The Flavel Street “farm” has one crop…tomatoes. (K grows pumpkins but primarily for their big, showy leaves that he lets run rampant across the lawn. We’ve never actually eaten one…he grows attached. That would be a-kin [heh] to murder.)
But back to tomatoes.
It’s been a weird year. Some people had blight before the fruit could ripen, we had the smallest crop on record. And the earliest. It seemed that ours were the only plants to hit their stride in mid-July; oh how we cackled with glee over the 2009 plan to under-water. It was working! True, the plants were sad, bedraggled little things, but the tomatoes were delicious, early (for Portland’s wet spring), nicely sized, with skins not overly tough (as ours usually are). But then…
The fruit got smaller and smaller until normally small Stupice shrank to the size of cherry tomatoes. The beefsteak? Roughly the size of a golf ball. Lemon boy? Like a junior baseball.
The flowers? Very few flowers. And by mid-August, very few tomatoes.
We started sneaking water.
Then madly dousing to coax along the few green ones left on the vines.
We have a healthy crop of Romas on the way, the Sun Gold’s continue indestructable as usual, and time will tell if the others rally. With the extreme heat, this may not have been the year to experiment, but really, can one complain about a steady stream of delicious fruit over several months? And as ours peter out? I figure friends will be looking for a home for their excess.
< Here's what a July haul looked like.
For YOUR extras, here's one of my favorite Jacques Pepin recipes from 1992′s Today’s Gourmet. I’ve made it countless times, and the proportions and herbs are endlessly forgiving and flexible. I’ve even cut up regular tomatoes to make up the difference, if the cherries measure short. Bon appetite!
Cherry Tomato Gratin
1 1/4 pounds cherry tomatoes (approx 3.5 cups)
3 oz day-old french bread (about 3.5 cups) cut into 1″ cubes
4-6 cloves garlic, peeled & sliced (about 2 T) (interesting; had forgotten these were sliced. I’ve always chopped)
1/2 cup coursely chopped flat-leaf parsley (mixing basil and parsley is nice)
1/2 tsp freshly ground pepper
2 T virgin olive oil (I use a bit more, usually)
1/2 tsp salt
1/4 cup grated parmesan cheese (even good w/o this)
Preheat the over to 375. Wash tomatoes and discard stems. Mix tomatoes and all ingredients in a bowl. Transfer the mixture to a 6-cup oven-proof dish. Bake at 375 for 40 minutes, serve immediately.
Four servings: 185 calories; 6 gm protein; 21 gm carbohydrates; 9.4 grams fat; 2.1 grams saturated fat; 5 mg cholesterol; 506 mg sodium.