Posts Tagged: tomatoes
If you also found a silver lining to staying/working at home this summer by planting and tending to your garden, did your wish for a bumper crop of tomatoes come true? What happens if your tomato plants are prolific producers?
Preserve those tomatoes!
The easiest way to preserve tomatoes is to freeze them. You don't need to blanch them, you don't need to peel them. Just rinse, dry, core, and put them on a small tray or plate in the freezer. Once frozen solid, move them to a freezer bag, removing as much air from the bag as possible before closing. Pull the bag out of the freezer when you're ready to use the tomatoes. To peel, let them thaw just a little and then run each tomato under warm water to slip off the skins. It's that easy. (They won't have the texture of a fresh tomato, but they'll be perfect to make a fresh sauce for dinner.)
Don't throw away those skins! Or soft tomatoes. If you have a dehydrator, lay tomato skins on the tray, sprinkle with your favorite spice mix (garlic salt works well), and dry until crispy to make a tomato skin chip. Some heirloom tomato skins are bursting with flavor. Or instead of making chips, toss tomato skins and soft tomatoes into a freezer bag until you fill the bag. Thaw and puree the bag's contents and dry the mixture on your dehydrator tray as a crisp leather. Grind up the leather to make a tomato powder to use for camping soup mixes and dehydrated salsa mix. Sprinkle tomato powder on scrambled eggs for tomato flavor without the extra moisture or add to meatloaf, burgers or soups to enhance flavor. Get creative!
If you're a canner, there are lots of options. Many people don't think of tomatoes as a basis for jam or jelly, but with the right spices and some sugar, the flavor profile changes significantly. I served Spiced Tomato Jam in a blind taste test with third-graders a few years ago and they guessed it was apple pie and pumpkin pie because of the nutmeg, cinnamon and allspice. It's delicious!
A family favorite is Tomato Apple Chutney. This savory spread is a collection of tomatoes, apples, onions, raisins, garlic, cucumber, red bell peppers, a little sugar and spices. I like to mix it with mayonnaise for a sandwich spread. The first time I made it my husband and I ate sandwiches for lunch and dinner three days in a row. It is one of the first red tomato products I can each summer.
Another family favorite is Roasted Eggplant and Pepper Puttanesca Sauce. The combination of roasted plum tomatoes, eggplant, onions and red peppers with capers, olives, spices, balsamic vinegar and wine make a chunky pasta sauce that smells fabulous when you open the jar. I usually make 3-4 batches and enjoy them all year.
My pantry staple is plain crushed tomatoes. I add spices when I make a meal, cooking them down, adding tomato paste (remember the tomato powder?) and dried veggies. Each jar of crushed tomatoes can become part of a unique meal. The main thing to remember is to add acid to each jar before filling it to ensure there's enough acidity to make the tomatoes a high acid food and safe to can in a steam canner or boiling water canner. I normally use bottled lemon juice, but this year I'm trying a few jars with cider vinegar; rumor has it that after being stored for several months the vinegar flavor mellows and enhances the flavor. I'll label the jars to identify the acid used.
I learned a great tip at one of our public classes a couple of years ago. Often when canning tomatoes, there's watery liquid at the bottom of the cook pot. Don't throw out the tomato water! You can jar and process it with the rest of your crushed tomatoes. Use the tomato water to cook couscous, quinoa, rice or as the liquid in a soup.
This is the first year I've actually put my garden in on time and shouldn't have plants loaded with green tomatoes right before the first freeze. If I do, I'll be thrilled because I'll make Green Tomato Salsa Verde – it's delicious! (It ranks up there with Tomatillo Salsa; I've already made three double batches and plan to make more.) Green tomatoes are more acidic than ripened tomatoes and you can use them in place of red tomatoes in any canning recipe, following standard acidification methods.
I just picked a cherry tomato off the potted plant on my back patio that is purposely within easy snacking distance from my kitchen. If I get too many to eat within a couple of days I'll cut them in half and dehydrate them. The result is as good as candy.
So many tomato possibilities! If you want more ideas, contact the UC Master Food Preserver online help line at Ask a Master Food Preserver.
Visit our website at http://mfp.ucanr.edu/to watch a variety of preservation videos from Cooperative Extension offices around the country, explore recipes, and find out more about the UC Master Food Preserver Program.
A new study on the costs and returns of producing processing tomatoes in Fresno County and the central San Joaquin Valley has been released by the UC ANR Agricultural Issues Center. Growers contemplating crops to grow may use the estimates to help decide whether to plant processing tomatoes.
The report estimates costs and returns and provides an overview of common production practices related to irrigation, fertility and pest management of processing tomatoes. In this report, some specifics are assigned and calculations are based on a hypothetical well-managed farming operation, which is described in detail.
The new study, “Sample Costs to Produce Processing Tomatoes in the San Joaquin Valley South, Fresno County – 2018,” can be downloaded for free from the UC Davis Department of Agricultural and Resource Economics website at http://coststudies.ucdavis.edu. Sample cost of production studies for many other commodities are also available.
For additional information or an explanation of the calculations used in the study, contact Jeremy Murdock at the Agricultural Issues Center at (530) 752-4651 or firstname.lastname@example.org, or Tom Turini, UCCE farm advisor for Fresno County, at email@example.com.
The analysis is based upon a hypothetical well-managed farming operation using practices common to the region. The costs, materials and practices shown in this study will not apply to all farms. Growers, UC Cooperative Extension farm advisors and other agricultural associates provided input and reviewed the methods and findings of the study.
The hypothetical 3,500-acre farm, focuses on production costs for growing transplanted processing tomatoes under subsurface drip irrigation on 60-inch beds in San Joaquin County and the lower Sacramento Valley.
The new study, “Sample Costs to Produce Processing Tomatoes, Sub-Surface Drip Irrigated (SDI) in the Sacramento Valley & Northern Delta – 2017,” and sample cost-of-production studies for many other commodities are available for free. To download the cost studies, visit the UC Davis Department of Agricultural and Resource Economics website at http://coststudies.ucdavis.edu.
For additional information or an explanation of the calculations used in the studies, contact the Agricultural Issues Center's Donald Stewart at (530) 752-4651 or firstname.lastname@example.org, Brenna Aegerter, UC Cooperative Extension farm advisor for San Joaquin County at email@example.com, or Gene Miyao, UC Cooperative Extension farm advisor for Yolo, Solano and Sacramento counties at firstname.lastname@example.org.
The cost and returns program is funded by the UC Agricultural Issues Center, which is part of UC Division of Agriculture and Natural Resources, and the UC Davis Department of Agricultural and Resource Economics.
Stoddard has planted 3,500 grafted tomato seedlings on a farm north of Madera.
“Now we got them in the field and so approximately 83 days from now, if all goes according to plan, we will be harvesting out here and we will see if we can see some yield differences,” Stoddard said.
Lloyd grafted heirloom tomato varieties onto disease-resistant roots on a quarter acre at UC Davis.
“We're kind of working at this level of finding non-chemical management tools that will help overcome these challenges so they [farmers] can continue to grow these nice heirloom varieties,” says Lloyd.
Both scientists will collect data from their trails to see whether it makes sense for growers to implement the practice on their farms. Romero reported that both agreed consumers could, in time, have a tastier, larger assortment of tomatoes to purchase at farmers markets and stores.
Some consumers are willing to pay a hefty price at trendy restaurants, farmers markets, roadside stands, and even local grocery stores for tomatoes with irregular shapes, vivid colors and rich tomato flavor.
The consumer demand presents an opportunity for small-scale farmers, and a challenge.
“It's not easy to grow heirloom varieties,” said Margaret Lloyd, the UC Cooperative Extension small-scale farm advisor for Yolo, Solano and Sacramento counties. “They often have less disease resistance, are lower yielding and cannot tolerate as much stress as improved modern varieties.”
When Lloyd joined UCCE last summer, she began visiting small-scale producers in the counties she serves.
“I realized very quickly how important fresh market tomatoes are to these growers,” Lloyd said.
Because she holds a doctorate degree in plant pathology from UC Davis, Lloyd is well-positioned to begin her research program with a small tomato grafting project on UC Davis farmland. Her idea is grafting the particularly delicious heirloom varieties onto tomato roots that are resistant to soil-borne diseases.
“Grafting is an old technology,” Lloyd said. “It works in the same way we graft fruit trees and grapevines onto favorable rootstocks. Vegetable grafting has also been done for years.”
Lloyd said the process is simple and an individual can easily learn to graft tomatoes. But to do so cost effectively with the quality and success rate necessary for economically viable production, it may make most sense to work with a commercial nursery.
Lloyd is conducting a quarter-acre field trial with the three most common heirloom varieties – Brandywine, Cherokee purple and Marvel stripe – plus the yellow-hued Sun Gold cherry tomato and a non-heirloom salad tomato, Charger. Several growers in the area have also planted them in their commercial operations.
In addition to collecting data from the trial that will help small farmers decide whether grafted tomatoes make sense for their operations, Lloyd and her research associates will harvest many bushels of fresh tomatoes from the plots. Some will be sold at the UC Davis farm store to help support the research, and as for the rest, “We're definitely going to eat them,” Lloyd said.
“I enjoy them raw with olive oil, salt, vinegar and a little basil,” she said.