This post is going to look like all we did is eat today on day three of Stay-cation 2013. Or make food.
It’s pretty much true.
Today’s weather was amazing: much cooler. The Gs got their super long spring Sunday walk today. It usually comes to a grinding halt by mid-June, much to Guinness’ disappointment. They are all still wiped out and after they ate dinner, they started snoring.
Not a bad day off: I got banana pancakes and a manicure/pedicure plus plenty of garden time and kitchen experimentation (and some boring household chores).
Bruce continued his work on the now no-longer-wet bar. He’s repairing the dry wall where we removed the bifold doors and it’s solitary work at this point. The countertop fabricator is coming tomorrow to ensure our measurements are ok.
Look what Bruce found as he was working today:
Looks like some previous owner thought painting over it would be a great idea verses doing the right thing and taking it down by steaming it off.
It’s under enough paint that it’s staying. There would be no way to take it out other than removing the drywall. And that’s not happening.
So I spent most of the time this afternoon with the vegetables.
First up were the Sweet 100s. They are all ripening so fast that they do not last very long. So I decided to roast the ones I picked yesterday to preserve them for a few days.
Olive oil, garlic, a bunch of tomatoes, salt and paper. Roast at 400 degrees F for 15 minutes. That’s it. I’ll add some basil when we eat it later this week, either on pasta or with fish. And if Bruce likes the roasted tomatoes, maybe I’ll freeze some for later.
But there were more tomatoes (and basil) to pick today. We’re getting towards the end of the tomatoes’ life spans. The plants are getting straggly, dry, and ugly as they get zapped by the sun and by making tomatoes. Still, I’m pretty happy with the amount we’ve harvested. It’s a vast improvement over last spring.
With so many tomatoes happening plus plenty of okra, I decided to try another experiment for dinner. Diced onions, chunks of okra, and some of tonight’s tomato harvest turned into stewed okra and tomatoes. Not bad with grilled chicken. And not slimy at all.
Tomorrow I think I’ll make some pesto for later eating. It freezes well and makes for a yummy and quick weeknight dinner when we’re crunched for time.
The urban farm is looking pretty unattractive as we enter the hot months. I spent most of the time gathering stuff to feed the composter.
But this week, I’m also thinking about what I’m planting for fall because this week, it’s time to get the tomato and pepper transplants. Seems hard to believe!
You get tomato and pepper transplants for the fall? We’re going to do a second summer planting mid month, and then our “fall” planting in mid October.
Yes, it’s possible to grow stuff pretty much year ’round here. But as you’ll soon read, in August, it’s miserable. We have to work hard to keep anything alive in August and have to prevent the tomatoes from getting sunburned.