tomatoes

Tomatoes from the garden , with a little though they are a dish in themselves.

some details

Tomatoes are rich in lycopene, an antioxidant that is good for the heart and effective against certain cancers. Cooked tomatoes are actually better for you than raw ones, as more beneficial chemicals are released.

Tomatoes are also an excellent source vitamin C, biotin, molybdenum, and vitamin K. They are also a very good source of copper, potassium, manganese, dietary fiber, vitamin A (in the form of beta-carotene), vitamin B6, folate, niacin, vitamin E, and phosphorus.

The plants typically grow to 1–3 meters (3–10 ft) in height and have a weak stem that often sprawls over the ground and vines over other plants. It is a perennial in its native habitat, although often grown outdoors in temperate climates as an annual. An average common tomato weighs approximately 100 grams (4 oz).

the supermarket ones are the ones with no flavour, grow fast and produce most.

But the others WOW flavour bursting juice filled amazing.

Paul’s wandering

coastline wanderings  As of late I haven’t been much to our coastline, Ive tended to wandering in the forestry and the peace that comes with gurgling streams of flowing water, I love the peace and solace it brings me. 

I decided id take a stroll on a beach on day because why not, off with the shoes and the socks down along the waters edge, kicking the top of the water, watching it fly off in front of me. I know I may sound like a child, when I say this, but I don’t care I’m big enough to not care. I like watching the water spread in all directions and the film of water it creates as well as the drops that fall at the end. I mean so what if I get wet, that’s why we have washing machines. 

Now silliquoy aside, I’m a forager I like to think I am anyway, picking free edible food, from  coastline, hedgerow and forestry alike, I spotted some varieties of samphire that I knew I didn’t have in my freezer for later in the year so I picked some after my walk. I picked some rock samphire and some sea blight, both sea salty fresh, crunchy, and a beautiful addition to any stir-fry, or fish dish or chowder, or mussels or prawns the possibilities are endless if it’s from the sea, samphire will work with it. (In my opinion). Alongside both of these, beach mustard starting to seed, as you could guess mustard flavour with a salty hint. No, I’m not making a mustard from them I’m was just admiring them, had to try them. 

There is a multitude of other herbs and sea veg sprouting at the moment, or coming into season. So on the coast keep an eye on the rocks or the dunes. 

As always stay safe and you can follow my adventures @chefpaulc on all social media platforms.