Farm to Fork
Exploring the Joy of Harvesting and Cooking Tomatoes
I’ve had a sinus and ear infection, so I haven’t written much. I’ve been resting and napping in between my gardening chores. I’ve canned many pickles, dehydrated zucchini shreds, chips, picked and dried onions, and processed garlic.
Today the real work begins. I’m about to be inundated with tomatoes. I love tomatoes, but growing, taking care of, harvesting, and preserving our bounty is a lot of work.
Stewed tomatoes are going to be my first method of preserving this week. Got the tomatoes, celery, peppers, onions, and garlic straight from the garden without needing to go to the store to buy anything, well, at least not right now. I’ll probably run out of celery and green peppers.
Stewed tomatoes are easy to do and are so versatile. I use them in Italian and Mexican dishes, and my husband surprised me last winter with an excellent Swiss steak. I thought he used the complicated recipe that I had written down in the cookbook. Nope. He just opened a quart jar of the stewed tomatoes, dumped it on top of the browned steak, and let it simmer till tender.
I use the Ball canning book and follow the stewed tomato recipe, which includes celery, onion, and green pepper. I pressure can because of the added vegetables.
