Tag Archives: tomatoes

The Preservation Society

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“Father: It’s been nine months since my last confession.”Nah, I’m not religious but Holy Moly has it been a long time between drinks on this blog!

Busy, busy, yeah you’ve heard it all before…work, kids, life. Doesn’t matter; here we are. And just this week life presented a lovely little window of garden abundance and time: two sweet things that rarely coincide so I grasped it with both hands and my pantry and fridge are slowly filling in its wake.

First, let me just say: TOMATOES.

And, oh what a glut we’ve had! However, I’m proud to say I’m learning from years past and this time I’ve succession planted. So while we’ve had a tremendous short-term haul of Black Krim, Mortgage Lifters, Tommy Toe and others I can’t even remember, they’re still coming! Green Zebras are ripening (although it’s hard to tell with that variety) and the orange Jaune Flammee and stripey Tigerella too. I planted six different varieties of cherry tomatoes that grew to such gargantuan proportions it was almost a little scary how much fruit we were harvesting. Reinforcements were called; it was all hands on deck!

One of the pleasures of growing so much food is giving it away to grateful friends, family and neighbours who rarely, if ever, experience the superior flavour and quality of homegrown produce. But that said, I  would still rather keep as much of it as possible to feed my own family. And so began the wave of preserving, a joyful yet time-consuming necessity.

Here’s a taster of what I’ve made so far:

  • 14 bottles of tomatoes made in my Mum’s old Fowlers Vacola system, which I subsequently overheated and broke. Ugh!
  • Tomato Ketchup (3 bottles)
  • Tomato and Eggplant Chutney (6 jars)
  • Dried cherry tomatoes (3 bottles) sprinkled with garlic salt and dried basil and marinated in virgin olive oil
  • Slow-cooked oven-baked tomato sauce (2 bottles). This is a recipe from Stephanie Alexander’s “Kitchen Garden Companion” cookbook.

This is, of course, in addition to gorging on fresh tomatoes for breakfast lunch and dinner. Eggs poached in chopped tomatoes for breakfast, bruschetta for lunch, Tray Baked Salmon with Olives, Green Beans, Anchovies and Tomatoes for dinner (thank you Jamie Oliver).

img_3692But it’s not all tomatoes. The cucumbers are starting to assert themselves in the pecking order of the vegie patch with a tidy harvest of 14 cucs in an afternoon (right after I’d just bought one from the shops – what was I thinking?!) So I thought I’d turn my hand to pickling given my son’s penchant for dill pickles. And this was the result: Bread ‘n Butter Pickles. It’s another recipe from Stephanie Alexander’s “Kitchen Garden Companion” cookbook and I’ve got to say: absolutely delicious! Surprisingly so. I’m not usually the biggest pickle fan but these are incredibly moreish and the kids we’re in there with forks, shovelling them into their mouths. So there’ll be more of them to come.

What else? We’ve made Decadent Chocolate and Beetroot cake and Beetroot Relish with all the beetroots coming out of the garden (one of my all-time favourite vegies for its versatility.) Basil pesto is next on the agenda. I do this at the end of summer every year and freeze it in ice cube trays, then bag ’em. They’re great for popping into your spaghetti bolognaise sauce, as a pizza sauce base, adding them to fresh pasta with parmesan and olive oil for the laziest mid-week meal ever (my kids love it!)

Ah yes, I haven’t had this kind of time for ages so it’s just dumb luck that it coincided with harvest. I’ve changed my work situation (for the better I hope) as there are new business ventures to explore. Stay tuned for more on that later.

Sunshine & love in a jar

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We simply couldn’t eat them fast enough, those soft, scarlet globes of goodness. Something had to be done because there was no way I was going to watch the mountain of gloriously ripe tomatoes slowly sink into a mushy, fetid puddle and I didn’t want to give them all away just yet.

However, ripe, organic tomatoes I’ve found also help grease the wheels of commerce with a little welcome baggy given to Nigel Thompson from Earth and Water who we called back to fix the pump YET AGAIN. We gave tomatoes and cucumbers to a mate who had lent us some camping gear for our recent holiday and received rapturous appreciation. A heavy bag was given to my favourite neighbour whose daughter Niamh goo-ed and gaa-ed over the tomatoes and scoffed the lot.

It feels great to share the love.

Blissed out on tomatoes

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This is what it’s all about.

We arrived home from our two-week holiday in Denmark after a 5 ½ hour drive to a clean house, dinner in the fridge (thanks to our fabulous housesitters Bill and Sue), a happy dog, a new clutch of four chicks and a vegie garden bursting at the seams with the most INCREDIBLE vegies you’ve ever seen. It was Christmas all over again!

I was singing as I collected 43 huge, ripe tomatoes (Tommy Toe, Mortgage Lifter, Black Russian), cherry tomatoes (Pink Bumblebee, Tigerella, Broad Ripple Yellow Currant) cucumbers (Lemon, Double Yield, Suyu Long, Richmond Green Apple), beetroot, basil and a massive bowl full of green beans. La la la!

So in reality, each of those mouth-watering, soft, juicy, flavoursome, lovingly tended, organic tomatoes probably cost me $20 each (especially in the light of the recent reticulation project). But hey, that’s not the point. You couldn’t buy them from the shops if you tried.

Besides, the enjoyment I got from unwrapping each tomato from its fruit fly protection mesh bag to reveal the warm glow of its deep pink and scarlet belly, to feel the soft give against my fingers of its ripe, bulging mass, to smell the fecundity in the air – well, that’s priceless (and pretty sexy in a totally geeked out gardening kinda way.)

So, needless to say, henceforth we are eating tomatoes (and cucumbers and beans) for every meal. My lucky neighbour Rach and my sister will be on the receiving end of some glorious tomato goodness soon but other than that I’m going to selfishly binge out. I’m already dreaming of the Tuscan Tomato Bread Salad I’m going to make for dinner tonight. Bruschetta and poached eggs for breakfast, Caprese salad for lunch…I could go on.