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)
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 earthquake. Age-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.