I’m on the fence about planting a Fall Tomato crop, because of the pestilence from the now ending Spring tomato season. It is a major annoyance and so destructive to have so many stink bugs and leaf foots. But, nothing compares to a fresh tomato, and that is pretty compelling. The difference in a fresh and store bought tomato is so obvious to me now, I’ve been eating around tomatoes in restaurants that don’t taste homegrown.
So, I’ve been processing my own garden tomatoes to make them last. Last night, I made a cooked sauce, with onions and garlic, and froze it, for later, when we can’t get or grow tomatoes.
I processed the cooked tomatoes with the emulsion blender, for a smooth sauce. It is totally unseasoned, for now. I can season it when I use it this winter. It is in the freezer.
Today, I went to the HOPE Farmer’s Market to look for lettuce. Much to my surprise, there was Ben from Salt and Time – I had forgotten he was at that market, and I hadn’t been there for a while. Johnson’s Backyard Gardens had loads of San Marzano Tomatoes still, so I bought 2 boxes full to split with my serious pizza making friendChristian. I decided to process most of these raw, and began running them through the food mill.
So, a couple or three hours working them through the food mill, and I think I’m set for winter.
The few tomatoes I have yet to process are going to be run through the food processor with a pepper or two, and maybe a bit of cucumber, salt and pepper, and will be a Bloody Mary before this day is over. I”m feeling pretty good about the state of tomatoes.
A bit of exciting garden news – I’ve been looking for seed potatoes all over, to plant in a couple of weeks for a winter crop. I have not had much luck, but today, I found Yukon Gold potatoes at Johnson’s Backyard Garden and have them stored in a cool dry place until time to plant. No potato grow bags this time around, these have a reserved spot in the garden.