a little tomato carnage
-Tomatoes from our yard
-Cabbage from our CSA
-Carrots and Beets from Shundahai and Tabacco Road Farms
-Onions from Tabacco Road
Next time, maybe we'll also have potatoes and celery from local farms, but as for now I'm pretty happy.
Now, Calamity Jane has a point, tomatoes frozen for a "later date" may never get the peeling, seeding and use that the good-intentioned freezer imagines. (And thanks for the shout out, Calamity Jane.) In this case, I did actually have to tap into my tomato stash in the freezer, because the 50 or so Juliette tomatoes we picked that morning didn't actually make the 5 cups of tomato puree I needed. I think that was the most shocking thing about this process--how many freaking tomatoes one needs in order to equal a modest amount of tomato pulp, or what-have-you. I mean, it's no wonder our tomato plants are over 7 feet tall and producing like crazy... they have to do so in order to earn their keep. An old Italian girl like me needs me a lot of tomatoes for the winter. More than I'll likely get from our patch this year.
Mind you, I actually find some pleasure in the dunking and peeling process. I remember writing a poem about it in my early grad school days... the visceral pleasure of peeling tomatoes. Again, it's one of those homemaking things that counts for a lot more than 5 cups of puree. It's just an interesting feeling to have tomato skins slip off in your hands, and even more fun to squeeze the seeds out. If I had been feeling patient, I would have called the little guy in from the sandbox to help, but the effort needed to coordinate boiling water, hot tomatoes, and a 2 year old seemed a bit excessive.
The color of the pulp was more pink than red, but the flavor was oh-so-tomato-y. It really changed the whole soup for the sweeter, the tangier, and the better.
Hurrah for nesting.
May my next post be about birthing.