April 24, 2014

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Garden produce enjoyed during family visit PDF Print E-mail

I was supposed to be in the house on the computer writing this article, but was out picking blackberries and I just couldn’t stop with so many berries and so many bugs. They were eating the leaves, now they’re eating the ripe fruit. I hope it rains. Maybe that will slow them down.


Last week was a good one though short it seemed, with daughter and her husband here. They came in on Tuesday and we had a family dinner that evening. Brats, fish, potatoes, corn, zucchini casserole, blackberry cobbler and brownies with ice cream. I know that sounds like a mixed up table but we wanted to use garden products as much as we could.
Daughter was sad we didn’t have any ripe tomatoes. They were looking forward to bacon and tomato sandwiches. There are lots of tomatoes on the vines just starting to ripen.
Last week at market there was lots of corn but few tomatoes. I took 26 zucchini and 32 English cucumbers. Sold most in the hour I was out. I picked all the zucchini, but am going to have to make lime pickles this afternoon. They take a couple of days to make, so have to watch my schedule to fit everything in. In the hour I was out, I picked five quarts of berries, just along one side. I made jelly from the last gallon and got eight pints put up, so far. They sure will be good this winter.
Daughter took me to see the eye surgeon in Springfield on Wednesday, and it took most of the day with road construction and the doctor being busy. My eyes checked out good so will go back in a year.
We ate at the Dublin Pub in Springfield; good food and the prices are right. We got into a good downpour on the way home. I was hoping we got some of it, and sons said about an inch. I’m going to cut this short since I’m running late, so here is your recipe for the week.
Crustless tomato pie: Whisk 1/2 cup milk and 1 tbsp. cornstarch in large bowl; then whisk in 1 (15-oz.) containter ricotta cheese; 4 large eggs; 1/2 cup each chopped basil and grated parmesan cheese; 1/4 cup sliced green onions and 1/2 tsp. salt. Pour into nonstick 10-inch skillet with oven-safe handle. Top with 1 lb. tomatoes sliced, and bake at 375º for 35 to 40 minutes or until set and puffy. Serves six.
See you next week, behind The Garden Gate.