I had to tear up some of my community garden beds this week, its always sad pulling plants up but it's very rewarding to see what the harvest brings and I love putting my baskets of joy together. :) we got boatloads of #carrots and #beets#cabbage#celery and lots of #green#tomatoes to ripen inside!
Quick snap of lunch from earlier in the week; super cheap, super healthy, super quick and most importantly super yummy!👅 ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀ Giant Couscous ~ Spinach ~ cucumber ~ Tomatoes ~ Peppers ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀Have a fabby weekend! G x
The last few pounds of tomatoes as summer fights inevitable fall temps. There's a few more big ones on the verge; they may ripen if the days remain warm enough. I'll probably pick them prematurely. Cessation of the Solanaceous storm surge. I've been boiling down all the surplus into a paste constantly since August. I make some marinara jars but the main product is a simple long-simmered paste (which boils approx 4 gallons down to 1). It takes a few days of simmering and you go more by flavor and texture than anything else. Then I seal it in quart containers and it gets frozen or canned. Then later in winter one can add sautéed onions, peppers, garlic, to finish into marinara. Or the paste can be used for any number of other things (pizza sauce, etoufee, chili, etc). I like open-ended base things to start from. #tomatoes#summer#is#leaving#us#gardens#yardens#solanaceae#cultivation#variety#nature#planetearth
Come join us at the 12th Annual StarChefs International Chefs Congress on October 22-24 at the Brooklyn Expo Center. We’re excited to be cooking with acclaimed chefs Chris Cosentino (Cockscomb, SF), Richard Corbo (RBC Hospitality Group, NJ), Isauro “Luis” Rosas (Caravaggio, NYC), and mixologist Edgar Morales (Cosme, NYC) as they prepare delicious food and drink using Pomi tomatoes, straight from the Italian countryside. @starchefs .