Homegrown tomatoes in the urban garden make for fun and abundant summer gardening.

There’s much to be said about growing your own things to eat. A small strip of unused land behind our apartment has become our urban garden and that strip of land has brought large amounts of food and joy to our friends and neighbors.

“Using small parcels of urban land to compost, cultivate, care for and grow food to fortify our lives is a great way to unite people and nature in a wholesome and caring way. ” Peter Pearce co-owner https://guerillagardenersocal.wordpress.com

Peter goes on to say, “We prepared some dried earth to be growing ready by weeding, watering and naturally fertilizing with compost and have created a meeting area for people to chat, have a drink, a smoking section and a garden place to be at peace with nature all in one.” 

“The main thing we have grown so far are tomatoes that are doing really well, but we have also grown potatoes, Lebanese mint, artichokes, white onions and bell peppers. We are trying to get a couple citrus trees going but I think they are stupid GMO controlled seeds that are having troubles getting past budding. We have also started nearly a dozen avocado trees and have donated them all to the community. It’s good fun.”

“Our group has grown to include nearly 20 neighbors who all enjoy the space. We drink sangria and pitch in to keep the area maintained. Our group is expanding into a local landscape business where we help clear, care for and maintain other peoples landscapes now too.”

Read more at  https://guerillagardenersocal.wordpress.com

The Dude of Food does the LA Michelada test.


   mich test

   There was a long time that the Dude of Food would not ruin a beer with tomato juice. Then I grew up and learned something. After a trip to San Miguel de Allende, Mexico a few September’s ago my mind was forever changed. It was the time of the annual Revolution Fiesta and San Miguel is where it began.


    The place goes nuts.

    To make a long story short I love a homemade michelada and it appears that many others do as well since the big brand brewers are beginning to see the light. These 2 were chosen because they were both brewed in Mexico and imported to the US.

   The Dude of Food decided to compare the Tecate Michelada DIABLO to the Modelo CHELADA. I have had a few of these Modelo CHELADA’s and they are OK.  When compared to the Tecate DIABLO though, a world of difference unveils itself.

   The DIABLO is softer with a more subtle tomatoey and mildly spicy finish. Compared to the Modelo CHELADA which hits the tongue a bit cleaner and crisper, albeit less tomatoey and the finish falls of quickly.

   After tasting separately, what the Dude of Food ended up doing was to mix the 2 equally and drink them that way. The crisp beginning and the tomatoey spice finish were a great combination.

Any responses should be submitted to the Dude of Food –  weallgottaeat(at)gmail

Tomato Soup

tomatoe soup Delicious winter favorite.

This is the kind of thing that I found

really made me feel like a kitchen artist.

In the summertime some friends and I

had some ambitious plans to make an

urban garden and planted some tomato

plants. Well we thought we had green

thumbs as the plants yielded an abundant

supply of lovely red ornaments. We had so

much harvest that we began to put

tomatoes into plastic bags and freeze them. Well when winter came I pulled the bags of tomatoes out of the freezer and let them thaw.

As they began to thaw from the outside the skin became easy to peel off and the frozen remnants went into a large cooking vessel. After

the smoke cleared there was a delicious brew of home made tomato soup. This was the kind of thick and zesty home made tomato soup

that warms your bones after a good winter surf and leaves you with that cozy feeling.

Serve with crackers.


Thank you faithful eaters and readers. since it is that time of year when all of the urban gardens around town are exploding with

tomatoes, peppers, lettuce, corn, broccoli, squash, etc. the tomato soup referred to in the original post was in need of an update.

Using fresh grown produce is satisfying and makes the gardening experience come full circle. The flavors are robust and the freshness

is unbeatable even by your local farmers market. Also the nutrition factor is at a premium when your food is vine ripened at home.

Another cool thing i learned about the tomato soup was freezing the tomatoes and then peeling them easily as they thawed. Great time

saving trick.

I never really was a “trekky” but as i sit in the kitchen with my beer in one hand and the spatchula in the other and tell stories

of fighting off spiders and pulling weeds with 4 inch roots with just my left hand while the aroma of cooking goodness permeates the

kitchen, i know the greatness captain kirk must have felt cruising his way through the galaxy.

live long and prosper,

dude out.

Buddhist Delight Stir Fry

stir fry Easy. Quick. Delicious.

Take the bok choy, grape tomatoes, broccoli, green or white onion and other desired veggies from the fridge, wash and dice to desired size. I like the bok choy whole so I don’t bother chopping it or the tomatoes, but please  yourself.

Put some olive oil in a pan with some soy or teriyaki sauce over medium heat.

Add veggies and cover, stirring occasionally to prevent sticking and promote even heating. Cook for 10- 15 minutes depending on heat level.

When it looks ready to eat, scoop a heap on a plate over some warm rice and serve. For a lovely extra flavor, stir in drained pineapple chunks to the pan about 5 minutes before removing from heat.

Sit. Eat. Enjoy. Be happy.