We managed to get a good bowlful of ripe tomatoes from the greenhouse the other day. A really good way of preserving a large quantity like this for the winter is to half the fruits and roast, with olive oil, in a hot oven until there's a hint of blackening on the edges of a few. Whizz them up in the food processor (or keep them as they are) and stick them in the freezer. Makes a good thickener, or the base for a sauce for pasta. You can roast them with other flavourings too - like garlic cloves, rosemary, anything that you like really.
The anti-blight measures (along with a slight turn in the weather) seem to have proved effective. There are still some green tomatoes which will hopefully ripen -
- and which seem to have escaped the dread blight. And we've had a lot more of a crop than we were fearing a month or so back:
Whether it's been the dithane, or assiduously removing foliage with signs of blight, or the combination of the two, we're feeling a little more cheery than we were. Our second bag of spuds produced a nice crop too - thankfully unaffected after we'd cut the foliage back to just above the soil. There's nothing like home grown potatoes.
- and which seem to have escaped the dread blight. And we've had a lot more of a crop than we were fearing a month or so back:
Whether it's been the dithane, or assiduously removing foliage with signs of blight, or the combination of the two, we're feeling a little more cheery than we were. Our second bag of spuds produced a nice crop too - thankfully unaffected after we'd cut the foliage back to just above the soil. There's nothing like home grown potatoes.
No comments:
Post a Comment