Tomato Sauce

One of two giant bowls of Romas!

The weekends have been busy in my house in August!  I finally got around to canning my Romas a couple of weekends ago - something that I have been dreading due to the hot weather.  But it was time - far too many tomatoes around that I didn't want to go to waste.  And conveniently my local grocer had 25lb boxes of Romas on sale for $7 this week so I could supplement my own crop (which was about half the size previous years).

I have been looking into getting a food mill for a while.  I didn't know anyone that I could borrow one from to try out, and when I asked on facebook I only got a single reply!  It just happened that our plans changed Saturday and I ended up at a friends family farmhouse which they are currently trying to sell.  I mentioned that I if they found an old food mill that they were getting rid of that I would gladly take it off their hands.  Surprisingly, they said they likely had a few!

Making use of his muscles! 

After a little bit of searching, Ann found a really old hand strainer cone - and although they are neat I think it would have taken me forever to do it that way.  In the end they couldn't find the extra one they thought they had, but Ann did lend me her own Victorio model 200.  I definitely went home a happy girl, knowing that I wouldn't have to blanch and peel all those tomatoes by hand!

I have to say I was very impressed - the food mill looked very similar to my spritz cookie maker, but with a strainer on the end instead of a cookie shape.  It was good and solid too!  Graeme even got in on the action, grinding through more than half the tomatoes for me!  My only issue with this model is that my counters are a bit high for me to use it comfortably.  But that isn't a problem with Graeme around - he was happy to be included in the sauce making!

Now that I know I like this model I will have to keep an eye out for it.  They are available used, but Victorio also sells an updated version - model 250.   Model 250 has a few more plastic parts than its predecessor, but still looks pretty solid to me.  They also sell a motor attachment if I ever don't have the "muscle" around to help me, as well as a smaller berry strainer to remove seeds, and a larger pumpkin screen.  I personally wouldn't use either of those screens, but it is nice to know that the option is there should I ever need it.

In the end I put up 9 quarts of sauce (on top of 5 quarts of non-Romas that I threw directly into the freezer for a cool fall day).  I still have abort 10 lbs of Romas left, which I will likely be making into roasted tomato sauce now that the weather has cooled down.

I am happy that my freezer and pantry are both starting to look full.  It means the end of preserving and the start of enjoying all these canned goodies!

September

I find it funny how somehow mother nature knows exactly when to hit us with a blast of cool weather.  Tuesday is what I would call the first day that it felt like the fall here in Niagara -- it also coincided with all the kids going back to school.  It seems that without a doubt the day after Labour day always brings the cool weather to us.  The long humid summer nights are gone, bringing forth cool crisp morning with the world covered in frost.

I still feel the shift even though its been years since I was in school.  My short commute to work gets just a little longer having to wait for the school buses.  I've started wearing long pants and sweaters again.  And the first leaves have started to turn.

I do love the fall, but I will miss the hot summer weather.  Hope you are all enjoying the change in seasons!

Tomato & Basil Jam

Putting my Great Aunt's scale to use

I have been trying to come up with creative ways to use my tomatoes.  Usually we are able to add cherry tomatoes to whatever we are having that night - either cooked or raw.  But this year, the heirloom yellow cherry tomato plant I grew is producing more than I know what to do with!

In my quest to find something else to do with all these tomatoes I came across a recipe for yellow tomato jam.  Its a savory spread, like red peeper jelly.  We will likely be using it with cheese and crackers or something of the sort.

I found the recipe at Food in Jars (which btw is an awesome site for new canning recipes), but I have since seen a few others out there that I might try the next time I make it. 

I had absolutely no trouble picking 4 lbs of tomatoes straight off my plant to use, but you could also supplement with any other tomatoes you want.  Keep in mind, cherry tomatoes will result in a much sweeter spread than a variety like lemon boys.

The recipe was easy enough, my only issue was that it took forever to get to gel (220 degrees F).  I don't know if my tomatoes had more moisture in them or what, but it definitely took over an hour to get the     temperature up.  Even then, I gave up around 217 because it was so hot in my kitchen and I was fed up.  The result was definitely firm enough for my liking, but if you want a proper gel make sure that you have the time (and patience!) when trying this recipe.

Not sure if this recipe will get added to the regular rotation yet or not -- I guess we will find out once my family tastes the jam!

The result was 10 jars of delicious looking jam! 

Heirloom Tomatoes

Tasmanian Chocolate

This year I decided to branch out with the tomato varieties I grow.  My usual crop includes: cherry tomatoes, lemon boys, giant clusters, romas, and usually a brandywine heirloom that is available at my local nursery.

The timing worked out, and I was actually free the weekend Tree & Twig had their annual plant sale.  So my Aunt and I made the trek out to Port Colborne to try some new varieties!

Not yet ripe Green Zebras & Aunt Ruby's yellow cherries

I think we may have been a little unprepared for the sheer number of varieties that were available.  They were separated into groups by colour, which was helpful, but only had hand written tags with names.  No pictures or descriptions to tell us what the fruit would look like.  There wasn't really anyone around when we were there to ask what the different kinds were, just a couple of young girls manning the cash box - so we were on our own.  Next year I will go prepared with Hubby's smart phone so I can google what is what on the spot!

I had it in my head that I wanted a striped variety (a zebra) because of the tomato salads that are a staple for us during the summer months.  I also wanted a yellow grape tomato as well, and anything else that sounded interesting.  (Mind you, at this point I already had 4 varieties at home!)

I ended up choosing based on names (since I had nothing else to go on).  My first pick was Green Zebra, which has turned out to be a beautiful tomato, although its not my favorite taste wise.

Ripe Lemon Boys, green zebras, and a Tasmanian chocolate

Tasmanian Chocolate was my next pick, based solely on the fact that is had chocolate in the name.  It has turned out to be my new favorite tomato!  These don't look like anything special, but the taste is absolutely amazing and I cannot get enough of them!

My last pick was Aunt Ruby's Yellow Cherry's (since I had no idea which varieties were grape tomatoes).  They are okay- I have grown yellow cherry tomatoes in the past, and I think taste wise I preferred other varieties.  But this plant is probably the best producing cherry tomato plant I have ever grown!  It has actually taken over and is tangled in with my other tomatoes (I know I should try to steak them better, but it never seems to work out).  Still on the fence about this for next year, but we will see since I can save the seeds.

Next year I will definitely do a bit of research and try a couple of new varieties!  Do you have a favorite heirloom that you grow?  Let me know in the comments!

Jammin

I finally managed to get enough raspberries from my garden to make some jam for my husband.  Raspberries are his favorite - so I don't usually have enough to attempt jam.  But since I made myself blueberry jam already this summer (my favorite), I figured I should be nice and do some raspberry for him.

I managed to get 2.5 cups all in one picking form my plant and supplemented with store bought that my Mum had dropped off as a little anniversary treat (she also knows how much he loves raspberries!).

I just used a basic recipe - 4 cups of berries, 3 cups of sugar and 1/4 cup of lemon juice.  I tend to make long-boil jam since I don't plan very well for when I am going to can things, and always seem to forget to buy pectin.  Regardless, since I was doing just a small batch it didn't take very long at all.

I have made the mistake in the past of trying to make long-boil jam based on the plate test and spoon test...and ended up with jars of what almost seems like candy.  To the point where I had to heat it in the microwave to get it out of the jars!  Since them I have invested in a candy thermometer.  Although it can vary a little bit, typically jams reach "gel" at 220 degrees F.  Depending on what I am making I usually aim for 218 degrees, since we like to have our jam a bit softer so we can put it pancakes or ice cream.

End results - 3 jars of delicious raspberry jam...note that a jar is already missing in action!

Pasta Slop

It has hit peak season for zucchini and tomatoes at my house.  I have been trying to sneak them into every meal in some way or another just to use them up.

One of the quick dishes I love to make this time of year is pasta with whatever veggies are ready in my garden.  I am not s huge meat eater (much to my husbands annoyance), so when I cook I am fine to just load up on veggies.

My assistant this summer is Italian-Canadian, and on our trips on the road the conversation often turns to what is going on in our gardens & our kitchens.  The other day for lunch he had another version of what he calls "pasta slop".  Basically he throws together whatever is in the garden with whatever meat is on hand and tosses it with pasta.  So this is my version of pasta slop at the peak of zucchini & tomato season.  It is somewhat based off of this recipe from Canadian Living for seared cherry tomato pasta.

• spaghettini (or whatever other pasta you have on hand)
• 4 tbsp olive oil
• 2 cups cherry or grape tomatoes, halved
• 1 small zucchini, shredded 
• 3 big cloves garlic, sliced
• 1 pinch crushed hot pepper flakes (I usually add more since we like it spicy)
• grated Parmesan cheese
• chopped fresh basil
• salt & pepper to taste
• 1/2 cup pasta water

Cook the pasta to your taste (reserving about 1/2 cup of the pasta water).  Heat 1 tbsp of the oil over medium-high heat.  Sauté tomatoes until lightly seared, about 1 minute.  Add zucchini.  Cook until hot, and remove from pan.

Add remaining oil to pan; cook garlic and hot pepper flakes over medium heat until fragrant and softened ~ 2 minutes. Add tomato & zucchini mixture, pasta and reserved pasta water, stirring to combine. Toss with Parmesan cheese and basil.  

This serves 4, but we like leftovers so it works perfect for us - but you could increase/decrease based on how much you want. 

In true pasta slop style you could throw whatever else you have into the pan too (fresh beans come to mind earlier in the summer).  If you are planning on having leftovers you might want to add a bit more pasta water so it keeps better in the fridge, as the pasta will absorb the leftover liquid. It is actually great cold for lunches too!

Rhubarb

Rhubarb is one of those things that I grew up with.  When visiting a friend or relative with rhubarb I remember being given stalks for my brother and I to chew on.  To this day, I still love munching on the end of some wonderfully tart rhubarb.

my rhubarb in need of a trim again!

It may not be the most beautiful plant, but boy does it make me smile.  Those delicious red stalks and giant leaves.  Aunt S is always telling me I should make some stepping stones for my garden with the imprint of the giant leaves.  It is a wonderful idea, I just haven't got around to it yet!

When I bought my house I was quite happy to see that there was a little patch of rhubarb growing already.  Great!  It meant that it was one less thing to buy/find.  In my first summer, I actually split that plant into 2, and replanted.  Low and behold, the smaller portion that was moved to a new location went absolutely crazy!  It is in a great spot - right next to my rain barrels along the back of my house.  that means it gets lots of sun and lots of water.  Perhaps that is why its so happy there.

From the reading that I did, I was instructed to not harvest for the first year or two after planting.  Well that went totally out the window, when by the end of the first year I had a huge plant that needed to be cut back!

Now I should note that I have since split the new plant for another Aunt, and it definitely has not done as well at her house.  Not that it doesn't get enough sun or water - it just seems to love the spot in my yard.  Or maybe its the annual addition of alpaca poo that gives it a boost.

So every year I cut it back at regular intervals throughout the spring & summer to make desserts, pass along to relatives (who also love rhubarb), and freeze for the long winter.  Favorites with rhubarb include:

Fruit crisp - I love the mix of tart rhubarb with fresh berries (blueberries, raspberries, strawberries, whatever you have on hand!)
Oatmeal squares with rhubarb sauce - think granola bars with rhubarb filling!
Rhubarb pie
Rhubarb coffee cake

So here is to all you rhubarb lovers out there!