Recipe: Try a savory crisp with yellow tomatoes
My yellow tomato varieties this year, clockwise from top left:
Pork Chop, Chef's Choice Orange, Limmony and Lemon Boy. (Photos: Kathy Morrison) |
My counter runneth over with tomatoes.
The heat this past week meant lots of ripening, and I wanted to use some of this fresh bounty quickly before I got into canning or freezing the rest.
Gazpacho is always a possibility, or a quick pasta dish, but I poked around for ideas among the go-to recipes for other summer produce such as peaches. Cobbler, sure, and what about crisp?
Sure enough, I found a couple of recipes, latching onto one developed by a pair of gardeners who also cook, at whiteonricecouple.com . Since this seems to be the Year of the Yellow Tomato in my garden, I decided to use all yellows, a mix of heirlooms and hybrids. (Well, one pink Brandy Boy that HAD to be used immediately snuck in there.) This produced a mild crisp in which all the spices were in the crumbly topping. It was delicious served alongside turkey meatballs and green salad. Italian sausage would be another good accompaniment.
The yellow tomatoes I used, if you’re taking notes for next year, were: Lemon Boy, Limmony, Pork Chop, Chef’s Choice Orange (OK, it’s gold) and even a couple Sun Sugar cherry tomatoes, just to say I did. I also peeled most of them -- they were very ripe and peeled easily -- but that’s up to you.
Savory tomato crisp
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Food in My Back Yard Series
May 13: Your plants can tell you more than any calendar can
May 6: Maintain soil moisture with mulch for garden success
April 29: What's (already) wrong with my tomato plants?
April 22: Should you stock up on fertilizer? (Yes!)
April 15: Grow culinary herbs in containers
April 8: When to plant summer vegetables
April 1: Don't be fooled by these garden myths
March 25: Fertilizer tips: How to 'feed' your vegetables for healthy growth
March 18: Time to give vegetable seedlings some more space
March 11: Ways to win the fight against weeds
March 4: Potatoes from the garden
Feb. 25: Plant a fruit tree now -- for later
Feb. 18: How to squeeze more food into less space
Feb. 11: When to plant? Consider staggering your transplants
Feb. 4: Starting in seed starting
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Garden Checklist for week of May 11
Make the most of the lower temperatures early in the week. We’ll be back in the 80s by Thursday.
* Plant, plant, plant! It’s prime planting season in the Sacramento area. Time to set out those tomato transplants along with peppers and eggplants. Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.
* Direct-seed melons, cucumbers, summer squash, corn, radishes, pumpkins and annual herbs such as basil.
* Harvest cabbage, lettuce, peas and green onions.
* In the flower garden, direct-seed sunflowers, cosmos, salvia, zinnias, marigolds, celosia and asters. (You also can transplant seedlings for many of the same flowers.)
* Plant dahlia tubers.
* Transplant petunias, marigolds and perennial flowers such as astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia and verbena.
* Keep an eye out for slugs, snails, earwigs and aphids that want to dine on tender new growth.
* Feed summer bloomers with a balanced fertilizer.
* For continued bloom, cut off spent flowers on roses as well as other flowering plants.
* Add mulch to the garden to maintain moisture. Mulch also cuts down on weeds. But don’t let it mound around the stems or trunks of trees or shrubs. Leave about a 6-inch-to-1-foot circle to avoid crown rot or other problems.
* Remember to weed! Pull those nasties before they set seed.
* Water early in the day and keep seedlings evenly moist.
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