We’re doing well here.
Especially the tomatoes. My plants are over 6′ tall.
(Husband shown for scale.) I grow my tomato plants in cages made from concrete reinforcement wire, and pretty much just let them alone to do whatever they want in the cage – only pruning stems that stick out too far. I could prune more for larger tomatoes, but they seem pretty happy this way, and all of the leaves help protect the tomatoes from sun scald.
So far, we’ve only been eating the Early Girl and cherry tomatoes (Red Robin and Sungold), but I have a Mortgage Lifter and a Woodle Orange that are a day or two away from harvesting.
I’ve also been fortunate enough to get some of the extra produce from Margene’s garden. So what have I been doing with nature’s bounty?
This delicious quiche, for one thing:
It has a crust made from sliced potatoes, and is filled with a lovely assortment of garden-fresh veggies. I based it on this recipe for Farmer’s Market quiche, but just as a general guideline. I didn’t have any fresh corn, so I just eliminated that part. I sauteed up the veggies I had, but didn’t bother measuring anything. I used broccoli, zucchini, yellow summer squash, onion, garlic, and oregano. The filling seemed a little bit skimpy, but rather than adding more squash, I decided to toss in a little bit of leftover Risotto Florentine. For the cheese, I used Comte. Then I topped it off with sliced tomatoes.