Fall: When Hope Turns To Thanks


| 9/18/2014 12:30:00 PM


Chef ElizabethFall has arrived very quickly and put an abrupt end to a rather short summer. Where did it go? It seems as if I just put all those plants in the ground. It is the summer that never was. Harvest time has arrived and, as I pick the last of the tomatoes, I have mixed feelings. One of the wonderful things about farming is the lessons you learn along the way. I have discovered that you need to be flexible and roll with the punches.

I started the season determined to grow heirloom baby tomatoes - the yellow pear and black cherry varieties. I thought they would sell very well – people are looking for new varieties that are difficult to find in the markets. I had a vision of people coming to my farm stand to buy my produce. Problem was, my business plan was blown because I could not find the tomatoes seedlings anywhere. One nursery promised me for three weeks to bring them in for me, and they never did. Next year I will source them out by catalogue, and I have saved seeds from this year’s crop. I had to settle for regular cherry tomatoes. I chose two varieties - 100 Million and large cherry tomatoes.

tomatoes 

One suggestion is that if you do plan to grow cherry tomatoes plant the BIG ones. Why? Cherry tomatoes are time consuming and backbreaking work. You smarten up quickly when you are in the hot sun harvesting your crops. You stop and ask yourself, “What was I thinking?”

Cherry tomatoes are best eaten as they ripen, and, although I made tomato jam with them, it took me hours to cook the water out of them. I finally just started placing them in colanders and pressed them. The juice was delicious as a vegetable drink and great in Bloody Marys as well. I also used some of the juice in my pasta dishes. Waste not, want not!



jam pot