Tomato-Diary 2017
August 2017/ by Renata
This year the prospect of being treated by Mother Nature to an excellent tomato harvest started promisingly: all seeds (my own ones saved from the past season) germinated without any problem thanks to my new discovery, a coconut- fiber- sowing- mix which works well for seeds to germinate and to build roots. The baby plants grew in no time and even if I couldn't offer them perfect light conditions, they developed into strong healthy seedlings. Thanks to the hot and sunny June and enough rainwater from my two brand new tanks they developed well. I was looking forward to a wonderful high-yielding harvest. But then...well, what does folk wisdom say? “Nature gives and Nature takes away”? Exactly!!! After the extreme wet and cool August the plants were infected by late blight and...”the game was over”. Here you can try a recipe which I often put on the table when I have guests.
recipe to print
Stuffed Avocado with Tomato salsa
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Ingredients
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2 large avocados, seed removed
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1 big tomato, finely chopped
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2 medium spring onions or 1 bunch chives, finely chopped
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1 small clove of garlic, finely chopped
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1 small organic lemon
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salt, cayenne pepper
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1 tbsp extra virgin olive oil
This is the basic recipe. Depending on the season and what my garden offers, I often add different herbs: basil, oregano, parsley...During the Summer months I love to enrich the salsa with fresh, finely chopped mint (preferable Mojito Mint) + some lemon skin, grated, to give it a wonderful refreshing lemon flavor.
For variations add tuna, crab, chopped baked chicken or crumbled feta cheese... However, I find the basic recipe enriched with fresh herbs best.
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Method
Halve the avocado and remove the seed. Scoop the middle of the avocado out leaving about ½ inch of the avocado flesh, salt it slightly and drizzle lime juice over.
In a bowl combine tomato, scooped avocado flesh mashed into desired consistency, spring onion, garlic, olive oil (+ fresh herbs if wished), drizzle the rest of lime juice over, season to taste with salt and pepper and mix well.
Spoon mixture into each avocado half and serve straightaway, or cover the salsa and set aside for a few hours to let all those flavours develop and spoon into the avocado right bevore serving.
Enjoy!