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Sungold Tomato

Posted July 23, 2010 By Adri

The first in an ongoing series – Exploring Tomatoes
 
Sungold Tomato
 
WOW!! What a tomato!  Introduced by Thompson and Morgan seed growers in 1992, Sungold is new to me this year.  While at Tomatomania some home gardeners were extolling the plant’s virtues, and am I ever glad I was there to listen in.  “You won’t believe how sweet it is.”  “You will get tons.”  “Pretty hardy.”  That’s what I heard, and it was enough for me.  This tomato is all that and more.

The fruit is borne on long trusses, and each of my Sungold tomatoes weighs between 1/4 and 1/2 ounce.  My plant, which I put in the ground in April is already taller than I am.  They are so sweet you will eat them out of hand, so if you plan to use them in a recipe, set them away from all the snackers in your home!

I hope you will be able to find some Sungolds this season.  Check out your local Farmer’s Markets.  I bet you will get lucky.
 
I have no affiliation with any product, manufacturer, or site mentioned in this article.

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  • Adri posted on June 8, 2012
    Hi Faye, The Sungolds are something, aren't they? But then so are gophers! I have never had the little creatures…
  • Faye Levy posted on June 8, 2012
    Very interesting information. We first planted Sungold from seeds in the 1990s and they became our favorite tomato. Unfortunately now…
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Iced Hibiscus Tea

Posted July 21, 2010 By Adri
Hibiscus Tea

Perfect Summer Drink

Hot summer days call for a refreshing libation, something not too sweet with a whisper of tart.  If you are looking beyond iced tea and lemonade, try hibiscus tea.  Called flor de jamaica in Latin America and karkade in Egypt, it is perfect on a hot afternoon. The tea, made from the calyces of the hibiscus flower, brews up to a stunning garnet color.  It is sold in many ethnic markets, some supermarkets and is available via the internet.  If like me, you are concerned about pesticides, Amazon.com sells Davidson’s pure organic hibiscus tea in bulk.

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Cheesy Eggs

Posted July 20, 2010 By Adri

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This will make enough for breakfast for two.

5 large eggs
10 Juliet tomatoes, halved
4 ounces Italian fontina cheese, cubed, generous 1/2 cup
1/4 cup loosely packed basil, cut in chiffonade
salt and pepper to taste
butter
Parmigiano

…

Cut fontina in 1/2 inch cubes and set aside.

Cut Juliet tomatoes in half lengthwise and set aside.

Place 1 tablespoon butter in skillet and warm skillet, melting butter.  Place cheese in skillet and cook, until cheese begins to melt.  You may see some of the cheese start to brown.  That is fine.

While the cheese is cooking, crack the eggs into a bowl, and whisk with 1/4 teaspoon salt to combine.

The cheese will melt after just a couple of minutes.  Next add the eggs, and begin to scramble them.

Just before the eggs are done, add the tomatoes to the skillet and toss to warm them and cook slightly.

Remove from heat and add basil and pepper, tossing to combine.

Turn onto serving plate.  Grate parmigiano over the eggs and serve.

…

Feel free to adjust the cheese up or down.  Sometimes I use a combination of cheeses; cheddar is a particularly nice choice.  And if you are lucky enough to get your hands on it, Baby Parmigiano is fantastic.  This is a nice dish to serve when you eat breakfast on the patio.  Start with coffee and grapefruit.  Then make your eggs and serve them with slices of hearty whole grain toast and bacon for a great start to a summer day.

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My Urban Garden

Posted July 20, 2010 By Adri
My 2010 Garden

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This is just the greatest time of year.  My garden is anticipation central – tremendous bounty is about to come.  It’s the garden I work in every day.  It’s the garden for which my neighbors give thanks.  It’s the garden my friends envy.  Each morning I go to my backyard to inspect it (one must be vigilant in one’s garden), tend the plants and soil (one must keep one’s garden neat, clean and free of debris), and generally check things out.  I see that the tomatoes and vegetables are growing bigger, and many of them are beginning to turn from green to their final glorious hues. Whether they will be striped, gold, yellow, orange, red, lilac, purple, brown, white or almost black, it is now that nature begins to reveal her deft hand.

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Pesche Ripiene – Stuffed Peaches

Posted July 13, 2010 By Adri

Peaches-Amaretto-640x463-3745_755

The Italians have a way with peaches.  They eat them out of hand.  They put them in wine.  And they fill them with Amaretti cookies and bake them.  Oh, what a dessert.  Peaches were introduced to the Italians by the Persians in the first century of the Common Era.  In fact, let’s set the record straight right here.  No, Titus Pullo did not avail himself of peaches from Cicero’s garden before assassinating the great lawyer and orator.  There were no peaches to be had, unless at that point he had been in Greece.  I, as much as any fan of HBO’s series Rome, hated to see the error.  History calls out to be put right.  The Keeper of the Flame is pleased to oblige.
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Gelato Affogato

Posted July 2, 2010 By Adri

Gelato Affogato

David Rocco again today.  His Gelato Affogato is a classic recipe, vanilla gelato smothered in espresso.  Gelato affogato al caffe, to call it by its full name, is like an Armani suit, simple and elegant.  You can dress it up.  You can dress it down.  It can go from day into night. I prefer mine dressed with whipped cream, con panna as they say in Italia.


But which is the star?  The gelato or the espresso?  Hard to say.  The gelato must be rich.  And if  it is a good gelato, it will be.  The espresso must be strong, Italian and hot, which is a good combination for lots of things besides espresso.  But I digress.




PouringThis dessert sounds so simple, espresso poured over ice cream, but it is a remarkably complex blend of flavors, temperatures, textures and smells.  Start with cold creamy gelato, usually vanilla, but some prefer chocolate.  (It is your dessert.  Have what you want.)  Pour on the espresso – the hot liquid essence of coffee with just a hint of a bitter edge.  The perfume of the espresso wafts up to your nose before you place your spoon in your mouth.


Gelato AffogatoThis is a dessert for the senses.  A grown-up dessert for sure, the kind you would expect to see Audrey Hepburn enjoying in an outdoor café on the Via Veneto.  Or maybe Giorgio Armani.




And with chocolate

More than one


Note: You can click on any picture for a larger image, and to see a slide show!

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