August 1, 2014
Tomatoes, zucchini, cucumbers, bell peppers.
Cherry tomatoes are the first to ripen, sometimes a month ahead of the big tomatoes. By the time plenty of beef steaks are producing, Cherry tomatoes can go right into the food dehydrater, becoming sun-dried tomatoes.
I planted a sun gold cherry tomato. A friend sent seed for the white cherry and, the red tomato is a volunteer.
The Sun Gold is sweet and prolific. It would have been all the little cherry tomatoes we could eat with plenty to dehydrate as sun-dried tomatoes. But, they are so good that a lot of them never make it to the kitchen. We eat some of them as we pick them.
Where the Sun Gold grew last year, a volunteer came up this spring. Curiosity is the only reason this little guy was allowed to grow. It may be just like one of sun gold’s parents, but who knows? The volunteer did not grow up to be a Sun Gold.
No surprise there. Sun Gold F1 means this is a tomato hybrid. Don’t save the seed, because there’s no guarantee the plant will produce true Sun Gold tomatoes.
That volunteer tomato is producing loads of 1″ red cherry tomatoes. They are not very sweet but there sure are lots of them.
The white one is a sweet, ivory colored cherry tomato. Not a heavy producer, but it is pretty in a pint of mixed color cherry tomatoes. My best guess is that this white cherry tomato is Snow White.
Traditionally tabouleh uses full-sized tomatoes, finely chopped parsley, mint, and onion, and seasoned with olive oil, lemon juice, and salt. I make it my own by using cherry tomatoes.
That dark zucchini hiding under all the other produce, is Raven. Usually I pick them when they are 6 or 7 inches long. This one got away from me while I was away for the weekend.
These dark green, smooth-skinned summer squash are a Renee’s Exclusive. I will use this hefty zucchini grated into zucchini cake and chocolate zucchini bread.
There a dozens of suggestions for using zucchini on my Pinterest page
zucchini & eggplant