High Summer at Pie Cottage
Everything is coming on strong in my little Pie Cottage garden and orchard. I have been enjoying eating and sharing kale, beets, strawberries, broccoli, and more. The tomatoes have been setting blossoms and I’m seeing their fruits plumping up on the vines. I have twelve plants this year and when the harvest is ready I’ll be making lots of tomato sauce, and cutting, slicing, and slow-roasting trays, trays, and trays of them for use throughout the year. Depending on where you are in the country, you may already have been enjoying fresh tomato sandwiches, but mine are not quite there yet. Of course, I can’t wait for my first taste of the season! My favorite is pretty darn simple. I spread mayonnaise…a liberal amount please…on two pieces of white bread, add slices of just harvested tomato, and sprinkle a bit of salt on top. So easy and so good! Another favorite is to make it open face on a piece of homemade sourdough bread, with a few just picked basil leaves, a bit of feta cheese, a drizzle of a good balsamic vinegar, and salt and freshly ground pepper. The combination tastes like summer to me. How about you?
Garlic, all two-hundred head, is close to being ready to harvest, too. I’ll set aside about 15% for planting in October for next years crop, and the remainder will be split between my son’s home and mine…plus some to share with friends.
The spring bloom on the apple trees was spectacular this year, and although the super hot weather that we had earlier this month did sunburn some of the crop, it looks that it will be be one of the best harvests I’ve had in years. I’m looking forward to pies, dried apples, and the annual fall cider pressing at Pie Cottage.
Two virtual workshops are coming up for you…
Savory Summer Ratatouille Pie on July 30th, and Peach Raspberry Pie with a Cream Cheese Crust on August 20th.
Here’s a photo of a Honey Orange Walnut Pie from the virtual workshop earlier this month.