RSS Feed

Tag Archives: tomatoes

Greens

Posted on

An overload of greens, and then some. The return of root vegetable season, and the return of really healthy greens with my weekly CSA basket.

csa-and-more-interesting-veggies-015

This week’s medium share had some real weight to it. The turnips, beets and radishes all came with a massive amount of greens attached. Add to that a couple of squash. It is time to dust off the recipes that use greens and squash to make a harvest meal. The easy thing about greens. They can be used in a sauté recipe, puréed, or just torn up, blanched and added to other recipes.

You can also make fancy pesto with them. Like this one. Used in my green tomato pasta. I made a close cousin to that recipe just the other day. This next batch? Will be using radish greens, basil, beet greens and scallions.

csa-and-more-interesting-veggies-018

Purple beets obviously have purple “greens”. The color of this pesto should be interesting.

Add to all the goodness from the CSA basket, I found a stray gongura plant in my garden. I think the seeds washed over into my tomatoes from a neighboring plot.

csa-and-more-interesting-veggies-006

Sometimes called red sorrel leaves, it has quite a reputation as a staple in many Indian diets, and is not that inexpensive to buy. There are at least 10 plots in our community gardens that have this plant flourishing.

Finally, in the greens world around here, there are the last of the green tomatoes. I harvested three pounds today, to finish off my season. A few will be bagged and left to ripen. The rest are destined to be chopped. Some for a green tomato pasta, and the rest for green tomato jam. My friend, Kirsten over at Farm Fresh Feasts turned me on to this jam. You have to take the time and make it. Slather it on a burger.

Just think. The markets are still open around here. It is also easy to head out to Larriland and pick green tomatoes. And beets. Pestos. Jams. Spreads. Soups. The possibilities are endless for what you can do with all things “green”.

csa-and-more-interesting-veggies-022

Buy your root vegetables from the local farmers and make sure you use up those greens. Don’t let them go to waste.

Home Grown

Tomatoes. The reason I garden.

csa-and-patio-and-dinner-051

This year I concentrated on heirlooms. Which didn’t do very well, but I did make it to the century mark. 100 pounds of tomatoes by last Tuesday. With a few pounds of green tomatoes still hanging out there. Third year in a row to pass the century mark.

I dedicated about 100 square feet to tomatoes. ROI, a pound a square foot.

This year I did eliminate roma/paste tomatoes from my plantings. Deciding to rely on Larriland Farms, pick your own, to supply me with tomatoes for freezing. Last Saturday, me and hundreds of other people descended on the farm. Most of them looking for apples and pumpkins. Me, looking for tomatoes.

If you could make it through the parking lot to the area for picking tomatoes, you didn’t encounter any crowds. Down beyond the beets and the broccoli, the last tomato fields are open. Just a few weeks left to pick. Prices are amazing. $1.49 a pound for less than 20 pounds picked. Price drops to 75 cents a pound for more than 20 pounds. I picked 26 pounds.

tomatoes-csa-and-deck-002

Almost 24 pounds of paste tomatoes and almost 3 pounds of Campari. It was sauce making and oven roasting time, for three days total, at my house this week. The freezer is getting full. Winter will have tomatoes on the menu.

The Campari.

tomatoes-csa-and-deck-004

They suffered a bit from the strange weather. Lots of cracked tomatoes. Just like what I encountered in my heirlooms in my garden.

tomatoes-csa-and-deck-007

Many of the Campari were destined for the roasting tray. This batch was tomatoes, a red pepper, scallions, olive oil, oregano, sugar, salt and pepper. Slow roast at 250 degrees. I ended up with a total of four trays of roasted tomatoes. One with the Campari and three with the paste tomatoes. When I use the paste tomatoes, I slice them in half or in thirds, depending on their size.

As for the bulk of the paste tomatoes. Three different batches of sauce. Each yielded 2 quarts.

tomatoes-csa-and-deck-011

I blanch them first. Remove skins and seeds after they have cooled. In the meantime, I prepare the base.

tomatoes-csa-and-deck-013

Onions and carrots first. Sometimes I add green pepper. Always I add minced garlic right before I start putting tomatoes in the pot.

tomatoes-csa-and-deck-017

A tray from the oven, and a finished sauce. My sauce is simple. Just add a pinch of sugar, some salt and pepper and oregano. I like it chunky. Like this.

tomatoes-csa-and-deck-037

The pasta. From Boarman’s. Called Al Dente. It’s an egg enriched pappardelle. It’s hanging by the butcher case. The sausages. One was hot Italian, the other sweet Italian. I ask the guys at Boarman’s to give me one of each and use them for my Italian meals. Mixing them.

As for that days work.

tomatoes-csa-and-deck-040

Ready to transfer to the basement freezer. Yep, it took three days total to process the $20 worth of tomatoes I picked. Yield. Four jars of roasted tomatoes. Six quarts of sauce. One was eaten. Five in the freezer. Not a bad value.

Sum-sum-summertime

Posted on

We are only a week away from the official start of summer. Tell that to my garden, that is still giving me lettuce and asparagus.

At least we are transitioning into summer with our CSA delivery this week.

csa and shelling peas 003

This is our second week with garlic scapes. Which I love. Last week I made pesto which has been melted on pasta, and used with shrimp to make a meal. It may get slathered on cod tomorrow night. I will make another batch from this week’s haul, and freeze it in ice cube trays. To brighten up next winter.

As for the peas. I absolutely love getting fresh peas and shelling them.

csa and shelling peas 011

They have to be eaten or frozen almost immediately.

The greens are being replaced with summertime vegetables. But, no, there won’t be tomatoes for a few more weeks. Be patient. The ripe, fresh, flavorful tomatoes are coming. Just not there yet. If we get a few more weeks of warm weather, we should be there.

I saw my first blossoms on the zucchini today, and there are blossoms on my tomato plants. Summer is just around the corner, here in Howard County.

Le Jardin

Posted on

I finally got my garden in. The community garden plot, all 500 sq ft of it.

the garden 005

This picture doesn’t do it justice. It’s hard to get a good shot beyond the row covered section. Which is about to be removed since the arugula under it didn’t do very well. I will probably add a row of green beans there.

There are four rows. The first one.

the garden 006

Tomatoes and rhubarb. Two young rhubarb plants at the end. Twenty four tomato plants. This year it is about 50% heirlooms. German Johnson, Abe Lincoln, Brandywine, Rainbow, Black Krim, Purple Cherokee and Black Cherry. The rest. Old standbys like Big Boy, Early Girl, Supersweet 100, Carolina Gold, and Beefsteak.

The second row.

the garden 008

Under the row cover, is some Bibb lettuce. It was also supposed to have arugula, but it never germinated. There are shallots along the edge, and four rows of onions. White, yellow and red. Tucked between the cover and the onions is some dill and my favorite African blue basil.

The third row.

the garden 009

These three are zucchini. Above them is a grouping of three kinds of cucumbers. Pickling, slicing and bush crop. Today I put in two pepper plants at the very tip of that row. They are yellow sweet peppers.

The fourth row. Asparagus, mostly. It is currently slowing down just a bit, and I am letting about 20% of it go to seed.

the garden 011

I still am getting beaucoup asparagus, though.

the garden 015

As of today, 208 spears harvested.

I didn’t plant any canning tomatoes. I expect to get them from our CSA. They offer bulk buys of Amish paste tomatoes. 25 pound boxes. Last year they were $30 a box. I could also get them from Breezy Willow Farm. They offer bulk as well.

This was the latest date I have ever finished the garden. I don’t know if I will have tomatoes in time for the Howard County Fair. That would be a first. I have always done OK in the tomato category.

As for my freezer here from last year. I am down to one bag of blanched tomatoes. Plus, three jars of sauce and two bags of oven roasted tomatoes. I got about the right amount processed last year. Time to start replenishing the freezer.

Hot House Tomatoes

Posted on

Not something I expected from our CSA.

csa 012

We have gone regional. I assume it is to keep customers who want vegetables all year round, and not just in season. If you watch, the Community Supported Agriculture model keeps changing, to compete with the regional food source companies. Who get more customers than the traditional models do.

I can’t say I blame them. There doesn’t seem to be an exponentially growing market out there for real food, grown locally and provided fresh in season.

Lancaster Farm Fresh has thousands of clients. Besides the CSA members, there are restaurants, schools, hospitals, grocery stores and small farms buying their produce, herbs and fruit. Some weeks our email tells us we are getting the regional LFFC labeled food, instead of the local farm food.

Toigo Farms. In Carlisle PA. Home to what they say is the largest greenhouse in the USA. Video here.

Toigo Orchards is familiar to us. We bought their fruit at the Dupont Circle market. They seem to have constructed a massive greenhouse to grow tomatoes.

Don’t get me wrong. They were OK. But not as good as vine ripened tomatoes in season. And, not as good as what we get from Hummingbird Farms in MD. Maybe I need to let them hang out in a sunny window for a few days. Yeah right. Like we actually get sun around here.

All in all, today’s basket from our CSA wasn’t bad.

csa 002

It was springtime in a basket if you looked at the green garlic, the romaine, the radishes and the rhubarb. I did a few swaps this week. I really wanted good salad material, and those greens will make a killer pesto.

Still, I will wait for this type of tomato.

garden processing 012

Those heirloom tomatoes.

I did make a nice Caprese salad tonight. Tomaotoes, mozzarella and fresh basil. Balsamic and olive oil. Salt and pepper. IT just didn’t have that in season taste.

The Morning After

Posted on

fandf fair anniversary 034

The flag was still flying high on the crane when I got to the fairgrounds at 10 am this morning. Most of the rides were dismantled. A steady stream of cars arriving to pick up exhibits, entries, ribbons and premium checks.

I like watching the crews take down the fair. It’s interesting to see. I have been volunteering within the farm and garden building. Stacking up entries for easy retrieval. Helping people find their ribbons, and decide what to do with their vegetables and fruit, now that it’s been sitting around a week.

I started helping a couple of years ago. My favorite part of being there is watching the 4Hers come in to get their entries and their ribbons. It’s also watching children come in to our tables to find their entries, and in many cases their ribbons.

One little boy today was picking up a third, fourth and fifth place ribbon for biggest zucchini. One for him and each of his siblings.

I also enjoy visiting with my friends at the beekeepers’ tables, and just getting to talk vegetables with other gardeners. Commiserating about how our tomatoes suffered this summer.

I just wish we could find someone to take all the less than perfect food (and some that was still usable). There previously were people who took things home to feed pigs or chickens. Now, not so much.

The food banks can’t take them. They have been sitting out in the heat for a week. Most of the tomatoes were going south. The berries, really gone.

Still, it’s fun to help a little and see behind the scenes in tear down.

People were taking their animals home. The stalls were all cleaned up, and new mulch was in a humongous pile out by the show pavilion.

Another year. Another check. This one my biggest. Just about enough to cover what I spent to buy seedlings and plugs at Sharp’s Farm last spring.

Yes You CAN

Posted on

If I can can, you can can.

fandf fair anniversary 012

My first entries into the canning arena at the fair. Cherries and dill pickles. I got a fourth place for the cherries. Nothing for the pickles but I am still learning. I saw the better jars did spears. I did slices.

I knew I wanted to learn how to can more fruits and vegetables and I finally got the courage to enter the fair. So glad I did. You never know until you try.

These luscious cherries. From Larriland. Picked in June.

larriland and garden 008

I separated them before making the preserved batches.

larriland and garden 029

This was a very simple cherries, sugar and water mix. No pectin. No hard work other than pitting all those cherries. Water bath processed. I got 5 pint jars of them.

As for the rest of the fair. Two blue ribbons, plus one third and one fourth place

Herbs. This may be the third blue ribbon for herbs. I have to look at the records, as I have never gotten a blue ribbon in anything other than herbs before this year.

fandf fair anniversary 008

And, onions. They got me my other blue ribbon.

fandf fair anniversary 009

Those onions. Lots of work to dry. But, oh so worth it.

garden and fandf eat local 030

The five selected hung out in a closet in the laundry room, on hangers and string, until I was ready to enter them.

I didn’t take pictures of my third place basket. I need to go back and document that for my records. My final ribbon, for yellow slicing tomatoes. Somehow I missed taking that picture too.

As usual, I struck out with my heirlooms. They just lacked the intense flavor they need in order to win a ribbon. But, there is always next year.

If you have never had the courage to enter items in the fair, you really should just throw caution to the wind, and get in there. Easy to do. Really. Every year I learn more, and the people I meet are all very helpful.

Next year, I may even overcome my inexperience in baking and enter my zucchini bread. Or, take the time to enter some of my photography. There are so many ways you can participate.