Plums, Bruschetta, and the Joy of Mixing Things Up

Plums From Our Plum Tree!

We planted a plum tree at least 5 years ago and this is the first year we've gotten so many plums. And are they sweet, juicy, and delicious! Last year we only got a few plums. If you are used to purple plums like you get at the grocery store these yellowish plums may surprise you. Yes, they are ripe and they are soooo good! The tree is near my pool and it's what you see outside our bathroom window, especially if you're a guy, ha! So my son and husband have been watching the progress of this tree all spring and summer. They have watched it develop beautiful flowers in the spring and the fruit grow and change color throughout the summer. It was my son who first noticed the big black growths on several branches of the tree. Turns out it was Black Knot, a fungus that needed to get cut off. So I cut off each branch below each black knot which dramatically altered the shape of the tree. Then we burned the branches and now the tree is Black Knot free. I was planning on baking with the plums but they never made it into something. We just keep eating them!

Bruschetta - not a great picture but click on it you'll see it a bit better

Well the highlight of the summer has arrived; ripening tomatoes and the making (and enjoying) of Bruschetta! Bruschetta is a simple and decadent dish. The first Bruschetta of the season is pure enjoyment. I don't know about you but I can't get enough of the stuff. Made of chopped tomatoes, minced sweet basil, garlic, and shallot, and a dash of olive oil and balsamic vinegar. This "topping" is enjoyed on a chunk of a baguette. Absolute heaven! Some like to add fresh Mozzarella cheese to this combination but I usually don't. All those garden flavors just dance in your mouth creating a sensation that is hard to describe. Ya think I like this stuff?! If I'm just making enough for me I chop 1 large or 2 small tomatoes or a handful of cherry tomatoes or a mixture of each. Using different kinds of tomatoes with different colors makes for some surprising flavors each time you enjoy this treat. I finely mince a garlic clove and shallot bulb and add them to the chopped tomatoes. Then I take a pinch from the top of a sweet basil plant, mince the leaves and add to the tomato mixture. Put in a dash of good olive oil and a dash of good balsamic vinegar and you've got Bruchetta! Simple and delicious. Add the Bruschetta to slices from a fresh baguette loaf, add a nice glass of red wine, go outside in the shade and enjoy! This is often a favorite meal for me this time of year. Heaven doesn't get much better than this. Simple things really can be the best of things. I've been reading about Mediterranean cooking and find that they are so right. Use fresh, local ingredients and keep the recipe simple so the ingredients are highlighted and you will always end up a delicious and nutritious meal.

And finally, I realized something today while I was picking zucchini, squash, and beans for the soup kitchen. Last week I pulled all the garlic and earlier this week I planted lettuce and beets where the garlic was. When I went out to get the squashes today I could really see the squash plants. Not having garlic and dill in front of the plants allowed a new perspective of that area of the garden. So I walked around the garden looking at the other spots where I pulled spent plants out and noticed how nice it was to see the areas looking different. It's like watching all the new plants coming up in spring. The back garden has plants like corn, pumpkins, and tomatoes. Those plants take all summer to grow and fruit so they won't get replanted with anything. That garden is different than the "spring" garden where all the spring crops were planted and now I'm busy replanting. It's nice.

Here's a photo of the onions I've harvested. Their tops feel over last week and now I've got them drying in the sun for a few weeks. They are on a screen that allows air to circulate over and under them. Unlike garlic, which drys in the shade, onions dry in the sun.

And here's a photo of the spot where the onions were. The spot was turned under, composted heavily, and now planted with beets, chard, and lettuce. I'm hoping this spot is where I'll put the cold frame when the weather really turns. We'll see.

Well, as always, enjoy your garden and cooking with your fresh garden produce.
Mary