the kitchen and garden chronicles

[aslant]

making a bastard cassoulet today:

huge basket of grapes harvested on friday, as i was hacking back the grape vines where they staged a coup on the lawn this summer. this represents maybe half of what i could have picked.

here is a box of green tomatoes i'm putting in a cold room so that they will slowly ripen up. the visible tomatoes are on top of a whole other more densely-packed layer. if they don't ripen i'm planning to make a green tomato + apple mincemeat.

Comments

[rosesbruises.livejournal.com]

[ oh, wow. it all looks so amazing. what kind of tomatoes are they? there are so many kinds that just don't grow here that you guys get. the grapes look gorgeous. i ate an entire bunch from the farmer's markets last night. they were so good. the strawberries are plentiful and beautiful here at the moment, too. i wish i could make you eton mess to eat after your dinner! ]

xo.

[aslant.livejournal.com]

i have three varities here. a teardrop-shaped one called Amish Paste, which has very little seeds and is thus GREAT for turning into sauces; a green stripey kind called Green Zinger, which has a tart, sweet flesh when ripe; and a variety called Opalka, which is is kind of a roma shape and very sweet. i ordered these from a specialty catalog, and except for the green zinger, i've never seen any of them in a store or farmer's market.

the only flaw with our grapes is that although each grape is rather small, they contain 3-4 pips which are a pain to get out. oh well. we could still cook it down into a grape jelly!