If you ignore the yellowing, early blighted leaves (which were snipped moments after this photo was snapped), you’ll see a still-producing Isis Candy cherry tomato towering above its neighboring Gold Nugget.
It towers because it’s an indeterminate — that is, it keeps going and growing and going. Until diseases finally fell is, that is. The Gold Nugget, one the other hand, has about had its day. It has reached its determined height, produced a couple pounds of tomatoes, and is about to expire.
The determinate vs. indeterminate is an important consideration for gardeners, especially those with limited space. Like, for instance, this particular roof deck gardener.
This year, POD selected two indeterminate varieties (the late Chocolate Cherry and the ailing Isis Candy) and two determinate varieties (Gold Nugget and Tumbling Tom). Because POD’s seduced by the idea of an ever-growing, ever-producing tomato, the larger and ungangly and space-hogging indeterminate is quite fetching. However, because disease is a constant lurking threat, the short(er)-lived and compact determinate has its merits.
It’s high summer. The tomatoes, cucumber, and basil have hit that wonderful stage: panzanella.
For some of us summer begins in March, when the seed catalogs arrive and the shopping sprees begin. For those same folks, summer begins winding down with the fourth of July’s flowery fireworks. For others, panzanella marks the true beginning of summer. Who’s the optimist/pessimist here? POD or her wonderful garden widower? Discuss.
Either way, panzanella is a happy, happy meal.
Ingredients: serves 2-3
basil, a nice handful or two, cut into a chiffonade
tomatoes, we’re using a healthy 1/2 lb of tumbling toms and gold nuggets, chopped
2-4 cucumbers, sliced (POD’s first lemon cucumber is pictured above)
1 ball (1/2 lb or so) fresh mozzarella, cubed
leftover crusty bread, a dozen 1/2- 3/4″ slices
3 tbs. high-quality balsamic vinegar
3 tbs. olive oil
salt & pepper
1) Toss the basil, tomatoes, cucmbers, and mozzarella in a large bowl.
2) Combine your vinegar, olive oil, salt, and pepper in a jar. Shake like crazy — until your vinaigrette appears almost creamy.
3) Rub the bread slices with garlic and olive oil. Grill until toasty and golden.
4) Break the bread into bite-sized pieces and add to the vegetables and mozzarella.
5) Pour on the dressing, toss thoroughly, let it rest for 5 minutes, eat.
Here’s a super easy (truly, it is) weekday meal that puts your over-producing herbs and under-producing (but adequate) Tumbling Tom and Gold Nugget cherry tomatoes to good use.
Serves 2 — preparation time appx. 20 minutes
Handful of almonds, lightly toasted (maybe a 1/4 or so) and chopped
1/2 c. fresh herbs (tarragon, rosemary, and thyme), chopped
OR 3/4 c. fresh basil, if you want to be a little more traditional
1 clove garlic, chopped
pinch of red pepper flakes
10-15 cherry tomatoes
salt and pepper
8 oz. spaghettini or capellini
1) Bring a large pot of water to boil. When it boils, add a generous dash or four of salt to the water.
2) While you’re waiting for the water to boil, stick the almonds, herbs (or basil), garlic, and red-pepper flakes in a blender (or a food processor, if you own one) and blend until chunky. Drizzle in about 1/4 c. olive oil until pureed, but still chunky. Add the cherry tomatoes and process until incorporated. The sauce should look a little like a bolognese — thick, rich-looking, and yellowish/reddish/orange. Season with salt and pepper.
3) Boil the pasta. Just before it’s done, scoop about about 3 tbs of the cooking water and dump it into a large bowl. Drain the pasta.
4) Scoop the sauce into the large bowl that contains your cooking water. Stir until smooth and the water is incorporated.
5) Add the hot pasta and toss until it’s coated. Serve. Top with cheese.
The smooth, juicy, sugary flavors of heirlooms are, by far, POD’s preferred tomatoes. One of life’s greatest pleasures is a plate of glistening multi-colored tomato slices with just the lightest dash of quality balsamic vinegar, a teeny pinch of salt, and a sprinkling of fresh basil.
Cherries? No way! Small, sour, acidic, red and boring. Or so we thought. We were wrong. And nearly went broke buying buckets of them at the farmers’ market last summer. Seriously, it was like an addiction.
Given the various tomato frustrations last year’s crop of full-size heirlooms brought, cherry tomatoes seemed like a fine way to go. Prolific, earlier yields seem appealing. Furthermore, the little blue deck gets a decent amount of summer sunlight (5-10 hours), but given the houses that surround it, the hours of sunlight vary widely from May to August and containers are constantly shifting locations to keep up with maximum sun. Cherry tomatoes, evidently, are a little more flexible than their full-size brethren.
Woo! We have lift-off! The Tumbling Tom is looking healthy (thus far) and is sporting a stylish little flower.
Tom is the only tomato planted in a 2-gallon (ish) bucket and hangs from the deck railing. The rest are ensconced in containers that are 5-gallons or larger.
This cherry tomato is supposedly perfect for container environments as it “weeps” — that is it drapes artistically over the sides of its sunny, east-facing South Philadelphia home. We’ll just have to make sure we eat all the fruits before they drop on the roof of our neighborhood garage.
Looks like our wicked hot Thai bird chili is ready to go, too. I started this from seed back in February. This sucker is awfully prolific and we tend to toss them right into the jar of prik nam pla (Thai chili/fish sauce) we have perpetually stewing in the fridge.
The recipe couldn’t be simpler and it keeps forever: finely chop 1/2 c. bird chilies (any super hot tiny chili will do) + 1 c. fish sauce. Remember to wear rubber gloves while chopping the chilies. Combine the chilies and the fish sauce in a jar, shake. Refrigerate. Refresh ingredients as necessary. Spice stuff up. That’s it. Many thanks to Jeffrey Alford and Naomi Duguid of Hot Sour Salty Sweet fame.