8/17/2017 3:54:00 PM Sowing the fruits of your labor
To everything there is a season. A time for sowing, and a time for reaping. We have sowed and now we are reaping. Now is the time for harvesting tomatoes, among other veggies and fruits from the garden. One of the things I like about tomatoes in my garden is the anticipation of seeing the marble size green fruits growing into a larger bright red globe ready to pick and eat. I have learned not to pick a tomato when it looks ripe, hiding in the leaves of the plant, only to find that it needed more growing time to reach that brilliant color. Granted, there are tomatoes that are yellow or pink. Let’s get right to tomato recipes.
TOMATO N’ BACON BAKE 4 slices bacon, diced 1 clove garlic minced 1 medium onion, thinly sliced, cutting slices in half 1/4 lb. fresh mushrooms, sliced about 1/4-inch thick 1 T. flour 1/2 t. seasoned salt 5 medium tomatoes 6 T. Grated Parmesan cheese, divided 2 T. butter
Fry bacon pieces until crisp. Drain on paper towel; save drippings in skillet; set aside. Saute garlic, onion and mushrooms in skillet until tender. Stir in bacon, flour and seasoned salt; set aside. Cut tomatoes into half-inch slices. Place half of the tomatoes in a lightly greased 8-inch square baking dish. Spoon half of bacon/onion mixture over tomatoes. Sprinkle with 3 T. cheese. Repeat layers. Dot with butter. Bake at 350 degrees for 25 minutes. Makes 6 servings. This is good side-dish to serve with hamburgers
This open-face sandwich goes perfectly with a bowl of soup or fresh fruit for a light lunch. I may have passed this recipe on to you in the past, but it’s such a quick and easy sandwich to make I thought you might like to try it.
TOMATO CHEESE MELT 1 English muffin, split 1/4 c. shredded cheddar cheese 1/8 t. (or less) cayenne 2 tomato slices, the size of the muffin 1 T. shredded Parmesan cheese
On each muffin half, sprinkle half of cheddar cheese and cayenne pepper. Top with a tomato slice and Parmesan cheese. Broil 6-inches from the heat for about 4 minutes or until cheese is bubbly. Makes 2 open face sandwiches, for 1 person. Note: This sandwich is very easy to double for two people. Also, if you prefer not to use cayenne pepper, as it has a “bite” to eat, substitute a little white or black pepper.
Cabbage is in season as well as tomatoes so let’s put the two of them together for another good side-dish.
TOMATO CABBAGE STIR FRY 4 c. coarsely shredded cabbage 2 celery ribs sliced about 1/4 –inch thick 1 medium onion, cut in about 1/4 inch pieces 1 medium green pepper, cut in about 1/4 –inch pieces 2 T. butter or stick margarine 2 c. diced fresh tomatoes 1/2 t. salt 1/2 t. fresh dill weed or scant 1/2 t. dry dill weed
In large skillet over medium-high sauté cabbage, celery, onion and green pepper in butter or margarine until crisp-tender, about 10-12 minutes, stirring often. Stir in tomatoes and continue to cook for about 6-7 minutes or until veggies are just tender. Makes 6 servings.
Serve this tomato dish on the side. It’s a good, different veggie, from corn, beans, carrots, etc.
MICROWAVE CHEESY CRUMB TOMATOES 4 large tomatoes 1/3 c. dry bread crumbs 2 T. butter 2 T. grated Parmesan cheese 1/2 t. salt Dash pepper
Cut tomatoes in half crosswise; remove any part of stem. Arrange cut-side up on microwavable plate; set aside. In a small bowl, combine bread crumbs and butter; microwave on HIGH, uncovered, for 2-3 minutes or until golden brown/stirring often. ( Watch so it doesn’t get too brown.) Stir in cheese and seasonings. Sprinkle crumb mixture over each tomato half. Microwave on HIGH, uncovered 2-3 minutes or until hot. Makes 4 servings. A note about tomatoes: To speed up ripening (if you pick them before they are fully ripened), put them in a fruit ripening owl or brown paper bag. As tomatoes ripen, they give off natural ethylene gas needed for the ripening process.
Thought for the Day: It must have taken a lot of courage to discover that frog legs are edible. (H-m-m-m, I don’t think I have that much courage, but some people don’t need encouragement.