Virgin Garden(er)’s Sweet Bush
I have plants in the dirt. I didn’t start anything from seeds because that seems hard and the little sprouts seem too at the mercy of fate or me. There are tomato plants, peppers, cucumbers and strawberries. I also planted a butternut squash because if I can grow butter…hot dang.
IF this works I’ll have too many tomatoes. What I need are recipes that call for tomato, peppers, and strawberries all slathered in butternuts. Any suggestions? Actually if you have a recipe for a tomato salad email me and I’ll feature your blog. Come on, show me the best use of your Sweet Bush Tomato.
In the meantime here’s what The Barefoot Contessa, Ina Garten suggests….
4 pints grape tomatoes, red or mixed colors
1 1/2 cups small-diced red onion (2 onions)
1/4 cup good white wine vinegar
6 tablespoons good olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 1/2 pounds feta cheese
Cut the tomatoes in half and place them in a large bowl.
Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well.
Dice the feta in 1/2 to 3/4-inch cubes, crumbling it as little as possible.
Gently fold it into the salad and serve at room temperature.
duh
I HAVE heard of Ina
Ina stole my recipe! Okay, not really. Mine doesn’t sound anywhere near as good.
Fantastic recipe!
You have come a long way, grasshopper.
that sounds freakin’ tasty
Tomatoes aren’t allowed on my bland food diet. Thinking of recipes makes me sad. And, what will I do with all the
ones we’re now growing? Oh, the horror!!
Thanks guys and Candance… we all feel for you.
Oh and I’ve NEVER made anything with a butternut squash so if that grows I’ll be shocked AND stumped.
Butternut squash makes a sinfully silky soup. You can
pierce the skin and roast it until it is very soft.
Peel and puree the flesh, minus the seeds and pulp, with
some sauteed onions.
Add to warmed broth, vegetable or chicken works equally
well.
Top with a pat of butter and some salt and pepper.
No, how YOU doin’??
I am so fooking jealous right now you have no idea.
The barefoot contessa also has the best gazpacho recipe
I’ve ever had. She uses canned tomato juice, but I
bet you could substitute excess fresh tomatoes.
Here’s another simple and delicious recipe:
In a baking dish (9 x 13 or thereabouts) put a layer of
fresh basil leaves to entirely cover bottom of pan. On
top of that place a layer of sliced garden tomatoes, any
color. Generously splash balsamic and olive oil over
everything (or make a packet of Good Seasons Italian with
balsamic and olive oil and drizzle that on – what I
usually do). Then Generously cover all with feta cheese.
Broil in the oven just until the feta is nicely browned.
Serve at room temperature, never cold out of the fridge.
This is not a good dish to make the day before – doesn’t
hold well, but it’s so simple and quick you can make it
a few minutes or hours before you serve it without a lot
of hassle.
nice bush, kiki.