I SPEND RAINY DAYS in harvest season writing, and reading, and streaming a bounty of BBC Television series such as “Broadchurch” and “Silk”–oh, what would I do without public TV from both sides of the Atlantic? All the while I’ll set consecutive small batches of tomato sauce to bubbling on the stove…destined for the freezer. Keeping things really simple, my basic freezer red sauce goes like this: [read more…]
How to grow tomatoes, America's favorite "vegetable" (really a fruit!). Covered here: organic tomato growing from seed to harvest, including tomato disease prevention, heirloom versus hybrid tomato varieties, and even growing grafted tomatoes, ripening half-red ones, and making easy tomato sauce.
SEED LIBRARY CO-FOUNDER DOUG MULLER makes it sound easy, and gross in a fun way—you know, like when you’re 12 years old and “gross” is a good thing, an adjective you say and then giggle delightedly at the slightly naughty notion. The co-founder of Hudson Valley Seed Library was teaching a group of us how to save tomato seeds, using words like “slimy” and “smelly” and “goopy” and, yes: “gross.” How to save “wet” seeds such as tomatoes, the Hudson Valley Seed Library way. (That’s one fruit of their ‘Upstate Oxheart’ heirloom variety, above.) [read more…]
VEGETABLES WILL WANT ‘IN’ SOON—into the kitchen, then into the freezer in sauces and soups and pestos and such. But my freezers are still pretty well-stocked; it’s time to anticipate coming harvests, and make room. The first space-creating step: “Chili,” I said to garden helper and friend Susan during a recent monsoon that curtailed outdoor chores. “Let’s make chili.” Into the pot went bags of frozen whole paste tomatoes, frozen peppers both hot and sweet—even frozen garlic cloves from the 2012 garden. Maybe you have some such leftover ingredients–or just want a vegetarian chili recipe for when your 2013 produce ripens? [read more…]