Here's how the garden is looking lately.
So far, so good, on the the melons. Here's to hoping we'll get some this year.
A few summer squash.
A poor showing of carrots. The ground is just still too inhospitable. Mulch over winter should help a lot.
Eggplants are doing fairly well.
I've harvested a few brussel sprouts. The little heads are a bit loose. I need to look into why that might be so.
The shady lettuce bed. Not too many of my starts survived. They should have been much more mature before I set them out.
I just love how each year is a new learning experience in gardening! This year I am learning how to deal with green tomatoes. I'm not sure why, but my tomato plants have not done well. Rebels, that's what they are.
It may be because I have them in the same spot as last year. I hoped I was going to avoid trouble in that area as last year was the very first year in that section of ground, but now I'm not so sure. Next year I will be moving things around. However, I am not the only one in this area whose tomatoes are struggling.
In any case, I did not want dessert green tomato recipes, nor a fried delectable morsel, no matter HOW much I love greasy fried things. On a search, I found quite a few savory green tomato pie recipes, however nearly every one of them called for a pound of cheese while using only about 4 green tomatoes. Not very economical.
But I did find a recipe that came from a heritage collection. I knew that would have to be economical! It ended up being very much like a baked summer squash recipe I use a lot.
What else did we do? We supported the movement to retain pioneer skills, no matter what the cost! For about 8 hours of combined work for my very dear friend who offered to come by and help us get ready for the Independence Day party and I, we got 5 quarts of tomato vegetable soup, and 3 pints of hot peppers!
Canning season keeps you busier than you remember being the year before...
Ah that brings me back to the green tomato recipe.
~~~ Savory Green Tomato Pie ~~~
7 Large green tomatoes (or about 4.5 pounds of whatever size you've got)
2 TBL lemon juice
1 tube Ritz crackers (smash 'em up!)
1 cup of bread crumbs (I like Italian)
1 stick of butter (or two)
1 TBL brown sugar
1/2 tsp salt
1 tsp pepper
Slice the tomatoes and layer in a casserole.
Sprinkle with lemon juice, then sugar, then salt and pepper.
Then you can mix the crumbs with the butter and brown it all in a pan before applying it to the top of the tomatoes, or you can do what I did, put your crumbs over the top, and then drizzle your butter all over it before baking.
325 degree oven. I'd like to say it will be done in 20 minutes like the recipe says, but it took an hour for my tomatoes. So bake 'em til they are as tender as you like.
Meanwhile, Ashlee and Michael did housework and party prep. They hung some wall decor for me.
And they put together the canopy.
This was the 40 dollar canopy I bought for myself for Mother's Day. It did not go together correctly, and we ended up having to take a hacksaw to shorten some of the pieces. But it finally got up. Whew! The heat wave was beginning to build up a fury.
We watered the grass for about a day, hoping for some green around the house where we'd be using fireworks. But it is much browner now. Sort of like wheat toast... without the health benefits. Or the taste.
Quite a change in summers since last year. Cold and wet last year, hot and dry this year. Wonder what next year will bring?