Viewing carrielamont's Garden Diary: story about cherry tomatoes
My cousins have a farm in Northern Virginia, and as long as I can remember, their land, owned and rented, has been escalating in price. I have a fuzzy memory, possibly real, possibly stitched together of several different memories, that I'd like to share. One summer, we kids were picking cherry tomatoes into pony baskets in a particular field across the street from my grandparents' driveway. The following winter, we "skated" in our winter boots on the ice collected in the giant holes left in the field by the bulldozers and steamshovels. The next summer, we sold baskets of vegetables door-to-door in the new McMansions that had sprung up where the field had been.When my uncle, in charge of spraying pesticides on the corn (which was the one crop they hadn't managed to grow organically), died of cancer in the 80's, they figured it was time to go 100% organic. The recertification process became eventually became too lengthy and time-consuming; they continued farming in the exact same land-friendly way, with lots of compost and mulch and no chemical pesticides, herbicides or fertilizers, they just didn't bother with the formal certification for the right to call themselves "organic." Now they call themselves "ecoganic!", .
Friday, October 19, 2012
mark bittman 0ct 19 farminghttp://www.plosone.org/article/info:doi/10.1371/journal.pone...
Wednesday, August 12, 2009
2 Tbs. olive oil
2 large onions, sliced 2/3 inch thick
1 tsp. coriander seeds
1 tsp. cumin seeds
1 tsp. mustard seeds
1 cup red wine vinegar
1/3 cup plus 1 Tbs. packed brown sugar
1 head garlic, cloves separated and peeled
1/4 cup capers with their brine
1/4 cup hot sauce
3/4 tsp. paprika
3/4 tsp. ground cinnamon
3/4 tsp. allspice
3/4 tsp. ground ginger
3/4 tsp. freshly ground black pepper
3/4 tsp. ground cardamom
6 to 7 lb. fresh paste tomatoes
Makes 3 quarts
If this looks like a lot of ketchup, you can easily cut the recipe in half. It’s so good, though, you might not want to.
Lightly oil the onion slices and grill or broil them until blackened, about 15 minutes per side.
In a small, heavy skillet, toast the coriander, cumin, and mustard seeds over medium heat until fragrant, about 5 minutes. Grind the toasted spices in a mortar and pestle or a spice grinder.
Put all the ingredients in a deep, heavy, non-reactive pot. Simmer the ketchup, uncovered, over low heat for about 3 hours, stirring it every 15 minutes to break up the tomatoes and to keep the ketchup from sticking to the bottom of the pot. The mixture should thicken.
Purée the ketchup in batches in a blender or food processor. If the puréed ketchup seems too thin, put it back in the pot and continue cooking until it has reduced to a consistency you like.
Recipe by David Page and Barbara Shinn
from issue #26
posted in: Recipes, tomatoes, condiment
Sunday, January 11, 2009
pruning and dead-heading
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