Tomato-Palooza

It’s been quite a star turn for tomatoes on the farm this season.  No blight, no gummy end rot, just loose, far-reaching tangles of sweet fruit splattered across the fencerow in the orchard.  Their indeterminate sprawl has been almost unseemly, shaming the rest of the farm with an insatiable appetite for sun and sweetness.

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This Too Shall Pass

Hurricanes Irene and Lee came and went last month and ripped through the farm with blustery, sodden winds and a muddy swill of rain that’s still running down the drive.

Newly planted seeds of Fall arugula, snap peas, and mesclun greens were washed out of their beds, heading toward the Hudson.  Chickens stood out in the wind and rain, transfixed by the chaos, their pouffy feathers matted like leaves. Bees hummed in damp confusion around the hive.

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Landarbeiters

In a muddy drizzle last week, we harvested the last of the oak leaf and lolla rosa lettuce, tilled under the remaining rain-stunted eggplant and peppers, and yanked out the tangled sprawl of tomatoes in the orchard.

The normally solemn end-of-season ritual was buoyed by some cranking iTunes, although “This is the End” by the Doors didn’t do much to lift the mood.

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Picking the Right Tomato for your Garden

Could you imagine where the pizza industry would be today without tomato sauce? The top two condiments in the United States, ketchup and salsa, are tomato-based. It is safe to say that the tomato is an all-American culinary entity, a piece of Americana sharing ranks with apple pie, maple syrup, and that staple of staples, good ole corn. We've become very familiar with the pale, mild-flavored hybrid tomatoes in the supermarkets, the thick canned pastes, and those cute little cherries at your local salad bar. But, for those of us who really love tomatoes, and are looking for something a little more unique or very specific, we grow our own. I am going to attempt to briefly cover the basics of tomato varieties that gardeners should be familiar with.

Determinate vs. Indeterminate

Many growers have heard these terms applied to a few different fruits. These words refer to the specific plant's fruit production habit.

Determinate tomato varieties produce one large crop and then produce little or no fruit for the rest of the season. They are usually shorter than indeterminate varieties and have a fixed height. So, there is no need to stake them. These are often paste or plum tomato varieties.

Indeterminate or the vining varieties are going to be the most common variety for home gardening. They produce a continuous crop all summer until frost, and then they will start to die back.
Tomato Varieties

Your standard or slicing tomatoes are the common medium-sized round tomatoes. These will most often be used in soups or sliced for salads. You've seen these in six-pack trays at your local supermarket.

Beef Steak are big tomatoes, some up to 2 pounds. These are the ones that, when sliced, fit sandwiches and burgers very nicely. Beef Steak varieties are also great for stuffing and baking. They are rarely found in supermarkets because their size and tenderness makes them more trouble than they are worth for big retailers. However, they are a home garden dream, a big tasty return on the simple investment in a tiny packet of seeds. Some popular cultivars of this variety are 'Better Boy', 'Big Beef', and 'Park's Whopper'.

Cherry tomatoes are very small tomatoes, ranging from barely bigger than your finger tip to the size of a golf ball. They are often very sweet and perfect by themselves just as a snack. They are the sublime salad tomato because they add lots of flavor, and you don't have to slice them. The elongated smaller and sweeter grape tomatoes are also a tasty variation of the cherry tomato. Cherry tomato plants produce a large amount of fruit, so you don't have to plant many to get plenty of tomatoes.

Paste or plum tomatoes are, as the name suggests, often used for canning and sauces. They work well for this because they are less juicy than other varieties, they don't have a core, and they have far less seeds than other varieties. They are usually small and slightly elongated or pear-shaped. They are often lumped together as Roma tomatoes, which is actually just one cultivar of this tomato variety.

Choose Your Tomato Wisely

Breeders have had fun with this popular garden plant. They come in all sizes and colors, from pink and striped to almost black. But, the best way to pick your tomato is to grow for your needs. If you want sandwich tomatoes, grow Beef Steaks. If you love tomatoes in your salad, try some different cherry varieties. If your garden is the source for most of your canned goods, you should probably try to grow a few paste tomatoes. Growing your own tomatoes will give you power over selection and power over growing methods. It is cheaper than than buying them at the supermarket, and it can be much more rewarding. Have a good time in your garden, and grow the tomato that's just right for you.

Do-it-yourself

During the long, hot days of summer, the last factor we think about is Christmas looking. After all, that's a task we typically relegate to the month of December, proper? But the truth is, the job of shopping for Christmas items is something numerous men and women loathe. Parking lots are crowded, malls are jam packed, and finding just the suitable reward for that unique someone can take hours, or even days. What if there was a method to get some of your Christmas items ready in the course of the summertime and place them away in storage so they'll be ready to go when the vacation season rolls close to? Before you grab your keys and jump within the car to go purchasing now, stop and take a look around your personal home and garden. There may possibly be some reward possibilities lurking appropriate under your personal nose which are home made, thoughtful, and really inexpensive.

A lot of of us raise vegetable gardens in the summer time, and we wind up with far more recent develop than we can possibly use. As opposed to letting it rot on the vine or giving it all away to neighbors, think about canning. Many vegetables like refreshing green beans and tomatoes may be canned and then given away as gifts at the holidays. Recent bell peppers is often built into relishes, and cucumbers may be pickled and canned. Cans of refreshing produce also make wonderful hostess's gifts when you are invited to holiday parties. Top off the jar having a colorful square of fabric and tie with a ribbon to make the present actually attractive and special.

In case you get pleasure from cooking, take into account utilizing your refreshing produce to make other things like home made spaghetti sauce, fresh salsa, or pickle relish that could be canned. For a actually great touch, put a couple jars of spaghetti sauce into a gift basket after which consist of some related products such as a pound of pasta along with a loaf of contemporary Italian bread. Other great touches may possibly incorporate an Italian cookbook, a bottle of good red wine or gourmet olive oil, and even some refreshing Parmesan cheese. The thought of themed present baskets based on your home made canned goods can be expanded into other areas, too. As an example, if you've created some refreshing salsa, contain products in your present basket like tortilla chips, margarita mix, plus a bottle of great quality tequila.

Homemade items from the garden don't have to be limited to only vegetables. In case you grow fruits such as blueberries, cherries, or raspberries, contemplate making homemade jams or pie fillings that is often canned for vacation gifts. Nice additions to round out a gift basket with these goods could contain a new pie dish, or some do-it-yourself bread for toasting. Fresh fruits can also be built into syrups that may be given as presents along with some selfmade pancake mix. Furthermore, if you grow fresh herbs just like parsley or basil, take into account producing recent pesto at the end of the summertime and canning it into little jars to give as items.

Related Post: Homemade Christmas Gifts

Tomatoes Using

The English word tomato comes from the Spanish tomatl, first appearing in print in 1595. A member of the deadly nightshade family, tomatoes were erroneously thought to be poisonous (although the leaves are poisonous) by Europeans who were suspicious of their bright, shiny fruit. Native versions were small, like cherry tomatoes, and most likely yellow rather than red.

The tomato is native to western South America and Central America. In 1519, Cortez discovered tomatoes growing in Montezuma's gardens and brought seeds back to Europe where they were planted as ornamental curiosities, but not eaten

Start with great tomatoes and the right cut. You'll get the best results if you buy ripe tomatoes at a farm stand or farmers' market or get them from your own garden. They'll be the tastiest and juiciest, since they've been picked at their ripest. How you cut the tomatoes is important, too. A half-inch dice is the perfect size, because it will give you a juicy sauce while maintaining the integrity of the tomatoes.
Add a good amount of olive oil. The oil serves a double purpose here. First, it combines with the juices drawn by the salt to make the sauce. No oil means no sauce, just tomato juice. Second, a good fruity extra-virgin olive oil will lend its rich flavor to the dish, giving it lots of body and depth.

Toss the sauce with hot pasta. This is key: The heat of just-cooked pasta helps release the flavors in the tomatoes and creates a better integrated dish than if you mixed the sauce with cold pasta. Please send your review to Indo Munch

The high acidic content of the tomato makes it a prime candidate for canning, which is one of the main reasons the tomato was canned more than any other fruit or vegetable by the end of the nineteenth century. For more information http://www.indomunch.com

Grandma Hystad's Recipes, Drinks, Bar mixes, Food and Cooking Tips

CONTENTS

GRANDMAS FRENCH ONION SOUP

VANILLA PUDDING

SUPER EASY VEGAN SALAD

PEACH MUFFINS

GRANDMAS FRENCH DRESSING

GRANDMAS HOMEMADE MAYONNAISE

LIGHTSIDE

BACK TO COOKING SCHOOL

FOOD INFORMATION

BAR MIXES

NON-ALCOHOLIC DRINKS

ARCHIVES

GRANDMAS FRENCH ONION SOUP
3 tablespoons.(45 ml)butter
2 cups(500 ml)thin sliced onion
4 cups(1125 ml)bouillon
Salt and pepper to taste
Worcestershire sauce to taste
2 teaspoons.(10 ml)sugar
French bread
Parmesan cheese or other finely grated cheese
heat butter, add onions, simmer about 10 minutes or until soft
and lightly brown. Add bouillon, bring to boil and simmer 20 minutes.
Season to taste with salt, pepper and Worcestershire sauce. Add sugar.
Pour soup into individual soup dishes. On top of each, float a slice
Of sauted French bread and sprinkle with grated cheese. Put in oven
350 F, (175 C), until cheese is melted.

YIELD: 6 servings.
TIME: 60 minutes.


VANILLA PUDDING
1 cup, 2 tbsp. .(280 ml)pudding mix
2 cups(500 ml)water
2 tablespoons(30 ml)butter or margarine
1-teaspoon(5 ml)vanilla
Combine pudding mix and water in saucepan. Bring to boil, turn
Stove down and boil gently for 2-3 minutes. Stir constantly. Remove from heat, add
margarine and vanilla. Stir. Let stand for 15 minutes, stir again and chill.

YIELD: 4 servings.

Super Easy Vegan Pasta Salad

2 cups whole wheat pasta, cooked & cooled

2 ripe tomatoes, chopped

1/2 green pepper, chopped

1 green onion, thinly sliced

1/4 cucumber, chopped

1/2 cup organic sugar

1/2 cup vegetable oil

1/3 cup ketchup

1/4 cup vinegar

1 teaspoon salt

1/4 teaspoon pepper

1 teaspoon paprika

Directions:

Mix together the sugar, ketchup, vinegar, oil, salt, pepper and paprika. Pour the dressing over the pasta and veggies, and stir well.

Peach Muffins

1 cups flour

3 teaspoons baking powder

teaspoon salt

1 cup milk

4 teaspoons oil

2 eggs, beaten lightly

cup peeled peaches

Bake at 400 F., 15-20 minutes.

GRANDMAS FRENCH DRESSING
1 teaspoon (5 ml)sugar
2 teaspoons..(10 ml)..salt
teaspoon..(2.5 ml)...pepper
teaspoon .(2.5 ml)...paprika
1 cup(375 ml).salad oil
cup(125 ml).vinegar
1 clove of garlic (if desired)
Put sugar, salt, pepper and paprika in jar. Add oil, vinegar and
garlic. Shake well. When dressing is thoroughly blended, pour
over salad.
YIELD: approximately 2 cups (500 ml)
CALORIES: 92 per tablespoon (15 ml)
TIME: 10 minutes.

GRANDMAS HOMEMADE MAYONNAISE
1 egg yolk
teaspoon (2.5 ml) salt
teaspoon(2.5 ml).dry mustard
teaspoon ...(1.25 ml)...paprika
dash cayenne
2 tablespoons ..(30 ml)vinegar
1 cup .(250 ml)..salad oil
Put egg yolk and seasoning in bowl and mix well. Add 1 tablespoon(15.ml) vinegar and beat well. Gradually beat in oil until cup of mixture is used. Then add 1-2 tablespoons (15-30 ml) at a time. As mixture thickens add remaining vinegar. If oil is added to quickly, mayonnaise will curdle. To fix this add 1 more egg yolk and continue.
Store mayonnaise in covered jar and refrigerate.
YIELD: approximately 1 cup (310 ml).
CALORIES: 104 per tablespoon (15 ml).
Time: 15 minutes

LIGHTSIDE

A Sure Cure

An older lady came out screaming after being told by the young Doctor she was pregnant. The head doctor of the clinic stopped her and asked her what the problem was. She tells him and he gets her to settle down in a chair, and then rushes over to the young doctor that she came from.

Whats the matter with you, telling a 80 year old lady she is pregnant he asks the young Doctor.

The Doctor kept writing the prescription he was filling out, and without looking up at his superior, asked, Does she still have the hiccups?

BACK TO COOKING SCHOOL.

TENDER CUTS of meat can be cooked by dry heat, as in broiling, pan-broiling, or roasting.
TOUGH CUTS can only be made tender by moist heat, as in pot-roasting and Stewing.

Our main object is to prevent shrinkage in so far as possible, and produce a tender, juicy, tasty product. In roasting, searing does little to help keep in juices, less shrinkage results at a lower temperature for a longer time (300 F). Searing however makes the meat look attractive and the outside layers taste better.

An uncovered pan with a rack in the bottom gives the best results in roasting. Cooking time varies with preference.
For rare meat, 16 minutes per pound.
For medium meat, 22 minutes per pound.
For well done meat, 30 minutes per pound.

Add salt during or after cooking, not before. The salt flavour does not penetrate more then 1 inch. If the meat does not reach the desired colour during roasting, increase the heat to (500 F) for a few minutes before removing from the pan.

Methods of searing is subjecting the meat to a high temperature until it is nicely browned.

By Browning in an uncovered pan in a hot oven (450 F-500F).
By Browning in hot fat in a frying pan on the surface burner.
By Adding boiling water and cooking at boiling temperature until the outside of the meat has lost its red colour.

Reasons For Cooking Meat
To develop flavour.
To soften the connective tissue when present in large quantity.
To kill any living organisms that may be present

FOOD INFORMATION.

How safe is our food supply?

Increasingly, the corporations that supply us with processed foods are unable to guarantee the safety of their ingredients. As a result, not just red meat and poultry, is now a potential carrier of pathogens, government and industry officials concede. As the drive to keep food costs down intensifies, most corporations do not even know who is supplying their ingredients, let alone if those suppliers are screening the items for microbes and other potential dangers.

Some concede that they cannot ensure the safety of items from frozen vegetables to pizzas and that they are shifting the burden of safety to the consumer. It seems the only time we know the products are unsafe, is when there is a problem, people get sick, and the product is recalled.

The Grocery Manufacturers Association has called for new safety initiatives. They include new training and more food safety audits. The grocers also want a new internet-based recall system to speed up the process of finding and removing recalled food products.

For information on receiving recalls by e-mail, or for other food safety facts, visit: www.inspection.gc.ca

Dont just guess to tell when meat, poultry and seafood are done. Instead, use a food thermometer to make sure foods have reached at least the following internal temperatures:

Steaks: 145 degrees F (medium rare)

Ground beef: 160 degrees F

Chicken breasts: 165 degrees F

Whole poultry: 165 degrees F

Pork: 160 degrees F

Fish: 145 degrees F

Officials of Ottawa Health Canada and the Canadian Food Inspection Agency remind home canners and consumers that home canning and bottling of seafood is popular in Canada, but food safety awareness should be the priority when home canning or when buying home canned products from vendors.

Improper preparation, canning or storage, especially of low-acid foods such as clams, lobster and whelks, can cause serious illness, even botulism. Bacteria that produce colourless, odourless, tasteless, invisible toxins not necessarily destroyed by cooking cause botulism.

To keep home canned food safe, the Canadian health agencies advise canners remember to:

Use a pressure canner and strictly follow the manufacturer's instructions for low-acid food canning or bottling. Recipe ingredients, amounts, or jar sizes should not be changed because these can affect times/pressures needed and could result in bacteria remains in the food.

Clean and keep sanitizing hands, all work surfaces, food, utensils, and equipment during all stages of the canning process.

Use home canned product within one year. Once the container has been opened, refrigerate leftovers immediately.

Never eat canned foods if the closure or seal has been broken, or if the container is swollen or leaking. If in doubt, throw it out.

The Memorial Day weekend is coming up. It marks the unofficial start of summer. Many will celebrate with a cook out or picnic, two things that can lead to food borne illnesses.

Food safety experts say hand washing and cooking food thoroughly can help prevent those illnesses.

Never use the same plate to carry both raw and cooked food.

And that burger-flipping spatula? Same principal applies: Don't use the same one to drop the burgers on the grill and then retrieve them once cooked.

Most people believe that when meat turns brown, it's done. In fact, one out of four burgers turn brown before it reaches 160 degrees. Use a cooking thermometer.

IF IT'S STEAK, MAKE SURE IT'S WELL SEARED

Cooking steak is not the same as cooking ground beef. Bacteria like to congregate on the surface and edges of steak. So be sure to sear it to kill toxins.

BAR MIXES

If you have teenagers, or in fact any adult, impress on them the risks of driving while intoxicated. Statistics demonstrate drunk drivers cause many fatal road accidents.

It should be known that like any other drug, addiction is a potential hazard. Excess of alcohol will affect organs such as the brain, heart, and liver.

BLACK VELVET

In tall glass add half chilled Guinness stout, and half chilled champagne. Stir quickly.

Rum Punch

Pint Puerto Rican Rum

Pint peach Brandy

Pint Lemon or Lime Juice

5 tablespoons Bitters

6 Pints Soda Water

Stir rum, brandy, juice and bitters in a bowl. When ready to serve, add block of ice and soda.

Serve 10 persons

House Standard
1 jigger Tequila
2 jiggers Tomato Juice
2 dashes Tabasco
Shake with cracked ice and strain.
Serve with slice of lemon.

NON-ALCOHOLIC DRINKTea Punch
3 cups brewed strong black tea
1 quart orange juice
1 cup lime or lemon juice
2 cups raspberry syrup
1 cup crushed pineapple
Bar sugar to taste
2 quarts club soda

Pour all ingredients except soda over a large block of ice in a punch bowl. Stir well. Let it chill. At serving time, add chilled soda.