Tomatoes

Late August is here, which means our village homestead is swimming in tomatoes. I’m only counting the ones from our little garden. If I peeked at the ones growing in our community garden or thought about purchasing a box for canning at the farmers market, I would be drowning in them.

I will can some, because I like to use canned tomatoes throughout the winter, but I’ve had a bit of a scheduling + personal energy issue this summer and I haven’t gotten to the canner yet for a round of tomatoes. First I needed to deal with the abundance of zucchini, so I made a triple recipe of zucchini bread today (each recipe already made a few loaves… so guess how long we’re going to be eating zucchini bread). Paste and big, succulent heirloom tomatoes were calling out to me after I finished the bread baking, so I sliced them up and put them in a 250 degree oven with olive oil and garlic (also fresh from the garden) and I’ll freeze the cooked tomatoes when they’re done later tonight.

The cherry and sungold tomatoes, of which there are many, would make a nice jam, wouldn’t they? Last year my sungold jam came out on the sweet side. This year I’ll make sure it’s more savory, perfect to spread on a grilled cheese sandwich in January. After the tomato jam will come a day of freezing corn, followed (finally!) by tomato canning.

Here’s something that’s got me irritated today: the newly released studies claiming that eating eggs is just as bad for your health as smoking. I’m not even going to link to the study because I don’t want it to rise in popularity on the internet any more than it has. Compare it to the studies that are conducted every few years showing that pastured eggs are good for you. I wish several things:

  • That the people who publish those studies would clarify that they’re talking about eggs produced by chickens in a factory farm setting. Chickens that don’t get to run around the yard eating worms and soaking up the midday sun.
  • That local towns and cities would make it easier for regular folks to keep chickens and have fresh, healthy eggs available year-round.
  • That more people knew the difference between pastured eggs and factory farm (“grocery store”) eggs.
  • That pastured eggs were easier for people who don’t live in the country to purchase.

One bite of our eggs and you can taste the difference – the orange yolk cooks up bright yellow, and the resulting dish is fluffy and sweet. Local, happy chickens are the best!

Dinner tonight –

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