Tomatoes still going

We still have tomatoes to harvest. Today we picked several more kilos.

Some are being saved by the easiest method of all – pick, wash and freeze. Just throw them in a bag and put them in the freezer. Then on those cold winter days pull them out of the freezer and put them into your winter soup or stew (and no they can’t be sliced and eaten like fresh tomatoes after freezing).

Over the past few weeks we have been making various cooked tomato products. In the foreground of the photo below, baked tomato passata and behind regular boiled tomato passata.

There remains the prospect of green tomato chutney, a favourite of mine, and our newly discovered ‘explosive mix‘, courtesy of Pietro Demaio – you need to watch past the initial preserved eggplant recipe video to see the ‘explosive mix’ part.

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Bean counting!

The front veggie patch in early March

After the rocky start to our summer gardening season, we have by stint of watering, persistant snail removal and good summer rainfall, managed to get our best ever crop of beans! I have picked over 2.5 kilos of beans in the past two weeks and over the same time 4 kilos of tomatoes. 

The same patch today with bountiful tomatoes barely contained in their frames

Apart from eating a goodly amount of beans and tomatoes I am also doing a lot of saving for future meals. The beans are being sliced, blanched and then frozen … 

Beans ready for the frezer

… I am roasting the tomatoes, to concentrate their sweet flavour, before bottling them in sterilised jars for future use. 

Roasted tomatoes in jars from my latest batch
The best thing is there are still  plenty more where they came from.