OK, it’s very clear I’m single because I’m still eating leftovers from last week. For breakfast, I went out and picked strawberries to add to the last of the rice pudding. If you want strawberries all year long, plant day-neutral varieties. If you want to put them up in jelly or just in the freezer, plant a June-bearing type, so you harvest a big crop once a year. The third choice is to plant ever-bearing varieties for June and September crops.
For lunch, you guessed it, last night’s leftovers. But I snacked all day on my very favorite cherry tomato — sungold, picked from my own garden. I’m getting my own tomatoes, finally. I’ve been snacking on sungolds all week; I found them at the Rogue Valley Growers and Crafters Market in Medford.
Dinner was a great surprise. First course: tomatoes from my friend and colleague Linda Mounts. She grew "legend" tomatoes, which are bred to be resistant to late blight. That’s important because it often takes our tomatoes so long to ripen that they become susceptible to this fungal disease. She’d warned me that legends are meaty. I cut one up, adding my own basil, local sweet onion, and drizzles of olive oil and Newman’s Own balsamic vinegar (Italy). Super eating.
Since I was hurrying to go to an evening class, dinner was eggs and locally made bacon. Yummy! The Canadian-style bacon from Bickle’s Hog Farm is in Grants Pass. He has the meat cured in Roseburg. Thick and tender slices make this a dinner- or lunch-style bacon too. Very tender and salty, of course. Old-fashioned.
I will reprise this meal tomorrow, making a BLT with the other tomato and more Bickle bacon. When it’s good, it can be simple, and you are still satisfied.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment