Rogue Matt’s Wild Cherry, beets, quail eggs for lunch

12 Sep

As you may recall, last year, I made the newbie mistake of planting 10 cherry and grape tomato plants.

Needless to say, after being overwhelmed by red, yellow and orange marble-sized tomatoes that proliferated until the first frost, I swore up and down, I would only plant two cherry tomato plants. 

On the other hand, I’d plant countless pole beans this year, as these would probably be a bit more manageable.

A blog of how to avoid the “Jack and the Beanstalk” syndrome will soon follow.

This year, I was poking around the garden with my head-lamp lighting a little conical way through the dusky garden, I discovered I had pockets of tomato breeds I had not planted in the garden THIS year. 

One of them was a random Matt’s Wild Cherry plant that had deliciously red fruit clusters, perfect for picking.  Most likely this plant had regenerated itself from a rogue tomato dropped in a random patch between the herb pots LAST  year.

The issue I had with these adorable tomatoes were their inability to keep fresh for longer than a day.  The sweet and intense fruit have very delicate skin that split once they are picked off of the stem – so they were very difficult to store until I stopped at Makinajian Farm to see they simply clipped the tomatoes, including the stems, and packed them into containers.

For Saturday school, I packed a cluster of these rogue tomatoes (including the stem), and expanded from there:

Boiled quail eggs (conventional)

Roasted beets

Onigiri (1:1 mix of white and multi-grain rice) with okaka filling, the rice pre-seasoned with sesame seeds, and some unseasoned flakes of katsuobushi, wrapped in nori

Sliced Armenian cucumbers

Age-kama with burdock from Miyagi Prefecture – my little attempts to try to support the regional economies devastated by the tsunami caused by the 3/11 Tohoku region earthquakeAge-kama is surimi or fish that has been pounded and processed into a paste, and then cooked – whether extruded, or molded into shapes and steamed – and then deep-fried.  Many times, MSG is used as an ingredient – fortunately, the age-kama I bought did not include it in their ingredient list.  Is it a healthy item?  I think in small quantities, it’s a nice treat to have as a side in bento on occasion.  These were cut into cat shapes.

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One Response to “Rogue Matt’s Wild Cherry, beets, quail eggs for lunch”

Trackbacks/Pingbacks

  1. Stuffed pepper and savory omelette bento « Eating Battlezone - September 22, 2011

    […] tomatoes (planned and rogue), shiso, kale, and peppers managed to survive unscathed, and we are enjoying them as the summer […]

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