Outdoor space. It was high on my list desired apartment features, right next to the kitchen of my dreams. I fantasized about outdoor entertaining and a spot to read a book on a cool summer night. But mostly, I thought about gardening. I’m not sure where this passion comes from. Maybe it all stems back to a particularly successful tomato plant I had one summer as a kid or my tendency to over-romanticize things. Whatever the origin, I adore urban gardening.
Since I last posted about my tomatoes in early June it’s been a gardening adventure of ups and downs. I’ve been contending with dry, hot weather, insane rainstorms, and blossom end rot. There’s nothing like growing your own food to realize all the hard work that goes into a perfectly ripe tomato at the farmers’ market or a grocery store. A bountiful yield is never guaranteed. Nothing is predictable. Yet, for all the uncertainty and labor it’s been worth it. Watching the plants develop from day to day and week to week has been fascinating.
Some people say dogs look like their owners, but I say my tomato plants look like me, at least when I am wearing my hair curly. Vines are growing tangled and unruly, branching out every which way.
But as long as they keep yielding sweet fruit I could care less what they look like. And so far the yield has been satisfying, at least by my terms. I’ve started weighing all the tomatoes I pick so at the end of the summer I can try to calculate whether I’ve saved money by growing them myself. So far I’ve gotten a little over 2 pounds, plus a few handfuls I picked before my official calculations. Not bad.
I’ve been enjoying the tomatoes freshly sliced with Italian Burrata, basil, a little sea salt and a generous drizzle of aged Balsamic.
And Phyllo Pizza with Goat Cheese, Basil, and Sun Gold Tomatoes, which I discovered via Elina at Healthy and Sane who made the recipe from Cooking Light.
A mixture of fresh goat cheese, Parmesan, mozzarella and dried herbs are sandwiched between layers of delicately thin phyllo. The entire stack is topped with a thin layer of tomatoes, more cheese, and green onions. It’s baked until golden and then given a generous sprinkle of sweet basil.
It’s such a perfect balance of fresh and decadent, sweet and savory, that it will have you convinced that going meatless isn’t just for Mondays. Pair it with a fresh salad for a unique main course, or serve it as an appetizer that is perfect for pleasing both vegetarians and omnis. Best of all, it seems like a method that invites infinite possibilities. I’m thinking it would be equally delicious with a bit of homemade pesto between the layers. Paper thin zucchini or mushrooms would also be fantastic as toppers. I recommend making this with perfectly ripe tomatoes for the best results.
-1/2 cup shredded part-skim mozzarella
-1/2 cup finely crumbled chevre
-1/4 cup grated fresh Parmigiano-Reggiano cheese
-1/2 teaspoon Italian Seasoning
-1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
-10 (18 x 14–inch) sheets frozen phyllo dough, thawed
-2 cups thinly sliced Sun Gold or cherry tomatoes
-1/3 cup thinly sliced green onions
-1/4 cup fresh basil leaves, chopped
-Aged balsamic vinegar, if desired, for drizzling
Preheat oven to 375 degrees F. Combine first 6 ingredients in a bowl.
Cut phyllo sheets in half crosswise. Working with 1 phyllo sheet half at a time (cover remaining dough to keep from drying), place phyllo sheet on a baking sheet coated with cooking spray. Coat phyllo sheet with cooking spray. Repeat with 2 more layers of phyllo. Sprinkle with 2 tablespoons cheese mixture. Repeat layers 5 times, ending with 2 phyllo sheets. Coat top phyllo sheet with cooking spray; sprinkle with 2 tablespoons cheese mixture. Pat tomato slices with a paper towel. Arrange tomato slices on top of cheese, leaving a 1-inch border. Sprinkle with onions and the remaining 6 tablespoons cheese mixture. Bake for 20 minutes or until golden. Sprinkle with basil leaves.
For those of you who are also urban gardeners, what are you going and what is your greatest success story so far?