As the Garden Explodes

Last year I started this blog to talk about the trials and tribulations of my new garden and what I was able to make from it.  But, of course, things are not always as they seem.  We had a rough year with the garden and blogging just wasn't any fun.

But, it's a new year and a new garden or two...

Yep, that's right.  My generous husband decided it would be a great idea to ADD another garden to our backyard.  And after last year's experimentation, we've learned and started in a better place this year.  So, what did I plant?  Tomatoes, Cucumbers, Radish, Peas, Many different Peppers, Cantaloupe, Watermelon, Summer and Winter Squash and Potatoes. 

The good news:  We're producing.  Radishes and Peas were a great early spring addition and just like last year the production was high.  Next...
After weeks of watching as tomatoes appear all over the plants, but stay green, the fun has finally arrived and we're getting edible tomatoes!

We've already produced 2 lbs of these luscious ladies.  I love tomatoes, so I'm pretty excited.  Not only that, we've been able to harvest two tomato plants that were grown from seed!  One is a sweet baby tomato, the other is a hybrid tomato, both seeds from Gurney's.  As well, just like last year, the yellow pear tomatoes are doing well. 
So, with this crop, I found an interesting recipe where you can pickle them.  I'm not sure I've ever heard of pickled tomatoes, but it should interesting, so I'm going to try it out.  I'll let you know in a few weeks how it turns out.

Pickled Cherry Tomatoes

Copied from: http://homepage.mac.com/jdroth/recipes/recipe_136.html

1 quart water + 2 tbsp coarse/kosher salt for brine
Make a brine with the water and salt. Pierce the bottom of each tomato with a clean needle and submerge in the brine for 24 hours at room temperature.


1 pound firm cherry tomatoes
2 cups cider vinegar
¼ cup granulated sugar
2 sprigs tarragon or other herbs
12 black peppercorns

In a saucepan, combine vinegar and sugar. Bring to a boil over high heat. Remove the heat and cool thoroughly.
Remove the tomatoes from the brine and drain. Discard brine.
Carefully arrange the tomatoes in a 1-quart canning jar. Insert the herbs around the edges of the jar. Pour the vinegar-sugar mixture over the tomatoes. Secure with a tight lid. Let sit in a cool, dry place at least 3 weeks before tasting. Once opened the tomatoes can be stored in the refrigerator for up to 3 months.