. Then the dill says add
> > cucumbers and heavy cream and add to the store bought herring and ...
> > What do you do with real fresh jewels ?
>
> I have the benefit of having four sons who LOVE fresh vegetables! Last year
> I meant to make tomato sauce from the fruits of our 60+ plants, but there
> were never enough tomatoes left after the kids got through with them to
> amount to anything! At least half of our produce never even makes it into
> the house. Whatever they don't devour gets made into daily salads. It's
> nice to take a handful of greens and mix it with whatever veggies happen to
> be out there at any time. I also love some mozzarella on a bagel with fresh
> tomatoes and basil, and olive oil and balsamic.
> --S.
We had the same good problem. Who could ask for more.
--
Bill S. Jersey USA zone 5 shade garden
What use one more wake up call?
globalvoicesonline.org
Posted by macrylinda1 on August 2, 2010, 6:50 am
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'Suzanne D.[_2_ Wrote:
> ;895778']"Bill who putters" b2forewagner@snip.net
wrote in message
>
> Concerned not so much with canning, drying, etc but fresh use. I
> love
> tomato with white cheap bread and hellman's mayonnaise with salt and
> pepper.
> But the basil is ready and a simple tomato salad and oil is great.
> Then
> the basil with oil and pine nuts says add a carb. Then the dill says
> add
> cucumbers and heavy cream and add to the store bought herring and ...
> What do you do with real fresh jewels ?-
>
> I have the benefit of having four sons who LOVE fresh vegetables! Last
> year
> I meant to make tomato sauce from the fruits of our 60+ plants, but
> there
> were never enough tomatoes left after the kids got through with them to
>
> amount to anything! At least half of our produce never even makes it
> into
> the house. Whatever they don't devour gets made into daily salads.
> It's
> nice to take a handful of greens and mix it with whatever veggies happen
> to
> be out there at any time. I also love some mozzarella on a bagel with
> fresh
> tomatoes and basil, and olive oil and balsamic.
> --S.
guette sliced length-wise horizontally
fresh ripe tomatoes
basil leaves, fresh, chopped
1 large clove garlic, cut in half
Extra virgin olive oil
Broil the sliced side of baguette until light to golden brown.
Rub the toasted side with cut garlic clove, while the bread is still
warm.
--
macrylinda1
Posted by Balvenieman on July 29, 2010, 5:30 pm
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>What do you do with real fresh jewels ?
Eat them, of course, or save them 'til later; what else? Any more
gets frozen or otherwise preserved. If there's "extra", I compost it and
investigate growing less in future. I try to keep the garden and its
(adverse) impact on the environment minimal so when I find myself with
repeated surpluses, I know it's time to make some adjustments. The only
neighbor that I know and who cooks has carte blanche but helps herself
only to a few fresh herbs, for some reason.
Don't plant very many tomatoes, for example, because neither DW nor
I is really big on fruit and, as fruit goes, tomatoes aren't all that
special. We have difficulty obtaining ripe fruit because, on the whole,
we must prefer tomatoes green because we certainly seem to eat them up.
--
the Balvenieman
USDA zone 9b, peninsular Florida, U.S.A.
If your neighbor has a cow and you do not,
Kill your neighbor's cow.
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