Red, Gold, and Green

One of the great things that greeted me upon my return to Los Angeles was a varied harvest of lovely tasty produce from the garden. I told you about the figs earlier (and the trees keep on giving), so let me show you some of the tomatoes (and one pepper). (Oh… It seems that I used this title for a similar post almost precisely two years ago. See here.)

Next: Beans.


Bookmark the permalink.

2 Responses to Red, Gold, and Green

  1. Ele Munjeli says:

    Nice. The little yellow pear shaped ones are my favorite. They are very good pickled as well, in the sort of fresh Japanese pickles you make without boiling the vegetables, just pour hot vinegar with salt and maybe a pinch of sugar over a jar of those with some herbs, and refrigerate them. They’ll keep a week I guess. Yummy.

  2. Clifford says:

    Just got another large batch of the yellow pear variety to harvest! They go way too fast for any preservation exercises, but pickling does sound good. (I sometimes make chutneys for later sauce use in the bleak Midwinter to come…)