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October 18, 2010

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A Glut of Green Tomatoes

When it comes to dealing with an end of season garden glut I have one rule: everything roasted. I am yet to find a vegetable or fruit that doesn’t benefit from this treatment. I thought I’d tried it all and there were no more surprises left. I was wrong.

Last weekend I pulled out almost all of our tomato plants in all three gardens. I left in a few that had fruit that had some hope of developing a bit further before it gets too cold. There’s green tomatoes and there’s green tomatoes that are too green. I prefer to try and get them as developed as they can be before packing it in for the year. And before anyone mentions the hanging the plant upside down indoors trick; I simply don’t have the space. My neighbor tolerates a lot of my little gardening eccentricities in our shared hallway space: overwintering plants, bags of soil, stacks of terracotta pots, jars of tomato seeds…. For the record, he keeps a life-sized cutout of John Wayne in that same shared space. It was there a good month before I stopped suffering a miniature heart attack every time I walked into the hallway. For that reason alone I think we’re fairly even, but full-sized tomato plants hanging from the ceiling might be pushing things too far. I know where the boundaries of social decorum lie and I try to respect them. Most of the time.

But I digress. As I always do. Back to the tomatoes. In short, I have a lot of them and am in the process of making my famous green tomato chutney as I type this [ed. I wrote that a few days ago. The chutney is done and I have already given half of the jars away as gifts!). I did not intend to can them this year; I just don’t have the time. It’s funny how you can forget what 2 pounds of chopped tomatoes plus miscellaneous ingredients looks like until it is there in front of you. I had it in my head that I could just make it and stick it in jars in the fridge rather than canning. I do not have a fridge that big or the appetite to eat it all quickly enough. So canning it is.

Unfortunately, (or fortunately depending on how you look at it), one batch does not take care of all of the green tomatoes I’ve harvested. What to do with the rest? I love fried green tomatoes, but that’s a lot of fried stuff. I’m spending an inordinate amount of time sitting on my ass these days. The only part of my body getting exercised are my typing fingers. I do not need to introduce several pounds of fried tomatoes to my digestive tract right now.

And then I remembered my glut rule: everything roasted. I adore roasted tomatoes but had never tried roasting green tomatoes. If green beans are delicious roasted with a drizzle of olive oil and a pinch of salt then surely green tomatoes would benefit from the same treatment?

In conclusion: they do and then some. It’s a revelation!

Instructions are simple:
Read more…

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August 31, 2010

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File Under: Weird Food

Earlier this year I discovered that the fruit from the Kousa Dogwood tree (Cornus kousa) are edible and I’ve been waiting until the end of summer to get a taste.

The first fruit on my friend Barry’s tree are starting to ripen and I managed, over the weekend, to collect a few from out of the clutches of the neighborhood squirrels. The fruit are ripe and optimal eating when they turn from green to bright red, and from hard to squishy. You should be able to squish the orange fruit from the centre easily. That happens to be just how I ate my bounty. The skin is unpleasant tasting. It looks like a lychee, with the texture of some of my favourite tropicals, sugar apple and sour sop. The insides are bright orange and soft, with a couple of hard pits. It tastes like papaya.

I’ve read that there is a lot of variation between trees and varieties, so if you have the chance, I’d suggest trying fruit from a sampling of trees. The fruit I ate are small but tasty. They are from a landscape tree that is bred for the flowers, not the fruit. But there are varieties with much larger fruit that are worth searching out if you’re looking for more than a light snack.

Related:

Paw Paw (Asimina triloba): A local and unusual tree fruit that is also coming into season.
Search this site by the tag, Weird Edibles to find out about other unusual vegetables, herbs, and fruit to grow or forage.

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August 11, 2010

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Elderberries

My friend Barry has an elderberry tree in his yard. Last summer he offered up the harvest in exchange for a sampling of the end product. I collected a lot of berries and was a bit unsure about what to do with them. Raw elderberries have a somewhat unpleasant scent and are not edible so it was difficult to commit to a usage without a clear understanding of what I was getting into.

[Please note that while there are elderberries leaves shown in this photo, you should not eat them. They are poisonous!]

In the end, I made cordial. It was pretty good. The berries have an earthy taste. That’s all I can come up with as a descriptor. Earthy. Perhaps a bit pungent. It does taste like berries, I just can’t place a finger on which berries exactly. We dripped it on pancakes, poured a little onto granola and yogurt, and added it to sparkling water on occasion. Elderberries are very high in vitamin C and potassium. Many people use the cordial as a cold and flu elixir, instead of store-bought pharmaceutical cough remedies.

This year I wanted to try using the flowers so I harvested about two thirds of the tree back in June, when the flowers were in season, and left the remainder to develop berries. I had enough to make two batches, so I tried two different methods. Unfortunately, I no longer remember the second (preferred) method nor can I recall what it was that I did or didn’t do that made it better. However, if you’re interested, the first, less preferred method came from the River Cottage Handbook No.2: Preserves, by Pam Corbin.

This year, with only 1/3 the harvest, I made a much smaller batch of cordial, which is fine by me because I think we prefer the elderflower flavor. I have no memory of how I made it last year, but this year I used this recipe from David Lebovitz’s website. Within the notes he makes a remark about straining the cordial a second time through a fine sieve. I’ve found that step to be essential and not overly attentive. Otherwise you end up with a very seedy, crunchy syrup. I didn’t have enough to can so I just sterilized two jars on a low heat in the oven before filling, gave one to Barry, and refrigerated the other.

I also made a quick, single jar batch of mixed berry jam last weekend (pictured). But that’s another story.

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p.s. The site will be down this weekend while we switch over to a new design and work out all of the inevitable kinks. It’s going to be a bit manic, but I’m so excited! A big change has been a long time coming.

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August 6, 2010

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Canning Tomatoes: 3 Recipes

This article and the accompanying recipes originally appeared in print in the Globe & Mail on September 5, 2009. I thought I’d repost it here today since the season is so ahead this year and my large, indeterminate tomato plants are on the verge of a first round of ripening. CAN NOT WAIT! If you’re in a warmer climate, you’re probably enjoying them already and wondering how to use up the extras that are quickly rotting in a bowl and breeding fruit flies on your kitchen counter.

Perhaps that was not the image I should have left you with. Now I am obsessing about my own bowl of small tomatoes and the fruit fly colony I am potentially raising as I write this.

[At which point I did get up to go inspect my bowl of fruit that was in fact housing one rotting tomato and a few fruit flies.]

The article below includes some brief canning instruction and three recipes: Gayla’s definitive green tomato chutney, Superior heirloom tomatoes, and Old-fashioned tomato ketchup.

If you’re itching to dive in further, I’ve included more detailed instructions in my book Grow Great Grub: Organic Food From Small Spaces, along with a few extra recipes.

The Ball and Bernardin (in Canada) books are highly regarded as the most popular tomes, but I have to admit that I find them a bit dull and have never made a single recipe from these books. I personally recommend Well-Preserved by Eugenia Bone. Her writing is conversational and entertaining, and is written from the perspective of a New York apartment dweller with real-world ingredients and realistic, small-batch quantities. I do not have a copy nor have I read it, but someone brought a copy of Canning & Preserving with Ashley English to my spring canning class and on a quick flip-through it looked very thorough, inviting and engaging.

I’m practically writing another article here, but since I’m on the subject, there are three contemporary British canning books that I would also highly recommend: Jellies, Jams & Chutneys, Preserves (This is the copy I have but it is listing at $206!!), and Fruits of the Earth The recipes are a bit more unusual than the stuff I have found in American books, using ingredients and combinations I had never thought to try.

Enjoy!

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May 11, 2010

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First Lunch Courtesy of the Garden

Recently, our meals have been peppered with ingredients gleaned from the gardens; however, today’s lunch is the first that is all garden grown.

Here’s the breakdown:

Chive Blossoms: A hardy perennial that has been growing for about a decade in a big container on the roof.
Lemon Balm: Eat the fresh leaves in the spring. This is a hardy perennial that self seeds all over the community garden.
Parsley: From the roof.
Pansy petals: Also from the roof.
Three types of lettuce: All of which self-seeded in various containers on the roof. I didn’t have to do a thing, although I did transplant a few to the community garden plot.
‘Egyptian Walking Onion’: Just the greens.
Borage sprouts: I got this idea from Julianna, who brought a salad to our Saturday afternoon transplant trade/potluck that included borage from her garden. Borage self-seeds like nobody’s business and is coming up like mad right now. why not use the tender, fresh sprouts rather than tossing them in the compost? The first set of true leaves are prickly but the cotyledon leaves are smooth, with a fresh cucumbery taste.
Baby kale
Purple Mizuna: More on this soon. This is my new favourite edible!
Assorted mustard greens
Violet leaves and flowers: I have a small patch over at the community garden that is going to expand this year once I add the three additional varieties I have acquired this spring. Eat the young, new leaves and the flowers.
Bloody Dock: If you’d like to know more, I wrote an article on spring greens including bloody dock, for Garden Making magazine.

For identification purposes, here’s what the borage seedlings look like. You can also identify them by their cucumber scent. The seedling in the top left corner is anise-hyssop. You can eat that too.

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