Every year I used to have problems with planting my tomatoes.  I either planted them too early and they barely survived unexpected frost.  Or I Would plant them too late and they wouldn’t benefit from the last push of heat that make tomatoes heavy on the vines.

So one year a neighbor and fellow gardener today me to plant tomato plants for Mother’s Day and I’ve never gone wrong since.

I use tomatoes during all stages of growth.  I pick some green and serve fried green tomatoes with a crispy cornmeal crust and jalapeno cream.  I also make a green tomato bisque which helps me manage my tomato “inventory” throughout the summer.  All of us are familiar with the August rush to unload tomatoes that you can’t give away because everyone has too much.

Canning tomatoes is a great way to serve farm to table year-round for your favorite sauce.  I have a friend who make sauce every year in memory of her mother.   I think this is a beautiful way to celebrate the memory of loved ones who taught us how to garden, can vegetables and cook.

Happy Mother’s Day!

Ricotta Gnocchi and sauce

The Gnocchi

2 cups of whole-milk ricotta (1 pound)
2 large eggs, lightly beaten
1 1/2 cups grated Parmesan or Grana Padano cheese
Pinch of nutmeg (careful to not exceed 1/8 teaspoon)
1 1/4 all purpose flour

Stir together ingredients and add flour until forming a wet dough
Shape dough into logs on well floured surface and cut crosswise into 1-inch pieces

Place on a lightly floured baking sheet

Cook gnocchi in 2 batches (about 4 minutes per batch) then drain

Meanwhile, cook butter and rosemary in a skillet over medium-low heat, about 5 minutes