Our Italian winter tomatoes — pomodorini appesi — made it through late-April, when we finished up the last of them. Until then, we’d been enjoying them roasted on pizza, sautéed for pasta, tossed into scrambled eggs and stuffed into frittatas, ending up ceremoniously with a grand caramelized tomato tarte tatin. Above: A mix of red Aprile and yellow Ponderosa pomodorini in March, ready for roasting. Below: The last batch, mostly Ponderosa, in April and set aside for the tarte tat in.
With a new season upon us, the idea of kitchen gardening is much on our minds:
~ to dream: 10 kitchen gardens, what’s on your list?
~ to consider: kitchen gardening as a political act, it’s more than just feeding ourselves
~ to watch: a subversive (garden) plot, how gardening can save the world
~ to experience: Jefferson’s revolutionary garden, get your hands in some historical dirt
~ to read: Vegetable Literacy and The Four Season Farm Gardener’s Cookbook, inspiration plus recipes
You sure do set a high bar for the rest of us to strive for eating tomatoes in April. Congratulations – your hard work sure paid off. :-)
We like the challenge!
Those tomatoes look so juicy! And so do all those beautiful gardens – thank you: fodder for dreams.
Visiting vegetable gardens is one of our favorite travel activities… you never know what you’ll learn!
Wow! I am only good at making winter squash get to the end of April ;) Congratulations: the tomatoes look fabulous.
We can’t really take credit, the tomatoes did it themselves!
They certainly didn’t all look like that… still, it’s a surprise how fresh they still looked inside!
Thankyou for the link
I also meant to tell you how impressed I was with the tomatoes – what a fabulous effort in storing them.
It’s taken us a couple of years of trial and error, and the return trip to Puglia last fall really helped in figuring them out!
Greaat reading your post