So far we have gotten a ton of basil and this makes 4 tomatoes, a ton of cherry tomatoes, some beans, a couple of jalepenos & Serrano peppers, and we have our first baby cucumber and canteloup. There is some lettuce and golden beets, but they are growing pretty poorly. I think maybe they would do better in the fall. The chives and cilantro are almost non-existant too, along with the green peppers, summer squash and the spaghetti squash… although they are flowering. I’m womdering if I should plant something else in some of the spots where they look empty. We are thrilled for the time being though and have made a ton of brushetta, caprese salad, and tomato caprese paninis. Now I need to get rid of the salsa we bought so I can use my tomaotes an peppers to make that. YUM!
So I thought I should share a few of the recipes. The salsa is from Whole Foods Market and is actually a Pico De Gallo which is chunkier. We love it.
Pico de Gallo
4-6 ripe tomatoes, finely chopped
1/4 cups red onion, finely chopped
3 green onions/scallions, chopped (including green parts)
1-2 jalapeño or serrano peppers, finely chopped (to reduce heat, cut out seeds and white membrane inside and rinse)
1/2 cup fresh cilantro, chopped
Fresh lime juice from 1 lime
1/2 tsp. sea salt, or to taste (uses lots of salt)
For the Pico de Gallo, combine all tomatoes, red onion, green onions, peppers, lime juice, cilantro and salt. Cover and refrigerate until ready to use (refrigerate at least half a day to let flavor meld together). Use any fresh, juicy tomatoes and adjust proportions to your own taste. Makes about 3 cups.
Tomato Caprese Panini
2 slices of Italian bread
Fresh Basil (must be fresh) or pesto
Fresh Mozzarella (must be fresh)
Salt to taste
Heat your skillet or frying pan and get Panini press ready and hot (you don’t need a panini press and can just make this like grilled cheese and kinds squish it). Slice your bread, tomatoes, mozzarella, and chop basil. Rub outter sides of bread with olive oil. Place one piece of bread (olive oil side down) on skillet and top with sliced tomatoes, mozzarella, a little salt and then basil. Top with remaining slice of bread (olive oil side out). Squish it a little as you go and flip when golden brown on first side. Grilled to perfection both sides are a nice golden brown and cheese is melted.