Hello Everyone! I’m glad that I committed myself to just one post a month. It comes around crazy fast! So this post I am highlighting tomatoes. One of the milestones of summer, abundance, and canning.
Tomato Facts:
Originated in South American Andes
State vegetable of New Jersey, state fruit in Ohio.
China is the largest producer with 1/4 of the world’s production, second US and third India
There are at least 7500 tomato varieties.
Rich in lycopene, an antioxidant that is good for the heart and effective against certain cancers
Popular in Mediterranean cuisines like Italian
Largest tomato fight was in Bunol, Spain. 40,000 people throwing 150,000 tomatoes
In 2013, heaviest tomato weighed 7lbs 12oz in Oklahoma
Scientific name means wolf peach
Largest tomato plant from Florida gave 32,194 tomatoes
94.5% of a typical tomato weight is water
I learned some new things. Hope you did too!
When my husband and I were in downtown Detroit Lakes, Minnesota this summer, I ordered bruschetta from the menu and I just couldn’t get enough of the stuff. Also, about a year ago we went to a Farm to Table event in Colfax. Again, it was delicious! The 3 main keys to it, that I found were juicy tomatoes, fresh basil, and good bread.
So last night after dropping food off for a catering event, I picked up some groceries and stopped by Breadsmith for a loaf of french bread. I then hurried home with it and started getting excited to use the colorful tomatoes that I had collected from my garden. They came originally from plants given to me from my generous neighbor. The colors I had were red, gold and purple with some green. I am told that the purple ones are called atomic grape! After I got some chicken dumpling soup bubbling on the stove, I started in on the bruschetta. First collecting my fresh ingredients!
Jewels from the Garden
Basil from the deck garden!
Time to do some chopping! Dice the tomatoes, finely cut the basil and quarter the grapes. The grapes were a last minute idea that I had. We had just gotten some and they were so good. Sweet, juicy and crunchy. It literally sounds like you are biting into an apple when you bite down on them. I feel like it added a nice sweet note to the mixture!
Then add some pepper…
some salt…
Olive Oil, Apple Cider Vinegar and Garlic (not pictured)
Here it is all marinating together. Let set at room temperature for 1/2 hour to an hour.
Here is the lovely french bread.
Slice 1/2 – 3/4 inch slices
Spread with olive oil and garlic.
Sizzling on the griddle
Golden
Top the bread pieces with as much of the tomato mixture as you can stack on it!
Eat your colors!
Bruschetta
The equivalent of 4 Roma Tomatoes
1/4 cup Basil
About 12 Grapes
1/2 teaspoon minced Garlic
1 Tablespoon Apple Cider Vinegar
2 Tablespoons Olive Oil
1/2 teaspoon Pepper
1/2 teaspoon Salt
Chop tomatoes and grapes. Finely cut basil. Quarter grapes. Combine with the rest of the ingredients. Let stand for 30 minutes to an hour. Toast french bread slices, that have been spread with olive oil and garlic on griddle until golden and top with tomato mixture. Serve immediately.
Psalms 119:114 Thou art my hiding place and my shield: I hope in thy word.
I was walking around my garden and I spotted this guy. It looked like he was hiding, to me. Sometimes I feel like hiding when things are uncertain. Hiding is usually portrayed in a bad light and if used in a negitive way I think it can be, but in the verse listed above there is comfort in hiding in the Lord, but also not being afraid when it is time to shine forth as a sunflower!