-TO LIBRAR Y HOW
CHECKERB
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COOL GARDEN TO TABLE
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Katherine HENGEL
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Katherine
HENGEL
l o Co TO
S E O T A M from
e l b a T o t n e d r a
G
s
toe a m o T repa re P d n a row, G , t n a Pl How to
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visit us at www.abdopublishing.com Published by ABDO Publishing Company, a division of ABDO, P.O. Box 398166, Minneapolis, Minnesota 55439. Copyright © 2012 by Abdo Consulting Group, Inc. International copyrights reserved in all countries. No part of this book may be reproduced in any form without written permission from the publisher. Checkerboard Library™ is a trademark and logo of ABDO Publishing Company. Printed in the United States of America, North Mankato, Minnesota 102011 012012
Design and Production: Anders Hanson, Mighty Media, Inc. Series Editor: Liz Salzmann Photo Credits: Aaron DeYoe, Shutterstock. Photos on page 5 courtesy of W. Atlee Burpee & Co. The following manufacturers/names appearing in this book are trademarks: Argo®, Barilla®, Hellmann’s®, Heinz®, Market Pantry®, Galbani®, Crystal Sugar®, Pyrex®, E-Z Foil®, Kitchen Aid®, Chefmate® Library of Congress Cataloging-in-Publication Data Hengel, Katherine. Cool tomatoes from garden to table : how to plant, grow, and prepare tomatoes / Katherine Hengel. p. cm. -- (Cool garden to table) Includes index. ISBN 978-1-61783-187-4 1. Tomatoes--Juvenile literature. 2. Cooking (Tomatoes)--Juvenile literature. I. Title. SB349.H365 2012 635’.642--dc23 2011037819
Safety First! Some recipes call for activities or ingredients that require caution. If you see these symbols, ask an adult for help!
Sharp - You need to use a sharp knife or cutting tool for this recipe.
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Hot - This recipe requires handling hot objects. Always use oven mitts when holding hot pans.
CONTE NTS Why Grow Your Own Food?
4
All About Tomatoes
5
Let’s Get Growing
6
Plant Your Seedling
7
Stages of Growth
8
Harvesting Tomatoes
10
Tomato Q & A
11
Cool Ingredients
12
Kitchen Tools
14
Cooking Terms
16
Pucker-Up Orange Salsa
18
Tasty Tomato Salad
20
Crispy Caprese Melt
22
Fresh Tomato Pasta
24
Brilliant Bruschetta
26
Tomato Pie in the Sky
28
Wrap It Up!
30
Glossary
31
Web Sites
31
Index
32
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W H Y GROW
YOUR OWN
FOOD? B
ecause then you get to eat it, of course! You might not be the biggest tomato fan in the world. But have you ever had fresh tomatoes? Straight from your very own garden? If not, prepare to be surprised. Fresh food tastes wonderful!
the very best. Most folks do not use chemicals in their home gardens. That makes home gardens better for you and the environment! Growing your own food is rewarding. All it takes is time, patience, soil, water, and sunshine! This book will teach you how to grow patio tomatoes. Once they’re ready, you can use them in some tasty recipes!
Plus, fresh food is really healthy. All produce is good for you. But produce that comes from your own garden is
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ALL ABOUT
All About TOMATOES
TOMATOES T
here are more than 7,000 kinds of tomatoes. Each looks, tastes, and grows differently. Most tomatoes are red. But some are yellow, orange, purple, green, or even white. They come in different shapes and sizes too. Many tomatoes were created to grow well on patios. The plants don’t get too big, but they produce a lot of tomatoes! Cherry tomatoes are a popular patio tomato. But the recipes in this book work best with bigger tomatoes. So pick your favorite mid-size patio tomato, and let’s get started! TYPES OF TOMATOES
CH ER RY
BEEFSTEA K
E AR LY GI R L
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B R AN DY WI N E H EI R LO O M
RO MA
LET’S GET
GROWING I
n this book, you’ll learn how to grow tomatoes in a container garden. With container gardens, you have more control over things such as light and temperature. But keep in mind that tomatoes grow differently in every climate.
When to Plant
The Right Conditions
Go online to find out the average date of the last frost in your area. Plant your seedling about one week after this date.
Sunlight Tomato plants need six to eight hours of sunlight a day. Temperature Tomatoes like the daytime temperature to be between 70 and 80 degrees. If it gets too cold, bring your tomato plants inside.
Pests and Weeds Be earth-friendly! Soap and water sprays keep pests away. White vinegar is a great weed killer. Shade Put your container in a location that gets some natural shade. Or bring it
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inside if it gets too hot. The Right Soil Fertile, welldraining soil is a must! Also, make sure there is plenty of nitrogen in the soil when you plant your seedling.
P L A NT YO U R
SEEDLING 1
2
MATERIALS NEEDED
11
Fill your container threequarters full of soil. Break up the soil so it is loose. Make a hole in the center.
2
Carefully remove the seedling from its container. Set it in the hole. Arrange the soil around the plant so it is supported.
5 gallon container with drainage holes soil tomato seedling tomato stake mulch water
3
trowel
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3
You may need to stake your plant. Put the stake in the soil near the seedling. Make sure the bottom of the stake hits the bottom of the container.
4
Add mulch around the seedling. Then water the plant thoroughly.
STAGES OF Watering
Mulching
The trick is to water tomatoes heavily but not too often. Let the soil dry out between each watering. Always water your plants in the morning. Direct the water at the base of the plant. Try not to get the leaves wet.
Using mulch will lock in moisture. It also keeps water and soil from splashing up onto the leaves.
ant WATER yo ur pl dry. is il so e th when ing tt ge Try to avoid es. av le e th wa te r on y FERTILIZE ever t. rs fi at 10 days o tw y er ev Then e weeks while th g. in m oo bl plant is ze ili rt fe t n’ Do s afte r tomatoe . ar pe ap to start
MULCH yo ur seed ling right afte r planting it.
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GROWTH
WHAT TO DO
& WHEN TO DO IT
Fertilizing
Staking & Pruning
Tomato plants should be fertilized every 10 days until they start blooming. Feed them every two weeks while they are blooming. Stop fertilizing when tomatoes start to form.
If you are growing a staked tomato, you will need to tie it to the stake. Do this when the plant starts to fall over. Remove lower leaves when the plant is small. After that, remove any new stems that start growing. This helps the main stem grow better.
STAKE yo ur pla nt if it sta rts to fall over. Tie it to the sta ke wit h st ring or clot h.
the T when HARVES their h c a e r s toma toe e r a r a nd full colo . h c u o t the s oft to
9
HARVESTING TO M ATO E S 1
1
Pick tomatoes when they reach their full color and are soft to the touch.
2
Wash and dry the tomatoes. They’ll keep at room temperature for about a week. Store them in the refrigerator if you’re not going to use them right away. Or learn how to can them!
2
3
3
10
Tomatoes can’t ripen when the temperature is below 60 degrees. Bring the green tomatoes inside. Store them in a brown paper bag. The warmth in the bag will cause the tomatoes to ripen.
Tomato QU E S
TION
S
Q&A
SW & AN
ERS
How Long Will it Take?
Why did my tomatoes split?
It depends on the sun, temperature, and type of tomato. Generally, seedlings need 60 to 90 days to grow ripe tomatoes.
Changes in the weather or water supply can cause cracks in the tomatoes. Cracks are like stretch marks. The tomato grew too fast in too short of time.
Why are there black spots on my leaves? Or on my tomatoes?
Why is there a big black spot around the stem of my tomato?
These spots can be caused by several kinds of fungi and bacteria. Remove the infected leaves. If there are spots on a tomato, throw it away.
This is caused by a lack of calcium. This happens when it doesn’t get enough water. Plants absorb calcium along with water from the soil through their roots. If they don’t get water, they can’t get calcium.
11
Cool Ingredients
9 -INCH U NCO O KED PI E S H EL L
BAG U ETTE
CO R N STAR CH
F E T T U CCI N E
FRES H BAS I L
FR ES H CI LA NT RO
GAR L IC C LOVE S
GR AT E D CH E D DAR CH E E S E
GREE N O NI O NS
HONEY
L E MO N J U IC E
MAR J O R AM
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DID YOU KNOW? Tomatoes are actually a fruit. But they are usually cooked and eaten more like vegetables.
M AYO NNAIS E
OLI VE OI L
RED ONION
O R AN G E J U IC E
PARM ESAN CH EES E
R ED WI NE VI NEGAR
R EG U L AR AN D FR E S H MO ZZAR E L L A
SALT & PE PPE R
SO U RDO U GH B R EA D
S U GA R
13
Kitchen Tools
B AKI NG S H EET
BA STI NG BRU S H
B R E AD K N I F E
C U T TI N G B OAR D
GRATER
KITCH E N SCI S S ORS
L ARG E PO T
M E AS U R I N G C U PS
M E AS U RI NG S PO O NS
M I XI NG BOWLS
MI X I N G S PO O N
OVE N MIT T S
14
TOMATOES & SHARP KNIVES Before slicing or chopping tomatoes, ask an adult to sharpen the knife for you. It’s important to use a sharp knife when cutting tomatoes.
PAPER TOWE LS
PA STA S ERVE R
PI E PAN
PL ASTIC W R AP
PLATE
P OT HOLDERS
S H AR P K N I F E
S PAT U L A
S PO O N
ST R A I NER
WHISK
15
Cooking Terms Brush Brush means to spread a liquid on something using a basting brush.
Arrange
Chop
Arrange means to place things in a certain order or pattern.
Chop means to cut into small pieces.
Drain
Drizzle
Drain means to remove liquid using a strainer or colander.
Drizzle means to slowly pour a liquid over something.
16
Grate
Spread
Grate means to shred something into small pieces using a grater.
Spread means to make a smooth layer with a spoon, knife, or spatula.
Slice Slice means to cut food into pieces of the same thickness.
Toss
Whisk
Toss means to turn ingredients over to coat them with seasonings.
Whisk means to beat quickly by hand with a whisk or a fork.
17
P U R E PUCK
a s l a S e g an
Or
ye!
-b e good p i c e r sa old sal r u o y Kiss
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S M A KE
PS 2½ CU
1
INGREDIENTS
1
3 medium-sized tomatoes ½ medium-sized red onion ¼ cup fresh cilantro 1 tablespoon orange juice
2
Gently pull the tomato open and set it down on the cutting board. Use the knife to cut away the insides of the tomato.
3
Repeat steps 1 and 2 with the other tomatoes.
4
Chop the tomato skins and red onion into small pieces. Finely chop the cilantro. Put the tomatoes, onions, and cilantro in a medium bowl.
5
Add the orange juice, sugar, and salt. Mix well. Cover the bowl with plastic wrap. Chill the salsa for 1 hour before serving.
1 teaspoon sugar 1 teaspoon salt
TOOLS sharp knife cutting board measuring cups medium mixing bowl measuring spoons mixing spoon plastic wrap
Cut off the top and bottom of a tomato. Set the tomato on the cutting board. Place the tip of the knife in the center of the top of the tomato and cut down.
2
4
5
19
TASTY
d a l a S o t a m
To
d tistelean be ue Csh
! g meal n i h s e r f or a re f r e h t e me tog o c s e o mat
to
20
ERV S 3 S M A KE
INGS
1
INGREDIENTS
1
Slice the large tomatoes. Leave the smaller tomatoes whole, or cut them in half. Arrange the tomato and cheese slices on a plate.
2
Put the the salt, vinegar, and honey in a medium bowl. Whisk until the salt dissolves. Then whisk in the olive oil. Drizzle the dressing over the tomatoes and mozzarella.
1 pound assorted tomatoes 6 to 7 slices fresh mozzarella cheese 1 teaspoon salt 1½ tablespoon red wine vinegar ½ teaspoon honey ¼ cup olive oil 2 sprigs marjoram 5 to 7 fresh basil leaves
TOOLS sharp knife cutting board kitchen scissors measuring spoons medium mixing bowl
3
Strip the marjoram leaves from the stems. Add them to the salad. Use kitchen scissors cut up the basil leaves. Sprinkle the pieces over the salad. Add salt to taste.
whisk measuring cups plate spoon
21
2
3
Y P S I R C
t l e M e s re
Cap
h!
c sandwi a w o n s salad i e t i r o v Your fa
22
M
D 1 SAN A KE S
WICH
1
INGREDIENTS
1
2 slices sourdough bread ½ tablespoon olive oil 6 fresh basil leaves 1 medium-sized tomato, sliced ¼ inch thick 1 ounce fresh mozzarella cheese, sliced ¼ inch thick
2
Arrange the basil leaves, tomato slices, and mozzarella slices on the bread. Sprinkle lightly with salt and pepper.
3
Put the other bread slice on top. Brush it with olive oil. Broil the sandwich for 1 minute. Remove it from the oven. Turn the sandwich over with a spatula.
salt and pepper
TOOLS cutting board sharp knife measuring spoons basting brush baking sheet oven mitts spatula
Adjust an oven rack so it is six inches from the top. Set the oven to broil. Brush one side of a bread slice with olive oil. Place it oil side down on a baking sheet.
4
Put it back in the oven. Broil for 1 to 2 more minutes. The bread should be golden brown, and the cheese should be slightly melted. Slice the sandwich in half and serve immediately.
23
2
3
4
FRESH
a t s a P o t a Tom of cool t s a r t n he co Enjoy t
pasta! m r a w es and tomato
24
SERV TO 6 4 S E MAK
INGS
1
INGREDIENTS
11
Cook the fettuccine according to the instructions on the package.
2
Put the tomatoes, olive oil, lemon juice, and basil in a large bowl. Add salt and pepper to taste. Mix gently.
1 pound fettuccine pasta 4 to 6 tomatoes, chopped 5 tablespoons olive oil 2 teaspoons lemon juice ⅓ cup fresh basil, chopped salt and pepper ½ cup grated Parmesan cheese
TOOLS large pot measuring spoons
3
2
Drain the pasta when it is done. Put it in the bowl with the tomato mixture. Toss to mix. Sprinkle the Parmesan cheese on top. Serve immediately.
measuring cups cutting board sharp knife large mixing bowl mixing spoon strainer pasta server pot holders
To Taste? Sometimes a recipe says to add an ingredient “to taste.” That means you decide how much to add! Start small. You can always add more later. It’s harder to remove something than it is to add more!
25
3
T N A I L BRIL
a t t e h c s u Br
st! l go fa l i w r e z appeti g n i y f s ti ple, sa m i s s i Th
26
S M A KE
ECE 12 PI
S
1
INGREDIENTS
1
12 baguette slices, ½ inch thick olive oil salt 3 to 4 medium tomatoes, finely chopped
2
Mix the tomatoes, basil, and 2 tablespoons of olive oil in a bowl. Add salt and pepper to taste. Set the bowl aside.
3
Broil the bread for about 2 minutes. Turn the slices over. Broil for 2 more minutes. Watch the bread carefully. It should be browned but still soft in the center. Remove the bread from the oven. Let it cool slightly. Rub the halved garlic clove on each slice.
2 teaspoons finely chopped fresh basil pepper 1 garlic clove, halved ½ cup grated mozzarella cheese
TOOLS cutting board bread knife measuring cups basting brush baking sheet measuring spoons mixing bowl mixing spoon oven mitts sharp knife
Set the oven to broil. Brush both sides of each piece of bread with olive oil. Put the bread slices on a baking sheet. Sprinkle them lightly with salt.
4
Put some of the tomato mixture on each bread slice. Add some mozzarella cheese to each piece. Put the baking sheet back in the oven for 1 minute. Then serve it immediately.
27
2
3
4
O T A M O T
Pie
y k S e h t n i
a rden Only g
fresh
ill d o! w s e o t toma
28
M A KE
IE S 1 P
1
INGREDIENTS
1
4 medium-sized tomatoes, sliced salt 9-inch uncooked pie shell ½ cup plus 3 tablespoons grated Parmesan cheese
2
Put the uncooked pie shell in a pie pan. Sprinkle it with 3 tablespoons Parmesan cheese. Arrange the tomatoes and green onions in the pie shell.
3
Put the mayonnaise, cheddar cheese, ⅓ cup Parmesan cheese, cornstarch, and basil in a medium mixing bowl. Add salt and pepper to taste. Mix well.
½ cup chopped green onion ¾ cup mayonnaise 1½ cups grated cheddar cheese 2 teaspoons cornstarch ¼ cup chopped fresh basil leaves pepper
4
Gently place spoonfuls of the mayonnaise mixture on the tomatoes. Carefully spread the mixture over the pie.
5
Sprinkle the remaining Parmesan cheese over the top. Bake for 30 to 40 minutes. The pie crust and mayonnaise mixture should be golden brown.
TOOLS cutting board sharp knife paper towels measuring cups pie pan measuring spoons medium mixing bowl mixing spoon oven mitts
Preheat the oven to 375 degrees. Put the tomato slices on paper towels. Sprinkle them with salt. Let them stand 10 minutes.
29
2
3
5
WRAP IT UP! Did you enjoy growing food from the earth? Are you a gifted cook with fresh ingredients? Fresh ingredients go a long way toward making food taste great. Ask the best chefs in the world. They’ll tell you! Fresh ingredients are their secret ingredients! By now you know that fresh food tastes great. Plus, it’s good for the environment. Food from your garden doesn’t require transportation or packaging. It isn’t covered in harmful chemicals either! So keep at it. Don’t lose that green thumb! Think about your favorite foods. Can you grow them yourself? Chances are, you can. Check out the other books in this series. There may be a book about growing and cooking your favorite food!
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Glossary A BS O RB –
to soak up or
take in. A DJU ST – to change something slightly.
a soft, white element that most plants and animals need to be healthy. CAL CI U M –
something that other things can be put into. CONTAI NER –
the unit used to measure temperature. DEGREE –
to mix with a liquid so that it becomes part of the liquid.
nature and everything in it, such as the land, sea, and air.
something, such as straw or wood chips, spread over the ground to protect plants.
E NVI RON M E NT –
MU L CH –
to add something to the soil to make plants grow better.
N IT RO G E N –
FERTI LI Z E –
an organism, such as mold or mildew, that grows on rotting plants. The plural of fungus is fungi. FU NG U S –
to have a disease caused by bacteria or other germs. I N FECT ED –
DISS O LVE –
a gas that is in all living things and makes up most of the earth’s atmosphere.
SAN D WICH – two pieces of bread with a filling, such as meat, cheese, or peanut butter, between them. S E E D L I N G – a young plant that grew from a seed.
the act of moving people and things. T R AN S PO RTATI O N –
Web Sites To learn more about growing and cooking food, visit ABDO Publishing Company on the World Wide Web at www.abdopublishing.com. Web sites about creative ways for kids to grow and cook food are featured on our Book Links page. These links are routinely monitored and updated to provide the most current information available.
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Index A
G
S
Arranging, 16
Grating, 17 Growing food, reasons for, 4, 30 Growth, stages of, 8–9
Salad, recipe for, 20–21 Salsa, recipe for, 18–19 Sandwich, recipe for, 22–23 Schedule, for planting/growing, 6, 11 Seedlings, planting, 7 Shade, as growing condition, 6 Slicing, 17 Soil, as growing condition, 6 Snack foods, recipes for, 18–19, 26–27 Spreading, 17 Staking and pruning, of plants, 9 Sunlight, as growing condition, 6
B Bruschetta, recipe for, 26–27 Brushing, 16
C Caprese melt, recipe for, 22–23 Chopping, 16 Conditions, for planting/growing, 6, 11 Container gardening, 6 Cooking terms, 16–17 Cutting, knives for, 15
H Harvesting, of tomatoes, 10 Healthiness, of homegrown food, 4
I Ingredients, for making recipes, 12–13
K
D
Kitchen tools, for making recipes, 14–15 Knives, sharpness of, 15
Diseases, of tomatoes, 11 Draining, 16 Drizzling, 16
M
E Enjoyment, of growing food, 4, 30 Environment, and homegrown food, 4, 30
F Fertilizing, of plants, 9 Fruit, tomatoes as, 13
Mulching, of plants, 8
O Orange salsa, recipe for, 18–19
T Taste, of homegrown food, 4, 30 Temperature, as growing condition, 6, 10 Tomato pasta, recipe for, 24–25 Tomato pie, 28–29 Tomato salad, recipe for, 20–21 Tossing, 17 Types, of tomatoes, 5
W
P Pasta, recipe for, 24–25 Pests, as growing condition, 6
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Watering, of plants, 8, 11 Weeds, as growing condition, 6 Whisking, 17
