I have been putting in some fall veggie plants, and have found this gardening to be my favorite time in the vegetable garden. The mornings and evenings are cooler, there aren’t as many pests to attack my greens, and it promises good eatin’ all winter. With shade/frost blankets, I’ll be picking lettuce, cabbage, broccoli, rutabagas, collards, and spinach until Feb. or March.
I took cuttings from my best performing tomato plants and rooted them. The rootings are now off to a good start to get me some late fall tomatoes.
The bees are so busy storing up honey I can’t keep ahead of them with the sugar water. Since the supplier was so late getting the bees to me, I am having to supplement their foraging so they will have enough stored up to get through the winter. This afternoon, I’ll be suiting up to add a ‘super’ box on top of my brood box. I’m enjoying my foray in apiary.
I still am harvesting enough ripe tomatoes for us to enough, plus some to dry in the dehydrator for bruschetta later. Here’s my fabulous bruschetta recipe.
Two Tomato Bruschetta
4-5 servings, 2 bruschetta per serving
Prep time: 10 min. Bake time: 5 mins at 350 degrees
- 1/3 cup crumbled feta cheese with tomato and basil
- 1/3 cup dried tomatoes (not oil packed) chopped
- 2 Tbsp snipped fresh basil
- 2 Tbsp snipped fresh Italian (flat leaf) parsley
- 2 Tbsp olive oil
- 1 clove garlic, minced
- ¼ tsp. freshly ground black pepper
- 2-10 slices whole grain baguette (each about ½ inch thick)
- 2 Roma tomatoes, thinly sliced
- Preheat oven to 350°.
- In small bowl combine feta cheese, dried tomatoes, basil, and parsley. Set aside.
- In another small bowl, stir together the oil, garlic and pepper. Brush mixture on bread slices. Place bread slices on a large baking sheet. Bake for 5 minutes, or until lightly toasted. Remove from oven. Top with tomato slices.
- Spoon feta cheese mixture on top of tomato slices.
- Serve immediatly or broil 3 to 4 inches from the heat for 1-2 min. or until cheese is slightly melted.