Surprise - The Mystery Tomato Plant!

Every spring/summer, I have a mysterious tomato plant come up somewhere in my garden. I never know where it will be or which variety. This year is no different. In the midst of where St. John's Wort was last growing, in extremely sandy soil...popped up a tomato plant.

I had to get it replanted, as the sandy soil is stressing out the plant and started causing leaf roll once it got large enough.

I make up self-watering containers out of two 5 gallon pails and recycle plastic drinking bottles (or in this situation, an old apple vinegar bottle) for the watering spout.

Soil before fertilization and adding plant in 5-gallon self-watering container.

Originally, I started using the self-watering containers under the impression I would not have to water as often, but that joke is on me. I still have to water at least once a day during the summer.

Mixing up the soil for the mystery tomato plant.

To prepare the soil, I use either a good quality organic potting soil or make up my own. To that I always add 1/2 cup of Dr. Earth (my favorite fertilizer) and an equal amount of Epsom Salt (helps keep blossom end rot away, as it helps the plant uptake the calcium it needs).

The last two years my mystery tomato plants have turned out to be San Marzanos, which I have planted in the past. So I am expecting it to be the same this year. 

However, the closest tomatoes growing to it were the Black Cherry Tomatoes. 

Outside of the mystery tomato, I usually get a mystery melon/squash plant. Then the hundreds of Violas, Zinnias, Forget me Nots, and Alyssum that come up all over and have almost become "weeds." 

So tell me something, which mystery plants come up in your garden?

E-Z Breezy Cheesy Basil Baked Tortellini Recipe

• Extra Virgin Olive Oil
• 2 cloves minced garlic
• ½ onion, finely chopped
• Red Pepper, flakes or powder
• 2 Jars Marinara or 5 cups of homemade marinara/ragu sauce
• 8 ounces Mascarpone Cheese
• ½ cup Italian Flat-Leaf Parsley, finely chopped
• 2 lbs Three Cheese Tortellini (Buitoni brand is delicious) or any other flavored Tortellini you prefer
• 1 cup Sweet Basil, covered in Olive oil, chopped or leaves rolled and sliced thinly
• 4 ounces Mozzarella, grated or thinly sliced
• 4 ounces Fontina, grated or thinly sliced (if you don’t have this…just use more Mozzarella)
• Parmigiano-Reggiano , Parmesan, or a mixture of Parmesan and Romano, grated

E-Z Breezy Cheesy Basil Baked Tortellini before baking.

Sprinkle Baked Tortellini with cheese and return to oven until golden.

Italian Stuffed Tomatoes Recipe

Buongiorno miei amata amici!

When I was growing up it was not uncommon to have fresh, sliced tomatoes with a scoop of cottage cheese on top. While I enjoyed my mother's cooking very much, I wanted to make it Italian!

To me, nothing speaks Italian like Tomatoes and Basil. They are best friends forever! This makes a hearty side dish. I served it with garlic and herb chicken. The scent of these tomatoes baking titillated my senses and gave me hunger pangs.

Stuffing the Italian Tomatoes

Italian Stuffed Tomatoes

• 6 Roma/Plum Tomatoes
• 6 Tablespoons of Ricotta Cheese
• 12 Tablespoons of Parmesan/Romano Cheese
• 1 Tablespoon Parsley
• 1 Tablespoon Garlic/Basil Pesto or 1 teaspoon of minced garlic + 2 teaspoons of finely chopped Basil
• Salt & Pepper to Taste
• 1-2 Tablespoons of Olive Oil
• 6 Tablespoons of Italian Bread Crumbs 

Preheat oven to 400 degrees.

Wash the outside of the tomatoes and dry. Slit the tomatoes down one side and remove the core and some of the moisture and seeds from the locular cavities within. Place them slit side up in a pan/baking dish coated with olive oil.

Sprinkle Parmesan and Romano Cheese on top of Italian Stuffed Tomatoes

Mix the ricotta cheese with 6 Tablespoons of Parmesan/Romano cheese, the Parsley, garlic and basil or pesto, and salt and pepper. Spoon this in the center of each slit of the tomato to fill the cavity.

Panino alla Margherita Recipe

Buongiorno miei amata amici! This, cari miei lettori, is my favorite panino (Italian for sandwich). My mouth salivates when I hear the name spoken or set eyes upon a fresh loaf of ciabatta. Such a simple recipe, yet such exquisite flavors that meld together to bring a taste of Italy to my taste buds.

Who is Margherita one may ask? Ah, let me tell you her story. Margherita of Savoy, was the Queen Consort of the Kingdom of Italy. Her paternal grandmother was the Princess of Tuscany. Margherita was well loved for her encouragement of artists and writers. She founded cultural societies and institutions such as Casa di Dante. She was the beloved benefactor of charities, including the Red Cross.

In 1889, during a royal visit to Naples, the Queen was served a pizza that represented the colors of the Italian flag: Red Tomatoes, Green Basil, and White Mozzarella. Since then food that has these three as their main ingredients is named after Margherita. Thus we have Pizza alla Margherita, Panino alla Margherita, etc.

Panino alla Margherita Recipe

Ingredients:

Directions:

Simply take one slice of your choice of bread, place a slice of creamy, fresh Mozzarella, slices of Roma tomatoes, fresh Genovese Basil, another slice of Mozzarella, and the final slice of bread. Brush both outer sides of the bread with EVOO (extra virgin Olive Oil) and sear on a hot, cast iron grill until golden brown on both sides. Be sure to use two slices of mozzarella, as it holds the sandwich together and all the ingredients inside.