By Nina Berryman
During U-Pick the other day, one of the shareholders asked me a few questions about how to save tomato seed. Saving seed is a great way to increase your self-sufficiency, select for traits that are specifically adapted to your unique growing area, save money, and connect with your food in yet another way. When you save seed from a tomato, you are most likely going to get the seeds that produce a plant that grows tomatoes just like the one the seeds came from. In other words, the plants do not cross-pollinate and the seeds will be true to their parent plant. This is true most of the time. There are a few varieties of tomato that do not produce seeds that yield the same types of fruit. Those are potato-leaved varieties (such as the popular brandywine variety), currant tomatoes and any fruit formed from double blossoms of beefsteak tomatoes.
The following paragraphs are selected from one of my favorite farming resources, “Seed to Seed” by Suzanne Ashworth.
Pick and wash fully ripe tomatoes, and then cut the fruits across the middle, not through the stem and blossom ends. This exposes the large seed cavities and makes the seeds accessible without smashing the fruit. Now squeeze the seeds and surrounding gel into a bowl or bucket.
Each tomato seed is encased in a gelatinous sack. The gel in these sacks contains chemicals that inhibit sprouting inside the wet flesh of the tomato. In nature the ripe tomatoes fall from the plant and destroyed. Eventually the fruits totally rot away leaving the seeds on the surface of the soil, ready to germinate when conditions are right.
Artificially duplicating the tomato fruit’s fermentation process is not difficult. In addition to removing the gel sack, fermentation also kills many seed-borne diseases.
The container of tomato seeds and gel should be set aside to ferment to one to three days. Fermentation will proceed more quickly as the daytime temperatures increase.
During this period the container of seeds will begin to stink and will become covered with a layer of white or gray mold. Because of the horrible smell, do not keep the bowl in the house or where it might be tipped over by animals or children. The fermentation process should be stopped when the layer of mold completely covers its surface. Be sure to monitor the process closely because, if allowed to continue too long, the seeds will begin to germinate in the mixture.
Add enough water to double the mixture and then stir it vigorously. The good seeds will settle to the bottom of the container, allowing the mold and debris and hollow seeds to be poured off. Add more water and repeat the process until only clean seeds remain.
Some growers prefer to pour the entire contents of the container into a strainer, without adding any water, and then wash under running water. Make a fist and use the fronts of your fingers to rub the mold and softened debris through the screen. Wipe the bottom of the strainer on a towel to remove as much moisture as possible and dump the seeds out to a glass or ceramic dish to dry. Do not attempt to dry the seeds on soft paper or cloth or non-rigid plastic, as it is extremely difficult to remove the seeds from these surfaces. Coffee filters, which are inexpensive to purchase reportedly work well and tend to wick the moisture away from the seeds during drying.
To ensure even drying and to prevent the seeds from bunching together, stir at least twice a day. Never dry seeds in direct sunlight or in an oven. Tomato seeds will begin to germinate if not dried quickly. In hot humid weather, a fan will help speed the drying process.
Showing posts with label newsletter 16 season 2. Show all posts
Showing posts with label newsletter 16 season 2. Show all posts
Friday, September 17, 2010
Eggplant Casserole
• 1 medium eggplant, unpeeled, diced
• 1 1/2 to 2 tablespoons olive oil
• 1 cup chopped onion
• 1 large bell pepper, diced
• 1 clove garlic, finely minced
• 2 slices bread
• 1 teaspoon butter
• 3 large eggs, lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried leaf thyme
• 1/2 teaspoon dried leaf marjoram
• 1 1/2 cups shredded sharp Cheddar cheese
Butter a 1 1/2-quart baking dish. Heat oven to 350°.
Steam the diced eggplant just until tender, about 5 minutes.
Heat oil in a large skillet over medium heat. Add the onion and bell pepper and saute, stirring, until onion is tender. Add the garlic and saute for about 2 minutes longer. Remove from heat.
Spread bread slices with the butter and cut into cubes. Stir the eggplant and bread cubes into the onion mixture. Let the mixture cool slightly. Stir in the beaten eggs, salt, pepper, thyme, and marjoram. Stir in half of the shredded cheese. Spoon the mixture into the prepared baking dish and cover with the remaining cheese.
Bake for 20 to 25 minutes, until lightly browned. Serve hot. Serves 4.
Source: http://southernfood.about.com/od/eggplantcasserolerecipes/r/r100203a.htm
• 1 1/2 to 2 tablespoons olive oil
• 1 cup chopped onion
• 1 large bell pepper, diced
• 1 clove garlic, finely minced
• 2 slices bread
• 1 teaspoon butter
• 3 large eggs, lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried leaf thyme
• 1/2 teaspoon dried leaf marjoram
• 1 1/2 cups shredded sharp Cheddar cheese
Butter a 1 1/2-quart baking dish. Heat oven to 350°.
Steam the diced eggplant just until tender, about 5 minutes.
Heat oil in a large skillet over medium heat. Add the onion and bell pepper and saute, stirring, until onion is tender. Add the garlic and saute for about 2 minutes longer. Remove from heat.
Spread bread slices with the butter and cut into cubes. Stir the eggplant and bread cubes into the onion mixture. Let the mixture cool slightly. Stir in the beaten eggs, salt, pepper, thyme, and marjoram. Stir in half of the shredded cheese. Spoon the mixture into the prepared baking dish and cover with the remaining cheese.
Bake for 20 to 25 minutes, until lightly browned. Serve hot. Serves 4.
Source: http://southernfood.about.com/od/eggplantcasserolerecipes/r/r100203a.htm
Heirloom Tomato Salad
• 8 to 10 small tomatoes, a variety of colors if possible
• 2 cloves garlic, finely minced
• 1/4 cup diced sweet onion or purple onion
• 1 tablespoon fresh chopped parsley
• 1 tablespoon fresh chopped basil, or 1 teaspoon dried leaf basil
• 2 tablespoons red wine vinegar
• 3 tablespoons extra virgin olive oil
• 1/2 to 1 teaspoon salt, or to taste
• 1/4 teaspoon fresh ground black pepper
Cut cores from the tomatoes; slice each tomato into 8 to 10 wedges. Combine with remaining ingredients in a large bowl; toss to blend well. Cover and refrigerate for at least 1 hour before serving. Serve on salad greens, if desired.
Serves 6 to 8.
Source: http://southernfood.about.com/od/tomatoes/r/r70622h.htm
• 2 cloves garlic, finely minced
• 1/4 cup diced sweet onion or purple onion
• 1 tablespoon fresh chopped parsley
• 1 tablespoon fresh chopped basil, or 1 teaspoon dried leaf basil
• 2 tablespoons red wine vinegar
• 3 tablespoons extra virgin olive oil
• 1/2 to 1 teaspoon salt, or to taste
• 1/4 teaspoon fresh ground black pepper
Cut cores from the tomatoes; slice each tomato into 8 to 10 wedges. Combine with remaining ingredients in a large bowl; toss to blend well. Cover and refrigerate for at least 1 hour before serving. Serve on salad greens, if desired.
Serves 6 to 8.
Source: http://southernfood.about.com/od/tomatoes/r/r70622h.htm
Skillet Green Beans and Peppers
• 16 ounces green beans, cooked
• 1 red bell pepper, sliced in strips
• 1 yellow or orange bell pepper, sliced in strips
• 1 small onion, halved and sliced
• 2 cloves garlic, minced
• 2 tablespoons butter
• salt and pepper
Melt butter in a large skillet over medium-low heat. Add cooked green beans, peppers, onion, and garlic. Cook slowly, stirring, until peppers are crisp tender, about 8 to 10 minutes. Add salt and pepper to taste. Serves 6 to 8.
Source: http://southernfood.about.com/od/greenbeans/r/bl50727j.htm
• 1 red bell pepper, sliced in strips
• 1 yellow or orange bell pepper, sliced in strips
• 1 small onion, halved and sliced
• 2 cloves garlic, minced
• 2 tablespoons butter
• salt and pepper
Melt butter in a large skillet over medium-low heat. Add cooked green beans, peppers, onion, and garlic. Cook slowly, stirring, until peppers are crisp tender, about 8 to 10 minutes. Add salt and pepper to taste. Serves 6 to 8.
Source: http://southernfood.about.com/od/greenbeans/r/bl50727j.htm
Salmon and Swiss Chard Quiche
• 2 tablespoons butter, divided
• 1/4 cup plain dried bread crumbs
• 2 cups 2% milk
• 8 ounces salmon fillets, skin removed
• 1/3 cup chopped onion
• 1/2 bunch Swiss chard, chopped
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon dried marjoram
• 1/8 teaspoon ground nutmeg
• 3 eggs
1. Preheat the oven to 350 degrees F (175 degrees C). Butter a 10 inch pie plate using about 1 tablespoon of butter. Sprinkle bread crumbs into the pie dish and shake to coat evenly, discarding excess.
2. Pour the milk into a large saucepan and warm over medium heat. Add the salmon fillets and bring to a simmer. Cover and cook for about 10 minutes, or until salmon can be flaked with a fork.
3. Melt the remaining butter in a large skillet over medium heat. Add the onion and Swiss chard; cook and stir until tender and most of the liquid has evaporated. Season with salt, pepper, marjoram and nutmeg. Set aside to cool; you should have about one cup of chard and onion.
4. Spread the chard mixture and flake the salmon into the prepared pie plate. In a medium bowl, whisk together the eggs and one cup of cooled milk from poaching the salmon. Pour into the pie dish.
5. Bake for 35 minutes in the preheated oven, or until the center is set. Cool slightly before serving.
• 1/4 cup plain dried bread crumbs
• 2 cups 2% milk
• 8 ounces salmon fillets, skin removed
• 1/3 cup chopped onion
• 1/2 bunch Swiss chard, chopped
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon dried marjoram
• 1/8 teaspoon ground nutmeg
• 3 eggs
1. Preheat the oven to 350 degrees F (175 degrees C). Butter a 10 inch pie plate using about 1 tablespoon of butter. Sprinkle bread crumbs into the pie dish and shake to coat evenly, discarding excess.
2. Pour the milk into a large saucepan and warm over medium heat. Add the salmon fillets and bring to a simmer. Cover and cook for about 10 minutes, or until salmon can be flaked with a fork.
3. Melt the remaining butter in a large skillet over medium heat. Add the onion and Swiss chard; cook and stir until tender and most of the liquid has evaporated. Season with salt, pepper, marjoram and nutmeg. Set aside to cool; you should have about one cup of chard and onion.
4. Spread the chard mixture and flake the salmon into the prepared pie plate. In a medium bowl, whisk together the eggs and one cup of cooled milk from poaching the salmon. Pour into the pie dish.
5. Bake for 35 minutes in the preheated oven, or until the center is set. Cool slightly before serving.
Butternut Squash Soup
*you can substitute any winter squash
• 2 tablespoons butter
• 1 onion, finely chopped
• 1 (14.5 ounce) can chicken broth
• 1 (2 pound) butternut squash - peeled, seeded, and cut into 1-inch cubes
• 1 orange, juiced
• 1 orange, juiced and zested
• 3 tablespoons sour cream
• salt and pepper to taste
1. Melt butter in a large saucepan or soup pot over medium heat, and cook and stir the onion until translucent, about 5 minutes. Pour in the chicken broth, and stir in the butternut squash cubes, orange juice, and orange zest. Bring to a boil, reduce heat, and simmer until the squash cubes are tender, 15 to 20 minutes.
2. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour back into the pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Whisk in sour cream until smooth, and season to taste with salt and pepper. Heat over medium-low heat until almost simmering, and serve hot.
• The number of servings is largely dependent on the size of your butternut, so it can be a good idea to double the recipe for soup for a group--it's always a big hit!
• Substitute vegetable stock for chicken broth to make a vegetarian soup.
Source: http://allrecipes.com/Recipe/Giselas-Butternut-Squash-Soup/Detail.aspx
• 2 tablespoons butter
• 1 onion, finely chopped
• 1 (14.5 ounce) can chicken broth
• 1 (2 pound) butternut squash - peeled, seeded, and cut into 1-inch cubes
• 1 orange, juiced
• 1 orange, juiced and zested
• 3 tablespoons sour cream
• salt and pepper to taste
1. Melt butter in a large saucepan or soup pot over medium heat, and cook and stir the onion until translucent, about 5 minutes. Pour in the chicken broth, and stir in the butternut squash cubes, orange juice, and orange zest. Bring to a boil, reduce heat, and simmer until the squash cubes are tender, 15 to 20 minutes.
2. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour back into the pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Whisk in sour cream until smooth, and season to taste with salt and pepper. Heat over medium-low heat until almost simmering, and serve hot.
• The number of servings is largely dependent on the size of your butternut, so it can be a good idea to double the recipe for soup for a group--it's always a big hit!
• Substitute vegetable stock for chicken broth to make a vegetarian soup.
Source: http://allrecipes.com/Recipe/Giselas-Butternut-Squash-Soup/Detail.aspx
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