Tomatoes, Pesto, Carrots and Potatoes

Ripening cherry tomatoes for webIf you own a garden of any sort, you know this is a really busy time of year.

We’ve already had one light frost (that shrieking sound you heard was everyone with basil still in the ground), and there’s nothing like a little frozen precipitations for spurring yard cleanup, canning, cooking, and picking.

Here at Crow Town Bakery, we no longer grow the large tomatoes prized by so many. We switched to cherry tomatoes years ago, picking them as they ripen, using them in all sorts of salads, and eating them straight from the vines like candy.

When frost threatened, we picked them all—green and red—washed them then threw them whole into plastic bags and then into the freezer.

We use them all winter long in soups, stews, chili and sauces. Just take a handful out of the bag, put them in a bowl to let them thaw for five minutes or so then cut them in half. They cut easily if they are still a bit frozen. If you this when they’re straight from the freezer, you’ll be struggling more than you need to.

You’ll be amazed at how much flavor the green ones add to sauces and soups.

And it’s much easier than blanching and peeling those big ones.

We’ll be looking for you.
Little Crow’s Mom | September 19 | Categories: Local Food