A row of plants. Alternating metal cages. Sprawling green masses of leaves, stems and stalks interspersed with red. Another row. Another row. As far as the eye could see. More than 100 plants in all.
Lifeblood as juice, sauce, salsa or sliced fresh from the garden.
I remember the summer that the “crop” ripened just as school opened. Day job school.
Night job. Creating recipes. No internet searching. Trial and error. Daily collecting and sorting. Ripe? Ready? Final product?
And then the Process. Remove peels by scalding. Cook. Add ingredients. Hot water processing in the galvanized blue canner with a rack to secure the jars. Steam filling the kitchen. Jars lined up on the canner. The popping as the lids sealed.
Gifts from the garden: pasta sauce, salsa and more.
Is it a fruit? Is it a vegetable?
An answer from botanists . . .
Anything that is a root, stem or leaf of a plant qualifies as a vegetable.
Tomatoes . . .
Does it matter whether they are fruits or vegetables? How specific do you need to be?
The best tomatoes (“tomahtoes” or“tomaytoes”) are the ones grown in your garden!
Growing advice? Link
Jars to wash. Tomatoes to process.Time to work! Off I go!
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Today’s bounty: 19 pints and 3 quarts of medium salsa