Also, I love Colorado and its wildflowers, but its got nothing on the wildflowers of the Great Smoky Mountains in springtime. That's some crazy stuff there!
This looks fantastic! Been looking for a recipe to use all my extra tomatoes I have around the house! Also - thanks for the shout out for Thurstqueen, Wayne! It is much appreciated!
Ah ha! My tomato plants must have heard of your proclamation that August was to be known as Tomato Month... all of my plants had pickable tomatoes today! Thank you for nudging them along... :)
Thank you for this - it will soon become very useful to me! I'm only getting a few cherry tomatoes right now in NH, but there's lots of green plum and celebrity tomatoes (and lots more cherries) waiting to dive into a batch (or a few batches) of Sassy's Sublime Tomato Sauce within in a couple of weeks, once they ripen up (barring attacks of tomato hornworms or raccoons, and as long as fall doesn't decide to drop in early). I only put in three plants of each, but they've been super happy with the unusually hot weather we've been having of late, and are almost as tall as I am and are covered the pounds and pounds of potential goodness. But for now, do you have some good zucchini recipes? ;)
I love oven baked zucchini fritters and zucchini bread. I like ratatouille quite a bit as well. I'm going to try a recipe for zucchini relish that one of my friends posted - he says it's great on meat, but since I'm a vegetarian I'll try it on crackers or something . I leave the flowers alone for the bees (they LOVE the things - one of the cutest sounds in the world is the buzzing of a bumblebee while it digs around in a zuke flower) - besides, if I ate the flowers that would mean less zucchini squash to turn into fritters or bread. :)
My wife makes good zuc bread and I'm told on good authority that when making ratatouille each veg should be cooked separately so as not to create a mush, which, on the contrary, others think is divine. Go figure . . .
![[VINTAGE MORELS] adventures with a home cook](https://substackcdn.com/image/fetch/w_80,h_80,c_fill,f_webp,q_auto:good,fl_progressive:steep,g_auto/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Ffa5d998f-e036-4ca5-8421-d2d7bc6558e2_335x335.png)
![[VINTAGE MORELS] adventures with a home cook](https://substackcdn.com/image/fetch/w_36,h_36,c_fill,f_webp,q_auto:good,fl_progressive:steep,g_auto/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Ffa5d998f-e036-4ca5-8421-d2d7bc6558e2_335x335.png)
Would someone like to collaborate with me? I have a new Substack and Patreon and am looking to grow! Open to any ideas, subscriptions and feedback.
Thank you!
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Gonna try out that Sassy sauce!
Also, I love Colorado and its wildflowers, but its got nothing on the wildflowers of the Great Smoky Mountains in springtime. That's some crazy stuff there!
This looks fantastic! Been looking for a recipe to use all my extra tomatoes I have around the house! Also - thanks for the shout out for Thurstqueen, Wayne! It is much appreciated!
Ah ha! My tomato plants must have heard of your proclamation that August was to be known as Tomato Month... all of my plants had pickable tomatoes today! Thank you for nudging them along... :)
Oh what satisfaction there is in being a Tomato Nudger!
Thank you for this - it will soon become very useful to me! I'm only getting a few cherry tomatoes right now in NH, but there's lots of green plum and celebrity tomatoes (and lots more cherries) waiting to dive into a batch (or a few batches) of Sassy's Sublime Tomato Sauce within in a couple of weeks, once they ripen up (barring attacks of tomato hornworms or raccoons, and as long as fall doesn't decide to drop in early). I only put in three plants of each, but they've been super happy with the unusually hot weather we've been having of late, and are almost as tall as I am and are covered the pounds and pounds of potential goodness. But for now, do you have some good zucchini recipes? ;)
Zucchini baffles me. I'm charmed by zucchini flowers but haven't cooked with them yet. But the veg itself, not so much.
I love oven baked zucchini fritters and zucchini bread. I like ratatouille quite a bit as well. I'm going to try a recipe for zucchini relish that one of my friends posted - he says it's great on meat, but since I'm a vegetarian I'll try it on crackers or something . I leave the flowers alone for the bees (they LOVE the things - one of the cutest sounds in the world is the buzzing of a bumblebee while it digs around in a zuke flower) - besides, if I ate the flowers that would mean less zucchini squash to turn into fritters or bread. :)
My wife makes good zuc bread and I'm told on good authority that when making ratatouille each veg should be cooked separately so as not to create a mush, which, on the contrary, others think is divine. Go figure . . .
I must confess to the sin of considering ratatouille mush to be divine. Plus, I don't have enough spare time to cook each veggie separately! :)
Thx for the Colorado shout out! Crested butte-iful!
Picked my first ripe tomato today! Thanks for sharing your wife's recipe for sauce.