From garden to table

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Isn’t it beautiful? Sometimes it’s a little too much, or absolutely impossible to consume. But I would hate to allow it to spoil and throw away, I cannot throw food away in general. Especially food that I planted from seeds.

Too many tomatoes:

Roasting cherry, grape, plum tomatoes transforms them into an absolute delicacy. Just cut them in halves, sprinkle with sliced garlic, olive oil, salt and pepper. Put into preheated to 400 °F oven for 30-35 minutes. Put in a jar, add some olive oil to preserve it for several days, but keep in a fridge. Will look great as a cheese platter condiment.

Serve room temperature or cold

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Pickled tomatoes are addictive. The recipe could not be easier:

Place them into a jar, add garlic, dill, bay leaves, oregano, thyme, dry chili pepper.

Boil marinade (for 1 liter of water 2 tbsp salt, 3 tbsp sugar). Pour hot marinade over tomatoes, close the jar and leave it in a room temperature for 3-5 days. Keep refrigerated afterwards, can be even months.

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Figs

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Too many radishes:

Deep or spread – washed, cut into quoters, added some salt to extract the moisture. Then chopped radishes in a food processor and added some cream cheese. Goat cheese will work too, I think even mixing it with a butter will be great. Of course salt and pepper (responsible for the little black spots).

Lots of cilantro

Cilantro pesto – cilantro, garlic, pistachios, lime juice – all went into the food processor. Great marinade or condiment for a fish, chicken or flank steak.

Abundance of red currants

Baked a very simple pastry cups of different sizes, filled with simple jam (just boiled the berries with some sugar so it’s not too tart. And of course with the mousse https://www.youtube.com/watch?v=SCxbpX2QeTI