Tag Archives: tomato

Green garden gazpacho

8 Sep

photograph of homegrown green zebra tomatoes, tomatillos, cucumber, basil, and chives

Gazpacho is one of my favorite things to make when the weather is warm. It’s tasty, healthy, and you can throw in just about anything.  We had a number of green zebra tomatoes, so I wanted to try making a green gazpacho using only veggies our garden.  To the tomatoes I added a few tomatillos, a small cucumber, and a ton of fresh basil and chives.  A little red wine vinegar, olive oil, salt and pepper rounded things out nicely.

Keep in mind that this is a special tomato variety that is green when ripe.  Unripe tomatoes will not be the same!  Using red tomatoes is fine.

quartered green zebra tomatoes on a pink cutting board

Most gazpacho recipes recommend peeling your tomatoes.  I never do this because I’m lazy and I think that putting them through the blender/food processor is fine.  So I just core and quarter my tomatoes.  Into the blender they go.  Easy as pie.

I did peel and seed the cucumber, though.  I guess I’m not very consistent.

green gazpacho topped with greek yogurt, basil and chives in a bowl with a green and blue retro starburst pattern.

Topped with a little Greek yogurt and some more olive oil, basil, and chives, this made a delicious (and good looking) lunch, and almost all of it came straight from the garden.

The best part, though, is that I didn’t need to turn on a burner to make it.  Hot weather food, for the win!

2012 tomato round-up, part 1

2 Sep

Homegrown tomato season is finally here!  I’ve been waiting for this moment for months and months; tasting that first grape tomato could not have been sweeter (both literally and figuratively)!  Since then, we’ve had a few different types of tomatoes ripen, so here’s a round-up of our tomato harvest thus far.

For our “normal” large, slicing tomato, we planted nine Siletz tomatoes.  These guys are great because they show up super early.  Even in our questionable Oregon growing season, we can rely on getting several Siletz tomatoes.

This pretty purple tomato is the Indigo Rose.  Released this year by the Oregon State University, this tomato has been bred to have high levels of anti-oxidants (you can read more about Indigo Rose tomatoes from the OSU extension service).  They’re a pretty rose color inside.  This is the only type of tomato in this post that I did not start from seed myself, but that doesn’t mean I love them any less!

These Chocolate-Cherry tomatoes are my favorite! We planted one of these guys last year and I loved them so much they were on the top of my list of “must plant food of 2012.”  We have six or seven plants this year, so let me know if you’d like to try some.  They really do taste chocolatey and they’re super-sized for a cherry tomato.

These Green Zebra tomatoes might win a contest for coolest looking tomatoes we’re growing this year.  Despite the green/yellow color, these babies are good ‘n ripe.  We traded away for a Green Zebra plant last year and Nate made a special request for them again this year.  This is the tomato that we have the most plants of, with a whopping 13.  I might have gotten a little carried away…

One of the coolest things about composting (besides free plant-food) are the little volunteer plants that pop up.  These SunGold cherry tomatoes were a favorite from years past but we didn’t get around to planting any this year.  I saved a few of the volunteer tomato plants that popped up this spring, hoping that one would be a SunGold.  I’ve been so excited to watch the fruit ripen to this bright orange color this past week.  SunGolds are super sweet, not for the faint of heart.

We also wound up with two volunteer grape tomato plants this year!  These babies were the first to ripen and I could not have been happier to see them.  Surprise tomato plants are among the best surprises!

We’re still waiting on some tomato varieties to ripen (Black Krim, Moskovitz, Old German) but we’re already deep in tomatoes.  Anyone interested in a tomato party with tomato jam, tomato salad, or maybe some truly homemade Bloody Marys?