Showing posts with label tomato. Show all posts
Showing posts with label tomato. Show all posts

Wednesday, August 13, 2014

tomatoes to feast on

After a few bad luck years with tomatoes we have surely been blessed this year.  We have more than once filled our back picnic table with delicious red fruits fresh from the garden.  I have been canning my little heart out and not complaining a bit about it.  It's amazing what things seem to overwhelm and something like this does not.  Even though I was pulling jars out of a canning bath at nine thirty last night.  I have put up five batches of salsa, three batches of tomato juice, two batches of pasta sauce and two batches of diced tomatoes... and I'm not done yet!  I haven't actually had enough tomatoes to can diced tomatoes (not to mention juice) since 2010.  A home canner will begin to ration the goods.  To this day I have one jar of homegrown diced tomatoes left in the basement pantry... just in case.  I love the whole process from starting my own seeds for the garden, planting the garden, hoeing, weeding, nurturing, picking and putting up.  It's all so lovely when it goes as planned and truly takes several months.  I start seeds in late March and plant the plants in May then now it's August and they are producing like crazy.  And the other thing is (I'd better watch my bragging) that the tomatoes are stellar with no rot, very little bad spots and no splitting.  If you don't believe me... see for yourself.  Hope everyone is having a wonderful gardening and canning season!


My... what beautiful peppers you have!

Looks like a tomato party!

Canning salsa last night.

The crushed and diced tomatoes.

Please don't think that all is perfect in my little canning world.  I filled a jar with tomatoes that apparently wasn't hot enough to handle the hot tomatoes and when I picked it up the bottom fell off.  I had tomato and juice in the drawer and cabinet and floor.  Luckily it was only a pint jar!

And finally... a recipe.  This is the recipe I used for two batches of tomato juice that I have full intentions of enjoying in a bloody mary on some cold winter morning or day.  They will also be used as back up for soups and such.  This recipe has just the right amount of spice and heat and once in a glass of ice all that is needed is the vodka and Worcestershire sauce and maybe a little salt.  Or you can leave out the vodka all together and have an amazing nutritious drink.  Enjoy!

By the way... for my batches of this I used my father-in-law's banana peppers which have a lot of heat this year and I used my Vitamix to chop my peppers, onions and celery.  What a life saver!  And always remember to use gloves when handling peppers.






Thursday, January 30, 2014

Vegetable and Herb Seeds

A friend of mine gave me a tip on a great place to buy seeds!  Thanks!  I always love to find recommended companies to buy seeds from.  Especially companies who have a ton of quality items that are non-GMO (genetically modified organism).  I like it when they haven't been messed with.  Here I found caraway seeds, dock and stinging nettle herbs.  All of which are interesting to me for medicine purposes.

I also bought two new-to-me varieties of pepper and tomatoes.  I am always excited to try growing new produce and herbs that I haven't grown before.  It keeps me going!

Please visit www.rareseeds.com and take a look around!  Be sure to visit the About Us page for more personal and company information.


Thursday, August 11, 2011

Canned Tomato Basil Sauce

I finally gathered enough tomatoes to can something!  Garden-wise, our tomato crop of 53 plants had a rough beginning, as did everyone I talked to near and far around this area, not just up here on the hill.  We had a lot of heavy rains early on this summer followed by very hot, dry days in the 95-100 degree range.  Soaked soil + hot on top isn't good for tender roots of tomato plants apparently, at least that's all we came up with as an excuse.  When our tomatoes did start to turn red on the bottom they also started to rot on the bottom.  Or the tops began bleaching out before the whole thing had a chance to finish turning.  I had to start picking the tomatoes as soon as I saw them even slightly begin to turn colors.

Once our tomatoes seemed to be doing alright, they ALL started to turn.  After having thoughts of "we are never going to have tomatoes" and "just weed-eat and mow 'em down, they are breaking my heart" to "wow here they are... this is going to be a fast and short season!"  I am thankful for what we have gotten and have tried my hardest to make the most of what we have been blessed with.  I also made the most of what our neighbor Mr. Butler shared from his tomato patch in which I didn't have to be told twice to get what I wanted out of!

Since August 4th I have managed to can 7 pints of tomatoes and okra, 4 pints of seasoned tomato sauce, 5 pints of pasta sauce using Mrs. Wages mix (which is my favorite and seems to be obsolete around here) and 12 pints of tomato-basil sauce.  All in all I have used somewhere around 64 pounds of tomatoes.  I would like to put up at least two more batches of sauce that can be used in recipes from spaghetti to minestrone soup throughout the winter so we'll see.

I would also like to share the recipe I used to can the tomato basil sauce.  I wish it only took an hour start to finish and I wish you would end up with mega pints of sauce but sadly... no and no.  But the recipe will be a wonderful base for many dishes that call for pasta sauce and can be seasoned later on with garlic, Italian seasonings, vegetables... whatever you wish.  I know it smells fabulous cooking in the kitchen and will aid in keeping us healthy until next year.

Tomato Basil Sauce

10 pounds tomatoes
3 Tablespoons fresh, chopped basil, or 1 tablespoon dried
Lemon juice
Salt

Peel tomatoes by dipping in to boiling water for about one minute.  Allow to cool to the touch and easily remove skins.  Core tomatoes (cut the top off) and cut in to quarters.  Place half of the tomatoes into a large, stainless steel stock pot and bring to a boil, crushing with a potato masher.  Add remaining tomatoes, turn to a lower temperature and allow to simmer uncovered for two hours stirring often as to prevent sticking.  Remove from heat and stir in basil.  Put 1 tablespoon lemon juice and 1/2 teaspoon salt (I use canning salt) into each hot pint jar.  Ladle hot sauce into jars, wipe rims clean, add hot lids and screw bands on finger-tip tight.  Process in a boiling water canning bath for 35 minutes.  Allow to cool.  Label jar contents and store.  Enjoy as you wish during the coming, fresh tomato-less months.





Tuesday, March 15, 2011

Starting Seeds

Gardening is one of those things that can yield fantastic rewards. From beginning to end, delight to worry, raw ground to water, the whole experience begins with a single plant. Have you ever thought of starting your garden from seed? I'm going to help you learn how. I have yet to build our entire garden from seed because during spring and early summer I turn into some sort of plant buying nut! I can't resist the beauty in greenhouses and possibilities of what the plants may produce for me someday. Starting plants from seed, purchased seed or seed that was saved from you garden last year, has a different kind of reward. To walk down the rows of veggies and think " knew you when you were just a seedling" feels great. Today let's go over starting tomato seeds.

Now, you're going to need seeds which are available at any hardware store and even at the dollar store this time of year. To prepare the seeds, take one section of paper towel and fold it in half several times. Run the paper towel under water to soak. Place seeds on one end of the paper towel and make one last fold over to cover seeds. Allow seeds to germinate in the wet paper towel for at least 24 hours. Keep the paper towel moist at all times.

Next, you're going to need pots and dirt. You pots can be peat pots, egg shell cartons, re-used six packs and flats from last year. I prefer newspaper pots. They are cheap, a new use for old newspaper and you can plant them right in to the ground. It just makes more sense to me. To make a newspaper pot tear a folded sheet or newspaper down the middle then across the middle. That means that one big folded piece of newspaper would make four pots. Take one of the small sections and fold it long-ways twice. Using a juice glass, roll the newspaper around the glass, fold under the bottom of the glass and, sitting the glass upright, press on a table to make the bottom. Or you can buy a paper pot maker here.



Place dirt in pots leaving 1/2 inch at the top. Place one or two seeds in each pot and cover with 1/4 inch or potting soil. Stores have special "tomato dirt" available, I've not used this before. I find good ole potting soil does the trick just fine. Place the paper pots on a pan with a lip, something that will hold water. Pour water into the pan just enough to cover the bottom of the pan. Within 10 minutes or so the pots and dirt will absorb the water. Cover the pots on the pan with saran wrap and place your pan of pots in a warm location such as on top of the refrigerator until seedlings appear. Water the pots twice a day, morning and evening. Like anything else, if the soil is dry.. water is needed... if it is really moist don't water. You don't want to soak the poor things to death.

Once seedlings appear, and they probably won't all at the same time, place the tray in a sunny window. Keep watering as needed and just baby the heck out of them until they are big enough to go outdoors which would be after the danger of frost. In our area, Middle Tennessee, now is the prime time to begin your seeds. We usually plant our garden on May 15th. Mainly because Shaun's Granddaddy said so. We figure he's done it more times than we have so he probably knew best.


You can begin just about any seeds this way. Be careful to read directions on the packets that you buy. Some herbs need to be planted on top of the soil, some more shallow in dirt than others. Some are just too small to need the paper towel soaking and can be started right in the pots.


Isn't this tine parsley precious?

Small greenhouses can be used inside. Last year I used a bench in our spare bedroom with a heating vent underneath it and draped a thin quilt over the bench to hold in a little heat. It was definitely a make shift green house attempt. This year Santa brought me a small green house to start seeds in. I have it in the basement and have a heater rigged up on the bottom shelf that comes in intermittently keeping it at a tropical temperature between 85-95 degrees.

It has worked great so far and when the seedlings are ready to spend a little quality time in the sun, a little at a time at first, they can do so in this green house, tied down!, without fear of wind or rain abusing them before they are strong enough to handle it. I encourage you to give it a try.
I will offer up a packet of Black Cherry Tomato seeds for free if anyone is interested. Just leave a comment with you email and I'll get in touch with you.

Tuesday, August 25, 2009

Stuffed Peppers

Happy Tuesday to you!! I have made this recipe for Stuffed Peppers a couple of times recently as we have had an out-pouring of bell peppers in our garden! This recipe also calls for canned tomatoes of which I used fresh since we have a bit of those also from the garden. Hope you enjoy them!

Stuffed Peppers

About 9 Small to Medium Green Bell Peppers or Red (4 to 5 large)

1 lb ground venison, beef or sausage (seasoned to taste)
1 small onion, chopped

1 - 7 oz can diced tomatoes or 5 fresh (peeled and chopped in food processor)
1/3 cup white rice (or whatever kind you have)
1/2 cup water
several leaves fresh basil chopped or 1 tsp dried basil
1 Tbsp Worcestershire
1/2 cup shredded cheddar cheese

In large sauce pan, brown meat and onion and drain off fat. Return meat to saucepan and add tomato, rice, water, basil and Worcestershire sauce. Over medium high heat bring to a boil. Reduce heat to medium-low, cover and allow to simmer for 20 minutes. Add 1/4 cup cheese and stir.

While mixture cooks, cut tops off of pepper and de-seed. Chop the rest of tops (except stems) and freeze for later use. Blanch in boiling water for 3 minutes.

Fill peppers with meat mixture. (At this point some of the stuffed peppers can be frozen for later use.) Place stuffed peppers in Pam sprayed casserole dish and bake at 375 degrees for 15 minutes. Add remaining cheese to tops of peppers and serve.

Tuesday, July 28, 2009

Garden Blessings


After a particularly weighing Monday that began at 12:49 a.m. I was greeted at home with a caring hug from my Mister and wonderful surprises in the garden. After announcing that I was taking the night off I made my way out to the garden. I was so pleased to see that some of my black cherry tomatoes were ready! I grew these from seeds that I bought from a lady on etsy.com and I am pleased to report that they are wonderful! I just kept looking at them in a bowl on the table all night remarking on how pretty they are.

My second find was found in the green pepper plants which have taken their sweet time producing this year. I picked eight peppers. They have such a wonderful smell and I think we will be having stuffed peppers for supper this evening! I also found that I have five luffa!!! This just tickles me green! I had only found three so far until yesterday. The vines have gotten so thick that they are hard to get to. With the help of my rain boots I was able to get over to the vines and inspect my produce!


I am so happy with what I found and it was a much needed surprise!
Seeds bought from www.fluffnflowers.etsy.com