Deep reds from two plants. One of cherry tomatoes and the other for a small, dry adapted variety. More tomatoes for the fall I think.
The second watering seems to be helping
The tomatoes are holding up ok in the heat. Going to water twice a week for a bit to see what I can get from them.
As everything else wilts away to dry flakes of nothing, the tomatoes are ripening.
It took a week of 100 degree heat to kill these flowers. I thought they were drought adapted. I dug deep holes, backfilled with compost and watered them well. But they burnt up before my next watering.
Another big greenie showed up behind a leaf today.
Big harvest today. I wonder what caused the growth spurt. I’ve been watering in Friday’s and today is Sunday. Is that how it works?
Oh whoops. I’m not sure how I missed this little guy.
A simple vegan lunch. Vegan bread with vegan mayo and brown mustard under thick slices of extra firm tofu. Sliced baby tomatoes and salt on top.
Oh hello, I see that you’re opening up.
The season’s first ripe tomatoes with a hidden zucchini that got pretty big and two little peppers.
I have lots of little green tomatoes that are on the verge of ripening.
A few small beans, peppers and okra with the yellow squash.
I have plenty of flowers in my raised beds. The pepper plants, melons, cucumbers and tomatoes are all blooming but many blooms don’t become fruit.
Over the winter the wild mallow was full of bees, but now I barely see them. Where are the pollinators?
I start by making a big batch of cashew vegan cheese. Soaking the cashews overnight with multiple drain/rinse/add fresh water cycles gives it a milder flavor that I prefer. 4 cups of soaked cashews with a cup of water and 1/4 cup of lemon juice blended smooth. You can salt and pepper if you like or spice it up. It’ll be creamy and heavy, giving weight to the lasagna.
I sautee onions with garlic, ginger and cilantro in olive oil, then add diced red and green peppers. I used all six of my yellow squash. Cut up and added to the sautee on high heat. A little water, salt and aminos for moisture. When they cook down and soften a bit, I put in the spaghetti sauce and spinach. If I’d had a bag of vegan crumbles on hand, I’d have dumped them in too. Lower heat and stir until well cooked and combined.
Organic lasagna noodles al dente, as I don’t want them to fall apart and they will finish during the bake. I layer the noodles first, then the red filling and a layer of the vegan cheese. The repeat. In this case, I cut a block of firm tofu as it’s own layer. Topped with red filling and sprinkled with vegan parm. Bake for an hour or the top slightly browned.
Another two today. Time to make that vegan yellow squash lasagna.
Added this week’s bags of pet waste to the bokashi bucket. Smell was a yikes. I got ph test strips but the smell got in my mouth and I couldn’t take it anymore. I’ll try to test it next time. Apparently, the ph is the best indicator of the pickling and fermentation processes, not the smell or surface fungus.
I’m starting to realize why people make zucchini bread.