Finally a carrot crop!
Why i purchased a half bushel of heirloom eating tomatoes after putting up four times that of San Marzanos, i will never truly know. The fruit flies don’t mind. Honestly, i don’t mind them. These tomatoes are that good.
And now’s my chance to make more panzanella, greek salad, scalloped tomatoes, pico de gallo, tomato pastry and a new one this year: baguette spread with ginger wasabi cream cheese, covered with caramelized onions and topped with tomato slices.
And now the tomatoes begin. I’ve been holding my breath for this. The first cherries have turned and the brandywine are beginning to colour.
The fennel, meanwhile, nearly flowered and caught me off guard. I harvested the first stalk and chopped it up into a lentil salad. It was as tender and crisp as a green pepper. When i harvested more, i removed only the fronds and the smallest core, keeping everything else, much more than i would of femnel from the store.
My hands held the sweetest anise scent for hours afterward.
When Gabe groaned at another salad at supper, i declared it vegetable month (in other words, you can’t complain!).
Gabe was not convinced. He said, no, it’s treat month.
We’re still working on ways to improve the carrot harvest over here, but it is getting better.