Saturday, August 11, 2012

Summer floodgate


Between the farmers market, foraging and the roof farm, the kitchen has been a little full over the last few days.


Any volunteers want to dip and skin cherry tomatoes with me, prior to freezing?

I know. You have your own problems. 

And they have only just started getting ripe...The tomatoes, I mean.

6 comments:

  1. Skinning cherry toms? You are a pioneer woman. I skinned an entire PINT once ... never again. And, i suspect you are planning on way more than a pint. My bonnet is off to you !

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  2. I've never heard of skinning cherry tomatos and freezing them. Sounds very labor intensive. How do you use them later?

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  3. I have never skinned cherry tomatoes - sounds like a lot of work!
    Go for it.
    Karen

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  4. I wasn't trying to make waves with the skinning thing...I've skinned cherry tomatoes a couple of times in small quantities to eat with mozzarella. It's luxurious and Roman, like eating a peeled grape. But someone on 66 Square Feet's Facebook page suggested I blanch, skin and freeze any glut of tomatoes I have, for later use. Since my glut is diminutive - many but small tomatoes - I thought I'd give it one shot. Then they can be used for sauces and so on later. I have tried to swear off buying foreign greenhouse tomatoes, and they'll come in handy. My biggest challenge is storage space. Le freezer is le tiny!

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  5. You don't have to skin tomatoes of any size before freezing. Just pop them in a ziplock and proceed. The skins will pop off with thawing.

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  6. Dilly wax beans in my kitchen this afternoon. It was steamy in there. Love to hear the "pops" as the jars seal.

    Yellow gold cherry tomatoes are out of control. I may roast them later.

    Carry on, Marie!

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