Urban Farming Overabundance: Fresh Tomato Sauce

Our tomatoes have been producing like crazy lately. So many, in fact, that I can't get them picked fast enough before they start to over ripen on the vine.

Today we went and I stripped the heirlooms as aggressively as I could; lots of beautiful orange, yellow, black, and (boring!) red lovelies to fill up the refrigerator.

One thing I know some people struggle with is what to do with "mushy" tomatoes. I have even seen people in the garden throw them in the compost bin because they were soft. Ahhhhh! Today we had a fair amount of beautiful ripe "mushy" fruit and I decided that it looked like just the right amount to cook for dinner.  Here is a quick rundown of what I did with them; hopefully it will help you avoid the temptation to toss the mushers!

The first step was to separate out all of the mushy tomatoes. We had a nice big wire basket that we filled up -- you can see the wonderful variety of color in the tomatoes.

Into the food processor they go! I threw in a medium sized onion and a couple of cloves of garlic and ran it pretty aggressively to get everything nice and liquid-y. Not pureed exactly, I still like my sauce a little chunky, but pretty smooth. 

Next I poured the mixture into a stock pot with a little salt, pepper, and "italian seasoning' from Sprouts. Sidebar - I love Sprouts for buying spices. So easy to buy fresh spices and so cheap; their blends are amazing!

The secret to a great sauce from fresh tomatoes (mushy or otherwise) is cooking it long and low (in my opinion).  I can't remember why at the moment ( I believe it was something I heard on America's Test Kitchen), but it is very important that you don't let tomatoes get to a boil when you're cooking them as it will really ruin their fresh flavor. I left them on medium-low uncovered for about three hours until they were nice and thick and had lost most of their water (the kitchen smelled wonderful!) and set the mixure aside until we were ready to make dinner.

Once it was time for dinner, I poured a few cups of red wine in the pot and let it cook off for about 10 minutes. A little grated parmesan, some good EVOO, and half a lemon with it's zest and we were ready to eat! We served it over some farfalla with a few grilled chicken breasts and a spinach, mozzarella, and fresh tomatoes salad on the side. It was a wonderful "mushy tomato" dinner!

UPDATE: I forgot to take a picture of the finished product yesterday, but I got this pic today from leftover lunchtime

Read more »

Posted in: cooking,gardening,hobbies

Sub-Irrigated Garden

Well, when we moved to Avondale I had to leave behind my beloved garden beds. I had worked for years to develop rich soil in the gardens on the north and south sides of the house and had some really well developed fruit trees going in back yard. So many plans turned to dust. We're in a rental house now, so I have to be a bit more careful about my approach to permaculture but I can't stand the thought of not growing some of our own food. The kids love it, and there is nothing like going out into the backyard to pick a salad or gather some broccoli for dinner. So I decided to get ambitious and build a large sub-irrigated bed in the back yard to take care of our gardening needs. If you're not familiar with the concept, check out one of my favorite urban gardening sites at http://www.insideurbangreen.org/diy-sub-irrigation/ for a dizzying array of examples and pictures. The basic idea is that you provide a way to water your garden from the bottom up which prevents evaporation and promotes deep root penetration. I think it's an ideal solution for desert gardening. We have a large open area covered in rocks on the west side of the house which I have decided will become the "farm" side of the house. The long term plan is to have two raised sub-irrigated beds as well as our composter and the chicken coops on this side of the house with a little picket-fence to keep out the dogs and toddlers (I'm not sure yet which is more destructive to the garden). Here are a few snapshots, hopefully there will be more as the growing season hits full stride.

This first picture is just after we finished construction. Notice the black fill-pipe in the back corner. This is where we water the garden. Sorry I had to cut my model out of the picture...

This next picture is about a month later after things had really started taking off. The tall plants in the middle are the tomatoes, squash on the left side of the picture and cauliflower on the right side. The foreground is different varieties of peppers and sown in the bare spots are carrots, beets, and spinach.

And a view from the other side (cracked bonsai pots courtesy of the twins). Two large basil plans next to the tomatoes, some cabbage on the left side, eggplant and zucchini on the right side. Next to the basil you see leeks and swiss chard, with various onions, garlic, and scallions filling in the rest. There is quite a bit of loose-leaf lettuce sown in the bare spots and the bonsai-pot-corner now contains a flowering strawberry plant (not-pictured).

Read more »

Posted in: gardening,hobbies,home improvement,interests