We got this last year at the farm and Paul really wanted to try growing it ourselves. We’ve harvested a couple small ones so far, but tonight we pulled a really large one and some medium ones. Quite a yield! Paul chopped them up and sauteed them plain and they were fairly good like that, but much better once I added butter and parmesan cheese.
Saw this fuzzy white fellow on a weed.
Tonight I’m canning whole tomatoes. I thought i’d get six quarts, but I only got three (and that last one has an awful lot of cooking liquid added to it.) I’m so glad I wasn’t a pioneer. Canning over a wood stove must have been absolutely hideous and backbreaking. Also, could anything be more finger burning than peeling a tomato fresh from boiling water? Ouch! I added one yellow heirloom to the top of the third jar (trying to fill it up) and it made the jar look like a beautiful tequila sunrise. I hope it stays that way after it comes out of its boiling water bath!
Sad postscript the following morning: I don’t think the tomatoes canned properly. Though the lids did seem to pop, the liquid inside the jars was definitely much less than had started out and it looked like some tomato residue/juice had leaked out of the jars. I think that means they didn’t seal properly and I’m not willing to risk eating it a few months from now. I’m just going to open them up and make chili with them for dinner tonight. Oh, and Paul has remarked that there are no savings to home canning as surely I’ve used $75 worth of electricity running the stove so much to do all the boiling!