Olive Oil and Garlic Heirloom Tomatoes and Clams

Visit The Rusted Garden's YouTube Video Channel
Follow The Rusted Garden on Pinterest
Follow The Rusted Garden on Twitter
Twitter will be used for Q and A, Reminders and Gardening Tips

I'll have a recipe video of Olive Oil and Garlic Heirloom Tomatoes and Clams sometime this summer.  This was the test run. You have to do something with those heirlooms... right?

Olive Oil and Garlic Heirloom Tomatoes and Clams - The Rusted Garden Blog

Needed Some Bread with the Clam and Tomatoes - The Rusted Garden Blog

Plating Heirloom Tomatoes and Clams - The Rusted Garden Blog

Read More

Video: Why Ferment? Collecting Tomato Seeds A-Z

Visit The Rusted Garden's YouTube Video Channel
Follow The Rusted Garden on Pinterest
Follow The Rusted Garden on Twitter
Twitter will be used for Q and A, Reminders and Gardening Tips

The main reason you need to ferment tomato seeds is to reproduce the rotting process that occurs naturally in Nature. This rotting/fermentation removes the gel sac around the tomato seeds that inhibits germination. This video shows you everything you need to know and do to collect your own tomato seeds.

Read More

Recipe: Panko Breaded Zucchini with Heirloom Tomato

Visit The Rusted Garden's YouTube Video Channel
Follow The Rusted Garden on Pinterest
Follow The Rusted Garden on Twitter

Twitter will be used for Q and A, Reminders and Gardening Tips

Panko Breaded Zucchini and Heirloom Tomatoes - The Rusted Garden Blog

Sliced 1/4 or less Zucchini - The Rusted Garden Blog

Thick Cut Heirlooms 'Brandywine' - The Rusted Garden Blog

Vegetable Prep

The zucchini and heirloom tomatoes start rolling into the garden quickly. A great recipe is to vary breaded zucchini dishes or substitute with eggplant.  I showed you one recipe for a lighter breaded batter. This batter is a pretty standard thicker preparation.

See above pictures for cutting directions.

Dip the zucchini in egg that is seasoned with salt and pepper. Coat it in flour and dip it in the egg again. The zucchini then gets breaded heavily in Panko breadcrumbs. They are unseasoned.  You will season them in the frying pan.

Seasoning

Making the seasoning...  In a bowl mix equal parts of sea salt and pepper. Enough to add a pinch or two on each side of the breaded zucchini. Then add a dash or two of onion powder and a dash or two of garlic powder. Taste it. If you like it stop, if not add in more onion powder and/or garlic powder to taste.

Frying

Fry each side of the breaded zucchini in a lightly oiled pan. Just enough oil to keep the bread crumbs coated. About 4-5 minutes on each side on a setting of 7 out of 10 on an electric stove or equivalent. Set your oven to 375 degrees for baking when you begin frying.

Season each side to taste with a pinch or two of season as you fry them.

Baking

Bake for 20 to 30 minutes to choice of tenderness. Your zucchini won't be overly soft frying it this way. The baking will soften it up and its when you add the cheese and tomato. I prefer my zucchini to be a bit more firm rather than totally soft.

Place the zucchini in a baking pan and put a tomato on each piece. Add the cheese with 10-15 minutes baking time left and a pinch of of seasoning. I recommended a combination of mozzarella cheese and Parmesan cheese.

Panko Breaded Zucchini with Heirloom Tomato - The Rusted Garden Blog

Panko Breaded Zucchini with Heirloom Tomato - The Rusted Garden Blog

Read More

Cucumbers, Zucchini and Squashes are Heavy Feeders!

Visit The Rusted Garden's YouTube Video Channel
Follow The Rusted Garden on Pinterest
Follow The Rusted Garden on Twitter
Twitter will be used for Q and A, Reminders and Gardening Tips

These crops are heavy feeders and will take macro and micro nutrients out of the ground quickly.

I have become more convinced that the cukes, zukes and squashes should be fed weekly with a 1/2 strength liquid fertilizer. The planting beds need to be rich with organic matter and prepared well for the feeding habits of these vegetables. But continued feeding is needed. I have been paying more attention to them and feel the group of zukes I am feeding more, while obviously staying greener, have more cukes and less PEST ATTACKS.

I would appreciate any advice on growing cucumbers and your feed methods. Thanks.

Read More

'Brandywine Pink' Heirloom Variety Tomatoes: History Videos to Come!

Visit The Rusted Garden's YouTube Video Channel
Follow The Rusted Garden on Pinterest
Follow The Rusted Garden on Twitter
Twitter will be used for Q and A, Reminders and Gardening Tips


The 'Brandywine' Heirloom tomatoes are coming out of my garden! These are the 'Brandywine Pink' variety. I am working on videos now that profile the heirlooms and gives you a history of their origin.

In about a week I will have tomatoes to swim in. Woohoo!

'Brandywine Pink' Heirloom tomato - The Rusted Garden Blog

What you can tell from the picture is that these are huge slices from a 1 pound plus 'Brandwine Pink' beefsteak heirloom tomato. The went on a burger last night. Outstanding flavor and a great tomato smell that filled the kitchen.

'Brandwine' Variety Heirloom Tomatoes - The Rusted Garden Blog

Read More

Recipe Video: Heirloom Tomato Garden Salsa

Visit The Rusted Garden's YouTube Video Channel
Follow The Rusted Garden on Pinterest
Follow The Rusted Garden on Twitter
Twitter will be used for Q and A, Reminders and Gardening Tips

This video shows you the basics for making a garden salsa using heirloom tomatoes. There really isn't much more to do but watch the video. It will give you information about garden vegetables as I pick the vegetables used in the recipe as well as the steps for heirloom garden salsa.

Heirloom Tomato Garden Salsa - The Rusted Garden Blog

Read More

Rusted Garden Vegetable Pictures and Plans

Visit The Rusted Garden's YouTube Video Channel
Follow The Rusted Garden on Pinterest
Follow The Rusted Garden on Twitter
Twitter will be used for Q and A, Reminders and Gardening Tips

Well you might have noticed I am shooting a lot of garden videos. I have 50 videos now and have added recipe videos for cooking your garden produce. The garden itself is doing well. I have been battling leaf hoppers, white-flies and weeds. I feel like I have the edge on the pests and diseases but I still need to get to August. I usually run out of steam about now.

I am picking tomatoes, peppers, herbs, beets, zukes, cukes and squashes. I hope all is well with you and your garden. Enjoy!

Vegetables from the Rusted Garden - The Rusted Garden Blog

'Brandywine Red' Heirloom Tomatoes - The Rusted Garden Blog

Heirloom Tomato Garden Salsa - The Rusted Vegetable Garden

Read More