FIRST TIME TOMATO GROWER & MAKING A CAPRESE SALAD

I found some tomato seeds on the cutting board. My wife sliced an heirloom tomato for a salad and didn't wipe off the cutting board. I wondered, "Can I grow tomatoes from seeds harvested from a store-bought tomato? It can be done! Heirloom tomato seeds are not patented and are open to open pollination. One must pick out the best looking tomato in the bunch- nice color, plump and symetrical.

The seeds collected from the tomato is fermented for about ten days in a container filled with water and covered with air holes in the lid. After the first few days, the seeds and water contents are shaken and stirred. It should become a little moldy and smelly. It's working- the seeds are fermenting. After the two weeks or so, they are rinsed in a strainer and dried on a paper plate. If the seeds are fermented too long, they will bloom and break down. Once dried, they can be stored for a few years, but they can be planted straight away.

Planting the seeds take some planning and timing, where they can be planted after the last frost of the season. Start the seeds indoors until they are ready for outdoors.













Tomato plants need lots of direct sunlight and lots of water. Keep the water off the leaves. I started the seeds in a milk carton and gradually re-planting them in bigger containers, until finally in a five gallon bucket with holes drilled at the bottom; or better yet, re-used planter containers.













Water the plants from the bottom every other day or when the water is no longer visible. When the plants are bigger, they need about 3-5 gallons per week. I used organic produce food per the instructions on the box.














If there is rain or threat of rain, I cover the plants with a clear garbage bag. It keeps the rain of the leaves and works like a greenhouse.














(re-used planting pots and bucket with holes drilled on the bottom)

After about six month, the tomatoes are ready to pick and eat.

Here's a simple Caprese Salad:













Use organic: Heirloom tomato (picked from the patio), fresh basil leaves (from the patio garden too). & Fresh mozzarella cheese, olive oil, salt and pepper.















Wash & dry the whole tomato before slicing. Slice the tomato on the equator (horizontal) about 1/4 inches. Make three slices. Slice the fresh mozzarella cheese about 1/4 inches. Make three slices. Wash and dry two fresh basil leaves. Layer the the ingridents starting with a slice of tomato, pinch of kosher salt and black pepper, the the slice of mozzarella cheese and basil leaf. Make another layer skipping the basil leaf. With the last layer, add the second basil leaf so it's on the top. Drizzle a tablespoon or more or less on the top. Enjoy!

WAFFLE WALLOP

Running out of store bought waffle mix prompted me to find a quick waffle recipe online. It is adapted from www.allrecipes.com. In my version, I use organic ingredients. These turned out crispy on the outside and light and airy on the inside. The whipped cream and blueberries added an additional wallop of flavors.

So, now at the whim of my wife and my cravings for waffles, we have a pack of pre-made waffle mix. Just add the wet ingredients the morning of.

Ingredients: 2 eggs, 2 cups all-purpose flour, 1 3/4 cups milk, 1/2 cup vegetable oil, 3 tablespoons sugar, 4 teaspoons baking power, 1/2 teaspoon kosher salt, and 1/2 teaspoon vanilla extract.

Directions: Preheat waffle iron. Beat eggs in large bow until fluffy, add milk, vanilla, oil and beat together. In a separate bowl, mix the dry ingredients, flour, baking power, and salt. Add the wet mix into the dry mix and whisk/blend well until smooth. Let rest for 5 minutes.

Spray preheated waffle iron with vegetable oil. Pour mix onto the hot waffle iron. Cook until golden brown. Serve hot.

Above is served with blueberries and whipped cream (1/4 cup heavy whipping cream plus 1/2 teaspoon sugar, whip with hand blender or if you're willing, your hands and whisk).

I'm Dreaming of a Dose of French Toast!

French toast topped with strawberries and New Mexican
Pinon nuts

Great on an October fall morning weekend when the sun is just rising over the back patio fence and the squirrels are peering into the patio sliding door to see what’s cooking!


Ingredients
3 slices organic multi-grain bread
1 large organic egg
¼ C organic heavy cream
1 t vanilla extract
1T ground cinnamon
1 pinch of kosher salt
¼ t organic olive oil for cooking
Organic butter for cooking
6 organic strawberries
¼ Pinon nuts (alternative, pine nuts) If allergic to nuts, do not use.
Organic maple syrup
Shaved organic dark chocolate (optional)


Pre-heat medium sized pan on medium-low heat.

In a small mixing bowl, mix and scramble egg, cream, vanilla, cinnamon, and salt. Set the bread slices aside until soaking.

Pour mixture into a 8" x 8" glass or tin Pyrex for bread soaking. Soak each slice of bread separately on each side for about 30 seconds. Let the bread soak the mixture. Don’t over soak another slice of bread while cooking the first slice bread.

In the pre-heated pan, put ½ t olive oil and a little butter. Place soaked bread into pan and cook for about 1 to 1 ½ minutes until the side is golden brown and then flip with a spatula to the uncooked side for about the same amount of time.

Pre-heat the oven to “warm” and turn off. Each time a toast is cooked, put it on a oven safe plate and put into oven that is warm. It keeps the cooked French toast warm while the other slices are being cooked.

Top with sliced strawberries, Pinon nuts and dark chocolate shavings (if you’re craving sweet). Drizzle maple syrup on top too.

Happy eating!