time saving tips in the garden: tools

Minimize trips to the shed by keeping tools you use often close to you. You can wear pants with lots of pockets, a tool caddy, a gardeners tool belt, or just a carpenter's tool belt will work fine.  A 5-gallon bucket also works.  Put tools like gloves, pruners, and a trowel in the devise of your choice for quick use. 

Baked Tomato Crunch

4 medium tomatoes

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh rosemary

1/4 teaspoon  pepper

2 teaspoons  butter or margarine, melted

1 cup corn flakes

3 tablespoons finely shredded Parmesan cheese

1. Remove stems and cores from tomatoes. Crosswise cut tomatoes in half. Place, cut side up, in 12 x 8 x 2-inch baking dish. Sprinkle tops with basil, rosemary and pepper. Cover with foil. Bake at 350 degrees F for 25 minutes.

2. Meanwhile, in small bowl drizzle butter over cereal. Add cheese. Toss to coat. Remove foil from tomatoes. Sprinkle cereal mixture on top. Bake, uncovered, about 5 minutes or until cereal mixture is crisp.

get the weeds out!

Trying to control the weeds in gardens can be tough. Use organic herbicides (such as plant extracts plus acetic and citric acid).
The key for me is mulch.   Gardeners try all kinds of mulch -- from cocoa bean, cedar, straw, shredded bark and wood chips.  You can use get wood chips for free from the power companies and tree trimmers.  You can also put black and white newspaper or plain brown cardboard under the mulch for extra protection.  

fried green tomatoes

3 medium, firm green tomatoes
1/2 cup all-purpose flour
1/4 cup milk
2  eggs beaten
2/3 cup bread crumbs or cornmeal
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

1 Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.
2 Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.

tomato dill pasta

• uncooked penne pasta
• 6 tomatoes -- peeled & chopped
• 2 tablespoons chopped fresh dill
• 1 tablespoon grated lemon rind
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper

Cook pasta according to package directions, and drain. Cook tomatoes in a large skillet over medium heat, stirring as needed for 2 minutes.
Add pasta, dill, and remaining ingredients.
Cook, stirring often, just until thoroughly heated. 

dill

• Flowers: umbrellas with numerous yellow flowers
• Plant Class: hardy annual herb, grows up to 3 ft in height. 
• Leaves: dark green, feathery leaves, aromatic
• Seeds: Small flat, very light seeds
• Preferred Habitat: Cultivated, well drained soil, full sun
• Distribution: Native of the Mediterranean region.

Dill is an easy to grow, hardy annual, it will self seed if left undisturbed. Prefers well drained, slightly acidic soil in full sun. Sow in early summer, plant will reach heights of 3 ft. Harvest seeds when flower heads are mature and starting to brown. Take care in handling to prevent seed loss. Hang in a brown paper bag to catch seeds as they dry, store in airtight canisters.

Dill is a unique plant in that both its leaves and seeds are used as a seasoning. Use the fresh, feather-like leaves to season eggs, dressings, sauces, sour cream, yogurt and salads. Flowerheads are used for pickling, often used for dill pickles.

tomato, corn salad

1 1/2 C packed fresh cilantro
1/2 C extra-virgin olive oil
2 T fresh lime juice
1 T finely grated lime zest
Salt and pepper

For the salad:
4 ears Corn, kernels removed (about 3 cups)
1 1/2 pounds grape or cherry tomatoes, halved (about 3 cups)
1 pound fresh mozzarella, diced
2 medium Avocados, diced

Combine the dressing ingredients in a blender,  salt and pepper to taste (about two teaspoons) ; process until smooth. Combine the salad ingredients in a large bowl and toss with the dressing. Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours. 

✒ I love this for a picnic, barbeque or any summer time event.