Als ich wisse das Morgen der Erde enden wuerde, immernoch wurd ich mein Apfelbaum pflanzen.

Even if I knew the world would perish tomorrow, I would still plant my apple tree. - Martin Luther

"Factory work's easier on the back, and I don't mind it, understand, but a man becomes what he does. Got to watch that. That's why I keep at farmin' although the crops haven't ever throve. It's the doin' that's important." Madison Wheeler in Blue Highways by William Least Heat Moon

Sunday, September 29, 2013

Totally Tomatoes

The garden is winding down - there are a few tomatoes and cukes hanging on, but for the most part the big summer harvest is over.   In some ways I'm really ready for fall.  I've pulled out my warm clothes, I'm ready for The Woodsman to start making fires, I've got my crock pot soup recipes in the recipe file, and I'm definitely ready for the gnats to die.  But, saying goodbye to fresh tomatoes from the garden is difficult.  It's the end of the season and I'm still remembering recipes that I want to make and others that I want to repeat.  Just in case you need some ideas for your end of the summer tomatoes here are some non-recipe recipes for the last of your tomato harvest. 
Sungold, Black Cherry, Chelsea and Sweet Million

Tomato Corn Cups (created by Lily)

Put guacamole, corn and a cherry tomato in scoop type tortilla chips.  Makes a wonderful summer appetizer - and kids enjoy making them.


Toss bread cubes, chopped tomatoes, chopped cukes, mozzarella cheese chunks, basil and garlic with a simple red wine vinegar and oil mixture.  Stir and eat.

 Fancy Sliced Tomatoes

Layer in this order - tomatoes, onion slices, balsalmic drizzle, olive oil drizzle, salt, pepper and basil chiffonades.  Repeat.
Also on the plate - Quickles and Ratatouille over Polenta


Put big slices of heirloom tomatoes on a platter.  Sprinkle with salt and pepper.  Drizzle with olive oil.  Place slices of fresh mozzarella and basil leaves on top. 

Roasted Tomatoes

Cut tomatoes in half.  Drizzle with olive oil and sprinkle with salt.  Bake in a 325 oven until they are a bit dried out.  Stack in a canning jar alternating with basil leaves.  Fill jar with olive oil.  Keeps for months in the fridge.

Canning Season Comes to a Close

With the exception of the Applesauce Party at the farm in two weeks I'm done canning for the season.  I've put the canner away and I think I'll finally scrub the floor - it just might stay clean for a while.  In the past few weeks I've made spaghetti sauce, fermented Kosher Dills, V-8 juice, whole canned tomatoes, grape maple syrup and banana pepper honey mustard.  The canning cupboard and freezer are fully stocked - I'm hoping for a hard winter with lots of snow (and snow days). 

Other Processing Odds and Ends

I had a bumper crop of Red Peppers.  This is the first year I can remember that I haven't needed to buy any at the farmer's market.  I have an abundance of roasted red peppers in the freezer - they're going to provide some of summer's warmth in winter soups and pizzas.  We also had a decent root crop - the sweet potatoes, carrots and potatoes are all in the root cellar.  I'm letting the beets and turnips grow for a while yet - they like this cool weather.  I love all the varied colors in the fall.  It's a feast for the eye as well as the mouth.

Back to School

We're a month into school and everyone has settled into their classes and the fall routine.  Life is good.  


  1. How do you store your carrots in the cellar?

  2. I store carrots and beets in a bucket of sand in the basement where it's cool. I leave a few inches of greens on the top and then bury them with a little bit of the green sticking out. I'll have to do a walk around of the house and take pictures of the root cellar, canning cupboard and freezer - look for more info soon.

  3. Oh yum! I'm just drooling now! We used to love roasted red peppers on the BBQ with goat's cheese melted on with some fresh basil!