Tag Archives: Tomato

Rabbit Recipe: Tomato Salad

16 Nov

In an effort to improve our diet

Husband and I have decided to replace at least 50% of our meals with raw food,

or as my daDdy affectionately refers to it, Rabbit Food.

Each Tuesday I’ll share my latest Rabbit Recipe, along with our raw food successes (and failures).

Enjoy!  })i({



Friends!  We finally got our interwebs hooked up again last night, and BOY am I glad to be using an actual keyboard!  As I haven’t had time to scavenge food yet, I had to make this week’s recipe with things I already had on hand.  Luckily, this is one of my favorite recipes, so I almost always have the key ingredients!


You’ll need:

-as many tomatoes as you’re hungry for, in whatever varieties you like.

-a few Tbsps. of olive oil

-a bunch of fresh basil, chopped

– sea salt & pepper

Chop up your tomatoes & toss with the rest of the ingredients.  Take bets as to whether or not the bowl will make it from the kitchen to the table (ours rarely does). YUM.

Pro Tips:

If you’re feeling a little crazy, try throwing in a handful of corn or chopped onion

If you’re feeling a LOT crazy, toss in some edamame or soaked beans

If you’re feeling HELLA CRAZY, throw in some chili powder & lime juice or some balsamic vinegar

If you’re feeling a little too much like a crunchy vegan hippie, chop your tomato bits smaller, toss in some fresh mozzarella bits, let marinate for a half-hour or so, and serve with toast.



Tomorrow: Pictures of our new deluxe apartment in the sky (assuming I can find the usb cable for my camera, that is…)  })i({



Cheap and Spicy, Baby! (And no, that’s not a metaphor).

29 Sep

Spices are expensive (they cost an average of 5 bucks a bottle around here), and since my spice cabinet looks like this:

Spice Town

I’m always on the look-out for spicy deals. Yes, I do buy fresh when I can, but let’s face it, sometimes I just don’t *know* if I’m going to need a bunch of fresh mint, even if it is on sale.  My solution?  I grow my own!  Yesterday I harvested my Aerogarden, plus my 6 basil plants (more on that in a minute), and ended up with this (oh, and yes, that’s the mini counter-top spice stand in the background, where I keep the spices I use on a regular basis.  There’s another cupboard elsewhere for baking spices, but I got tired of taking pictures):

Alotta Basil, yo.

Alotta chives, mint, thyme, dill, & parsley

Red Basil Plants

I didn’t even trim the red basil, thinking there was no way it would fit in my dehydrator, but I stuffed that sucker to the brim and fit everything in!  Yay!


a snarf-ton of basil

a half snarf-ton of red basil

Just so you know, when you purchase one of those cute little organic basil plants at the market, I highly recommend making sure you’re getting just *one* plant.  We ended up with two each of traditional basil and red basil (which is, if you can believe it, basily-er than the traditional green… I love it!), plus when the cherry tomato plant in the Aerogarden finally kicked it, we replanted with the seed pods they’d included for free, which contained two more basil plants!  Aargh!  Anyway, for a while I was doing fine harvesting things when I wanted to make a delicious pesto sauce for dinner, or Husband and I’s favorite, Tomato-Basil sandwiches (which we made & served at our rehearsal dinner).  Then I started packing up little baggies full of fresh basil and pawning them off on friends.  And relatives.  And, you know, random people I met on the street.  My poor little basily buddies were all but taking over the house when I remembered my food dehydrator!  Herbs dry out in only a few hours, so by dinnertime all of that lush, green vegetation had turned into this:


Which I dutifully separated into jars:

thyme, dill, and a chive/parsley blend

(I find the Aerogarden parsley WAY too strong, so I soften it a bit by mixing it with some chives).

Holy Basil, Batman!

Just so you know, that’s a zillion dollars worth of basil right there, folks.  I’m not even kidding.  I just saved myself a ZILLION dollars.  Which, I guess really isn’t that important, considering I won eighty thousand million dollars from the Zimbabwe lottery this morning (if only I’ll promptly send my bank account #, SSN, and home address to Mr. Guy Who Is Apparently My Long Lost Cousin).  I’m a lucky girl. You wish you were me right about now, don’t you?  *grin*

I also moved the 4 outside basil plants inside since the weather’s turning, and I’m hoping to get a few more harvests out of them.  I have no idea how long the Aero herbs will last… Our cherry tomatoes lasted from February to August, and even then we only had to turn them out because they got too big for the garden.  The herbs have been growing since August, and according to Aerogarden, should live at least 6 months.  We’ll see…

Anyway, by the end of the night last night my kitchen smelled like an herby wonderland, and I had fallen madly in love with this tiny jar of thyme, which makes me want to instantly acquire and roast a turkey:

thyme, glorious thyme

Isn’t that little jar adorable?  Oh, it’s a warm fuzzy in and of itself, isn’t it?

Anyway, Here’s the recipe for the tomato-basil sandwiches… You’re going to LOVE them.

Melissa&John’s Rehearsal Dinner Sandwiches

Take the following ingredients:

-a few slices of your favorite tomato (we like kumato & yellow heirloom varieties, but a nice juicy red one will work fine)

– a slice of FRESH mozzarella cheese (don’t use that packaged stuff… it’s so un-cheesy.  if it isn’t shaped like a ball, don’t buy it.)

– a few leaves of fresh basil

– a dash of salt & pepper

And stuff them in between two pieces of toasted bread (homemade, of course) slathered with Mama’s Apple Butter.  If you don’t have a Mama, I suppose you could use store-bought apple butter, but it won’t taste the same.  If you aren’t brave enough to eat tomato and apple in the same sandwich, I suppose you could replace the apple butter with balsamic vinegar, but again, it won’t taste the same.  Hope you like it!  })i({

Harvest those Seeds!

9 Sep
Small tomatoes in Korea

Image via Wikipedia

Did you know that most Farmers are forbidden by law to harvest their own seeds?  That’s right, friends – the seed manufacturing companies passed legislation that makes seed harvesting a crime… for Farmers.  Just think of all of those seeds going to waste… season after season, crop after crop.  It saddens me…  But, this is not A Sad One’s Blog, oh no, my friends, and I am not a Farmer!  People of Earth – I say harvest those seeds (especially yummy, yummy tomatoes)!  Here’s how:

1.I know it’s going to hurt your soul, but this works best if you use your best tomato from your best plant.  We’re an instant gratification kind of a culture, but just think – sparing one tomato today will yield delicious (and free!) tomato plants for next season!  You can eat the second best tomato.  Just save the seeds from your best one (pulp, goo, and all), spread them in a single layer in a glass bowl or dish out of direct sunlight, put just a splash of water in it, and leave it there for a week.

2. Once a day or so, swish your bowl of seeds around a bit (at the same time you’re rinsing your sprouts, perhaps… hmmm), making sure not to let the seeds dry out completely.  Don’t worry about stuff growing in the water; that’s what’s supposed to happen.

3. After a few days, you’ll notice some of the seeds floating on the top.  Skim these seeds off & trash them.  Rinse the rest of the seeds, then leave them out, this time letting them get completely dry (this should take 2 or 3 more days).  Some people recommend drying your seeds out on a paper towel.  If you like your tomato seeds to have tiny bits of paper towel stuck to them, by all means go for it.  If you prefer, say, avoiding things like tree killing paper towels that stick to tomato seeds, then a dry glass bowl or piece of (both recycled AND recyclable) aluminum foil should do nicely.

4. When you’re sure your seeds are dry, toss them in an airtight glass jar (yes, I suppose a resealable plastic bag would work, but since the only things more terrible than tree killing paper towels are resealable plastic bags, I may judge you for it).   Store these bad boys in a cool, dry place until next February, when I’m quite sure you’ll be planting your seeds indoors so they can get a head start on the growing season!   })i({