Cooking and experimenting

We moved the garden some this year and it appears the cucumbers like their new spot in the yard and the tomatoes are doubly happy to be in the same spot as last year.  I was worried because we only did six tomatoe plants this year.  As you can see from the pictures there was no need to worry. 

Underneath all that green is bunches of red tomatoes.  I froze a batch of tomato sauce, I was too lazy to can it but didn’t want anything to go to waste.?. I also dehydrated some of the Roma tomatoes.
Here are our cucumbers, apparently we planted an Armenian Heirloom cucumber, what a pleasant surprise 
So far I have done refrigerator pickles with one.
I have also pickled some of the various peppers.

Next mission is to can some of the harvest.  
Meanwhile here are some pictures of the yard and the changes this year.

I picked some of that Swiss chard and made a recipe that was to die for fresh Ricotta Totelloni. The recipe called for the chard and sage and wow was it amazing.  I was a little skeptical of cooking whole leaves of sage and eating them, but oh my all I can say is heavenly, just heavenly. 
I will share more on the cookbook where I got this recipe from later this week.
Peace, love & happiness.

Disclosure: Please bear in mind that some of the links in this post may be affiliate links and if you go through them to make a purchase I will earn a commission. I will note when a post doesn’t contain any affiliate links as well. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you. Note that the wineries and B & B’s don’t contain affiliate links at this time.

Please follow and like us:

Leave a Reply

Your email address will not be published. Required fields are marked *

You cannot copy content of this page

Enjoy this blog? Please spread the word :)