Sunday, September 25, 2011


I've spent the summer growing them.

Pruning and training tomatoes.

Tomatillos require little to no maintenance and grow fantastically in Seattle.
 Eating them...

Tomato and zucchini gratin (recipe from Cooks Illustrated magazine).

Black Prince, Red Zebra, and Sungold were the taste winners this year.

Stupice is always yields well...

And now preserving them in jars, so I can enjoy them for a few months longer.
Simple tomato sauce, and zingy salsa verde -- made and canned this afternoon.

Today I feel satisfied with the fruits of my labor.
This is a good, very good, part of my life. Thanks for letting me share it with you.

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