Golden Days of Summer Gazpacho… Celebrate the Queen of August Gardens: Glorious, Sweet, Juicy Tomatoes…

August 20th, 2010 § 6 comments § permalink

Golden Days of Summer Gazpacho

Oh, sweet, sweet tomato. All winter long, how I long for you; how I pine for your sun-ripened sweetness and juicy flesh. Oh how I worship your delicious flavor. And now, in the mid-August heat, I kneel at your humble earthen alter. With toes stretched out in warm, golden straw and red stains streaming down my arms, I welcome you, Queen of the Vegetable Garden. Late summer afternoons—August and September— these are the halcyon days of the tomato; the cherry, the beefsteak, the roma and the heirloom. So now, at long last, let the feasting begin.

Can you imagine life without the tomato? It seems impossible that this spectacular fruit —now regarded as one of the healthiest, natural foods— was once thought to be poisonous. Rich in vitamins and minerals —as well as antioxidants, including of course, lycopene— tomatoes are one of the sweetest health foods around. This year has been a great growing year for tomatoes in the northeast. And although some areas have reported a repeat of last year’s late blight problems, most farms and home gardens in this area seem to have been spared.

Cherry Tomato ⓒ Tim Geiss @ poltergeiss.com

Cherry Tomatoes ⓒ Tim Geiss @ poltergeiss.com

Sliced Tomato ⓒ Tim Geiss at poltergeiss.com

There are many ways to enjoy fresh, juicy, ripe tomatoes. But when the heat is on and the sun is high, there’s no better way to cool off than with a bowl of chilled gazpacho. Variations on this summertime classic abound, and everyone seems to have a favorite twist to the basic tomato-onion-vinegar base.

My version? Well, I happen to be in love with yellow and orange tomatoes right now. And, I like a sweet, pureed base of sungold cherry tomatoes for my gazpacho. Of course, you can use any tomatoes you like, and tweak the ingredients as you see fit – it’s part of the fun, really. And when you’ve had your fill of this zesty summer-soup, be sure to freeze some for later. You’ll be glad you did…

Golden Days of Summer Gazpacho

Ingredients: Serves Six

2          Cups very ripe Sungold cherry tomatoes (this recipe works with red tomatoes too – use what you have)

3          Large tomatoes (I used orange and golden-yellow, heirloom type)

1          Bell pepper (red, green or somewhere between) minced

1          Average cucumber, peeled, seeded and chopped fine

1          Spanish onion, peeled and very finely minced

2          Cloves garlic, peeled and chopped (but not too fine or it will overpower the other flavors)

2          Tbs. fresh, finely chopped Italian parsley

2          Tbs. fresh, finely chopped cilantro

2          Tbs. excellent-quality, artisan, white wine vinegar

1          Lemon, juiced

1          Lime, juiced

1/4      Cup extra virgin olive oil

1          Tsp. honey (or more, to taste)

Dash   Sriracha or Tobasco sauce

Kosher salt to taste

Freshly ground black pepper to taste

Sungold and Sweet Cherry 100 Tomatoes, Cucumber and Bell Pepper

Directions:

Combine 2 large tomatoes and 2 cups of cherry tomatoes in a blender and blend. Remove and strain the tomato juice through a chinois or fine mesh sieve. Set aside. Seed and coarsely chop the remaining tomato,; peel, seed and chop the cucumber and pepper. Peel and finely chop the onion. Peel and chop the garlic, taking care not to chop too fine (or it will overpower the flavor of the gazpacho). Chop the parsley and the cilantro. Toss all of the vegetables into the tomato puree. At this point, if you prefer a smooth gazpacho, you may puree all the ingredients in a blender. Everyone has their own texture preferences. I like to see and taste whole bits of cucumber and tomato in my gazpacho.

Squeeze one lemon and one lime and strain the juice through a sieve into the vegetable mixture. Stir and slowly add  2 tablespoons of white wine vinegar and 1/4 cup extra virgin olive oil. Add a dash of Sriracha chili sauce or Tobasco, and sprinkle in Kosher salt & freshly ground pepper. Taste as you go, adding more seasonings to balance flavors. Tomato acidity and sweetness varies tremendously. If the soup seems a bit sharp, try adding another tsp of honey to sweeten the flavor. If too sweet, skip the honey and add a bit more vinegar.

Chill, covered, for 2 hours. Taste again and adjust seasonings as necessary.

Serve well chilled with a dollop of sour cream or Greek yogurt, a garnish of fresh cilantro leaves and a piece of crusty bread.

Straining the fresh tomato puree through a sieve…

Add vegetables: chop and mince to the texture you prefer – or puree the entire soup, if you like. I prefer some texture…

Golden Days of Summer Gazpacho… Ready for Chillin’

The summer meadow border, en route to the vegetable garden, bathed in morning light…

Sungold Cherry Tomatoes – The Sweetest Jewels of Summer…

Savoring the Halcyon Days with Golden Days of Summer Gazpacho…

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Special thanks to Tim Geiss for his beautiful tomato photos – See more of Tim’s work at poltergeiss.com

Article and all other photographs ⓒ 2010 Michaela at TGE

All content on this site, (with noted exceptions), is the property of The Gardener’s Eden and may not be used or reproduced without prior written consent. Inspired by something you see here? Great! Please give credit where credit is due. It’s a small world and link-love makes for fond friendships. Stealing makes for bad dreams…

Do you enjoy visiting The Gardener’s Eden? You can help support this site by shopping through our affiliate links. A small percentage of any sale originating from The Gardener’s Eden site will go toward web hosting and maintenance costs. Thank you for your support!


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August Abundance: Notes from the Kitchen Garden…

August 12th, 2010 § 3 comments § permalink

My Summertime Kitchen

Mid August is always a busy month in the kitchen garden. Abundant cucumbers, summer squash, beans, tomatoes, peppers, herbs and onions must be harvested and put up —frozen, dried, pickled and/or canned— at the peak of freshness. Late summer chores in the potager include watering —especially during this extended dry spell we are experiencing in New England— weeding, monitoring and managing pests, succession sowing for short-season fall crops, and of course, daily harvests. Some of my stand-out crops this year include cippolini and sweet onions, garlic, shiitake mushrooms, romanesco broccoli, arugula, cucumbers, and finally —after last season’s meager crop and fears about late blight— gorgeous, fruitful tomatoes. Read more about the highlighted crops by clicking on each to return to a previous blog-post.

If you haven’t already done so, it’s a good idea to make notes for next year; jotting down harvest dates, this season’s plant successes and failures, troublesome pests and current plant family locations to assist you with next year’s crop rotation. Carrots look stunted or forked? Maybe it’s a good time to raise your beds, giving them more root-room. Lush growth in your garden but little or no produce? It could be time to test your soil pH and fertility. Plants petering out? Sow some quick turn-around crops like lettuce, arugula, beets, peas and beans for a fall harvest. If you live in a cold climate, now may be a good time to begin constructing hoop-houses to protect your crops from frost and extend the growing season (see post on hoop house construction here). If you are making your own compost, be sure to turn it regularly, keeping content balanced with layers of fresh ‘green’ kitchen scraps and pulled garden plants, dry (such as straw and paper) and brown (mature compost).

And busy as we gardeners tend to be in August, I like to slow myself down by pulling out the camera and taking a close look at the beautiful colors, textures and shapes in my late summer potager. Here are some highlights from my morning garden walk and daily harvest…

Romanesco Broccoli in the Potager

Sungold Cherry Tomatoes Ripening in the Garden

The Beautiful Edibles – Nasturtium and Pansies in the Potager

Ripening Butternut Squash Along the Kitchen Garden Fence

Cippolini Onions at Harvest

Yellow Summer Squash and Haricots Verts

Red Hot Chili Peppers in August

Morning Glories Along the Potager Fence

Orange Blossom and Early Girl Tomatoes in August

Basically Beautiful – Orange Blossom and Basil Salad

Garlic Harvest – Hard Neck Music, Continental & Doc’s German Garlic Drying on the Terrace

Haricots Verts, Calendula, Tomatoes, Arugula, Nasturtiums and Alpine Strawberries Bask in the Late Summer Sun

Blanching and Freezing Haricots Verts from the Kitchen Garden

Shiitake Mushrooms Harvested from the Mushroom Garden in my Forest (See Tutorial Post Here)

Ruby Red Chard in the Potager

Summertime Herb Harvest – Rosemary, Thyme, Sage and Mint

An Armful of Fresh-Cut Flowers Makes for a Different Kind of Treat in the Jar

Late Summer Abundance in the Potager

Late Summer Chaos in My Kitchen (read about building this homemade kitchen island here)

Gourmet Potatoes, Chard, Cucumbers, and Nasturtiums in the Potager

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Article and photographs ⓒ 2010 Michaela at TGE

All content on this site, (with noted exceptions), is the property of The Gardener’s Eden and may not be used or reproduced without prior written consent. Inspired by something you see here? Great! Please give credit where credit is due. It’s a small world and link-love makes for fond friendships. Stealing makes for bad dreams…

Do you enjoy visiting The Gardener’s Eden? You can help support this site by shopping through our affiliate links. A small percentage of any sale originating from The Gardener’s Eden site will go toward web hosting and maintenance costs. Thank you for your support!

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Simple Pleasures & Hard Won Treasures

July 30th, 2009 § 2 comments § permalink

Salad of sun-ripened ‘Orange Blossom’ tomatoes and basil. The beautiful gunmetal-glaze plate is by artist Aletha Soule.

There is nothing in this world quite like the flavor of a sun-ripened ‘Orange Blossom’ tomato picked fresh from the garden. For my lunch today I enjoyed a salad of home grown tomatoes and basil, seasoned with extra virgin olive oil, balsamic vinegar and fresh ground black pepper; one of my favorite simple pleasures. In honor of the first ‘Orange Blossoms’ harvest, I served my salad on one of artist Aletha Soule’s beautiful ceramic plates, decorated with purple and green basil leaves. Isn’t it amazing how such a simple thing can feel so special?

This year, I almost think I should rename my favorite tomatoes ‘Gold Blossom’, for they certainly have been a hard-won treasure. It has been a tough summer for growing tomatoes in New England. Last year at this time, I had a bumper crop of tomatoes. I harvested four different heirloom varieties as well as ‘Early girl’ and ‘Lemon boy’s to beat the band. ‘Sungold cherry’ tomatoes were so abundant I was giving them away to anyone willing to take them off my hands. No such luck this year. My tomatoes went in early this summer, (protected by small hoop houses), and were off to a fantastic start. But a cold, rainy June and soggy July soon followed the removal of my protective hoops. The weather in the northeast hasn’t been good for warm weather crops like tomatoes, peppers and cucumbers. My vegetable plants were all slow to establish. Then just as the tomatoes began to blossom, and in spite of all my preventative measures, I noticed the tell-tale yellow spots of early blight on my tomato foliage. Fungus is a real problem in the garden this year, and though my tomatoes have so far been spared the dreaded late blight, I am carefully keeping watch. Cherry tomatoes have been appearing on my table for about a month now, but I only began harvesting ‘Orange Blossoms’ (pictured below), last week, (late for me), and so far my yield is significantly lower. Is it human nature to want what is less plentiful? Maybe its just me, but this precious crop seems to taste even sweeter and more delicious this year.

orange blossom tomatoesOrange Blossom Tomatoes

I garden organically, and of course the best way to deal with fungal infections like Alternaria solani, (the cause of early blight), is to prevent them before they start.  I began applying copper fungicide early, (see photo below), and reapplied after every rain. However this year’s weather, (the constant wet with little sunshine), created ideal conditions for early blight. By the first week of July, I began to notice yellowish spots on the lower leaves of my tomato plants. Immediately I pruned out the diseased foliage, and removed it from the garden. I will continue to snip off diseased leaves as spots appear throughout the remainder of the season. I am certain that my methods are helping to contain the spread of early blight and preserving the unripe fruit, even if my storm-battered plants are looking less-than-stellar this year. And though I may have fewer tomatoes, I can not really complain. Due to the cooler temperatures, this is the first year I have a steady supply of snow-peas in late July, as well as abundant arugula and lettuce. I will take the greens thank you, and try to be grateful for what nature provides.

organic fungus controlSerenade and Bonide fungicides for organic gardeners.

For further information on identifying and controlling diseases and pests in the vegetable garden, see the Vegetable MD Online.  This excellent resource is available to all of us courtesy of Cornell University. You will also find the Vegetable MD link on the sidebar to the right ,(beneath garden resources and vegetable gardening headers). Many thanks Cornell !

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Article and Photographs copyright 2009, Michaela at The Gardener’s Eden

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