Tomato Start Time!

If you’ve known me to any time at all you may have ascertained there are some things in life I’m fairly passionate about.

I figure that home-grown tomatoes being one of them isn’t necessarily a bad thing, right?

That’s why I maybe go a little overboard when I’m buying tomato seeds in the dead of winter. This winter was no exception…

Which can work out great for YOU – if you want some pretty fabulous heirloom, organic tomato starts to put in your own garden. ‘Cause – come on – if you’re starting tomatoes, why not go wild!

Today we pick up where we started last weekend with the CMBC Community Garden launch – and continue selling our tomato starts curbside at our place.

If you want us to save something for you to come by and pick up – text, message, or phone me, and I’ll get it set aside for you.

Here’s what I’ve got available:

Remaining Inventory

Name

Color/Type

D/I?

Days

9 Alicante Red
Cooking/Slicing
Indeterminate

70

6 Amish Paste Red
Canning
Indeterminate

81

4 Anna Russian Pink
Slicer
Indeterminate

70

1 Armenian Bi-Colored
Slicing
Indeterminate

90

6 Azoychka Yellow-Orange
Multi Use
Indeterminate

70

11 Beefsteak Red
Slicing , cooking, and/or canning
Indeterminate

85

2 Black from Tula Purple-Black
Slicing
Indeterminate

75

5 Black Prince Purple-Black
Slicing/Cooking
Indeterminate

70

4 Bloody Butcher Red
Canning
Indeterminate

55

4 Brandywine Red
Slicing
Indeterminate

90

6 Chocolate Cherry Brown
Cherry
Indeterminate

70

5 Earl of Edgecombe Yellow-Orange
Slicing
Indeterminate

73

5 Elbe Yellow-Orange
Slicing/Sauce
Indeterminate

86

7 Grandfather Ashlock Pink
Slicing
Indeterminate

85

3 Henderson’s Wins All Pink
Slicing
Indeterminate

83

1 Isis Candy Cherry Yellow-Red
Cherry
Indeterminate

67

3 Lahman Pink Pink
Slicing
Indeterminate

80

5 Manitoba Red
Slicing/Cooking
Determinate

58

2 Mrs. Maxwell’s Big Italian Dark Pink
Eating/Slicing Canning/Cooking
Indeterminate

69

12 Oregon Spring Red
Slicing
Determinate

75 to 80

10 Pantano Romanesco Red
Sauce
Indeterminate

70

4 Peacevine Cherry Red
Cherry
Indeterminate

75

10 Purple Price Purple-Black
Slicing
Indeterminate

75

6 Riesentraube Red
Grape
Indeterminate

85

4 Roughwood Golden Plum Yellow-Orange
Plum
Semi-Determinate

76

3 San Marzano Redorta Red
Paste
Indeterminate

78

5 Sweetie Red
Cherry
Indeterminate

65 to 70

Or if you’d like the details on each variety – you can download the PDF here: 2013 Tomato Inventory

Time to start planning all of the amazing things you can make with some yummy tomatoes…

What the world needs now…

Ever have one of those days when you realize at the end of it that you need to find a tangible way to say “Thanks” to people?

You know – for…

  • Their patience
  • Their kindness
  • Their longsuffering
  • Their willingness to go out of their way for you
  • Their incredible restraint at not laughing you out of the room when you do something incredibly stupid???

Yeah.

I’ve had a few of those days lately. I guess it’s probably stuff that goes with the territory of life in a new job.

My first thought of a way to say thanks was chocolate chip cookies. But that seemed so – well – predictable.

Muffins, on the other hand – chocolate chip muffins – now THOSE are what the world needs now!

My favorite ways to deal with stressful days?

Play with the baby chicks.

And, of course:

Bake.

And so I made some muffins.

Why keep the goodness to myself? Need some therapy? Pull out the muffin tins and chocolate chips. You’re gonna be glad you did.

Chocolate Chip Muffins (çClick hyperlink to open up pdf of the recipe)

Ingredients
1/2 cup Butter, at room temperature
1/2 cup Granulated sugar
3/4 cup Brown sugar
2 large Eggs
1 teaspoon Vanilla extract
1/4 teaspoon Almond extract
2/3 cups Bulgarian buttermilk
1/2 teaspoon Kosher salt
2 cups All-purpose flour
2 teaspoons Baking powder
1 1/2 cups Milk chocolate chips

Preheat oven to 375° F

  1. In bowl of stand mixer, beat butter and sugars together until light and fluffy.
  2. Add eggs one at a time, beating after each addition. Add extracts. Beat until light and fluffy.
  3. Combine flour, baking powder, and salt. Add 1/2 of the flour mixture to the creamed butter mixture. Mix until just incorporated.
  4. Add 1/2 of the Bulgarian buttermilk, mixing until just incorporated. Scrape down the bowl to ensure that even mixing takes place.
  5. Add the remaining 1/2 of the flour mixture, mixing until just incorporated; then add the remaining buttermilk, mixing until thoroughly incorporated. Scrape the bowl and mix briefly.
  6. Add chocolate chips, mixing until thoroughly incorporated.
  7. Fill paper-lined muffin tins until approximately 3/4ths full.
  8. Bake at 375° F for about 25 minutes or until a toothpick inserted into the center of the muffin comes out clean.
  9. Allow muffins to cool for about 15 to 20 minutes in the tins before removing to a rack to cool completely.
  10. Yield: About 14 muffins.

Notes:

Optional: Add ½ cup of chopped walnuts or pecans.

Substitute milk chocolate chips for ½ semi-sweet chips and ½ white chocolate chips.

You may sprinkle the top of the batter with raw sugar before baking to give a crunchy top.