Updated: Feb 25
I started all my veggies early this year, knowing I could pop them into the greenhouse during the warmer winter days. The result of this was a major output garden - well actually some things thrived and some not so much. I planted a Salsa garden that was 4 ft x 12 ft long, in it I planted 24 tomato plants staggered at every other square foot. In the extra spaces between them I planted peppers, basil, spinach, cilantro, onion and some nasturtium that I heard was spicy for salsa. Well the tomatoes took off very fast, and immediately over shadowed everything else in the space. Turns out even though you "can" plant tomatoes 1 ft apart, you probably shouldn't put that many together, on top of this, I also decided to replant all the early suckers, which has led to several extra tomatoes plants that are also fruit bearing (slowly).
By mid July my tomatoes were 9ft high and starting to topple over. I have been collected a huge bowl of ripe cherry tomatoes every other day. I needed to find something to do with them... Here are a few recipes that you might enjoy, I have made all of these so far, and still looking for more recipes. As I have mentioned before, I am not a huge fan of caning and freezing at this time, I'm more of a live in the moment kind of gal. So I like to use up my produce as it ripens for instant meals my family will love!
1. Pico de Gallo Salsa
This was a quick fresh recipe we made to munch on throughout the weekend. You will need about:
3-4 Cups of cherry tomatoes, washed, dried, halved, and lightly salted in a strainer for about 20 mins or so while you prep everything else (Save The Juice)
3-4 garlic cloves, peeled and roughly cut in half
1/4 C fresh Cilantro - washed, dried and remove stems
1/2 large red onion
1/2 lime juiced