Tag Archives: heirloom tomatoes

Fall Sneaking Up on Us

Posted on September 3, 2013 by AnnieRie

Signs that we are heading towards that change of season.

My first Thelma Sanders squash, hidden under the leaves in a corner of the garden.

Berries on the crab apples. A bumper crop of berries. Here’s hoping we get the cedar waxwings who love to feast on the berries.

Rhododendron buds are really plentiful this year as well. Last year there was lots of growth but not that many blooms. This year, all the rain was good to them and they put out huge amounts of buds, which means lots of flowers next May.

Morning glories completely out of control. I didn’t prune them back this year. A friend who grows grapes told us in rainy seasons to let the flowers and weeds get close to your garden. In the case of a very wet summer, their competition for the moisture will be beneficial to keeping your veggies and fruit from diseases caused by too much water.

A basil plant that decided to rise from the ruins of the bunny devastation of last spring. I have no idea how it came back from its puny little nub left after the rabbits got to it.

Newly mowed meadow. Ready to be baled. Driving my sinuses nuts, but it really looks forlorn, where once there was all this tall lovely grass.

Lots of green tomatoes still out there, hiding and in plain sight. I figure we have about four or five more weeks before the weather changes for good, and I have to bring them in if they don’t ripen. Right now I am still getting lots of slicing tomatoes, but all the paste tomatoes are about finished for the year.

Weather is lovely, isn’t it? Temps in the low eighties and high seventies. Cool nights.

The blue basil is going to seed. Time to do the last big harvest and make another boatload of pesto.

Enjoy this weather while we can!

hocofood@@@

3 Comments

Posted in Food, Gardening, Hobbies, Howard County, Nature, Weather, West HoCo and tagged Food, gardening, heirloom tomatoes, hobbies, Howard County, tomatoes, weather, West HoCo. Bookmark the permalink.

Garden Update

Posted on August 30, 2013 by AnnieRie

The garden is hanging in there but the stink bugs are out in force, so I have resorted to picking the tomatoes just before they get ripe and sweet. Cuts down on the damage.

The one on the top left is an Amana orange heirloom. It will turn orange on the windowsill. The other larger heirloom is a mortgage lifter. This year they are not getting huge. The weather hasn’t been hot enough. A couple of orange romas, one Polish linguisa, a handful of cherry tomatoes, and one lonely sun sugar.

The supersweet 100s are done. I have yet to get a ripe pineapple tomato, even though right now there are dozens of green ones on the vines. Got what looks to be the last Paul Robeson yesterday. The hillbillies and the boxcar willie plants also have dozens of green tomatoes on them. Hope we continue to have nice days, in order to ripen them.

I am glad I put in 48 plants, as many of them are underachieving this year.

I have gotten my share of weird plants too. Like this one.

I could have put it in the fair for strange looking plants.

The CSA has also given us some winners. Like this eggplant with a “nose”.

Garden and CSA veggies played well tonight for dinner, where I made my ratatouille pie. Using Breezy Willow bacon and feta, England Acres eggs, Trickling Springs milk, and a combination of CSA squash, eggplant and onion, and my tomatoes for the ratatouille base. I really love this pie. Like a quiche.

I used store bought pie crust this time. Being lazy. Bake the pie crust until almost done. I used two crusts for this. One on the base, and one hand torn and placed around the top of the deep dish.

Mix two cups of ratatouille with 1/4 cup grated cheese and about 6 strips of crisp bacon, torn into pieces. Dump on top the crust. Mix together four large eggs with 2 tablespoons of milk and 2 tablespoons of flour. Dump on top the ratatouille. Bake at 375 degrees for 40 minutes.

Great with a Cabernet. Enough left for lunch this weekend.

hocofood@@@

Making Like a Squirrel

Posted on August 23, 2013 by AnnieRie

Putting things up. Preserving them. Buying to fill the freezer. It seems most of August is spent getting ready for winter.

Yesterday Breezy Willow sent us an email announcing the availability of bulk tomatoes, for you to can or freeze. $25 for 25 pounds of organic canning tomatoes. If I wasn’t drowning in roma and paste tomatoes from my garden, I would be all over this offer. Organic tomatoes for $1 a pound? Amazing! This is a bargain.

Also yesterday England Acres posted the availability of the next batch of roasting chickens. Pasture raised chickens. 4-6 pounds each. Plus, corn for freezing. I headed out there today to get chicken and corn.

One of those chickens went into the oven tonight.

I have been using up tomatoes almost every two or three days, making sauce, or oven dried.

The freezer is getting full again.

Discussion today on facebook about what to do with hot peppers. I think there will be pepper jelly made this weekend.

Larriland keeps sending notices. The newest fruits to ripen are the apples. They are starting to trickle in.

I have to admit, I am glad the weather has been mild, as my stove and my oven are going every day. This winter I will love having flavorful foods out of the freezer, to make locally sourced meals.

Happy harvest season!

hocofood@@@

2 Comments

Posted in CSA, Farms, Food, Locavore, Real Food and tagged cooking, CSA, farmer's markets, farms, Food, foodie, gardening, heirloom tomatoes, Locavore, real food, tomatoes. Bookmark the permalink.

It’s Ratatouille Time!

Posted on August 22, 2013 by AnnieRie

Sung to the tune of “It’s Howdy Doody Time!”. This week, the 14th one of our Sandy Spring CSA, we got the makings for some serious ratatouille.

The List:
2 pieces Green Zucchini – Windy Hollow Organics
1 bag Green Beans – Freedom Acres Farm
1 pint Sungold Cherry Tomatoes – Liberty Acres
1 bag Lemon Cucumbers – De Glae Organic Farm
1 bag Red Roma Tomatoes – Healthy Harvest Organics
1 bag Mixed Heirloom Hot Peppers – Outback Farm
1 bag Japanese Eggplants – Maple Lawn Organics
1 bag loose Orange Carrots – Red Fox Organics
1 container Cremini Mushrooms – Mother Earth Organics
1 bag Garlic – Friends Road Organics
1 bag Purple Viking Potatoes – Bellview Organics
2 pieces Delicata Squash – Green Valley Organics

Yes, those are baby bellas in the back. Mother Earth is a member of our cooperative of farms. Nice that some of the best mushrooms come from the same area as our farmers for the CSA. As for those lemon cucumbers, I need to find some interesting recipes for them. We have gotten them in the past. I never got very creative with them.

I found a recipe that uses pesto, cucumbers, and ends up with shaved Parmesan and freshly ground pepper. I think that will work.

As for the ratatouille. Here is last year’s masterpiece, my ratatouille pie made using leftover ratatouille and with a recipe from Diary of a Locavore.

As for making ratatouille, my list of ingredients.

1/4 cup olive oil
1 1/2 cups small diced onion, I use sweet white
1 teaspoon grated garlic
2 cups medium diced eggplant, skin on
1/2 teaspoon fresh thyme leaves
1 tsp dried oregano
1 1/2 cups diced green, red, yellow, orange (whatever you have) bell peppers
1 1/2 cup diced zucchini squash
2 cups peeled, seeded and chopped tomatoes, preferably all colors
1 tablespoon thinly sliced fresh basil leaves

Salt and freshly ground black pepper

Make it in a cast iron pan if you can. A deep one. Put the veggies in, using the order above. That is, onion and garlic to soften, then the eggplant, then the peppers, then the squash and tomatoes. Add the basil at the very end.

I let it cook low and slow until all the flavors meld.

I will post pictures of this year’s batch, over the weekend when I make it.

As for my cooking of CSA foods, here is today’s goodie. Golumpki. Made with a combination of CSA veggies, my tomatoes, and a cabbage from Catoctin Mountain Orchards market. The sauce base was from my last container in the freezer from last year. Added some Orchard Breeze sausage to it. Not bad, but I wasn’t that happy with the final stuffing. I need to work on this recipe.

Now, I need to figure out what to do with those heirloom hot peppers, and the delicata squash.

hocofood@@@

4 Comments

Posted in CSA, Food, Gardening, Locavore, Real Food and tagged cooking, CSA, Food, foodie, gardening, heirloom tomatoes, Locavore, real food. Bookmark the permalink.

Waste Not, Want Not

Posted on August 19, 2013 by AnnieRie

The philosophy I grew up with. Back when you ate everything you were served, or went hungry. Back when food wasn’t engineered to be “pretty”.

I can’t help but cringe when I see obvious waste of good food. I had to write this post after a number of incidents that reminded me just how spoiled we have become. And how we turn up our collective noses at food that isn’t perfect.

The latest largest example was Larriland on Wednesday. While picking peaches, we looked over a few rows from the Coral Star peaches we were picking, to a row where a large pile of peaches had been “dumped”. Maybe a wheelbarrow overturned. But, for whatever reason, dozens of ripe peaches were sprawled across the ground, bruised and left for garbage (or seconds).

Whenever we go to Larriland, we see evidence of the waste. If something isn’t perfect, it gets tossed on the ground. For whatever reason, people seem to think that only flawless looking food is worth buying.

It amazes me, what is wasted. Back when we went to the Amish picnic, and the farmer from Bellview offered us “seconds” from the fava bean harvest. Forty plus pounds of unsellable beans. Nothing really wrong with them, just small amounts in the pods, or a surface fungus.

And, then there is the constant reminder that wormy corn isn’t bad. That the worms come because they are sweet, and they aren’t liberally doused in pesticides to ward off the worms. I would rather break off the ends and have sweet corn with no chemical residue, than worry that a worm was chomping on the end of the corn.

My cucumbers are weird looking. They curl on the ends. These types of cukes wouldn’t sell in a market, or at a grocery store. There, we have to have waxed cucumbers, as if wax was something I really need in my diet.

This weekend, at the Food Bank gardens, we saw perfectly good tomatoes rejected, because they had flaws. Really? Heirloom tomatoes aren’t desirable if there are flaws on them?

I just don’t get it. People go nuts about GMOs, but they brought it on themselves, by rejecting natural fruit and veggies that have flaws. The next step from hybrid seems to be GMO. Make veggies the insects won’t touch, so that they can be sold blemish free. Higher yields. Less waste.

Me, I will just continue to buy ugly fruit and veggies. Who cares about stink bug holes. Just cut out those parts. Once you garden, you understand, and have no problem eating “ugly” food.

Well, off my soapbox today. My chard in my frittata was ripped up on the ends. My tomatoes had spots that were cut out. My basil, the same thing. Cut off the mutilated edges and process.

It still tasted great.

hocofood@@@

3 Comments

Posted in Commentary, Farms, Food, Gardening and tagged commentary, cooking, farms, Food, heirloom tomatoes. Bookmark the permalink.

Preservation Hall

Posted on August 16, 2013 by AnnieRie

The new name for my kitchen. I spent most of today preserving fruit. Yes, tomatoes count as a fruit. As do the blackberries and the peaches.

First, some oven dried tomatoes.

I got a pint container in the freezer out of this batch. My orange tomatoes, some Amish paste, and the CSA romas, all slow cooked at 200 degrees for two hours in the oven. They had scallions and shallots, salt, pepper, sugar and oregano on them, then drizzled in olive oil. Sometime this winter, the pasta I make with this mix will be a breath of summer in a pan.

Blackberries. Boiled down with some super fine sugar, balsamic vinegar and a pinch of pepper.

Then I ran them through a very fine sieve and made two trays. One the simple syrup for dressings, and the other, the blackberry ice cubes for sangria.

When you cook blackberries low and slow for a long time, the seeds almost disintegrate, so I don’t mind putting them in the freezer and using them. Some people do throw them away, but I like that texture for a few applications.

Now, for those peaches. I did about half of them today. The rest will become peach puree tomorrow. Except for a few we will keep to eat.

I quickly blanch them in simmering water. Sixty seconds or so. Then, peel them.

The nicest ones I freeze as half peaches. The rest get sliced. I got six bags full today.

All in all, a very productive day. Besides the preserving, I made red pepper hummus and potato/green bean salad. The salad for my husband to take to a dinner meeting in northern VA tomorrow night. The hummus. Well, that is one of my favorite snacks.

Time to give the kitchen a rest.

hocofood@@@

1 Comment

Posted in CSA, Food, Gardening, Locavore, Real Food and tagged cooking, CSA, Food, foodie, gardening, heirloom tomatoes, real food, tomatoes. Bookmark the permalink.

Lucky 13, Week of the CSA

Posted on August 15, 2013 by AnnieRie

We scored a huge watermelon this week.

With nine other items.
1 bag Green Beans – Freedom Acres
1 bunch Dill – Kirkwood Herbs (I swapped for jalapenos)
1 bag San Marzano Roma Tomatoes – Maple Lawn Organics
6 ears Sweet Corn – Pine Hill Organics
1 bag Thumbalina Carrots – Farmdale Organics
1 bag Shallots – Shady Brook Organics
1 Red Seedless Watermelon – Misty Meadows
1 bag Yukon Gold Potatoes – Hillside Organics
1 pint Mixed Cherry Tomatoes – Farmdale Organics
1 bag Red Slicing Tomatoes – White Swan Acres

The whole picture here:

This week, just to show the difference, one of the 60% share members let me photograph their veggies before they divided them up. Two single friends share a 60% box. Besides getting a bit less than the full share, their amounts are smaller.

For a single vegetarian, or a couple, this is a perfect size for a CSA share. At less than $20 a week, most weeks they get 6-8 items. The baby eggplants were really cute. They get much more conventional veggies than the full share.

Right now, our pick up site is pretty full. A transferring member (from Silver Spring) was new this week. We had a nice visit and recipe swap between many of us today, as with perfect weather, we were out enjoying the sun without humidity.

As for value, I haven’t done a comparison lately, but today it was a really good easy one to do. Using prices for organic.

Corn $3 a half dozen
Cherry tomatoes $4
Slicing tomatoes @$3 a pound = $5
Watermelon $5
Green Beans $3
Heirloom Romas $4
Thumbelina Carrots $3
Shallots $2
Jalapenos $3
Potatoes, 4 pounds, $6

Total: $38 — Weekly Fee: $31

Some weeks it is even higher than this. Some weeks we get 12 or 13 items.

The CSA is such a bargain if you normally shop at organic stores, or farm stands.

Tonight for dinner, some of it made it onto our plates already. Like the corn.

Thanks to all the CSAs in the area, and the markets, fresh food is not far away.

hocofood@@@

1 Comment

Posted in CSA, Farms, Food, Locavore, Weather and tagged CSA, heirloom tomatoes, Locavore, tomatoes, value of CSA, weather. Bookmark the permalink.

Whackin’ Back the Basil

Posted on August 13, 2013 by AnnieRie

Every once in a while you need to go out there and harvest basil. Before it gets completely out of control.

Today I harvested three cups of basil. Mostly African blue basil, with some Genovese and a little Thai basil in the mix. That meant a triple batch of pesto to be made.

First, toasting a cup of pine nuts. Over low heat. Watching them the whole time.

The three cups of basil, cup of pine nuts, cup of cheese (I used Pecorino this time), six cloves of roasted garlic, all went into the food processor.

Then, the olive oil drizzling, addition of salt and pepper, none of this measured, by the way, continued until I had the taste and consistency I wanted.

This meant I ended up with three one cup containers of pesto. Two for the freezer, one in the refrigerator. My husband, of course, then wanted pesto pasta for dinner. Thankfully, there were bay scallops in the freezer, easy to defrost, and some dried artichoke pasta from The Common Market in the pantry.

The final dinner. Pesto pasta with sauteed bay scallops, scallions, and red pepper. A couple of sliced heirloom tomatoes from my garden and some mixed greens with feta. Oh, and a homemade balsamic vinaigrette.

As for the wine match, we decided to test two local Virginia Sauvignon Blancs against one another. Both from 2011. Linden Avenius versus Doukenie. The Doukenie did well, standing up to the Linden but that wonderful Fume Blanc style of the Avenius was just a bit better. Way to go, Doukenie, for making a very nice SB.

Overall, not your typical Tuesday night dinner, but when you get fresh pesto, you take advantage of it.

hocofood@@@

1 Comment

Posted in Food, Gardening, Locavore, Real Food, Wine and tagged cooking, foodie, gardening, heirloom tomatoes, hobbies, Linden Vineyards, local businesses, Locavore, real food, tomatoes, wine. Bookmark the permalink.

A Rainbow of Ribbons

Posted on August 11, 2013 by AnnieRie

All the colors. This year the third and fifth place ribbons rounded out my collection.

It is satisfying as a gardener, to be rewarded that your efforts mean something. That all the weeding, watering (well, not this year), and worrying were worth it.

I went to the fairgrounds this morning to pick up my entries, my ribbons, and my check. It is fun to go and visit with others. While in line at the fair office, or just wandering through the farm and garden building to pick up your veggies.

This year, most of my tomatoes survived the week. The weather was kind to us.

I got to bring home my orange roma tomatoes and oven dry them.

I added a few from the windowsill, then slow cooked them in olive oil, salt, pepper and a touch of sugar. Off to the freezer they went.

As for the Paul Robeson, there was one there. The other one was eaten during the judging.

With a second one from the garden, some mozzarella and basil, they became part of dinner tonight.

Twelve of the fifteen cherry tomatoes survived and we had them with our lunch salad. The herbs, nope, they wilted, and were sent to the trash at the fair.

It is not that hard to grow something for the fair. Herbs are the easiest.

Now, to cash that check for $7.50, and plan for next year.

hocofood@@@

3 Comments

Posted in Food, Gardening, Hobbies, Howard County and tagged Food, foodie, gardening, heirloom tomatoes, Howard County, tomatoes. Bookmark the permalink.

Food Processing Friday

Posted on August 9, 2013 by AnnieRie

Well, we didn’t make it to the auction tonight. I just finished processing food for the freezer, and it has been a crazy day weather wise. I still need to handle the beets for the fridge, and the eggplant for the ajvar.

Almost another half inch of rain, and we had some outdoor work that needed to be done this morning.

Add to that a power glitch right in the middle of roasting veggies.

The eggplant is destined for a small container of ajvar, that I thought didn’t have the smoky charred eggplant flavor I wanted. After roasting, I am letting them cool and will mix them in the spread. The two red peppers I used for them were a bit more than I should have used. Live and learn.

As for tomatoes, there were three batches done today. Two blanched to be frozen, and one batch for sauce.

After blanching, I peel them. Squeeze out the seeds, and pack them tightly in freezer bags. I do not use the food saver on tomatoes. Too much liquid in them. I do make sure to remove those damaged areas, the ones where you see the stink bug holes.

As for the romas from the CSA, they became a tomato sauce. A chunky tomato sauce with sausage bits (just enough for flavor).

Sweating the veggies first.

Peppers, onions, garlic, carrots in olive oil.

Then, add the peeled squeezed tomatoes. I don’t worry if there are still some seeds in it. I just try to get out the big stuff. Let it simmer on low for at least an hour, until you can completely smash the tomatoes into pulp. I add just salt, pepper, oregano and fresh basil to this sauce.

I got two one quart plastic freezer containers full of sauce out of this batch.

Now, if my paste tomatoes will just get on the ball and start turning red, I should be able to put up at least another six or eight quarts of this type of sauce.

hocofood@@@

3 Comments

Posted in CSA, Food, Gardening, Real Food and tagged cooking, CSA, Food, gardening, heirloom tomatoes, Locavore, real food, tomatoes. Bookmark the permalink.

AnnieRie Unplugged

Tag Archives: heirloom tomatoes

Fall Sneaking Up on Us

Garden Update

Making Like a Squirrel

It’s Ratatouille Time!

Waste Not, Want Not

Preservation Hall

Lucky 13, Week of the CSA

Whackin’ Back the Basil

A Rainbow of Ribbons

Food Processing Friday

Looking for Something?

The Latest

Old Posts

My File Cabinet

Tags

Follow Blog via Email

Meta

Most Popular

When Did I Post?

Copyright Reserved