Homegrown Tomatoes

            It had been more years than I care to admit since I was able to grow a really good tomato...until now. The cool sea air on Orcas was not conducive to ripening tomatoes, not to mention the deer. I had to pick everything pretty much as soon as it was remotely red...or it was gone. We have "suburban deer" here, we see them in the yard occasionally, but so far all we have lost are some strawberry leaves. I think the rest of the garden is too close to the house for the deer to feel secure.
            We planted our garden with lovely organic starts, also benefitting Jordan's school. At first Laura and the kids were sure that the cucumber was going to die. The little plant was wilted every evening. I assured them that it would be ok. To make sure of it, I cut the bottom off a Mt. Dew bottle and sunk it upside down beside the cuke. By filling it with water a time or two a day, we made sure that the water got down to the roots. So far we have harvested 3 nice sized cucumbers, with many more little pickles growing on the trellised vine.
             The bell peppers are also coming along nicely, having already picked a nice red one. Zucchini too, after many years of failure on the island.
             It's the tomatoes, however of which I am the most proud. We are having a bumper crop. The cherries are coming in clusters sweet as candy. Connor and Jordan eat them as soon as they're ripe, warm from the sun, straight from the bush. Even the beefsteak, traditionally a long season fruit, is ripening now. I've never had luck with beefsteaks, even here in Portland. There is something to be said for the new organic hybrids.
            To quote the song "there's just two things that money can't buy...and that's true love and homegrown tomatoes."
     
Simple Greek Salad

2 or 3 perfectly ripe tomatoes, seeded and cut into chunks
1 large cucumber, cubed
1 small jar pitted Kalamata olives
1 small sweet onion, coarsely chopped

Combine all the veggies. Toss with a drizzle of extra virgin olive oil. Serve chilled.

Too Much Zucchin, Again?

                Nearly all zucchini growers have had the problem of over-abundance. It's just a fact of life. They grow so fast, and the succulent young stage passes so quickly that it's hard to stay ahead. No matter, the older ones can be turned into bread or relish, or frozen for later use. There's always enough to go around, and we're more than happy to share with our friends.

              During spring-fever gardening time, it's easy to get carried away, and plant waaaaay too much. I was once guilty of planting TWELVE hills of zucchini. My friends stopped taking my calls during August, and most of September. After a lot of years with too much, I finally wised up, and decided to grow just one or two hills. We still had plenty, and I became much more popular in the neighborhood.

             I never had luck growing zucchini on Orcas. I don't know if it was my location, the salt air, or what. All I know is that it's embarrassing for any gardener to admit that they can't grow zucchini. Back in a regular "Zone 8", I'm back! But I didn't over do it. This year we have one very large plant, which strangely, seems to have produced a few small yellow crooknecks along with the lovely green zucchini. So far, we've grilled some, sautéd some, and had a batch of pancakes. I'm hoping to have enough for relish later in the season. Laura made some zucchini bread yesterday, and most of it is already gone!

              Here are two of my favorite ways to use the succulent little squashes. An oversized almost-got-away can be used for the relish, just be sure to remove all the seeds before grinding.         

        

Zucchini Relish 

Makes 7 pints

 

Grind and let stand overnight:
10 cups zucchini                                               

4 cups onions

5 tbsp. salt

 

Next morning, drain and rinse in cold water.

In large pan, combine with:

1 each, red and green bell pepper, ground

2 ¼ cup cider vinegar                                       

3 ½ cup sugar

1 tsp. nutmeg               

1 tsp. dry mustard

1 tsp. turmeric
                

Boil together until relish darkens, stirring constantly, about 20 - 25 minutes. Fill jars while boiling hot and screw on appropriate rings and lids.
  

Process in hot water bath 10 minutes. Remove and allow jars to cool out of any draft. Listen for the "pop" of the lids sealing. Check for seal when completely cool, at least 12 hours. Refrigerate or re-process with new lids any that did not seal. Refrigerate after opening.

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 Zucchini Pancakes  Savory, not sweet!

Heat oven to 300F

 

4 medium zucchini

2 tbsp. grated onion

1 large egg, beaten

1 tbsp. mayonnaise

½ tsp. mixed Italian seasonings

salt and pepper to taste

1 tsp. baking powder sifted with 2 tbsp. flour

3 tbsp. oil with 1 tbsp. butter for frying,

Seasoned tomato sauce or pre-made spaghetti sauce

Parmesan cheese

 Grate zucchini (if the skin is tender enough to puncture with your fingernail, leave it on, otherwise, peel). A food processor or electric grater really speeds up the process. Place in a colander and allow to drain  for about 30 minutes, shaking several times. Pat dry between paper towels. In a large bowl, combine first four ingredients. Add seasonings and stir well. Blend in flour mixture, adding more flour as needed until a soft batter is formed.

Heat oil and butter in a heavy skillet on medium-high. Scoop batter by ¼ cup and drop carefully into the hot oil. (In a 12" skillet I do 4 at a time.) Fry until slightly set, turn and flatten with the back of a spatula. Continue cooking, turning as needed, until brown on both sides. Remove to lightly greased baking sheet in oven to keep warm and cook thru. Keep in single layer. Repeat with remaining batter.

 

Serve topped with tomato sauce and parmesan  cheese.

  

Seasoned Tomato Sauce:

1 - 15 oz. can tomato sauce

½ tsp. sugar

¼ tsp. granulated garlic

dash each of dried basil flakes, marjoram, and oregano

Combine and heat  through.