Are you running out of ideas on how to use the tomato and cucumber harvest from your garden? As summer goes on, many gardeners end up with a ton of produce they don't know what to do with. Those eight tomato plants that seemed like a good idea in spring are now producing more than you can eat! But my guest this episode has got you covered with some of her delicious and creative ways to use up your garden bounty. I had an amazing conversation with Julia from Lemon Stripes about her new cookbook “Garden Grown,” and I'm excited to share some fantastic recipes and preservation techniques that will help you make the most of your tomatoes, cucumbers, and herbs.

 

In this episode, we learn:

• [05:51] Who is Julia and how did she start her gardening journey?
• [08:06] Julia’s small-scale homesteading project
• [11:15] What are her tomato recipes (tomato confit!)
• [15:24] Actionable garden solutions in any weather with Kim Stoddart's “The Climate Change Resilient Vegetable Garden”
• [16:52] How to preserve your harvest
• [19:12] How to make a tomato tart
• [21:58] What is cowboy caviar?
• [24:51] Fish with tomato recipe
• [28:17] Simple pickling recipes!
• [30:30] Cucumber Basil Margarita Recipe!
• [32:40] What is a hot and cold cucumber salad?
• [34:46] Marinated cucumbers (a snack homage)
• [39:03] Vegetarian rainbow rolls (with peanut sauce)
• [43:00] Herb salt and homemade teas!
• [47:08] Exploring shrubs and simple syrups
• [50:55] Where can you find Julia and her book, Garden Grown?

 

 

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Tomato Delights

Let's start with everyone's favorite summer fruit (yes, it's a fruit): tomatoes. We all know the classics like bruschetta and tomato sauce, but Julia introduced me to some exciting new ways to use up those juicy red culinary delights.

 

Tomato Confit

Yes, it has a fancy name, but this is actually super simple to make and very versatile. It’s one of the best recipes that you can use to impress your friends.

1. Take your small tomatoes (cherry or grape work best)
2. Place them in a baking dish
3. Smother them in olive oil
4. Add salt, pepper, and whole garlic cloves
5. Slow roast at 200°F for 1.5-2 hours

The oil not only helps cook the tomatoes but also becomes infused with all that tomatoey goodness. Plus, you can freeze it with the oil for later use!

 

Tomato Tart

While it might take a bit of practice to master the pastry's visual aesthetic, the end result is so worth it. Layer thin slices of tomatoes on a pastry base, add some herbs and a drizzle of olive oil, and put it in the oven.

Tip: Don't go overboard with the olive oil, or you'll end up with a soggy bottom (and nobody wants that).

 

Cucumber Creations

Sure, you could pickle them (and you totally should), but let's explore some other options:

 

Hot and Cold Cucumber Salad

This is inspired by kimchi—a traditional Korean side dish. It’s spicy and tangy and goes with just about anything!

Thinly slice your cucumbers, then toss them with a mixture of gochujang (Korean chili paste), tamari, honey, sesame oil, and garlic. Chill for an hour or two, then top with sesame seeds. It's spicy, sweet, and oh-so-refreshing.

 

Marinated Cucumbers

This is a simple, refreshing snack that came from Julia’s grandfather's cucumber recipe, and it's all about the contrast between crisp cucumber, tangy vinegar, and ice-cold temperature.

Thinly slice cucumbers and red onions, add red vinegar and salt, then toss it all with ice cubes. Refrigerate until it's nice and cold. It's weird, it's wonderful, and it's perfect for hot summer days. It has to be thin to really soak up the vinegar and become almost pickle-like in texture.

 

Herbalicious Ideas

If you have more herbs than you know what to do with, don’t just throw them away. Here are some creative ways to use them.

 

Herb Salt

Now this is very easy. It’s also an easy way to preserve your herbs and create a gourmet seasoning at the same time. Dry your herbs in a low oven temp (180-200°F) for 2 to 3 hours before mixing with salt.

Any moisture can lead to clumping or even mold. Once your herbs are crispy-dry, crumble them up and mix with good quality sea salt. Store in airtight jars and you've got a gourmet seasoning that'll last for months.

 

Homemade Tea

The process is similar to making herb salt—dry your herbs in a low oven until they're crispy. Then, simply steep in hot or iced water for a fresh, flavorful tea.

Tip: mint and lemon balm make a refreshing blend, or try chamomile and lavender for a calming tea.

 

Rainbow Rolls and Rockin' Sauce

You can do this if you've got a variety of veggies to use up. This is called a “rainbow” roll because they're packed with all the colors of your garden—peppers, cucumbers, cabbage, fresh herbs—all wrapped up in rice paper.

Make sure that you get the peanut sauce right, though. Mix peanut butter, tamari, ginger, sesame oil, garlic, and honey, then add water until you reach your desired consistency.

 

Drink Up Your Garden

Let's not forget about using our garden goodies in drinks!

 

Cucumber Basil Margarita

Muddle cucumber and basil, add lime juice and agave, then shake it up with tequila (or a non-alcoholic alternative). Pour over ice and garnish, and you've got a garden-fresh cocktail that'll impress any guest.

 

Shrubs

These trendy drinking vinegars are a great way to use up extra berries or herbs. Boil your produce of choice with vinegar and sugar to create a tangy syrup that's delicious mixed with seltzer or used in cocktails.

 

 

Mentioned in our conversation:

• Growing Joy Episode 195: Homesteading for Beginners with Michelle Bruhn and Stephanie Thurow
• RITUAL ZERO PROOF Tequila Alternative
• Garden Grown by Julia Dzafic
• Anel Dzafic (@botanicalbosnian)

 

Thank you to our episode sponsors:

Quarto: The Climate Change-Resilient Vegetable Garden by Kim Stoddart

Our gardens can face a lot of concerns with this changing climate, from water-usage restrictions, extended heat waves, disastrous flooding, “superweeds,” or prolonged pest life cycles, there are daunting challenges ahead for food growers around the world. Author Kim Stoddart outlines a clear path toward building resilience in your vegetable plants, your soil, and yourself with their new book The Climate Change-Resilient Vegetable Garden. With actionable tasks that reduce resource use, stabilize the garden’s ecosystem, and offer regenerative solutions to the most challenging issues faced by gardeners, this book provides advice to help you weather these storms with ease. 

Grab the book at your favorite local bookstore, bookshop.org, Barnes & Noble or amazon.com.

 

 

 

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