Delphine means “dolphin” a wise and whimsical mammal, free-spirited, strong… Also named for greek town of Delphi, town believed by the ancient greeks to be “the earth’s womb”… Also taken from “Delphinium” aka the larkspur flower. Other variants of Delphine I love = Delpha, Delphina, Delfina. (ED: Delphi was actually a fierce middle name contender.)
At 19 weeks, the babies are compared to heirloom tomatoes, and although it is a little early in the season to be finding them in abundance in farmer’s markets, I have started to see them in the grocery store. It is also time to plant them in most parts of the world, so I thought I would talk a little about growing them as well as using them in recipes. (See my last summer’s post for a few more tomato recipes).
According to Wikipedia, “an heirloom tomato (also called heritage tomato in the UK) is an open-pollinated (non-hybrid) heirloom cultivar of tomato.” Basically this means that they are older varieties of tomatoes that can pollinate by themselves through natural means and are not cross-pollinated with other species of tomatoes. This can lead, however, to some problems such as susceptibility to diseases and to cracking which we all have seen on heirloom tomatoes. Basically if you are going to grow them in your garden, find out which varieties do well in your area by asking other gardeners. I have had mixed luck growing them in my garden but have found two types that grow really well for me and give me a great harvest: Brandywine and Momotaro. Here is a picture of my Momotaro tomatoes last year.
I eat my heirloom tomatoes raw. They are usually too juicy for cooking unless you are using them for a sauce or a soup. You can also freeze tomatoes for cooking by putting them whole in a plastic bag and then putting them into the freezer. I used them all winter in my recipes and it was so fun to have my delicious garden tomatoes reminding me of summer.
There is nothing like an open-faced hummus sandwich topped with a thick slice of heirloom tomato, fresh basil or arugula, and a drizzle of balsamic vinegar. This is my go-to lunch most summer days. And then there is salsa and bruschetta (pronounced [brusˈketːa]. Home made, they are so much better than anything you can buy and are so easy to make. Make sure you use vine-ripened tomatoes, the sweeter the better. If local vine-ripened tomatoes aren’t available in your stores and farmer’s markets yet, look for Campari tomatoes sold in plastic boxes. They are delicious, very sweet and work great for both.
Slice tomatoes and mozzarella into thick slices. On a large platter, arrange the tomato slices with a slice of mozzarella on top. Sprinkle basil leaves all over the slices. Drizzle with olive oil and sprinkle with salt and pepper. Serve.
Babies are the size of large heirloom tomatoes (six inches, head to bottom, aw) this week and according to Babycenter are trying to impress us with their extreme flexibility.
It was just another day, today. Much like tomorrow will be even though it so isn't. Not for him or me or any of us. Happy birthday to you, happy birthday to you, happy birthday dear Archer, happy birthday to you... Life will continue to move forward, cupcakes will be devoured, teeth will fall out of mouths, Archer will tie his shoes. In the meantime, we'll continue to eat Hal's sundaes, love each other, grow up. Because those things can't be stopped. Not time. Not love. (Not ice cream.)