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| Always good to have a little help |
The gardens are in full swing, and tomatoes and beans are plentiful indeed.
This year I have a few very interesting tomatoes that I am trying for the first time.
The tomato pictured below is a stunner. I sure wish I knew what it is. I think when I was hoeing around the plants I must have buried the tags, and despite a bit of digging around the plant, I haven't unearthed the tags. My winter job is to figure it out. No matter, I am saving seeds.
Blue Green Zebra is another very pretty tomato.
Zebra Rita too. This gal seeded herself this year and is producing very well, pretty much at the same time as the others started in March.
It surprises me really the number of things that I direct seeded and how strongly they came on. I did some peppers, tomatoes, litchi tomatoes and eggplants and they are pretty much where the earlier seeded crops are. To me this seems to be a change. The world is changing, that is for sure, and if you tune into your backyard garden you will feel it too.
Other changes in my area are very evident.
When we moved here 20 years ago, I couldn't imagine this being anything but a quiet little hamlet.
It sure has changed, and this summer working in the garden, there are times that the noise has been deafening.
Next to me now is a Retreat Centre, and it required a vey large septic bed, with tandem trucks bring in soil, day after day. Now the trucks rumble down the road because of the wind turbine being installed.
On a whim, I went to look at a hobby farm for sale last weekend in an area a bit more remote and a wee bit quieter.
Doing something like that is good, because it helps me put it all in perspective.
I have it pretty good here. It would be hard to leave the river, hard to leave the trees from my parents farm, hard to leave my apple trees...the list goes on.
I am pretty settled here for now. It is pretty good.
Today's baskets were brimming with food. Lots of tomatoes, beans, sweet and hot peppers, carrots, beets, basil, leaf celery, dahlias and maybe something else too.
Perhaps something a little bit different to do with the carrots and beets?
This recipe is adapted from "Farmer John's Cookbook".
Baked Beet and Carrot Burgers
oil for baking sheet
1/2 cup sesame seeds
1 cup sunflower seeds
2 cups peeled grated beets
2 cups grated carrots
2 eggs or substitute
1 cup brown rice
1 cup grated vegan or cheddar cheese
1/2 cup vegetable oil
1/2 cup chopped parsley
3 Tbsp flour
2 Tbsp soy sauce
1 clove garlic, minced
hot pepper to taste
Preheat oven, grease baking sheet.
Toast sesame seeds in a hot skillet, transfer to a dish to cool
Repeat the process with the sunflower seeds.
Combine all ingredients and mix well.
Shape them into patties, and bake at 350 for 20 or so minutes.
There-you got your veggies!
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