Good Morning, Darlings!
When we travel, our souvenirs naturally include something regional to eat or drink. Our last trip to New Orleans, we picked up Cat Daddy Moonshine, Ryals Goat Roast and Creole Tomatoes. Lucky for us we drove, so it was much easier to carry these treasures home.
Now, I know what to do with the Moonshine, not sure how to fix the goat (any ideas out there?), and the Creole tomatoes just epitomize the essence of summer. Eric and I brought home about 6 of these Louisiana beauties, akin to heirloom tomatoes, and have been enjoying them in the yummiest BLT sandwiches you can possibly make.
Those Gorgeous Creoles - Photo Courtesy of Jason Perlow
Can you grow them where you are? Well, it’s a little late in the season, but you (and I) can always plan for next year. Here’s some info about them from Gary Ibsen’s Tomatofest website:
The Creole was developed by LSU around 1956. An heirloom developed in Louisiana for hot, humid climates. This variety has a very loyal following. Yields 3-inch, round, firm, red fruit with a lots of juice and delicious tomatoey flavors with good acidity.
All I know is that sounds like we could grow those here in the hot Georgia summers. I’ll be purchasing the seeds for next year and hope mine grow as big as they do in Bayou country.
So, if you are anywhere near Louisiana soon, pick up some Creoles. You will be tasting summer!
xoxo, Patti
Today blogging to Justin Timberlake – Summer Love
We usually braise the goat – make a jamacian curry like this: http://recipes.caribseek.com/Jamaica/curry-goat.shtml
But i wonder if it would work like mutton – slow, low seasoned with garlic and rosemary and braised in equal parts red wine and port.
Could depend on the cut. Goat can be gamey.
May I use the pretty picture of the tomatoes for a Creole Tomato article I’m writing? With linkback of course. RL
Hi RL,
Sure! Thanks!
Warmly,
Patti