The first tomato of the year is always an event. We don’t buy fresh tomatoes, so tomato season is eagerly anticipated from May to December.
This year, our first tomatoes came early—early December instead of early January. The early fruits are off a variety that’s new to me—Bloody Butcher—though the variety isn’t noted for early ripening.
The Bloody Butcher plants were hit hard by overspray while they were still in pots in the greenhouse, so the early ripening could be a response to stress, or it could just be a response to the hot spring and early summer weather. Either way we’ve already enjoyed half a dozen small tomatoes.
And truly, there is nothing quite like a home grown tomato!
Cilantro is an acquired taste. This strong herb is used in Asian and Central American cooking, and is one of those things you either love or hate.
When I first tasted fresh cilantro (Coriandrum sativum), I will admit I didn’t like it.
It wasn’t until I had culantro—Eryngium foetidum, also known as Mexican coriander—that I really learned to like the flavour (Never mind that the scientific name means ‘foul-smelling thistle’).
In Panama, both are eaten, and though they are only distantly related plants, they serve the same culinary purposes, with similar flavours. Panamanians consider Eryngium foetidum the ‘real’ cilantro, and call it simply culantro. Coriandrum sativum is called culantro Chino (Chinese cilantro).
Culantro grew wild in our lawn in Panama, and we weren’t long in the country before we were eagerly searching it out to flavour our dinners. It was a disappointment to return to the U.S. and find we could only get culantro Chino—positively bland in comparison to the foul-smelling thistle we grew to love.
But we’ve since grown fond of Chinese cilantro, too. It grows year round here. In fact, it’s as much a weed here as culantro was in Panama, and I find it cropping up all over the place. It does a lovely job of providing a year round crop without any work on my part at all. I just need to be open-minded about leaving the ‘weeds’ where they sprout.
I picked up the food for a backpacking trip today. All I can say is BLECH, and HOLY COW THAT STUFF’S EXPENSIVE! And we don’t go for the “backpacker” food—we just buy the instant meals available in the grocery store.
To buy over-salted, over-sugared, freeze-dried, highly processed food when there is fresh produce pouring out of the garden is physically painful.
I suppose we should plan in advance. As vegetables come into season, we should dry enough for our trips, make up our own highly-processed, over-salted backpacking food. Once upon a time—before children—we did some of that.
But it’s actually a lot of work…to change a delicious vegetable into something we would only consider eating if it were the only option. I just can’t get excited about that.
So, we’ll probably just keep buying those icky instant meals. It’s backpacking, after all—you don’t do it for the food.
It was a fruity day today—picked and processed cherries, blackcurrants, and red currants.
We enjoy mixed berry jams, but this is the first year we have enough red currants to make straight red currant jam. Naturally, I had to try it.
I am in love.
The jam is incredibly tart and hits you with waves of flavours.
And it is impossibly red!
I tried some on a cracker, then had another and another…
I can tell that it’s main problem is that it won’t keep well 😉
I didn’t dare believe it until it happened, but we got over a centimetre of rain today. Squally thunderstorms rolled in at lunchtime, curtailing my gardening and cutting power, but I don’t mind. A centimetre of rain will do lovely things for the garden and paddocks.
Dinner switched from the planned ricotta and pea tart to risi e bisi, which could be made on the gas stove without electricity.
This blog was written the old-fashioned way—on paper with one of my favourite pencils (and uploaded when the power came back on).
Now there’s nothing left to do by sit down with a glass of wine and a book to read by the light of the solar powered Christmas tree lights.
Some days it’s unavoidable, and we have a culture clash in the kitchen. No, I don’t mean that I want stir fry for dinner, but my husband insists on a curry. This is a more literal clash of cultures—sourdough vs. cheese culture. Either one can infect the other, with unsavoury results, and both take up large amounts of space in the kitchen, so we try to avoid making both on the same day.
Today, however, there was no getting around it. The neighbour gave me 50 litres of milk—I had to make cheese. And my husband already had the sourdough bulking up Friday—he had to make bread.
Timers were going off all morning, and it was a trick to know what each one was for—was that the bread, the parmesan or the cheddar? And what needed to be done to it? Then of course, I was standing over the hot oven, stirring cheese curds for hours. And all dishes had to be washed, dried and put away immediately, or they were in the way. And trying to keep the cheese-making stuff sterile? Forget it!
Glad that doesn’t happen often!
New Zealand produces about 8,000 tonnes of blackcurrants each year—5% of world production. We have at least one large blackcurrant farm nearby, and more popping up, as a craze for blackcurrant products grows. Marketing for blackcurrant products focuses on their health benefits (antioxidants, vitamin C).
We grow both red and black currants, but not for their health benefits. We grow them for their flavour, colour, and prolific production.
Let’s forget healthy entirely–currants’ bright colours and tart flavour make for beautiful and decadent pies, jams and ice cream. They liven up fruit salad, and their juice makes a lovely drink on a hot day, mixed with tonic water and a splash of gin.
And you can toast your health with that!