TOMATOES

Last year I had the idea to save the seeds of any tomato I ate that were too fabulous to let go of. I ended up with a small plastic bag half filled with flat, tiny seeds. The one thing I forgot to think about was separating the various varieties in that storage bag that contained about 7 to 8 different types. So, earlier this spring when it was time to sow seeds I pulled out the bag and was confronted with my folly. In truth, I thought it rather funny, and since I only saved seeds of tomatoes I adored I figured whatever showed up would be welcomed. That is if my seed saving worked in the first place. I was guaranteed aunt Ruby and Sicilian saucing tomatoes because I purchased those seeds, and they were still in their original packets. Within a few weeks it become clear I might not know what I am doing when it comes to filing away seeds in an organized manner, I did know how to save them. Unfortunately, a nascent Aunt Ruby looks no different from an Evergreen, and therefore I was forced to wait to find out what the twenty seedlings would grow up to be.

The mystery of my tomato season has been revealed – they are yellow tommys, Cherokees, peach tomatoes, Sicilian saucing, and big, plump aunt Ruby swelling to an impressive heft. They are coming in fast and furious. Hokan has bought me a small chest freezer, one that he cannot fit in. Where he got the idea I consider giving up previous freezer space to stash his body I have no clue. All I know is without it being my birthday, half birthday or his birthday I got a chest freezer, and an item that has been on my bucket list for ions…checked!  I have already stashed away perfectly ripe tomatoes in my new toy, and filed away according to color – reds with reds, yellows with yellows. As for future seed saving, I think I’ll stick to my system of not knowing I ended up with a surprise bounty and a chest freezer.

Tomato Sorbet – yields 2-quarts

2-1/4 pound ripe tomatoes

½-cup sugar

½-cup roughly chopped anise hyssop

2-tablespoons vodka

¼-cup agave

In a blender process the tomatoes till smooth – it should yields about 4 cups. Pour the pureed tomatoes into a fine sieve, and allow it to drip into a bowl.

In the meanwhile, in a 1-quart saucepan place the sugar, hyssop and ¾-cup of water, and bring to a boil over a high heat. Boil for fives minutes then shut off and cool completely. Pour the sugar through the sieve, and discard the tomato pulp and hyssop.

Mix the vodka and agave into the tomato mixture, and chill in the refrigerator for a few hours.

Place the tomato mixture into the freezing compartment of an ice cream maker, and freeze according to your ice cream maker’s instructions. 

The heat is on

As much of the nation sweats under warming of summer’s down comforter dungarees adhere to the legs of its wearer; perspiration runs from sideburns moistening our collars; children holler as they dash in and out of oscillating sprinkler heads thrilled by the relief. Ah, the hallmarks of the dog days of summer. The birds that have regularly visited the feeder at all hours of the day – from tweeting first light to last – have concentrated their skittish visits to the fringe hours.

I have even accepted the switching on of the air conditioner by mid-afternoon, which I otherwise try to keep off because in reality I need a de-humidifier because I only complain about the cold.

Not all things are suffering from the wilting exposure rather they are thriving and reveling in this intensity. My jalapeno do not seem to be happier, sending out flowers and the fruits that have spent time dangling from their branches seem grow in front of my eyes. For me the glee is trapped within – with their increasing potency. A few weeks ago they were more like bonsai bell peppers but as of today, I can feel the burn. Not everything that is responding to is matching its heat intensity. Mother Nature is also offering moments that are prefect coolants. There are watermelons galore swelling and crowding out anything that is in its way. Clearly, the hotter and sunny it is the more watermelon take-up residence in the garden. The basil is growing tall and bushy, and is requiring a daily deadheading in order not to start seed collecting too early. I have had to take to offering gifts if basil bouquets to anyone who shows to least amount of interest. I have learned a thing or two about cucumbers as well this year. Never be taken in by its innocence as a seedling. It trellises out and about bowling over anything in it way creating a carpet of broad pointed leaves hiding quickly enlarging fruits. And, prolific is an understatement for my batch.

Given me about two good rains a week to help replenish the well, otherwise let it shine.

Cucumber Granita – yields approx. 1-1/2 quarts
3-pound cucumber – peeled and seeds discarded
1-cup raw, organic sugar
1/4-cup fresh lemon juice
1/4-cup lemon balm leaves

Roughly chop the cucumbers.

In a 1-quart saucepan place the cucumbers, sugar and one-cup of water,

and bring to the boil. Shut off the heat and allow it to cool.

Place the cucumber mixture, lemon juice and lemon balm into a blender. Process until completely smooth.

Transfer the cucumber mixture into a 9x9 pyrex pan and place in the freezer. After about 2 hours remove from the freezer and scrape the mixture with a fork, loosening the frozen edges and mixing with the more liquid center.

Continue the process over an 8 hour period.
Serve scraping the granita into individual glasses.

Saving Sorbet

Summer – sweltering
Slipping into the surf
Seeking an iceberg













Cantaloupe -Verbena Sorbet – yields approx. 3-1/2 quarts

1/2-cup verbena – roughly chopped
1-cup water
1-1/2 cups sugar
4-cups melon puree (from about 2-1/2 pound melon)






In a 2-1/2 cup saucepan bring the water, sugar and verbena to a boil, and reduce to simmer. Cook the verbena mixture for five minutes. Shut off, and allow the mixture to cool completely.

Strain the verbena into the melon puree, and mix. Pour into an ice cream maker, and proceed according to manufacture’s directions.

Store the sorbet in the freezer.