This week was not spent in the kitchen and most of my garden tomatoes are still not ripening. I literally had to google what the heck is wrong with them. Apparently my original thought was completely wrong. I thought my plants were so large and the roots and earth were not getting enough heat. I did not know that some varieties will not turn red on the vine if the temperature is above 85’F.  I had no idea I thought the heat is what they needed most.
There are a few other factors such as they are spending too much time growing larger plants, leaves and flowers than ripening their fruit. That makes sense to me. We did end up cutting them back a bit; being careful not to lose any of the tomatoes so maybe in a week or so they’ll reward us?  Thank you google!
My grandfather had a huge garden in the backyard; I can see him sitting in his chair drinking a Miller beer just watching over it for hours. I wonder when plants were not doing what they were supposed to be doing who did he ask?

We have been picking a few cherry tomatoes and some roma tomatoes. So I spent yesterday morning on making some salsa with my onions, tomatoes and jalapeno. My green peppers were too small to pick just yet and I had other garlic I needed to use up before I dig into mine.

Garden Salsa

Donna Clark - Cooking at Clark Towers

quick and easy garden salsa, everyone will love

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Ingredients

  

• roma tomatoes; seeded and chopped
• green peppers; seeded and chopped
• yellow onion; peeled and diced
• jalapeno; seeded and diced
• garlic cloves; chopped fine
• kosher salt and fresh cracked black pepper
• balsamic vinegar - a dash or two
• 1-2 packets of sweet and low

Instructions

 

• the amounts you use for each ingredient is totally up to you. I will give you an approximate ratio so it will be well balanced.
• 12 roma tomatoes, 2 green peppers, 4 jalapeno, 6 garlic and 2 onions seemed to make a nice amount of salsa and the ratio seemed to work out nicely
• adjust for how you like your salsa. want it hotter add more jalapeno or leave the seeds and veins in them.
• add the sweet and low and a few dashes of the balsamic vinegar
• finish it off with a little salt and pepper to taste

Notes

the sweet and low may sound a little odd but even that little amount brings a brightness to the salsa. I would suggest trying it without it and then add it and you will see.