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