Such a strange year in the garden. Everything is pretty much two weeks late this year due to the non summer. In addition, my Beefsteak Tomatoes have a lot of deformity.
Nevertheless, I've had a few giant beauties and nothing beats a one-slice tomato sandwich.
I saw a panini recipe on tv which we tried....thick slice of french bread lathered in tapinade, then a layer of mozarella (the real stuff, not the fake brick stuff), tomato slices, fresh basil, another layer of mozarella and topped with the second tapinade laden slice of bread. Put on the panini press for 4 - 5 minutes - just until the cheese is starting to melt but the tomato is still room temp.
m-m-m-m-m
In the pasture I'm lookin' over
a giant puff ball. There is no doubt a 'real' name for these, but I don't know what it is. A member of the mushroom family to be sure.
In this little section of pasture there are three puff balls. I sometimes find them in the bushy rough pastures and this is the first time I've found them on 'improved' land.
If you capture these early enough (I did) you can eat them. Slice them up and prepare them as you would eggplant. DW marianates thick slices and does them on the BBQ.
And in town I'm lookin' over
sock numero uno produced by my very good friend on her Verdun 47.
The machine is an eBay find, and from the description, it sounds like it was from Elsie. It is an excellent machine, rock solid, holds its settings, knits like a charm. It is, in fact, better than my own Verdun 47 ;o(
2 comments:
My mom and dad used to go hunting for "puffballs"....they were quite tasty when sliced and lightly fried. They also used to harvest watercress in the early spring. Served with oil and vinegar, it was a treat to have fresh greens after a long winter of canned and frozen garden stuff. Thanks for reviving these memories from long ago. p.s. my parents lived into their late 80's eating from the land like that.
Mmmmm.... puffballs. I remember eating them when I was a kid. Delicious!
Your tomato is freaky dude.
Post a Comment