The Thrill of Gardening

Like I mentioned in an earlier post, we are having the most amazing Indian summer here in the Pacific Northwest, and it has done wonders for my garden (and our moods!)  I have been picking oodles and oodles of ripe tomatoes, and I continue to harvest zucchini and peppers.  I’ve recently planted lettuce, leeks, chard, spinach, and brussels sprouts that are all thriving.  Woo hoo!  Does it get any more exciting than this?!

Probably.  But last year I didn’t get a single red full-sized tomato.  And since it was my first year with a vegetable garden, I was unsure what to do with all those giant green tomatoes.  Fry them?

Last year we had to take down a small but unwieldy cedar tree to build a higher fence.  With the tree gone, we now had a big empty sunny space, perfect for a vegetable garden.  I asked the guys who cut down the tree to save the logs and keep them long.  Then I took a day off of work to build my garden.  With the help of Miles’s skateboard, I dragged those logs around and made a big raised bed.  Then I filled it with soil mixed with the compost we’d been brewing for years.  Now I was ready to plant.

Nadine and I sprinkled seeds, and planted tomato plants.  I built potato towers (directions from Sunset magazine), threw in some starter potatoes, and covered them with hay and compost. Miles transplanted his little sunflower plants he grew in preschool.  Then we watered, and waited.  In no time we had lettuce and radishes sprouting, and the thrill was on.

My first vegetable garden

Last year’s garden

Last year's potato tower

Last year’s potato tower

Miles and his sunflower

Miles and his sunflower plants – which grew to about 8 feet!

That year we had a pretty good harvest of green beans, potatoes, lettuce, carrots, beets and cherry tomatoes.  We pretty much had a tomato jungle because the vines took over and grew everywhere.  And I learned a lot.  But most importantly, my passion for gardening was ignited.  And the kids got into it too.

This year I changed things up a bit, and expanded a bit.  We also grew zucchini, peppers, snap peas, purple string beans, and purple heirloom tomatoes (which are currently selling for $7.98/lb at the market!)  I harvested more potatoes, and way more tomatoes.  Again, I learned a ton, and kicked off a new hobby – pickling, canning, and preserving.

This year's potato towers

This year’s potato towers

Potato tower bounty

Lift up the potato tower and uncover the bounty

I grew so many pepperoncini peppers and  jalapeños that I pickled them.  I thought it would be hard, but it was a piece of cake, and totally fun.

Pickled pepperoncinis and jalapeños

Pickled pepperoncinis and jalapeños

And as I’ve been overwhelmed with tomatoes, I decided to try and make salsa so I could use both my tomatoes and peppers.  I haven’t tried any yet, but it looks beautiful.  Here’s the recipe I used, from the book Preserving Nature’s Bounty by Frances Bissell that I got at the library.

Yummy salsa recipe

I also discovered roasted tomatoes.  Holy moly, these are so amazing.  Being home all day, I can slow roast tomatoes for 10 hours in a 200 degree oven, and they make the house smell so good.  I froze some of the roasted tomatoes, but they are almost too delicious to not eat up right away.

The other night we made home made pasta (so easy and so much fun for the kids) and I took some roasted tomatoes out of the oven, threw them into the Cuisinart, and voila, the best tomato sauce I’ve ever had.  I also roasted a bunch of cherry tomatoes to use on home made pizza.  I just put a bunch in a cast iron pan, tossed with olive oil, chopped garlic, salt and pepper, and roasted on high heat (400) for about 25 minutes.  I usually use pesto as my base for pizza, but using the roasted tomatoes instead made the best pizza by far.  Unbelievably delicious.

Roasting cherry tomatoes

Roasting cherry tomatoes

Star Wars squinkies guarding the tomato tops

Star Wars squinkies guarding the tomato tops

I also learned that you can freeze cherry tomatoes.  First you spread them on a cookie sheet and freeze them for a few hours that way.  Then you can slip them into a zip lock bag (they sound like glass marbles when you do), and they won’t stick to each other in the freezer.  I’m super excited to be able to use them this winter, when crock pot season starts.

Yesterday I spent some time weeding and cleaning up the vegetable bed, and even though the tomato plants are turning brown and losing their leaves, there are still a surprising number of tomatoes left.   I wonder how long this will last.

Still more heirloom tomatoes

Still more heirloom tomatoes

But there is a chill in the morning air, the leaves on the trees are now the most amazing colors and dropping fast, so the end must be near.  Pretty soon I’ll have to plant a cover crop and put everything to bed for the winter.  But I’ll have my jars of peppers and salsa, and a freezer full of tomatoes, to remind me of my bountiful summer.  And I’m already planning next year’s garden in my head.

Oh, and I just wanted to add a comment that Miles made the other night when he was eating his salad.  He said, “Mom did you buy this lettuce?  Because I only like to eat the lettuce you grow.”  I made him eat his salad, but inside, I have to say, I was kind of proud.

2 thoughts on “The Thrill of Gardening

  1. I do roasted tomatoes all the time for my sauce. The best ever. Here’s what I do. Roast tomatoes. Throw in a pot with a can of crushed tomatoes (but this is optional, I just usually don’t have enuf of my own tomatoes). Then I add some sweet vermouth, basil and garlic…and a pinch of red pepper flakes. Absolutely wonderful. Your garden is beautiful.

    • Thank you for this recipe! I will definitely give it a try, especially as my tomato stash gets smaller, and I need to supplement. I love the idea of adding sweet vermouth. YUM!

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