Tomatoes, August

   Have you noticed that August mornings are cooler?  The seasons of life change, as do the seasons of the year.   The school bus has gone by before I get out of bed.   I can sleep as late as I want, one of the joys of this season of life.
   August is tomato month in Indiana.  Thankfully I have good friends who share tomatoes,  so I will share recipes with you.  Fried Green Tomatoes has become a side dish in northern restaurants, after being a staple down south.  If you are a cook, you come home from the restaurant and wonder how they did that. There seems to be two basic methods, I tried both and here are my results.
   From Mastering The Art of Southern Cooking  by Dupree and Graubart  comes these suggestions.   1.  Peel your green tomato (the coating will stick to it better)  and slice, not too thick, not too thin.  Spread on paper towel and salt lightly. (This will draw out the moisture)  .  Combine equal parts of flour and corn  meal with some seasoning.  Either salt and pepper or your choice.  Go light on the salt here.2. Pat the slices dry and coat with flour mixture.  Let rest  3. Prepare a heavy skillet , cast iron is nice, with about ½ inch of oil.  Bring to temperature (about 360.)  4. .  When oil is hot, again dip slices in flour mixture and then in fat.  Brown on one side, then the other.
Don’t crowd the skillet

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    My test sample tasted great but they soon got mushy.

   From Better Homes and Gardens New Cookbook  comes this recipe. .
I adjusted the recipe a bit.
 3 firm green tomatoes
1/3 cup milk
2 beaten eggs
¾ cup fine dry bread crumbs
¼ cup cooking oil
I like letting the slices sweat with salt before starting.
1. Dip slices in milk, then flour.
2. Dip in beaten eggs
3.Dip in bread crumbs
4. Place in hot oil.  Don’t crowd the skillet.  This recipe calls for lower temp oil, thus a longer frying time.

These green tomatoes stayed firmer, taste was about the same.

Then I tried  Mario Batall’s Spaghetti  with Green Tomatoes. It was delicious, but took a little time in preparation.
¼ cup fresh mint leaves (spearmint)
¼ cup fresh Basil leaves
¼ cup parsley leaves
¼ cup arugula
5 chopped green tomatoes
2 cloves chopped garlic
1/4cup olive oil plus 2 Tbsp.
Salt and pepper
1 pound spaghetti
¼ cup Parmigiano-Reggiano cheese
1. Bring salted water to boil in large pot.  Add spaghetti and cook until tender.
2. In small food processor combine, mint, basil, parsley, arugula (I didn’t have, so omitted this) 1 clove garlic, olive oil and cheese. This is called pesto.

3. Finely chop green tomatoes (I used old fashioned food chopper, worked great) .  In a heavy skillet heat 2 Tbsp. oil, then  combine tomatoes, 1 clove chopped garlic, saute for 3 or 4 minutes.
4. Add pesto to green tomatoes, heat through. Mix in drained spaghetti (May want to add a small amount of spaghetti water to make a nice sauce). Dish up and top with extra cheese.  This dish is very tasty, don’t tell family what you have in it.

If you don't have fresh mint, stop by, mine has spread to the strawberry patch.  Ugh!.  I'll share some plants.

Sunflowers

      Linda Rosenberger smiles a lot.  You would too if you had a row of sunflowers smiling on you from  your kitchen island.  A single bloom in a mason jars, but 7 jars of sunflowers.  Beautiful
   The sunflowers have such lovely names as Lemon Queen, Tall Teddy, Procut Red  and Mexican Sunflower.

                     Linda's grouping

   Linda has been raising these beauties for about  5 years.  Some of them volunteered from last year’s plants, but most were fresh starts from seed she bought from Amazon.  This spring was a challenge due to the weather, some got a late start.  She likes the variety that sunflowers have and the fact that they are easy to grow.

                   Mexican Sunflower

The flower heads follow the sun, that’s how they got their name.
Heliotrpism is the word describing flower heads moving toward the sun.  Once the flower matures and it is not actively photosynthesizing, then it remains stationary It will hang with th weight of the growing seeds.  The seeds are arranged in a Fibonacci Spiral to pack as many seeds as possible in a small space.
   Sunflowers were popular in the Victorian era, then interest was lost.  But in the past few years they have once again climbed in favor with decorators and gardeners.  Some grow over 6 feet high while other varieties have large blossom with 2 to 3 feet plants.  Seeds should be widely spaced at planting, at least 12 inches apart.
   The blooms can be dried using silica gel.  And of course the winter birds love the seeds.

Sunflowers waving in the wind

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Johnny Jump Up Through The Ages

Many, many years ago Emma moved with her new husband to the farm that would be their home place.  Life was busy with hired hands to cook for, garden to tend and harvest.  So she was pleasantly surprised to find a patch  of wild flowers growing at the back door.  They didn’t need any attention, they just kept multiplying.  They were a little joy to observe in the families’ busy day.   Soon there were so many plants that she could share with her sisters.  That’s what sisters do, share.  So, now the little johnny jump  ups, for that is what they were, spread to other homes and gardens.  A spring flower, that went dormant when the weather got hot, and were forgotten.  But the next spring, they came back, bringing their children.
   When Emma moved from that farm to another farm, what did she take with her (besides her children and stuff).? Some johnny jump ups, of course.  Soon they were happy and multiplying in that location.  But she didn’t take all of them from the home place.  The original ones continued to grow and to multiply.
  When I joined Emma’s family, (I married her son) I admired the tiny flowers that were no trouble to grow.  She shared and soon I had a nice patch of flowers.  No care, no watering or fertilizing.
   The years passed, we moved,(taking flower starts with us, but leaving some at that farm).
   Emma has passed on to a better place but the johnny jump ups continue to delight.
   This spring the lady who now lives on the home place brought two large pots of Heartsease (another name) to the garden club plant sale.  The tiny wildflowers were at their prime and were soon purchased.I did not see who bought them, but I’m sure that next spring someone new
 will be pleased to see the childish faces popping up.

Johnny jump up's are dormant now, just a few showing. 

 
The question is, how and when did those little wildflowers get to that farm.
They are not native to this country, so some immigrant put flower seed in his pocket and brought them over from Europe.
 According to Life Portfolio of Wordpress  Here is the story.
   As early as the 4th century B.C. this small wildflower was noted in Greece.
Sometime after that an acute observer in Europe noticed a plant similar to the viola growing in an open area with more sunlight.  Someone named the plant a wild pansy.  The word pansy is traced back to the French word pensee, meaning thought or remembrance.
Hybridization was used to breed more  plant vigor and flowers that had no dark blotches.  These clear pansies were bred about the turn of the 20th century.
   Viola is a large genus containing 500  species according to Hortus Third.
Our johnny jump up is a European herb from which most common pansies are derived.
  In 1850 plant breeding occurred in England, Scotland and Switzerland.  

   Now we can enjoy the big pansies, the prolific violas and the little wild johnny jump ups.
   How lucky we are.

Violas made a beautiful mass in spring. 

 In the spring when they once again smile brightly, I'll share with my grandchildren.
 

Where Is the Fun in Summer Gardening?

      All is not sweetness and light in my garden.  In fact I am at war.  The adversaries are Japanese Beetles and Canadian Thistle.  The battle has been going on for years and I am loosing.
   My defense for the beetles was to scrape them into a sudsy container early in the morning before they could fly.  Then I read that garlic planted near by was a deterrent.  This spring I used the systemic on the roses (should have started the process earlier and used more).  Besides still mutilating the rose they have invaded nearby hibiscus and far-away basil.   My beautiful basil in the herb pot.  Well, it was once beautiful.
   Canadian Thistle.  We have been fighting for years.  And loosing. Pulling, or hoeing  is a no-no.  Round-up is futile.   Nobody seems to have an answer.
   My hope is that someone, private or general can help.  Won’t someone please rescue me.?
   Thankfully there is some peace  in my garden world.

Container pot with impatiens, coleus and the white stuff

       

Begonias in flower box, one of the best plants this year.

A real beauty.Hydrangea Tree. 

Oxford Farmers Market Uptown

 
   Oxford, Ohio is a jewel and a treasure.  Thanks in many  ways to Miami University.
   One of the less well known benefits is the Oxford Farmers Market Uptown.   It is a Growers Only Market featuring bakers, artists, plantsmen and farmers.
   When you talk with the people selling the bread and the toddler’s dresses you will find they did the kneading of the bread and the sewing.

   Locally grown sugar corn and peaches the 1st of July?  Who would have thought it.  The fellow at the Burwinkel Farms stand said they would have locally grown peaches until fall. They have 300 trees.

   The “in” thing is to buy locally, eliminate excessive transportation, the middle--man.  From the news I learned that most of the cut flowers sold in this country come from South America.  What a shame.
   When my flower garden had little to show “Crystal Creek Garden” had buckets of FRESH  cut flowers for sale, by the bunch or stem.

   Don Isaacs, a grower from Liberty sold me a  tiny mum for $3.  He told me to put it in the ground where it would root and remain viable next year.  That would be different.
   Local honey was available from several vendors.  Eating it will help relieve your allergies.  Lettuces, squash, beautiful radishes were plentiful.

   Beautiful yarns piled high.
   And the baked goods!  Gluten free is popular now and some of the bakers have mastered those techniques.  Sheri’s chocolate cake is to die for.
   Sally Henson of Abbott Ridge Farm  had a display of breads that appeared to arrive straight from a European bakery;  artisan bread, focaccia, a flat bread, all beautiful.

  Sadly, the live music usually in evidence on Saturday morning did not make it this time.  Maybe next Saturday.  What fun for the children to stand so close to watch the musicians..


 

Herbs, ;Normal Day

      It is wonderful having a big pot of herbs jut outside the kitchen door.

It has just been the last 10 years or so that I have been interested in herbs.  But better late than never.
   It is easy to make an herb pot.  I had a 16 inch across plastic pot, a cut-off plastic liter bottle, potting soil , gravel and the plants.  If you are cooking for 1 or 2 this will do you all summer.  If you make pesto better  plant in the garden.
  The big pot will have drainage holes. If you want to spray paint the pot, that’s fine.   Fill the pot with soil, putting the cut-off liter bottle filled with gravel in the middle of the big pot. The soda bottle needs the bottom cut off and holes punched all around the sides.   I like to use a time release fertilizer (Osmocote) when potting out things.  I planted 2 basil, 1 rosemary and 1 parsley and sowed a little dill  on the side.  The trick is watering in the gravel.  My pot has holes cut in the sides, originally I planted herbs in those holes, also.
   But I wouldn’t advise it.  When watering, even in the gravel the water would shoot out those side holes. I use the same pot but covered the  holes with rocks.
   When herbs are that available, you remember to put them in everything.
If you are putting them in a cooked food, add them to the pot just before taking it up.  The flavor dissipates with cooking.
    Now, what to cook with those fresh herbs.

                     Pasta with Tomatoes and Herbs
1 cup uncooked penne pasta
¼ cup olive oil
1 cup fresh herbs, finely chopped will make about ½ cup. Use a combination of what you like.
1 large ripe tomato, peeled, seeded and chopped
Prepare tomato and herbs in large bowl. Add a dash of salt and pepper.
Cook pasta, (it doesn’t take long) Drain, keep hot.
Heat the olive oil, pour over tomato and herbs.
Add hot pasta and stir.

So good and so easy.
                   
                          Food For The Soul                                                                
                                           Normal Day
Let me be aware of the treasure you are.  Let me learn from you, love you, bless you before you depart.  Let me not pass you by in quest of some rare and perfect tomorrow.  Let me hold you while I may.
                              Anon
                                                 

Metamora and Strawberries

   Metamora has fallen on hard times.  This historical tourist attraction sports a gristmill, canal, working train,  and an aqueduct.  But where are the tourists?.  When family came visiting we wanted to show them our local events.  We don’t have Disney type sights between the cornfields so  Metamora was as close to an attraction as we’ve got.
 
  Unless you want to go boating or fishing at Brookville Lake our favorite restaurants are about it.
   But Metamora for some 30 or 40 years has been a good place to go.  You can walk the dog, push the babies in a stroller, or ride a bike. The shops are flush with goodies; ice cream, fudge .  In the fall when the festival is going on, there are barbecue  grills going; the smell of pork and onions wafts in the air.  
    At one time I had some favorite shops to watch for.  But they are gone,  the turn-over is great.  Some shops are boarded up.  I remember when Rose Hyde’s shop, Rosebud, was a gift shop  of renown.  It’s long gone.
    The tiny historical village; , once a hub of transportation is subject to change,  as are other urban centers, large and small.
   The canal once ran over the creek by way of a wooden bridge. Part of the canal has water, but .  the canal boat is dejected.
   Let’s give credit where credit is due.  We watched and listened to  a wonderful Memorial Day Service-  veterans, more flags than I could count, music and speeches.  At the end of the service children tossed flowers onto the water at the bridge.  A nice tribute to the fallen servicemen.
   Last 4th of July we spent a wonderful evening watching fireworks and people at Metamora.  On the north side of Rt. 52 new buildings and a large meadow were perfect for parking and lounging in chairs and on blankets.  There were lots of people, but it wasn’t crowded. .  Uniformed officers were evident, so it was peaceful.  Country music  performers entertained us while we waited for darkness.
  Perhaps even Metamora is adjusting.

   The first of June can not roll by without mention of strawberries.  I’m a novice grower, so appreciate even the small ones.  One thing I did right was to plant both ever bearing and June bearing.  Also thankful I spread straw over them in the fall.  It makes picking in the spring easier.

   Here is my take on that wonderful and easy Strawberry Pie.

                                   Dorothy’s Strawberry Pie
1 baked 9 inch pie shell
1  cup sugar
2 Tbsp. corn starch
3 Tbsp. strawberry jello
1 cup water
Halved strawberries
Combine sugar, corn starch and jello in heavy pan.  Add water, stirring well, \Cook on low ,boiling for 1 minute, stirring as it cooks.  Remove from heat and chill  well.   Arrange halved berries in cold pie shell, Top with glaze, top with Cool Whip.  

   Enjoy!