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It has to be. Why else would I have ripe tomatoes in June? Earlier than I ever have harvested tomatoes? Last year I had yellow pear tomatoes on 1 July. This year, yellow plum harvested this morning. Here is the picture from yesterday morning.

Besides these, I have sweet olive tomatoes about ready. Maybe Thursday or Friday for the first of these.

This morning I went out to look for cucumbers. I had used many of them for salads, pickles and tzatziki for Field Day. I knew there were a few more lurking under the leaves. I was checking on the tomatoes and one of them fell off the vine, so I decided to take them to make breakfast.

I also pulled the last of the spring garlic in hopes of making some pesto. And pulled a few pole beans off. The take.

Breakfast came together easily. Some of those luscious eggs from my friend’s hens. Scapes from my spring garlic and my little tomatoes.

Added what I thought was the last of the foraged wild asparagus, but I found two more today. Trickling Springs butter. Some CSA yellow chard and Boarman’s bacon went in the pan also.

Let everything mix together and add some heels of bread to sop up all that good butter.

Yes, I broke one yolk. Remember ugly food tastes better. I just adjusted what I did.

Here’s to many more local meals from my garden, my friends, and the local farmers of Howard County. Any other tomatoes out there being harvested?


About AnnieRie

Retired, I am following my dream of living in quiet west Howard County, a rural oasis, not far from the urban chaos, but just far enough. I love to cook, bake, garden, and travel. I volunteer at Howard County Conservancy. I lead nature hikes, manage programs and show children all the wonders of nature, and the agricultural connection to their food.

6 responses »

  1. I had been telling my mom about making garlic scape pesto and how I’d read about it online. She laughed, when they were kids on a farm you threw that part of the garlic away.

    • I believe it. I think we all throw away loads of edible parts of veggies. Carrot tops. Radish greens. Beet greens. Chard stems. And more.

      I am learning to use as much as I can. Took garlic scape pesto to our lunch at our field day site, and it was awesome spread on a burger.

      • Same with my mom’s family, although they raised pigs to butcher, so much of that stuff went into the slop for the pigs.

        One thing she makes that I love – make a little patty with fresh or frozen berries and a touch of flour. Fry in butter & sprinkle with sugar. Delicious. Can also use finely chopped apple. (my mom was one of 12 kids on a farm, you know they made food out of just about anything)

  2. Yep, we’ve got some Sungolds already.

  3. i love the story… i’m right there with you, picking up those delicious 4 stalks 😉 scary to have tomatoes in june, perhaps – i agree. but how rewarding that they are your own, eh?! 🙂

    • I am out there every morning, looking to see how they are doing. And, hoping the baby bunnies stay away. They are devouring things in my herb garden. I will have to transplant herbs to containers now.

      I picked four sweet olive and one more yellow plum this morning. Going into a salad tonight. It is officially tomato season.


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