Hasselback Plum Tomato Caprese
yesterday
I saw this on Instagram and thought it was a fun twist instead of a platter or skewers. That is, IF you have some really good tomatoes. Any other ideas you’re using or plan to with good tomatoes right now? Tis the season!🍅
Start with Plum Roma Tomatoes. Get chopsticks or wooden skewers and put them on either side of the tomato. These will add as a guide to prevent you from cutting all the way through the tomatoes. Make several slices down the tomato but do not cut all the way through. Fill each slice with a piece of fresh basil and a piece of fresh mozzarella. Season with salt and pepper and finish with a drizzle of olive oil or Basil pesto. I always like to serve these with a balsamic glaze and let people dress their own with it.
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A Central Florida tomato story...
Comments (76)Hi Silvia, maybe they're kind words but you make it easy, over a Sungold Caprese salad LOL. The thread got so big, I'm reading it in pieces so forgive me if I say something you've covered. To tell the truth, I just keep coming back to look at the pictures ;-) When/how are you going to pull your plants this year? Do you take them to the end, or as you say force a break to lessen carrying any disease (and I say enjoying Christmas). I think we're going to have an early frost this year since that's the way it's been going. It'll definitely get us up here, but hopefully you'll be insulated around 3 hours to the south. Three hours, hmmm. If things work out I might just crash your April party! I'm actually going to try the mix with spinosad and neem, because you suggested it... The spinosad alone is worthless but I've never used neem, and need to look more into it, since it gets such good reviews. I have a highly refined horticultural oil called Sunspray that I've used for mites successfully which may be an ok swap, so I'll read up on the difference to be sure. I started keeping single vines, and you're right about that. At this point, I am letting the plants put out everything they can. It's not because I am happy with that, only because every single flower counts here and pruning and waiting as the Sun falls further won't get a few last clusters in. So it used to single but now they are an intertwined mess with lots of yellow ;-) October was a great month in general as it always is, but the party will be over as quickly as it started. September was a total rainout which delayed everything and why transplant date was Oct 3. Hi labs ! Yes a sort of summer fabric would be just what the doctor ordered. Sounds like a project for next year spring/summer. But for extending the season, the plants now couldn't take the hit in loss of light. Sometimes I think I should just get a grow room inside the house with silver wallpaper and a huge electric bill :-( Cheers! PC EDIT... about Citrus, nope that's not our source here but I bet it is a big deal around Indian River... we're too far north except for an ocassional pet tree in the yard for fun. There are two trees within 500 feet and later I'm going to sneak a look at them both just for fun. Better not to ask, since it might not go over well, if I say can I inspect your lemon and orange tree for leafminers I have on my tomatoes ;-)))) This post was edited by PupillaCharites on Wed, Nov 12, 14 at 11:58...See MoreHeirloom Tomato Bonanza
Comments (18)I'm not far from White Flower Farm, I believe they are solidly in zone 5b (I'm on the edge, between 5b/6a, right on border of Litchfield/Hartford counties). I planted peas on Mother's Day this year - they rotted. Last year we had 90-degree weather in April followed by a Mother's Day killing frost that did in our blueberries. But transplanted tomatoes, seeded zukes and cukes and corn a couple weeks later and they did great (well, except the coons found the corn after we'd only picked 5 ears). I was picking cukes and tomatoes til late Sept - prob. would have had tomatoes after that but frost was predicted so I picked and pickled all the green ones. The one heirloom I grew last year was Mr. Stripey - very prolific, we didn't have problems with blight, but just not to my taste. My cousin grew German Johnson and Cherokee Purple so I got some plants from him this year, I started Pink Brandywine. Not doing too well (except for the couple of plants that ended up in the old garden with the Glaciers). I didn't prep the soil well enough. Going to check tomorrow to see if they're underwater and if any of the 75 plants can be salvaged....See MoreWhat's For Dinner - #327
Comments (100)Ann, your chicken is beautiful. UE, I enjoyed reading your blog. Our youngest daughter bears the same curse but it hasn't materialized yet. There is a similar recipe for a Hobo Dinner in one of my WWII cooking booklets but it's cooked in a coffee can. FOAS, I've been making this baked stew since high school and that was a long, long time ago. The smell of the steam when you remove the lid is intoxicating. It can be baked a day or two ahead of serving and be reheated in the microwave. GREEK BEEF STEW (2-3 servings) 1 lb. lean beef stew meat, cut into 1 inch cubes Salt and freshly ground black pepper 3 Tbs. butter 2 medium onions, coarsely chopped 1/2 bay leaf 1 small stick of cinnamon, broken into 2 or 3 pieces 1/4 tsp. whole cloves 2 Tbs. dark raisins 1/4 cup dry red wine 2 Tbs. water 1/2 can (6 oz. size) tomato paste 1 Tbs. wine vinegar 2 tsp. brown sugar 1 clove garlic, minced 1/4 tsp. ground cumin 1/4 tsp. dried mint, crumbled or 1 1/2 tsp. finely chopped fresh mint Season meat generously with salt & pepper. Melt butter in Dutch oven or heavy casserole. Add meat and turn to coat on all sides with butter. Arrange onions, bay leaf, cinnamon, cloves and raisins over top of meat. Mix remaining ingredients and spread over casserole contents. Do not stir. Cover very tightly and bake at 325 degrees for about 1 1/2 hours. Remove bay leaf and cinnamon sticks and stir sauce gently when serving. Serve with crusty bread to sop up the sauce. If you have any leftover cress and mint, you could make some of the now-dethroned former queen of salad dressings - Green Goddess. I made it this weekend and served on top of cold poached salmon. GREEN GODDESS DRESSING 1/2 cup Greek yogurt 1/2 cup mayonnaise 1 cup (packed) fresh watercress leaves 2 tablespoons (packed) chopped fresh dill 2 tablespoons (packed) chopped fresh basil 2 tablespoons chopped green onion 1 tablespoon (packed) chopped fresh mint 2 to 3 tsp. tarragon vinegar 2 tsp. oil from anchovies or 2 anchovies, chopped 1/4 teaspoon Cholula or other hot pepper sauce Mix all ingredients in blender. Season to taste with salt and pepper. Thin out with a little milk if needed. Pour into container and chill until serving time. I'm making soup today so your steak sandwich will be the star of Wednesday's soup and sandwich dinner, if I can wait that long....See MoreTomatoes ... Tomatoes ... Tomatoes
Comments (32)Must be the variety. You never know about those farmers market vendors. They may have used seeds that were cross pollinated from last years crop. Very often those don't turn out to be amazing. But we bought a plant from the garden center. Big Boy. Mislabeled. Turned out to be a cherry with skin so tough it will choke you! I have to scald them and peel them so we can use them. Like peeling grapes. Sigh. So, your Market Vendor may have just got a bad packet of seeds. Just walked out and looked at my abundant supply of volunteers. Don't know what I've got. They came from the compost and are whatever the varieties of grocery store tomatoes inherited in their genes. Some look like San Marzanos, one like a beefsteak, most like your regular plum. Some are sunburned. The dreaded white spot at the top that will never turn red. But I just cut that part off, and we do have an umbrella out there to provide shade now that it's so hot. Lots of green tomatoes! Might try frying those....See More- yesterdaylast modified: yesterday
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