Might get some frost this week, so I did a quick harvest.
6 Likes
It’s too early in the day…but I’ll be frying some of the green tomatoes this evening that I’m picking before freezing temperatures arrive. Maybe some mustard & dandelion greens too.
2 Likes
Fried green tomatoes are so good but this time we baked them with delicious results. Will try some under the broiler too.
8 Likes
Nice ones. Mine are like that too. I’ve been dehydrating them by the gallon.
2 Likes
Basil.
1 Like
Buzz Buttons! The Toothache Plant (Acmella oleracea).
It was a weird sensation when I first tried them, kinda sour, but not quite, with a tingly numbing sensation. I wasn’t too fond at first, but it’s grown on me.
Lately I’ve developed an unfortunate habit of pagophagia. To eliminate the risk of tooth fracture from the ice consumption, I blitz it in the blender into a snowy consistency. Though I usually prefer to eat it as-is, I find that occasionally popping a buzz button just before a cupful of “snow” really elevates it as a sensory experience.
5 Likes
I had a friend growing the buzz buttons this year and she shared a few with me. There is definitely something about them that is weird, yet you want to have it again. I may need to add some to my garden next year.
1 Like
Most of my fruit is just a memory at this point, but we have a few tomatoes left and brought them with us on a quick weekend trip to the shore. While my diet is primarily vegan, I do have some seafood now and then. Tonight we had some roasted oysters to start, then some clams and shrimp in a sauce made with fresh tomatoes (1884 pink and Biskaya rosa), olive oil, garlic (from the garden of course) and a little fresh ground black pepper served on red lentil pasta. We added some fresh tomato chopped up on top (Kazula 25 which is mostly green when ripe, but with stripes and a little pink bloom on the flower end), some toasted rustic bread on the side and then served it with a lovely Savignon Blanc from New Zealand.
We had a lovely meal out last night at a restaurant, but this was so much better. Super fresh seafood with veggies from the garden are hard to beat. Just wish the picture did it justice.
9 Likes
Which persimmons are those, Jim? I’m amazed you still had jujubes to pick.
2 Likes
Those are my unknown type. I wanted to pick them before the 27 degree night.
All those Jujubes and no one wants to eat them. They’re okay, but when you still have apples and pears, no one is really interested. I am going to try and dry them if I get around to it.
Hope you are well Drew.
3 Likes
Those persimmons sort of look like Matsumoto Wase Fuyu. Did I ever send you Honey Jar jujube scions? That’s my favorite one. It’s like a miniature apple.
1 Like
Parsley. It survived the first hard frost, and looks good. Some of it will be in tonight’s stuffing.
1 Like
I had parsley for the Thanksgiving meal…but it came from my sister’ raised beds.
But I picked upland cress from my garden and plan to have it as a garnish this evening…and Roma tomato that missed the Nov. 1 freeze.
2 Likes
Parsley and sage! Picked right out if my potted herbs!
3 Likes
I never found Honey Jar jujubes. I was planning on getting rid of my jujube tree next year but have changed my mind. I harvested a bunch of them, blanched them, gave them a little sugar and dried them. They really taste like dates or raisins now.
2 Likes