Tag Archives: Sun Gold

What did you grow for dinner?

Aren’t you glad you grew this?

Sun Gold sweet tangerine-orange hybrid cherry tomatoes.

Cherry tomatoes are the first to ripen in the garden. When the full size tomatoes, start to ripen, the little cherries and pears continue to prolifically produce all summer until first frost.

Suddenly you have more tomatoes than you can eat. Time to get out the dehydrator. Halved cherries  make great “sun-dried” tomatoes. The sweet, dried essence of these fruits is a gourmet garden bonus.

Dinner tonight is a Mediterranean style pasta dish made with homegrown sun-dried tomatoes, and colorful bell peppers.

It’s cold outside. My abandoned garden patch looks stark and lonely out there in the single digit weather.

Inside the warm kitchen, I’m cooking up some of the fruits of my labor. Thank heavens I dried the overabundance of cherry tomatoes. They are a gourmet treat too expensive for my budget.

You can grow that! And now is the time. Order seeds for tomato plants. The sun-dried cherry tomatoes make every dish richer, even canned tomato soup.

I ordered Tricolor Cherry Tomatoes, Garden Candy and Heirloom Mini Tomatoes Red & Yellow Pear from Renee’s Garden 

In my zone 6b garden in southeast Missouri, I’ll start tomato and pepper seed in mid March. Start seed 6 to 8 weeks before planting out doors. I start tomatoes under grow lights, Grandmother started seeds in a Dixie cup on the window sill.

To find your plant hardiness zone, simply type in a ZIP Code at the USDA Plant Hardiness web page.

Mini tomatoes are the first to ripen. They will be your first homegrown tomato this summer. As the full size tomatoes come on, begin dehydrating the cherries and pears.

The intense tomato flavor of dried tomatoes is a flavor boost to pizza, salad dressings, and soups.

Tonight’s dinner will have tomatoes and peppers from last summer’s garden.

Pasta salad served hot or cold.

Recipe: Mediterranean Pasta Salad

Main: cooked pasta   (2 ounces dry pasta per person)

Add sun-dried tomatoes, bell pepper, mixed olives. (1 cup of each vegetable)

Dress with Lemon juice and olive oil, you favorite salad dressing, or balsamic vinegar.

Garnish with a handful of fresh, chopped herbs and a tablespoon or two  of toasted nuts or seeds.

Make it your own –  Add meats and cheeses, if you like. Anything you would find on an antipasto plate, could be added. Salami, mini mozzarella cheese balls, canned tuna, giardiniera.

Todays Harvest Basket 8/1/2014

August 1, 2014

Tomatoes, zucchini, cucumbers, bell peppers.

Todays Harvest Basket 8:1:2014II

Loads of cherry tomatoes will be used to make tabouleh.

 Cherry Tomato

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.

Zucchini bread is in the oven.

Zucchini bread is in the oven. Can you smell it?

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

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