Celebration tomatoes. That’s the name of the hybrid, not just the feeling we get at the end of July when ripeness comes.
Large, firm fruit, disease-resistant. Best eaten fresh-picked in warm sunshine (so they are warm too), sliced and lightly salted.
Ronde de Nice, a French heirloom summer squash.
Also known by the less-glamorous moniker “eight-ball squash.” I think they taste better than plain old zucchini. I’m going to let one get really big and tough and see if it can be decorative, like a pumpkin. You can’t decorate with giant zucchini.
That other, smaller one I need to eat very soon, maybe when John gets back from London tomorrow, maybe stuffed and poached in olive oil.
Sometimes the idea of how I’m going to prepare and eat something from the garden is better than the reality of it.
Swiss chard and kale.
Also falling into the category of it-looks-great, now-what-do-I-do-with-it. Well, the kale is reserved for making John’s favorite soup, Provincetown Kale Soup, with spicy linguica sausage. But, chard?
Capsicum, my favorite members of the nightshade family.
It’s a mad world of peppers: Hungarian wax grow UP and mariachi grow DOWN.
Hungarian wax are sweet with a little bite when young and yellow. When they turn red, that’s where pungent paprika comes from.
Mariachi peppers are also a bit hot and will turn orange, then red if you wait. I’ve been eating them in omelets and bean salads. I would plant this variety again.
One eggplant plant.
Another member of the family Solanaceae, the (deadly-good) nightshades … and maybe my least favorite. But they’re pretty cool looking.
Shaped like a plum tomato but really a sweet cherry tomato. Crack-resistant because of its shape. Part of my omelet. And yesterday I used them in a cucumber and feta salad.
I’m into the little tomatoes this year.
They must be more alive when first plucked from the plant, don’t you think?
Green pepper, mariachi pepper, Juliet tomato and Sunny Boy tomato for yesterday morning’s omelet. A fine way to start the day.
That’s a jar of Sunny Spain Seasoning ordered online from The Spice House. It’s Tellicherry black pepper, powdered lemon peel, citric acid, garlic powder, and white onion powder, hand-mixed. It was also superb the night before, brushed with melted butter on corn, foiled wrapped and grilled.
Today’s forecast is 84 degrees and sunny, with a pleasant west wind. Nice.