a great year for tomatoes
This has been the best year we have had for tomatoes. We grow ours in our small greenhouse and have the tumbling variety in hay baskets beneath windows.
Growers of outdoor tomatoes have been hit hard by blight this year. But we have been lucky - none of ours have been affected. In fact they continue in robust health with thick green foliage and abundant fruits.
The fruits are so abundant that for the first year we have suffered with mice nibbling them. And the garden bantams have become addicted to pecking tomatoes straight off the plant and will dash into the greenhouse as soon as the door is open.
We have used our favourite varieties this year - Gardeners' Delight (sweet, small red tomatoes) and Costaluto (big red and juicy).
It has been a heavy week at work including evening meetings each night. It is an especial treat then, to celebrate the weekend with a delicious breakfast of home made pikelets, home made houmous and a generous helping of fresh, home grown tomatoes cooked in olive oil and served with basil. All eaten outside in the morning sunshine.
5 comments:
Hi, Rob-
Enjoy those tomatoes and don't work too hard! (Although, I totally relate to it). Uh, what are home made pikelets? I'm sure they're delicious, as is the hummus and tomatoes.
Cheers,
Lisa
That's great, Rob! Interestingly on the east coast of the U.S. late blight has been devastating this year. But here on the west coast, it has been missing in action. I have so many tomatoes I don't know what to do!
Hi Lisa,
Pikelets are rather like pancackes - but made with a yeast, flower and milk mixture that is mixed to the consistency of a batter. The batter is poured onto a griddle and the yeast creates small holes throughout the 'pancake'. They are cooled and then toasted. A thicker batter retained within a ring makes crumpets.
I'm a bread-making bore!!!!!
Rob
Will, We have more tomatoes than we can use at the moment. we'll have to think of some way of storing them.
Wondered whether a slow drying in a warm oven could create a sun dried tomato effect?
Rob
Well, yum, pikelets sound great.
What I love (with extra tomatoes) is (long) slow-roasting at 200° F with olive oil and herbs - for 8-10 hours depending on size of slices or tomatoes. Then pop them in freezer containers, and they're great later on.
Cheers,
Lisa
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