After lunch I went out and worked in the greenhouse. I had planted Black Krim tomato and Salvatore tomato seeds. I’ve also planted a couple more slicing/eating tomatoes and one other paste tomato. Black Krim is an eating tomato and Salvatore is a paste tomato. Juliet is the other paste tomato I’m growing this year. It is also a great salad tomato, my favorite for pizza sauce and salsa. I ended up with 24 Salvatore plants, 28 Juliet plants, 9 Black Krim, 9 Sweet 100, 12 Super Sweet and 4 Red Jelly Bean tomatoes.
These are mostly all ready to go into the ground but there’s at least two more weeks before I’m going to plant them. Beginning Friday, we have four nights in the mid-low 40’s. We live in a valley and it’s usually at least 5 degrees cooler at our house than the Joplin weather predicts so .. tomatoes stay inside til after that time.
You may remember that we planted three fig trees last fall that were supposed to be good for our area. They all froze back but one of them has new leaves coming up from the ground. That happened to our big fig tree in Texas a couple of times so I’m not concerned . . just hoping the other two will come back too.
For dinner, I had a roast out. Last week, it fell out of the freezer when I opened the door and my rule is . . if it escapes from the freezer, it gets used. We don’t eat roast often and we had just had one but we had another one. I cut it up into a bit larger than bite size pieces, browned it, added a little white wine (because I saw white before I found red), added a packet of Lipton’s beefy onion soup mix, cooked it in the pressure cooker for 35 minutes, shredded the beef, added a bit of sour cream and served it over noodles. We’re in that time frame where we eat asparagus almost every day so we had asparagus and there’s enough that we will have it again tomorrow (and probably every day this week!). I probably should not have planted two beds of asparagus. I’ve never been crazy about canned asparagus but I may start canning some of it this week.
Vince asked if I would make some cheese crackers so I made those.
These taste so much like storebought cheese crackers and they are so easy to make using sourdough discard.
It’s 7:30 p.m. and I’m just now going to start stitching. You’d think I’d have more stitching time . . but it just doesn’t seem to be happening.
Beryl Redfield says
Judy the cheese crackers sound good. Would it be possible to get the recipe from you? Thanks!
judy.blog@gmail.com says
I will pay more attention and measure next time. I started with about 225 grams of sourdough discard, added some water, an egg, then another egg, a bit of salt. Then I stirred in maybe 1 cup of cheddar or pepper jack that I shredded with the box shredder that grates it pretty finely. I’m not sure what I did but you can make them any way you want. I spread it out very thin on a parchment paper lined cookie sheet, bake it at about 375 for 12 minutes, take it out, cut them with a pizza cutter, then kinda spread them out on the same cookie sheet but I had to add a smaller tray because there were too many after I cut them and left space between them. I sprinkled a bit of sea salt on top but have added garlic salt or rosemary or black pepper. Put them back in the oven and bake them for about 20 more minutes or until they’re brown.
They will get kinda soggy or, not very crisp if stored in a plastic bag so I dump them in the air fryer for a few minutes to crisp them up.
Beryl Redfield says
Thanks!