I'm still having issues logging in from home, which makes posting super-extra irregular.
The growing season is extra long this year, with unusually warm (and, unfortunately, dry) weather. This means that even though I started my tomatoes kinda late, I'll have some ripe ones this year. Yay! One of my customers at work has already harvested about a five gallon bucket worth out of his garden.
I think this is the first year in three years (or more) that I've had ripe tomatoes. Cold, wet springs have done them in. The last time I had ripe tomatoes I kept the seedlings in my greenhouse practically forever, potting them up all the way up into gallon pots before I set them in the ground. And they were fantastic that year.
Which makes me want to build a permanent greenhouse even more, one big enough to safely house a small propane heater to keep them toasty at night. Because life is too short to go without home-grown tomatoes with the exception of an occasional good year here or there.
My DH and I have been making tasty lettuce-free salads a lot lately. Here's one of my favorite variations:
Chop into bite-sized pieces: two tomatoes. Place in a medium/large bowl, drizzle with about a tablespoon of balsamic vinegar, salt and pepper to taste, and stir.
Chop up/slice: one cucumber, two sticks of celery, half a green pepper, half a cup of black olives, half a cup of green olives, and 1-2 tablespoons (or more if you like heat) pepperoncinis. Place ingredients as you chop them on top of the tomatoes but don't stir until the end of the recipe.
Add a pinch of salt, pepper to taste, two tablespoons of pepperoncini juice, 1 tablespoon of olive juice, and a pinch of dill. Add 1/4 to 1/2 cup of crumbled feta cheese and 1/4 cup of shredded cheddar. Toss salad, taking care to make sure the tomatoes are all mixed in well, and serve immediately.
My tweets - - *Mon, 14:56*: an interesting take on the all-white-male photos = it's on purpose https://t.co/enHRH8UBuc - *Mon, 17:55*: Whaaaaaaaaaat?!?!?...
10 hours ago