Well, this is what the countermeasures against squirrels and so forth, (introduced after the Great Tomato Atrocity) allowed the other plants to yield (to go with the crop from the smaller varieties two weeks earlier):
A small battle with Nature won there. It’s all one can hope to do, little victories where you can get them. By the way, these crops I’ve been reporting on are all nourished by the compost I’ve been making that I’ve reported on earlier. It’s all very encouraging when everything comes together and it works out into a tasty reward.
Now I have to decide what to do with these… What would you do? I’m thinking of something that allows me to savour the Summer flavours during the bleak MidWinter months…
-cvj
Sounds delicious! I’ve already made them into something (it is hot here so they don’t keep long) but I will use it with a later batch.
Thanks!
-cvj
Here’s my mother-in-law’s recipe for tomato chutney. It’s fabulous!
4lbs red tomatoes (skinned)
30ml mustard seeds
15ml allspice
5ml cayenne pepper
250g demerara sugar
20ml salt
450ml distilled vinegar
Place tomatoes in boiling water for 1-2 minutes, then plunge into cold water so the skins will peel easily. Tie mustard seeds and allspice in muslin piece and place in a large saucepan with the tomatoes and cayenne pepper. Simmer gently for 45 minutes, breaking down tomatoes with a wooden spoon until reduced to a pulp. Add sugar, salt and vinegar. Continue simmering until no excess liquid remains and the mixture is thick. Spoon into pre-heated jars and cover at once with airtight vinegar proof tops. Makes about one kilo.
Sorry, meant “baited”.
Congratulations, those are much bigger than our remaining tomatoes. I wonder if you have caught Fluffy in the nut-bated trap, or if he has been deterred by the sight of the cage?
Post to follow about the sauce I made with the previous batch.
-cvj
Any recipe suggestions? The ones I’ve looked at so far have not really been blowing my skirt up.
-cvj
Tomato chutney, without a doubt!