Tomato season continues for the CSA box. This week we got 4 yellow heirloom tomatoes and a bunch of not quite red San Marzanos. Last week there were a lot and eventually I put them all in a pan, drizzled olive oil and salamoia bolognese over them and roasted them for about an hour. That, on an egg in a sandwich of good sour dough bread, was a yummy dinner. The roasted tomatoes keep well in the refrigerator and can be added to almost anything.
The recipe for the herb-infused salt is here:
http://awaytogarden.com/how-blogger-gayla-trail-spiced-up-my-life-an-herbal-adventure-with-you-grow-girl
The concept of such simple wonderfulness with roasted tomatoes comes from Girlsgonechild's mom:
http://www.girlsgonechild.net/2012/08/eat-well-tomatoes-la-roast.html
In addition to the tomatoes, it is still yellow rose season at the 1459.
I believe this rose is called St Patrick. In the spring the buds have a lot of green in them but by fall they are mostly dark yellow. The blooms last a long time when they are cut and even longer on the bush. It's such a nice treat to see them by the front door.
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