Tag Archives: tomatoes

God is constantly willing.

Weeds grew thick and tall in my recent and repeated absences, threatening to hide and destroy the beauty of the garden I’d planted. This morning I spent an hour tidying things up and giving space to the cucumbers and peppers so that they could grow unhindered. I’d hired a girl to irrigate enough to keep everything alive, but I didn’t ask her to pull weeds.

(Unripe grape tomatoes above, nasturtium in arugula below. All pictures taken just this evening.)

While hauling several baskets full to the trash I remembered my own advice to another young friend who was just falling in love with gardening. She asked me whether I thought she should do a little bit of garden work every day, or spend a couple of hours one or two days a week. I told her that the best way is to tend it a little bit every day. There is always a weed to pull, a tomato branch to be tied up, or a dead flower to be clipped off. The plants need water, and food, perhaps even a little shade from time to time.

One year our Baby was raising a pumpkin she hoped would be a huge one she could enter in the local Giant Pumpkin Contest. We were told it was advisable to put the growing pumpkin on a pallet when it was still small so that it could stay dry and be easily moved no matter how large it grew. When I got around to helping my daughter with that part of the project the fruit wasn’t very large yet, but the stem, having lain on the moist ground, had already sent out roots into the soil. This situation was hidden by a canopy of leaves, and when we hoisted the pumpkin on to the pallet, the vine stayed anchored by those roots, and the pumpkin broke off at the stem.

That was a hard lesson. I thought sadly of how a farmer, even a novice homeschooling pumpkin-grower, can’t afford to procrastinate. Any job involving a living thing has to be paced according to that creature’s rate of growth. And agriculture usually involves many living things all in relationship to one another: the plant, the soil, pests with their own life cycle, and probably others I’m not thinking of, not being a very good farmer still.

This morning’s brief mediation on how I really ought to tend more constantly to my garden continued when I later sat down at the computer to read the transcript of an interview with the Orthodox theologian and writer Vigen Guroian in which the topic of conversation turned, as is usually the case with him, to gardening, and he said “…were not God constantly willing His creation, loving His creation into existence, it would disappear.”

From my perspective as a lazy, distracted, and time-constrained gardener, I appreciate the steadfastness of our Lord in continuing His creative work moment-by-moment.  Colossians 1:17 says that he “holds all creation together.” I am one of His creatures, whom so far He has seen fit to give life and breath to every morning, making it possible for me to tend my own mini-garden, which also couldn’t live without His blessing and daily upholding.

Something G.K. Chesterton said on the subject often flits through my mind, when musing on this subject. He said, that in contrast to children, who through excess of vitality want things repeated, “…grown-up people are not strong enough to exult in monotony. But perhaps God is strong enough… It is possible that God says every morning, ‘Do it again,’ to the sun; and every evening, ‘Do it again,’ to the moon. It may not be automatic necessity that makes all daisies alike: it may be that God makes every daisy separately, but has never got tired of making them. It may be that He has the eternal appetite of infancy; for we have sinned and grown old, and our Father is younger than we.

So far, the garden hasn’t seemed monotonous to me. Every day is different there. Of course, The Creator is making the daisies, and I get to discover them, along with the roses and budding fruits and spreading spinach. I do love my garden, and will try to be more constantly willing to keep it going, imitating my Lord.

Slow-roasting going on here.

In the last week I’ve had a few new adventures in the kitchen. What with the need to use the products of my garden yet-unharvested, I can’t stick around here very long, so I’ll be brief, and just now give you the link for the wonderful slow-roasted cherry tomatoes everyone seems to be talking about. You might have some little tomatoes around you could try this on. They are just as delectable as “everyone” says. If I had discovered them earlier in the summer….well, I didn’t. But next year!


I still have all three types and colors of cherry tomatoes, which is why my end result includes some very babyish ones. The smaller ones I took out of the oven after 3 1/2 hours, but the large red ones I left in all 4 hours.

The original recipe creator, I think it was, said that she likes a good amount of fennel in her seasoning, so I used 1/2 teaspoon of fennel seeds and 1 1/2 teaspoons of an “Italian seasoning” mix for my seasoning. The finished tomatoes were just perfect, so I’ll do the same thing again tomorrow with what I picked today.

I can see why households with children wouldn’t have any of these left over, but as there were only two of us, I put some in the freezer for later. If I hadn’t exercised such discipline, though, I’m sure they would have quickly disappeared.

Cherry Tomato Soup


Mr. Glad and I have been eating bowls and bowls of cherry tomato salad, but are inundated with many more of the tiny love apples than we can consume fresh.

So I was quite pleased to read that another blogger had made soup from hers. Well, of course! I make soup from everything, so I don’t know why I hadn’t thought of that myself.

 

 

I got right to work and sautéed one onion and several large cloves of garlic in about 1/4 cup of olive oil.

Then I added to the 6-quart pot this many tomatoes…hmm…would that be about 4 quarts? I cut the long, larger tomatoes in two. Chopped up a few sprigs of basil, added about a teaspoon of salt and a few grindings of black pepper.

Cooked it all very slowly with the lid on, and after 20 minutes my soup looked like this.
I thought it would be nice if it were mostly creamy, with a few chunks, so I transferred about two cupfuls to a bowl, and then puréed the rest in the blender and added it to the bowl as well.


My batch made nearly 3 quarts, I think. My original plan was that it would be a soup base, but I tasted it, and it is perfect the way it is! Very sweet and lots of tomato flavor. Still, I’m not promising I won’t add a little “good cream,” as M.F.K. Fisher would probably recommend. I’m putting it in the freezer for more wintry days.

As soon as I finished this easy project, I saw that yet another blogger was showing how to make slow-roasted cherry tomatoes. Now I know just what to do with tomorrow’s pickings.

This Night’s Heat

What can one do when the garden produces only a few regular tomatoes and a thousand cherry tomatoes? It just this week occurred to me to make salsa with them.

The grocery store where I shop is a favorite of Hispanics, so it carries everything they could want, including many sorts of hot peppers. Nearly every time I go there I gaze at the boxes of peppers and lament that I don’t know which ones to buy for what.

Enough of that wimpiness–This time I took the plunge and bought Anaheims (in the picture above, next to the cilantro), which I am familiar with because we grew them in the past, and Serranos. The Serranos (dark green, at the bottom of the photo) were the experimental ones; I’ve never used them, but they don’t carry the most fiery connotation to my mind.

In the past I overdid the onion in my salsa creations, so this time I just used green onions. Also some sweet red bell pepper, garlic, and cilantro.

I’m sorry, I just had to show one more photo of my cherries before the summer is gone. Now that they have proven themselves, each with their own unique pros and cons, but mostly looking super together, I am thinking I want to plant all these varieties again next year!

Here are the approximate amounts of ingredients for this warming concoction:

September Salsa

4 Anaheim peppers
3 Serrano peppers
8 scallions
1/2 a large sweet red bell pepper
about a quart of cherry tomatoes, mixed varieties
2 cloves garlic
1 bunch cilantro
2 tablespoons lime juice
about 1 teaspoon saltIMG_6812

Chop everything as finely as you want or are able, and mix in a bowl.

Here is Mr. Glad getting ready to scoop a pile of the stuff on to his tortilla chip.

He thought it was a fantastic recipe. Also he said he was surprised at how mild the Serranos were. Meanwhile, I was enjoying the flavors, thinking it was the best salsa I’ve made yet, as my fingers were burning and beads of sweat were forming on my red face.