The Trip to Bounty-Full

We actually had a decent crop of produce this year, with our newly oriented garden and raised beds all relocated to the backyard.

We had so many small Juliet tomatoes (the gift that keeps on giving), that even now, they keep Kathy sprinting. The programmable coffee maker comes on, the kitties rally for food, and Kath opens the sliding door for another harvest of “les tomates.”

Words that I would never have thought would be uttered by Kathy? “I wish these tomato plants would just die.”

And …. Scene.

So why the hell did Kath approach me last Sunday while I was adding the half-and-half to the coffee to ask, “So when do you want to leave for the U-pick?”

There is laundry list to do, an overdue blog post to proof, an abundance of tomato in our own backyard (finally!), and K wants to go U-pick! I’m thinking that this broad is nuts. And it’s not like Sunday is a picnic for her: She makes lunches, plans dinners for the week, and buys groceries for same. But she always likes to plan an adventure for her 2 days off. (More on that stuff next time; so wrong.)

We head to the agricultural wild fringes of the City of Brentwood, and Enos Family Farms. We, of course, being successful tomato farmers (this year), did not need any more produce. Yeah, right. Here’s the hook-up:

We got lots of Heirlooms, but it was so sad to see the orphan tomatoes on the ground.

So, Kathy and I walked away with lots of tomatoes and last-o-the-season strawberries. The take-away? When you have beautiful stuff, do not mess with it. For us, here, a bit of nice olive oil and herbs from the garden does the trick. And even over-ripe strawberries can get the flavor-party started.

The cool thing was that Kathy remembered a recipe from 20 years ago, during which one would set the oven to 350 degrees, and roast the tomato halves until caramelized.

For the last week’s regular menu, we have had slow-roasted tomatoes on the side of the featured dish, sprinkled with fresh herbs from our garden. And while sipping strawberry Daiquiris, made from, yes, our U-pick bounty, Kathy whipped up a bunch of soup utilizing our tomatoes, herbs, and garlic and onion. In any other part of the world, this would be “end of season.” It seems that in California, even Northern Cali, a “season” is relative.

No mutiny on this bounty; I go back to visit my folks in Canada next week, and still do not know what to pack. Yep, I am spoiled.