This week I have been working on putting some of the harvest away for winter.
On Friday, I turned the ‘Giant Belgian’ tomatoes into a fresh vegetable salsa. Before I blanched them I saved all the seeds. I followed “A Beginner’s Guide To Saving Tomato Seeds Using Fermentation” and I think it may have worked this time. In the past, I’ve had the seeds sprout before I managed to get them dry, but this time they look pretty good. Some of them have little whiter bits, but I’m hoping that they haven’t sprouted. It’s less than three days since the process started and last night they still had the gel coats on them.
Today I made tomato sauce. I adapted the method from Grow Great Grub and roasted the tomatoes in the oven and then put them through a strainer. Next year I’d like a food mill. I think it would make my applesauce and my tomato sauce prep much easier. There is probably about 3L of sauce, so that should keep me going for a while.
Yesterday I roasted the pumpkin and some garlic and made a pumpkin pasta sauce. There is enough to freeze some for later too. The ‘Small Sugar’ pumpkin is quite mild, and more fibrous than I expected – almost like a spaghetti squash. It pureed very nicely though.
1. The finished salsa. (I think I’m up to 72 jars of canned goods this season.)
2. Plate of ‘Giant Belgian’ tomato seeds
3. Close up of ‘Giant Belgian’ seeds. I hope I got these before they sprouted. I’ll test germination in a few days and assuming they’re good, I’ll have lots to swap with Canadian gardeners.
4. & 5. ‘Giant Belgian’ tomatoes.. unfortunately I forgot to photograph until after I cut them in half.
Tomato 'Giant Belgian' Harvesting
1 plate of seeds.
Pepper 'Carmen' Harvesting
Capsicum annuum var. annuum (Grossum Group)
Used green for salsa and tomato sauce.