Showing posts with label Tomatoes. Show all posts
Showing posts with label Tomatoes. Show all posts

Tuesday, March 25, 2014

The Month of March

It appears that I've neglected my blog for nearly a month! Don't worry, I have plenty of excuses for my lapse in posting; plus pictures for proof!

March is my busiest greenhouse preparation month. And, as you can see by the photo below, the Schmit Home Solutions greenhouse is nearly full. Regardless of how much space I have (the greenhouse doesn't get bigger from year to year) I always feel that it's necessary to get MORE varieties of flowers and vegetables each year, thus resulting in MORE plants. I panic around this time every spring, because I don't know where I'm going to put everything! Yet, somehow I manage to find some magical left-over space for my plants that previously didn't exist, and then I think, "Whew! That was a close one. I'm never ordering this many plants again!" (Yeah, right...)



The seedlings have really been enjoying the spring sunlight. And, as a result of that sunlight, they have grown and grown! Here's an updated look at the baby gerber daisy's I was showing off a few posts ago. I can't wait for them to start shooting up blossoms!



I also made the decision to grow ALL of our vegetables from seeds this year. Typically, we order tiny seedlings of most plants, and then transplant them into larger pots. This saves a lot of time, but I don't get to select as many different tomato and pepper varietals. So, because I've started them from seed, I get to offer sweet red and yellow peppers along with the typical green variety; Rutgers, cherry, and Roma tomatoes along with the usual tomato line-up; and an assortment of chili peppers like cayennes, pablanos, and anaheims. The itsy-bitsy sprouts below are Roma tomatoes (it's hard to tell who's who at this point in the tomato life-cycle, they all look alike as sprouts.)



And, for my final greenhouse photo, I'd like to leave you with a little spring beauty to get you through this cold and blustery day. The first bloom of the season opened up this morning, and it belongs to a gorgeous white tuberous begonia!


Wednesday, August 28, 2013

Tomato Rainbow and the Ultimate BLT

Hooray! I finally have some garden fresh tomatoes. I used the three pictured here to make a very festive BLT.


Speaking of BLTs - I don't want to brag, but I think I've discovered the ultimate BLT recipe (it's pretty simple, but it makes THE best sandwich in the history of the universe. seriously.) Since I'm such a kind and generous individual, I've decided to share my BLT recipe.

Ultimate BLT Recipe (tips and tricks from the ultimate BLT lover)

Ingredients:
  • Toast - the cheapest white sandwich bread you can find (it's lighter and fluffier that way, because the bread is NOT the star of the sandwich), toasted to a nice light brown
  • Mayo - real, fully-leaded (i.e. fattening) mayonnaise, preferably Hellmann's (I swear they're not paying me to type this, but they make the best mayo.) You're going to need to spread this medium thick on both pieces of toast (come on, you're eating a sandwich with bacon, don't pretend you're worried about a little extra fat.)
  • Bacon - light and crispy (not crunchy), after much experimentation I have found the best way to cook bacon is to bake it in the oven (warning: don't try to fool yourself into thinking that baking bacon makes it healthier.) Lay it out on a cookie drying rack, put the rack on top of a cookie sheet to catch the fat and then bake it in the oven at 350 degrees for somewhere around 20 minutes. To get perfect bacon you have to remove it from the oven at exactly the right moment. It's an art form, bacon art, the best art in the world. 
  • Tomato - preferably warm and fresh from the garden, I slice mine thin with a hand held Japanese mandoline
  • Onion - a few extra thin slices, use that mandoline again
  • Basil - use a few fresh basil leaves instead of lettuce, it adds the perfect flavor enhancement

Layer these ingredients up, and you've got the Ultimate BLT. I know they're fantastic, because I've already eaten 12 of them this week.

"BLTs for breakfast, lunch and dinner."  (My summer motto.)