In which I give away the secret to growing tasty sweet tomatoes...

In the spring I planted 40 square feet of vegetables in out back acre. We have been swimming in tomatoes, squash, white corn, watermelon and onions. Still there are little watermelons on the vines (which may never amount to much now the cold seems set) the pumpkins are ripe and hardening on the vine, and our butter nut squash have my mouth watering just looking at them all smooth and skin-peach colored

.

The problem is the TOMATOES.

Not a problem perhaps just so many.  I had planted a lot with the intention of canning and using them for sauces. Three weeks ago I spent hours and hours processing a big pail of them only to finally get out at the end about three cups of tomato for canning. It was so disheartening. 

When I talked with friends about it they kept telling me: don't skin them just throw them in the sauce and puree the skins down.  Well... I have found that too is a faulty plan  for a couple of reasons:

1: My Uncle Tom who is the most wise and thoughtful person I know on this planet has been growing tomatoes as a farmer for over half a century and has a reputation both locally and further afield for raising the most delicious and sweet tomatoes.  His advice is to water starve your tomatoes if you want them sweet.  Our tomatoes are exceptionally sweet because I followed Uncle Tom's advice and hardly ever water them. They look like they are dying (they aren't- tomatoes are like weeds) but we have mountains of gorgeous red sweet tomatoes with  firm skins (another sign of water stressed tomatoes). 

2: Salt or sugar in sauces causes tomato skins to harden and become little strips of tomato leather over the heating time. Not nice. And salt or sugar are kinda necessary for preserving food. That's why your tin tomatoes always come skinned.

So thoroughly disheartened and  now completely incapable of standing for several hours let alone canning anything I spoke to my Auntie (Uncle Tom's wife) about what she does with theirs and she (being very practical) said:

 "I just bag them and throw them in the freezer we pull them out and wizz them into soup all winter long!"

Duh!

So that's what I did. We pulled a bag out the other day for M. to make curry with and...  Voila! It works beautifully. The skins are "wizzable" or  (because I am removing the stalk before bagging) you can squeeze the tomato out of it's skin after defrosting which is MUCH faster than peeling them fresh. It also has the added benefit that if you need something thicker than a tomato puree you can strain the defrosted skinned tomatoes and a huge amount of their water gets separated leaving behind a much thicker paste great for ragu.

So here are my trade secrets:

Water starve your tomatoes- only water them when they start to wilt. (Also works with Watermelon BTW- stop watering them for a week before harvest and they will be super super sweet).

And freeze the blighters!

xx Jo

Sunshine, Friendship and Cake

There are some weeks when all the most wonderful things come together. They are unusual in their beauty and pleasure. Time passes slowly as every minute is filled with fellowship and the bliss of being with great friends. This last week has been so brilliantly memorable I expect it will take us a while to wear out the warm glow left behind.

So monday through friday went like this:

cooking, sunshine, cooking, cooking, sunshine, sleep

sunshine, reading, friends, sunshine, walk, play, icecream, sunshine, games, sleep.

sunshine, beach, picnic, sunshine, beach, rollerblades, sushine, park, ribs, games, sleep.

 

 sunshine, pancakes, gifts, Longleat, picnic, sunshine, play, fun, animals, Alice's tea, games, sleep.

sunshine, park, sunshine, goodbye, misssing, sleep.

X Jo

Christmasification

Its taken awhile but the spirit of excitement over the holiday has finally arrived in a smorgasbord of Christmas music, gingerbread and pumpkin. The girls made Gingerbread houses today. I used a recipe from Apples for Jam which makes a lovely lightly spiced cookie with a superb texture and easy baking. Though I intended there to be three houses when I doubled the recipe but it turned out to only be two and a handful of biscuits from the off cuts.

Its so nice to forget about the fact that you just hoovered and that the kids are eating about a ton of sugar as they nibble the decorations and just let them get on with the process. The lack of house turned out fine though as Esther and Jess loved making one together and Kitty and I did the other together.



Now if you will excuse me I have several layers of icing to scrub off the laminate floors...

Do as the Romans do

We've had a birthday in these parts which has been unusually pressured. Birthdays for adults (Matt in this case) are usually lovely, relaxing and peaceful affairs in our home. This year our children's plans for M.'s 36th (!!!) got bigger and bigger. And its all the Roman's fault.

It goes like this:

History studies for homeschool are done with all the girls together. We started with ancient Britain and have now reached the Romans in Britain. The chronological process has put a great deal of things into place for the children and produced an enormous surge of enthusiasm in their history lessons. It is all spectacularly thrilling.

However the girls unanimously attacked me with the idea of planning a Roman feast.Due to a surfeit of obligations and plans we put the feast further and further back till the only option was to combine it with M.'s birthday or leave it to January.

Kitty researched and planned the menu, Esther researched and planned our costumes and Jessica wrote a PowerPoint reviewing the history of the period. As planning moved forward it became more and more obvious that their vision outstripped my enthusiasm.

This is how it all turned out... Matt came in from working in the shed to be dressed by the household servant (me) in his tunic and toga. The dinner was being served in the triclinium where diners could recline on cushions around the "roasted swan" centerpiece of our meal (cake).

We had goat stew, pieceman bread, olives, bread, almonds, fruit, vegetables and (everyones favorite delicacy) stuffed door mice. It was delicious and admittedly easier than a roast dinner however... the cake. Oh the flipping monstrous cake. Not to mention the tunics!

It was spectacular Matt loved it, the girls were over the moon, and I am so glad to move on from the Romans. Long live the Saxons!