the ravenna girls

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The Story of our MGTs… October 5, 2010

Filed under: garden — ravennagirls @ 11:49 am
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…or

Many Green Tomatoes.

Once there was two best friends who grew tomato plants from seeds.  

Their stomaches  dreamed of canned tomato sauce all winter, BLTs galore, salsas and salads all with their little plants.

The tomato plants grew and grew, but slowly.  They soon took over their beds and got flowers.  But summer in the Pacific Northwest was filled with cloudy mornings.  Then it ended with lots of rain.

The rain and clouds slowly killed the tomato plants, now full of green fruit.

 And one day, the two sad tomato-lovers pulled out all the dying plants {and filled their entire compost collection bin with them!} … but they picked the yummy looking fruits.

All green, except for one small yellow one.  The token yellow-mater was cut in two right after this picture… and devored as a post gardening reward.  delish.

 

Even though they were small and green, they were still going to be eaten.   Not how we planned, but there are a whole lot of green tomato recipes out there.  If you are looking for one, click here.

What do you think we did with our MGTs??

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for the technical last days of summer…. September 2, 2009

Filed under: food — ravennagirls @ 9:06 pm
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I am in denial it is September here. 

Before your farmer’s market stand is empty of summer glory, you need to make gazpacho.

B did, and summer is still in all its glory around here.

enjoy!

Gazpacho with Fresh Tomatoes

(adapted from The Big Book of Soups & Stews)

1 cucumber, peeled, seeded and cut

1/2 red bell pepper, seeded and cut

1/2 green bell pepper, seeded and cut

2 cloves garlic, cut

1/2 cup olive oil

1/4 cup red wine vinegar

2 drops Tabasco sauce

1 teaspoon sugar

1 teaspoon salt

pepper to taste

2 pounds ripe tomatoes, cut up

(plus some delicious bread for eating your soup with when you are done, of course)

 

In the food processor, combo all the ingredients except for the tomatoes.  Puree until almost smooth.  Then take these ingredients and put in another bowl.

Then put the tomatoes in the food processor.  We like chunky gazpacho, so B doesn’t process until smooth… just until you get very small chunks.

Then take the tomato mixture and add to the first mixture.  Mix together with a sppon and put the whole bowl in the fridge. 

Refridgerate until cold… but best results are tasted when you leave it overnight. 

Eat, with bread and fresh basil.

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