This fall we had a lot of tomatoes to preserve. I dehydrated them and then stored them in olive oil. The fruits softened up in the oil. I’ve been storing them in the fridge and adding scoops to recipes. The oil has an amazing flavor!
This summer was *insane* for cherry tomatoes. This was my first time trying a bunch of different varieties by seed. It ended up being a crazy mess of vines everywhere since I never got around to putting any tomato cages up. Picking was twister. I took as many pictures as I could.
Variety review is as follows:
Isis candy cherry – nice classic red one and a half inch fruits. I didn’t see many with the orange variegation ‘cat eye’ come through as advertised.
Cherry Roma – cute one inch little red Roma tomatoes. These were the least prolific of the six I tried and took the longest time to bare.
Blondkopfchen – my second favorite of the six. Tiny round yellow fruits that formed in incredibly prolific bunches. The fruit was sweet and had a really cute elfin point at the base!
Red fig – pretty and firm pear shaped fruits that ranged in size. We still have one of these plants hanging on next to the house in the corner of the hoop house by the 55 gallon drum we have for thermal mass. Yay December tomatoes!
Egg yolk – very round and sweet yellow fruit; prolific too. When it got very ripe it was near orange but was sweet when yellow and got sweeter.
Brown berry – Winner!!! Nice red brown color. And the sweetest, juiciest tomatoes I have ever had. Highly recommended!
It only took a trip to Paria Canyon for a week in the middle May to lead me away from here. But I have loads up fun garden and craft updates from the summer and fall. I think the dire critter situation in the yard kept me longer than I intended. Lets pick up where we felt off, seeking geologic, botanical and culinary experience in Paria
We pooped in a bag provided by the BLM to keep the canyon beautiful. And we carried it for a week. Life is pretty sweet sometimes!!