Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > garden
All for 'garden'
All sub pages for /_tags/garden
Insalata Caprese (with Homegrown Tomatoes and Basil) -- back to top
Meredith made a caprese salad out of tomatoes (Cherokee Purple variety) and basil she grew! Not much more to it, but it is really cool. And they were really good. She did have to cut the tomatoes at a strange angle because of the stupid birds/bunnies/phantoms/??? that has been trying to eat them.
The salad was:
BLTs with Home-Grown Tomatoes -- back to top
We wanted a quick and easy dinner since we had plans and knew we would be eating late. Also, Meredith had been wanting to use some of her ripe tomatoes from her garden. This seemed like a nice and easy meal.
We made BLTs by baking the bacon (though some pieces were still a bit fatty so we microwaved as needed). I had mine (1.5 sandwiches) with Trader Joes lite mayo.
Anyway, you can see the tomatoes better in the photos below. They came out super juicy and very, very flavorful. They also had a really cool structure to them.
Before cutting:
Slicing into them. Notice the structure and shape:
Assembling:
We made BLTs again. Even though we just had them on 2015-09-15, we still had bacon and Meredith had a few new ripe tomatoes.
Not much else to the meal. Very good and very easy... besides growing the tomatoes.
Homegrown Tomato BLTs -- back to top
Note, I am writing this post on 2015-12-05, well after we made this. Anyway, these were the very last of the non-green home-grown tomatoes. Meredith had pulled most of the green ones off before the first freeze but she cut a few farther from the vine and let them ripen inside.
The tomatoes were good but not quite as sweet and flavorful as those ripened the entire time on the vine. Also, they had some funny shapes.
Roasted Carrot Soup -- back to top
(see the food picture below)
Meredith and I made carrot soup from our home-grown carrots! We had a ton of them as you can see in the photos. Our original plan was to not roast them but we changed our minds since they were a bit bitter. We chopped them up and roasted them at 400°F (+ convection) for 45 minutes or so. We then boiled them with an onion, Better Than Bouillon, and some salt.
After blending them all, we thought it was lacking in flavor still. We added:
At first, Meredith thought we went too heavy on the apple cider vinegar (though I liked it still) but after it sat for two days, the flavors really mellowed.
We served it with some toast and leftover Armadillo Eggs and topped it with Sriracha and Diablo sauce. I wouldn't say it was the best carrot soup ever, but it was still really good. It really tasted like carrots! And we grew them!
Caprese Salad and Kabocha -- back to top
Not really much of a meal, but worth noting since Meredith grew both the tomatoes (beefsteak and cherry) and the basil. The caprese was made with burratta.
I also made Kabocha squash. 400°F for 30 minutes, flipped half way. The thinner pieces were fine but a few thick ones were undercooked. I need to be more consistent with the thickness in the future.
