NYC Gardener: Bountiful late summer harvest

Thursday, September 23, 2010

Bountiful late summer harvest

Fall is in the air, but my garden is still producing tons of tomatoes. Yes, they're cracked and gnarled, but they are still tasty. We've got so many coming off the vines right now, we can't keep up with them all! I'm planning on making a roasted cherry tomato sauce this weekend that I can freeze and enjoy when the plants truly are a memory. I figure by the end of the month, just a few stragglers will remain.

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Where we get our stuff

Here's a list of places for supplies:
Tomatofest.com is a great place to shop for organic heirloom tomato seeds
The Drip Store carries automated watering systems, from timers to tubing - at dripirrigation.com -
Home Depot has the best bell pepper plants around - either in Manhattan on 23rd St. or in Yonkers, where they have a big gardening/outdoor section
Whole Foods carries a good selection of organic seeds. We've had good luck with the organic sweet basil seeds
Saiffee Hardware on 1st Avenue and 7th St. in Manhattan carries Hoffman Tomato Food, natural pesticides and more. For a local shop, they're pretty well stocked on pots, cedar planters, and essentials for raising urban crops
Union Square Green Market is the place we head each spring for our starter flowers, eggplants and herbs. Sometimes they come with little bugs and pests, so we have to chose carefully!

Gotta cook

With so many veggies, one must make some tasty dishes:

Aunt Joan's Roasted Peppers
This recipe is so easy, and you can use peppers from the garden or store bought...My Aunt Joan loves them with mozzarella.
Ingredients
3 large peppers, one red, one yellow, one orange
3 cloves of garlic
olive oil
Directions
Wash and core peppers and cut into wide strips, about two and a half inches thick. Flatten the strips and lay them on a baking sheet that has been covered in tin foil.
Coarsley chop the garlic and set aside.
Turn on the broiler and put the peppers underneath the flame, until the tops blacken (about 10 minutes or less depending on how close they are to the flame.) Don't worry if they look burned, that's the point. Once the skin is black, remove the sheet from the oven.
Spread the chopped garlic on top of the peppers and wrap the whole shebang in the foil on the baking sheet. Allow to sit about half an hour until the peppers are cool enough to handle. Peel off the blackened skin and discard. Put the roasted peppers and garlic, which has been steamed by the hot peppers, into a container, add olive oil, and voila - roasted peppers, just like a restaurant. Enjoy!

Summer Gazpacho (from Simply Recipes)
I love this recipe. It's easy to follow and the soup tastes great!
Ingredients
6 ripe tomatoes, peeled and chopped, 1 purple onion, finely chopped, 1 cucumber, peeled, seeded, chopped,1 sweet red bell pepper (or green) seeded and chopped, 2 stalks celery, chopped, 1-2 Tbsp chopped fresh parsley, 2 Tbsp chopped fresh chives, 1 clove garlic, minced, 1/4 cup red wine vinegar, 1/4 cup olive oil, 2 Tbsp freshly squeezed lemon juice, 2 teaspoons sugar, Salt and fresh ground pepper to taste, 6 or more drops of Tabasco sauce to taste, 4 cups tomato juice
Directions: Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.
Serves 8.

Aunt Joan's Fresh Tomato Sauce
My aunt loves to pile this sauce on fish, chicken or a piece of fresh Italian bread.
Ingredients:
Five or six ripe red tomatoes
Two tablespoons of olive oil
Two garlic cloves, minced
Small handful of fresh Basil leaves
Salt & Pepper
Directions:
Put tomatoes in a bowl and pop in the microwave for 3 to 4 minutes, or until the skin is just cracking. Let cool.
Peel the skin off the tomatoes over the bowl, catching the juice and the pulp. Discard the skin.
Add olive oil to saute pan over low heat. Saute garlic until tender (one or two minutes.) Add the peeled tomatoes. Stir and mash the pulp. Add salt, pepper and basil. Cook until the sauce thickens a bit. Enjoy immediately or freeze.

Cherry Tomato Confit (New York Times)
This one is simple, tasty and takes care of those piles of ripe tomatoes
Ingredients:
Basket of cherry tomatoes, forked, and
Several small red and yellow tomatoes, halved
3 garlic cloves, smashed and peeled
1/4 cup extra virgin olive oil
3 sprigs fresh rosemary, leaves removed and stem discarded
Pinch crushed red pepper flakes
Coarse sea salt or kosher salt and freshly ground black pepper.
Directions: Preheat oven to 325 degrees. Spread tomatoes and garlic out on a baking sheet. Drizzle with oil, and sprinkle with rosemary, crushed red pepper, a large pinch of salt and several grinds of pepper. Bake until tomatoes are wrinkled and fragrant, about 45 minutes, shaking pan once or twice. Transfer tomato pan to a rack to cool. Discard garlic. Use confit in salads, or serve over dishes like pasta, fresh ricotta cheese or polenta

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Thursday, September 23, 2010

Bountiful late summer harvest

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