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Round design with tall plants in the center and a rugged support for the tall tomatoes. The strategic placement of garlic around the perimeter the previous fall, following with onions and thyme (a perennial) in the early spring will ensure those early established plants remain undisturbed as additional plants are added to the center of bed. 11 different plants total.
Recipe ideas: - Roasted Poblano and Tomato Salsa with Fresh Thyme (switch the tomatoes and peppers for different taste profiles).- Miner’s lettuce salad with dahlia petals drizzled with cilantro vinaigrette.
The salsa recipe: 2 lbs tomatoes 4 fresh poblanos 1 red onion 8 garlic cloves 1 cup canned tomato puree 1/4 cup chopped fresh cilantro 4 tsp fresh thyme @ 1 cup water @ 4 tsp salt
Broil the poblanos and tomatoes whole, peel and core when cooled, keep tomato juice. Chop the poblanos into 1/4” pieces, add to large bowl. Roast the peeled garlic and onion rings until richly browned, after cooled pulse in a food processor until finely chopped, add to poblanos. Add tomatoes to food processor and coarsely puree with their juice, add to poblanos. Stir in the tomato puree and enough water to give the salsa a rather light, saucy consistency. Stir in the cilantro and thyme. Season with salt and serve or refrigerate.
Round design with tall plants in the center and a rugged support for the tall tomatoes. The strategic placement of garlic around the perimeter the previous fall, following with onions and thyme (a perennial) in the early spring will ensure those early established plants remain undisturbed as additional plants are added to the center of bed. 11 different plants total.
Recipe ideas: - Roasted Poblano and Tomato Salsa with Fresh Thyme (switch the tomatoes and peppers for different taste profiles).- Miner’s lettuce salad with dahlia petals drizzled with cilantro vinaigrette.
The salsa recipe: 2 lbs tomatoes 4 fresh poblanos 1 red onion 8 garlic cloves 1 cup canned tomato puree 1/4 cup chopped fresh cilantro 4 tsp fresh thyme @ 1 cup water @ 4 tsp salt
Broil the poblanos and tomatoes whole, peel and core when cooled, keep tomato juice. Chop the poblanos into 1/4” pieces, add to large bowl. Roast the peeled garlic and onion rings until richly browned, after cooled pulse in a food processor until finely chopped, add to poblanos. Add tomatoes to food processor and coarsely puree with their juice, add to poblanos. Stir in the tomato puree and enough water to give the salsa a rather light, saucy consistency. Stir in the cilantro and thyme. Season with salt and serve or refrigerate.