On work

P1000584The school’s Verde Puebla tomatillos and Riesentraube tomatoes

I have so many irons in the fire now I can’t think straight!  But that is okay.  I feel like things are getting accomplished.

But you should see how weedy the garden is…

I will be back to post later in the week.  Until then!

9 responses to “On work

  1. Well, you had time to share these sweet little tomatoes with us, and that’s nice.

  2. Hi El!

    I just found your blog and I’ve been reading through your archives for the past couple of weeks. I admire what you do a lot!

    Just wanted to pass along a tip to see the movie “Food, Inc.” if you haven’t yet. My husband and I just took some friends to see it this weekend, and while it didn’t contain much info we didn’t already know, I think the film has gotten more exposure than others like “King Corn”. It also has some written word at the end that urges people to COOK for themselves, and research where their food comes from.

    Anyway, thanks for what you do, and have a great week!

  3. Yum. Looks like salsa to me, when you get a chance, that is.

  4. I agree, salsa looks well in order 🙂 Having things get done even with craziness makes the craziness go a lot more smoothly I think.

  5. I really have been enjoying your blog. Keep up the great work.

  6. YOUR garden is weedy?
    you should see mine. Or maybe you should not. It’s really bad. But I ma harvesting like crazy… Salasa verde is on the menu too (and getting canned into the bargain). Are tomatilloes exclusively self-sown for you now?

  7. No kidding– I’m overwhelmed this week and I have a relatively small garden!

    Here’s to the many pings of canning jars across the country this week! (or the sliding silence of ziplock bags going into the freezer…)

    As for the weeds, if a garden plant is too small to compete with weeds at this stage, it doesn’t deserve to live 🙂

  8. The tomatoes/tomatillos look great! I planted tomatillos for the first time this year and am not sure how to tell when they’re ready (assuming it’s when they fall off the plant, like ground cherries – do you know?). I need to find a good salsa verde recipe!

  9. Hi Denise: glad you liked them! They do look pretty on the butcher block, don’t they? I am frankly getting a little sick of seeing them but then again I know seeing this picture in January will make me wistful.

    Welcome, Abbie! I am glad for the attagirl. I would love to see Food, Inc. but somehow it’s missed its trip to the boonies, which is unfortunate, because people eat crappy food here too. I do think you’re right though in that more and more people are beginning to get hip to the real issues, which is good: I don’t seem like such a crank then! 😉

    Stef, yes, salsa it was. At least the beginnings of salsa.

    MC, yeah, things are getting done DESPITE the busy-ness. It makes me feel kind of good.

    Hi Matthew: I have subscribed to your magazine for years, and I get tidbits in every single issue; quite rare, you know. I will say I think the mag has gotten a lot better in the last few years, much more like what it was when it started: I have quite a few stacks from the 60s and 70s and THOSE are positive goldmines! Keep up the great work yourself!

    Hah, Sylvie, yes and no (on self-sown tomatillos). I tend to move things around a lot from year to year so if they show up it’s usually an inconvenient place. We have three plants and frankly it’s complete craziness to have more than one! But yes: weeds. SIGH. September will be more of my friend as far as having time to weed. Or at least it better be.

    Sara, I can drink to that although it’s still early in the morning. Okay, I can raise my coffee cup to the notion of lots of pinging canning jars! I had to laugh when I read your comment yesterday: I had just come in from weeding one particularly neglected bed and I “found” where I planted the rutabagas after all. Poor things! They’ll do much better now that they have a little light.

    Cheryl, as far as the tomatillos go: taste them. You might like them super green, you might like them drop-off yellow, you might like them all ways. They’re fun to harvest with kids though because they get to squeeze them to find out which are the biggest. (We get them green for salsa verde, yellow and on the ground for out of hand eating or fresh salsa). OH: and like Sylvie said, once you have them…they will ALWAYS be with you! I love ground cherries too; I will have to plant some next year where the kid can get to them.

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