The tomatoes and corn are finally coming in! I don’t know what it is about these two crops, but I always feel like the best gardener when I’ve got bowls of lovely, ripe tomatoes on the counter.
Here’s what I’m making with all the tomatoes:
- Roasting my first batch (which is late – I usually get the first batch done in August) of Tomato-Vegetable Sauce (I’ve got so many Black Cherry tomatoes and grape tomatoes that I’m going to try a batch of Roasted Tomato Sauce with them as well- it would be nice to find ways to use all the excess of small tomatoes).
- Canning the first batch of My Favorite Salsa (and peeling them the easy way).
- Drying Tomatoes and Storing in Olive Oil.
- Making Green Beans with Caramelized Onions & Tomatoes.
- Making my favorite summer salad, Pasta Salad with Green Beans and Tomatoes.
- Also: Greek Tuna and Tomato Salad
And here’s what I’m doing with the corn:
- Freezing enough to last through the winter: cook ears for 1 minute in boiling water, cool slightly & cut off kernels; store in freezer bags.
- Making Summer Corn & Bacon Tart (or the Sausage version).
- Using it in Sausage and Corn Stuffed Zucchini.
- Also: Zucchini, Corn, & Tomato Saute
I picked this picture specifically so that you couldn’t see all the ends of the corn that were eaten away from the corn worms. This year was especially bad (after not finding even one last year!) and we only counted about nine ears without worms in them (out of four 20-ft rows…). Yeah- the kids were pretty disgusted when they helped shuck them.
Me, too- but I hid it well under the “it’s just nature- just ignore it” mantra. Ha! They’ll never know how I was shuddering as well whenever my fingers encountered the “worm goo.” Ugh. Hmmm, unless they read this…
How are you preserving the harvest now?