What's Growing: Tomato Sauce & Freezer Pesto

I love my Potager. I would love it even if it did not produce a large amount of vegetables although it usually does. It is not just a crop to be harvested, it is a sacred place for me. All the plants have been carefully plotted and planned to work together and yet it still manages to sneak in a surprise or two. They grow upward, onward and intertwine. There is always a "moment" to catch - a humming bird attracted by the red blooms of the Scarlet Runner Beans, a bumble bee tipping the delicate disks of Blue Scabiosa, a Robin perched on top of the rustic arbor, a flushed rabbit ...

This year I planted Morning Glory among the runner beans, Cardinal flower beneath the peas, and Cathedral Bells along with the cherry tomatoes. Now, the Morning Glory masks the fading bean leaves and the Cardinal Flower blooms where there are no peas. The Cathedral Bells have yet to bloom but I see they have reached the top of the trellis and their leaves have a touch of purple to them and look fresh – not like the leaves of the cherry tomatoes that are growing tired.

I love this climbing Nasturtium Moonlight. It mixes wonderfully with the "surprise" ornamental gourds that began growing up the rustic arbor.

I have made three batches so far of tomato sauce which I freeze in jars. I cook them down skins and all and smooth using an immersion blender. I only add balsamic vinegar, basil, garlic, salt and pepper. This year I came across so many wonderful heirloom tomatoes between Cross Island Farms on Wellesley Island, the community garden and a very talented friend on Round Island. I am attempting to save some of their seeds. They are fermenting now on the back porch. So far, they do not smell too strongly. (Click here to read about how to save heirloom tomato seeds from a previous post.)

I don't believe my one German Striped Tomato plant has flowered yet. It may be too late. It is probably also too late for this eggplant. We will see but try, try again (next year).

With the dry, hot summer many of my plants bolted including the Cilantro. I chopped it down mid-summer and scattered the seed. I have a new fresh crop that I am really enjoying. This year I am going to harvest it and freeze it in oil for cooking all winter. And this year I finally harvested the Basil at its peak before too cold nights. I have a nice batch of freezer pesto.

Plenty of kale and collards for soups this season!

Carrots, golden beets and possibly a parsnip or two next. 

Project: Saving Heirloom Tomato Seeds

On a return trip from Rochester, I fell in love with this beautiful, large tomato at an organic farm stand. It was huge – at least 5" inches in diameter and felt like a baseball in my hand. I had to have it. The woman who owns the farm said I could save the seed. Yes, I had to save the seed and grow these in my garden next year! When we arrived home, I put it on this cute little plate and admired it for days – maybe a few too many days.

It is a German Striped Tomato, heirloom. Because it was love and meant to be, I then came across an article in Dave's Garden newsletter on how to save heirloom tomato seeds. The author made it sound so easy that I said, "Hey, I can do this!" And you can, too. The best part about saving the seed is that you can still eat the tomato – and delicious it was. (I sliced it up and ate it on some sprouted bread with homemade cream cheese and a dash of salt and pepper.)

The first thing to do is to scoop out the seeds, along with the gel, into a jar.

Then add some water, about 1/2 cup. Store somewhere where the smell does not offend you, because it will smell. In about a week, a whitish/gray mold will form over the top. This is what you want. You are fermenting the seeds to weed out the bad and discourage disease. (According to the article I read, if you are trading tomato seed it is proper etiquette to ferment your seeds.) If you have a weak stomach, don't look below. Eeeewwww!

 

Now, carefully scrape off the moldy film. I used a little spoon. Add a little water to the jar and stir. Good seeds sink. Bad seeds and any remaining pulpy gel will float. Keep stirring and carefully pouring off the water until all you have left is clean seed. Then strain the seed through a coffee filter or other material, and spread them out to let dry for a full day or two.

The seeds are now ready to store. I store my seeds in a little box.

I cannot wait to plant these in my garden. Hopefully, I've done this right and I will be slicing up baseball-sized German Striped Tomatoes next summer! I should also be able to save more seed and share. 

If you cannot get your hands on a German Striped Tomato, but would like to grow them in your garden next season, Johnny's offers the seed.

Source: Dave's Garden Saving Heirloom Tomato Seeds by Paul Rodman