Just a few photos to keep my blog updated on this years harvest times. Today I picked a few more yellow beans, lots of yellow pear tomatoes, a few more Isle Candy yellow cherry tomatoes, lots of zucchini (again). My second purple bell pepper and two green bells. A few more yellow crookneck and a patty pan squash. Lots more tomatoes but I had already put most of those on the table so they are not in this picture. The beautiful yellow tomato is the Persimmon tomato, an heirloom I grew for the first time this year. I love the flavor and it is producing very large fruit.
A bowl of San Marzano tomatoes that I roasted today. These I will freeze for pasta sauce in the winter. I put garlic and olive oil on them before roasting and will add fresh basil to each bag before I freeze it.
So far only four Poblano's have come in. They are good size though so I am happy. I hope to get more!
I roasted these with the tomatoes at 400 degrees for about 20 minutes. The peels slip right off after letting them set under plastic wrap. I will freeze these for stuffed poblano's in the fall and winter.
I also made some Dill Pickles today. The cucumbers are doing fantastic this year, must be from the cooler weather we had. This week is heating up so we will see how long they last.
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You are getting quite a harvest. I have anaheim peppers that I don't know what with. Any ideas? The pickles look really good, too.
ReplyDeleteYour San Marzano's look fabulous...could you share a few details on the roasting process? Or did they also go the 20 minutes at 400 degrees like the peppers?
ReplyDeleteLots of tomatoes in the garden - all kinds and nice size but still very green...and we often have frost in September...
Ann, the Anaheim pepper would be wonderful for chili rellenos. Here is a link for one with chicken.
ReplyDeleteChicken Stuffed Peppers
Taylorsoutback,
ReplyDeleteI cut the tomatoes in half, place on a sheet pan cut side up. I also line the sheet pan with foil for easy clean up. Then I drizzle olive oil over them and add a few cloves of chopped garlic. Roast at 400 degrees for 35 to 40 minutes. Then I pour them in a bowl and allow to cool. You can then press through a cone shape colander or coarse sieve to get just the pulp or you can use them like they are if you don't mind the skins. You can also remove the skins before putting in the bowl and use them that way. I use skinned for whole sauces and pressed for a smooth pasta sauce. Also before putting in ziplock freezer bags, I add some fresh chopped basil. Then in the freezer they go.
Thank you Carla! Will definitely be trying this when those tomatoes turn color!! The taste must be fabulous the way you prepare them...
ReplyDeleteGreat! I think you will really like the roasting method.
ReplyDelete