What's Cooking

lemon sorbet, fluffy pita bread & more

This is my first year successfully growing tomatoes. For context, I’ve been trying to grow them for about 15 years. Trying is perhaps too strong a word for the first 12 or so of those years since trying indicates an effort.

Back in Brooklyn, the real problem was our yard just didn’t get enough direct sunlight to grow anything beyond cherry tomatoes, and even that was a stretch. One of the things that made me fall in love with the house I bought here upstate is all the sunshine. Nary an overhead light or lamp is necessary from dawn to dusk, and the side of the house where my garden is located gets a direct hit of sunshine for 8 to 9 hours a day in summertime.

Growing tomatoes in-ground, though, still proved unsuccessful for years. I know I could have the soil tested but remember I said try with a lowercase “t”—testing the soil was more effort than I had time or energy to deal with. Last year I grew tomatoes in above-ground containers. Nothing fancy, just big plastic buckets a friend had given me.

Finally, my tomato-growing dreams were coming true as I watched them go from flower, to fruit to almost ripe tomatoes. Apparently I wasn’t the only one watching my tomatoes coming to maturity. Every time they should’ve been ready to pick some critter beat me to it. I suspected a skunk had made my garden its home because I’d walk out the back door every morning to its scent. Even netting didn’t stop it from getting into the plants.

It felt like a fool’s folly to try growing tomatoes again this year but nevertheless I decided to give it a shot. Maybe the skunk, or whatever critter it was, found cozier digs. Maybe the eco-spray I’ve been using was actually working. Who knows, really. All I do know is there’s three bowls of tomatoes on the dining table bringing me lots of joy right now. I’m the only one in the house that eats them which honestly makes me a little sad but it won’t be for naught. I’m planning to roast them to make some homemade sauce.

Some of the roasted tomatoes will go into a roasted tomato vinaigrette, a new recipe I’m working on for paid subscribers. Speaking of which, Id’ love to share a peek of what’s coming soon in that area of the blog.

Bay Leaf, Lemon & Ricotta Poundcake

Orange & Ricotta Scones

Fluffy Homemade Pita Bread

Tomato Focaccia

Creamy Lemon Sorbet (just 3 ingredients!)

Maritozzi (Italian buns filled with whipped cream)

I’m also working on a Panzanella alla Norma, combining two of my favorite summer eats—panzanella (an Italian bread salad) with eggplant alla norma (eggplant, ricotta salad, basil and tomato sauce).

I’ve not shared any weekly menus in a while because I haven’t been doing any meal planning. I took a break for the summer since the farm stand and weather dictate what we feel like eating. I’ve also been doing more ordering from Marley Spoon and Sunbasket (yes, I order from one of my company’s competitors!), and leaning into their ready to heat meals. This probably sounds crazy to a few of you but ultimately, I’m just a single mom, juggling a full-time job and raising two kids. Some days the goal is simply something to eat that’s fast, and that’s okay.

A few months ago I transitioned into a new position at work, as a Recipe Manager, planning the menus for Dinnerly. This means I phased out of recipe development. After decades of doing recipe development as my sole means of work, I’m thrilled to be nurturing new-found passions and utilizing my skills in ways that will benefit my professional growth.

Leaving the test kitchen professionally has also reignited my pure love and joy for doing it recreationally, especially baking, as you might’ve noticed from all the new recipes above. If you’re not already a paid subscriber, I think you’ll enjoy reading recipes and posts without the bother of ads. I know I definitely enjoy writing truly from my heart again, without the pressure of SEO, Google algorithms, cluttered images and videos mincing apart my words designed to place ads in the perfect place for maximum exposure.

The next couple of weeks will be busy ones as we get closer to driving Isabella to college. Isabella said recently she wished she could fast forward time but still also really enjoy these last weeks at home. I get what she means 100%. I’m also a little eager to be done with summer and get on with this next phase of life.

Hope you’re all doing well, and life is being gentle. Be back soon.

-Jennie