Almost time to clean things up for the winter - ripping up plants, throwing around compost, pulling up bamboo rods and stacking pots. By some divine miracle, the tomato plants are still thriving. Here's some harvest from last weekend: 2 New England Pie pumpkins, some potatoes (actually, the only two potatoes my plant produced), and three tomato varieties: Juliet, Green Zebra and Matt's Wild Cherry tomatoes.
For the first time this year, I'm saving seeds! It's about time, I'm kicking myself for not saving some Montreal Tasty tomato seeds from last year. There are numerous containers of fermenting seeds on my kitchen table. I should probably let my roommates know what they are before someone throws them out. Here's what I'll have for next year - planting and trading:
Matt's Wild Cherry Tomatoes
New England Pie Pumpkin
And - look! I grew fruit! Somehow more exciting than carrots and beets, this year I grew gooseberries and 'Hearts of Gold' melon (below).
Also, I just realized I like blackberries. Usually, I'm lured towards the raspberries and blueberries and give the blackberries a pass, but last week I read a recipe for blackberry sauce in the book Gluten-free Girl (also an awesome blog), and picked some up at St. Lawrence. I only used 1/2 pint for the sauce, and was forced to eat the other half. How have I lasted this long without realizing how delicious they are?
adapted from Gluten-free Girl
I used this sauce for my once-monthly fish extravaganza - it's delicious on a pan-fried salmon fillet. I used up the rest in some plain yogurt, and I imagine it would be amazing on ice cream, too.
1/2 pint blackberries
1/4 cup water
1 lemon, juice and zest
1 tsp balsamic vinegar
Just simmer everything together for 10 minutes. Shauna's recipe suggests straining the sauce, but I like the crunchy seeds, so I left it as is.