Seasonal Denial

I've been trying to make the transition into fall; putting my summer garden to rest. These last few days of rainy forecasts trumped by warm sun aren't helping.

I popped the last round of ripe Sun Golds into my mouth as though they would give me the courage to start yanking out plants. But look at all the green tomatoes that may easily turn yellow with a couple more days of this weather! I couldn't do it.

Really these are going to ripen...

 

The Shishito peppers, packed with flowers, made it difficult as well. The sun was warm on my back; certainly a few more warm days will help bring on another round, right? But then I caught a slight scent in the air finally convincing me this won't last. I collected another bowl to be wok fried as I plucked the plants from the garden.

 

 

All those white flowers made it tough!

 

The peppers I collected were significantly larger than the ones from earlier this summer. I saw some for sale at the Friday Harbor farmers' market a couple of weeks ago. I was a little envious since theirs were much bigger than the ones we had. And $8 a pound! I'll have to say they are spicy and loose that distinct, concentrated "green" flavor compared to the smaller, younger fruits. Plus, the larger they are, the longer they take to cook. And when it comes to snacking on these, you want them to be done quick!

 

 

Wok-a! Wok-a!

 

I needed little convincing with pulling out the basil though. Once the nights get below 50 degrees, basil slimes out pretty quickly. One last round of pesto. I brought the plants into the kitchen to pull the leaves off. As I took the left over plants out to the compost, my son asked why I was throwing the plants away. I explained basil is an annual and grows in the summer. I told him once it gets cold, the basil will die so it's time for them to go into the compost. A kid who likes to save EVERYTHING he didn't argue with me for once.

 

So long, farewell...

 

I've checked the forecast (NOAA is pretty accurate) and it's supposed to dip to 47 on Wed night. Perfect weather for turning my Sun Golds to mush for sure. In the meantime, I'll keep up my seasonal denial.



Sun Gold Special Delivery

It's been hard finding time to keep up on my posts. When I'm inside writing, there's less time spent outside savoring the last moments of summer.

The Sun Golds are still quite prolific. My son was happy to collect a bunch and give them a ride in his trike.

These are full of flavor and can be used in so many summer dinners from fish tacos to cool pesto pastas. Yum!

Dinner Showcase

Tonight's dinner featured several items from my garden...



Pesto with freshly picked basil tossed with Sun Gold tomatoes

 

 

The look other world-ly but they're just 'Hunger Gap' kale chips. My son's current favorite!

 

 

Flash fried 'Shishito' peppers sprinkled with kosher salt. Super tasty we almost gobbled them up before I remembered to take a picture.

 

I your summer garden is providing you with lots of yummy edible goodness! Bon apetit!

 

 

Sun Gold

I've been avoiding Sun Golds since I started growing my own tomatoes. "What's the big deal?" I've said to myself year after year.

Last summer, a colleague of mine left some at the greenhouse which I grew on in pots on site. I then knew what the big deal was. They ripen easily and have amazing flavor.

I decided this year to grow them in my garden and I can't get enough of them. Remember my earlier post about freaking out whether the plants were going to do anything? Well, they are doing well. My current problem is that they aren't ripening fast enough in order to keep up with our consumption!

Orange globes of goodness!

 

Not entirely related, but couldn't pass up sharing with you a photo of a sleepy bee on my orange hybrid dahlias this morning. When I was snapping photos of the Sun Golds, a few bees were caught dozing. When I first started gardening as an intern, I loved seeing slumbering bumblebees in the lavender early in the morning. 

 

It's hanging on well to that flower, but completely asleep!



Sun Gold

Over the years I've been asking myself what the big deal is about 'Sun Gold' tomatoes. Why does everyone grow them around here? Why would I chose these over the really unusual varieties that I can start from seed?

Well, I'm now eating crow with a side of Sun Gold tomatoes.

I came across an extra plant at work and placed it in a hot sunny spot. Cherry-sized golden tomatoes were ripe before mine at home were flowering. And the balance of acidity and sweetness is just about perfect. Their flavor is even more intense if picked in the heat of the afternoon sun.

It will be hard to resist eating every single last one of these tomatoes. I'm going to let the ripe ones go to seed. I'm definitely growing this reliable variety next year!