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This round design means serious business – tall tomatoes command the center with a rugged support to match their ambitions, surrounded by three varieties of pepper ranging from mild and smoky to rich and complex.
The real magic is in the timing. Garlic goes in around the perimeter the previous fall, followed by onions and perennial thyme in early spring – all well established before the rest of the crew arrives. Cilantro, miner's lettuce and pollinator-loved dahlias – yes, the petals are edible – round out this layered, flavor-packed bed.
Plant in layers, harvest in abundance. This one rewards the patient and the planful. 11 plant varieties, 32 plants total, layered with intention.
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.
This round design means serious business – tall tomatoes command the center with a rugged support to match their ambitions, surrounded by three varieties of pepper ranging from mild and smoky to rich and complex.
The real magic is in the timing. Garlic goes in around the perimeter the previous fall, followed by onions and perennial thyme in early spring – all well established before the rest of the crew arrives. Cilantro, miner's lettuce and pollinator-loved dahlias – yes, the petals are edible – round out this layered, flavor-packed bed.
Plant in layers, harvest in abundance. This one rewards the patient and the planful. 11 plant varieties, 32 plants total, layered with intention.
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.