Beefsteak, early girls, cherry, yup it’s prime picking when it comes to tomatoes from this River gal’s garden!
I don’t know about you, but my veggie garden was bountiful this summer and I enjoyed the fruits of my labor for sure. Peaceful morning watering, periodic fertilizer mixing, weed picking, and a whole lot a love goes a long way. Each day I would look forward to seeing what beautiful colors emerged from the dark soil.
A light green tomato, small and firm, would somehow turn to shiny orange, followed by a rich, deep, red.
Let’s not forget about our fiery friends, the jalapeño peppers! They started out small but mighty and grew into gorgeously green goddesses, packing a crisp heat that is perfect for anyone with adventurous tastebuds.
As for my herb garden? Well, let’s just say it proved to be the cream of the crop!
Depending on which way the warm summer breeze would blow, you can catch the aroma of bold basil or savory cilantro in the air.
The ingredients for one of my favorite recipes to make out on the water, comes freshly picked right from my land.
“GALLEY DE GALLO”
Stock your galley with:
4 large tomatoes
1 oz diced red onion
1 oz chopped cilantro
1 teaspoon minced garlic
Splash of apple cider vinegar
Dash of sea salt and pepper
Dice up those beautiful ripe tomatoes and add to medium sized bowl. Cut the stem off the jalapeño and remove the seeds inside the pepper. Then dice it up into small pieces and add to the tomatoes. Gently mix in the red onions, the cilantro, and minced garlic. Squeeze the juice of the lime into the mixture, and than add just a splash of that apple cider vinegar and lightly stir. Add salt and pepper to taste.
Enjoy on a hot day at the beach with your favorite chips and your favorite friends!
By Nicole Hartshorn, The River Gal, author of “Food Ideas for Boaters” [Rivergal1000@aol.com]
See all of Nicole's other advice and TI Life recipes here, and let us know which ones were used in summers past!
Posted in: Volume 17, Issue 10, October 2022, Nature
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