One last scorching week of summer or proof of a damaged eco system?
Whatever the case, my tomatoes are still coming and it seems I finally have a few more capsicum coming on.
Bolstered by this warm weather, I ventured out today to buy a few more additions to my culinary garden (although these ones will live amongst the ornamental garden). I finally got a fig tree. For a while, when inspecting homes to buy if I saw a fig tree in the yard I would immediately say I wanted the house no matter what state the actual building was in. How ridiculous. Well now I have my own fig tree, which the tag says will grow to 5m x 5m. I will be pruning mine carefully. I also got a new lime tree. The variety is called a Rangpur Lime. It grows well in really cold climates and the limes are not actually green but look more like an orange. Here’s hoping!
Upon the insistence of my son I picked up a Chinese Blueberry bush. I love blueberries but I think we will be needing about 5 more bushes to meet my son’s expectations of how much fruit he will be getting from them next year.
I finally pulled up my carrots and it turns out they weren’t purple ones but actually Rainbow. And completely mutant. Oh well.
High light of my week was the insanely good soup I made out of my mini yellow pear tomatoes. Here is the basic recipe:
What you need:
- 800g-1kg mini tomatoes
- 2 cups vegetable stock
- 1 onion
- 2 cloves garlic
- 1 tsp sugar
What to do:
- Roast the tomatoes in the oven until a few just start to get a little bit of brown.
- In a heavy base pot saute the onion and garlic, both roughly chopped.
- Add in the stock, tomatoes and sugar. Cook for about 10 minutes.
- Puree with a stab blender and add salt to taste.
- Serve with a nice bit of bread like this Irish Soda Bread I made using rye flour and fresh herbs (Oregano, Rosemary, Thyme and Lemon Thyme).