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« Five Tips for Helping Your Garden Survive the Heat Wave | Main | But it Has a Great Personality (Part 2) »

July 25, 2011

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T.W. Barritt at Culinary Types

Beautiful! Simple ingredients, from close to home are the best!

Jonny

I feel bad making this comment since I remain conflicted about it, but I'm about halfway through a post of my own about the problem of having a glut of tomatoes and basil growing in our ghetto Brooklyn back yard, to the effect that I can't really keep up with eating it all. We have twenty new ripe tomatoes a day and 15 basil plants running riot, and one more day of tomato and basil salad for dinner and I might do something drastic. Sure, I could can or jar the tomatoes, but they aren't romas or san marzanos, so I doubt they'd be great for winter-time red sauces. Any thoughts?
Jealous of your zucchini however, something is attacking ours (snails, slugs, perhaps), so that they flower like crazy but then there's no fruit. Again, any thoughts?

Julia

Jonny, Wow! Your garden sounds amazing. Definitely jar the tomatoes. The only reason people use plum varieties is that they have less water (and usually less flavor too). When making your sauce, just cook it longer to better thicken the sauce.

Last year, I froze basil leaves whole and that worked really well. http://www.growcookeat.com/2010/09/preserving-summer-basil.html

As for your zucchini.... that's just the way zucchini is - about 1 in 8 will actually become fruit (though my odds are much worse than that). You can tell which flowers will generate fruit early on, so you can still enjoy the blossom without worrying about giving up on the squash. Check out this photo -- you can see the difference in the stems. http://www.growcookeat.com/2009/07/boys-and-girls.html

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