Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Saturday, August 9, 2014

You Say To MAY to -- I Say To MAH to . . .




No matter how you say it . . . 
We love the red vegetable that's really a fruit

From the top right, clockwise

Fried Green Tomatoes were a great garden lunch
especially since most of the day was spent working in the garden!

A vegetable dinner reminiscent of my childhood --
cucumbers and onions in vinegar, corn on the cob, green beans and new potatoes
and sliced tomatoes

A healthy lunch
(sometimes you just have to give up the hamburger and French fries!)
Greek Salad in a Pita
(cucumbers and onions and chunks of tomatoes in
a red wine, vinegar and oregano dressing)
topped with homemade yogurt tzatziki

Cherry tomatoes and basil from the garden
Tossed with whole wheat angel hair pasta
And showered with Parmesan

Bruschetta with a tomato and basil topping.

I must admit that in the summer
When the tomatoes are good
We eat tomatoes almost every meal
in some form or another.

And tomatoes are a summer treat
Never a winter one!


And I want to thank Judith at Lavender Cottage for helping me
MOSIAC!

It may be my first but it won't be my last!

2 comments:

Elizabeth said...

There's nothing like picking a warm tomato from the greenhouse and eating it straight away.
I would love to know how to make photos into a mosaic.

racheld said...

Simply, scrumptiously splendid! Those are absolutely perfection---so many ways to enjoy those wonderful red treasures! (or green, or gold, or orange, or harlequined with stripes and whorls in purples and greens).

Our own ABSOLUTE is on the days when Chris comes home with several dozen ears, rustly from the field, and shucks them RIGHT THEN, right out there on the pario, then cuts and cooks that incomparable creamy mixture into a bowl of bliss.

Two bowls each, before us on the table, in the simplest, most looked-forward-to supper of the year: One of the warm creamed corn, thick on the spoon, and one of chunked-up ripe tomatoes, with a little scatter of sea-salt (and a teaspoon of Blue Plate or Duke's stirred in for him.

A dip into one bowl, then into the other, for the best contrast/ companionship of any two dishes in culinary heaven.

And I will say, speaking as a lifelong straight-off-the-vine person, sot in my ways about such a marvel as tomatoes, that the tiny grape ones---tangy with that old-fashioned flavor not found in most market tomatoes---cut in half on a Winter's day and salted gently, are a VERY fine substitute til the vines hang full again.