We came back from vacation to find the garden thriving, for the most part. The only plants we lost were the pickling cucumbers – but we still have full-size cucumbers. I plan to pickle some of those; I’ll just cut them into halves and then slices.
But everything else is doing well, particularly the Roma tomatoes and jalapeno and pepperoncini peppers. But we have some new babies out there that I’m really excited about. I thought they had died while we were on vacation, but the summer squash are flowering again, and there are a few babies, so soon we will have more of those.
Baby summer squash
We also have three tomatillo plants. We really love these. Tomatillos look like small green tomatoes, hence the name, but they’re actually a relative of the gooseberry plant. They have a mildly tart flavor similar to a less pungent mix of lemon and lime. I have several recipes in mind for these:
- Bobby Flay’s Tomatillo-Avocado Salsa for a fresh dip or sauce
- Rick Bayless’s Roasted Tomatillo Salsa for taco and enchilada sauces; I’m planning to can and freeze this for use later.
- I’ll also freeze some whole for Pork & Tomatillo Posole this winter.
And we have canteloupe again! Last year, we only got two or three fruits out of the vine, but they were juicy and sweet. I can only find one baby right now, but there are a lot of flowers.
I made a really delicious fruity salad with mint and vanilla-fig balsamic vinegar a few years ago, so that may be on the menu.