Monday means tomato harvest here at Kings Valley Gardens. There's a 100 foot bed with 4 varieties, and even though Andrea staggered their ripening by planting some in the corn's shade, we always come away with over four 5-gallon buckets.
<--- better angle for the Gumby look-alike branch.
Also, since Colin's not around to dissuade me, I've decided that it's okay to post photos without specific recipes. Crazy, right? But I'll try (try) to keep the posts semi-useful. These stuffed tomatoes were Kyli's brainchildren, the inner ingredients stir fried and then poured into the tomatoes. I can't remember if she scooped out the tomato guts previous to stuffing them--seems like they must have been...(hmm, not so useful, jess). Recommendation: Make the innards a bit spicier and drier than you normally would, maybe adding a slightly-undercooked grain?, because when cooked the water from the tomato will seep in and dilute it, and if it can't hold it's own in the flavor department, everything will taste like tomato. Which hardly counts as a disappointment...
1 comment:
Those look amazing.
Things are getting odd in the bakery world. I will update you when it settles (one way or the other).
Post a Comment