First Outdoor T-Farm Tomatoes of 2012

The first outdoor tomatoes of the 2012 are now ripe. What a great flavor after a Midwest winter where good tomatoes are difficult to find. 

 Starting 2012, all T-Farm tomatoes are heirloom varieties (25 different varieties this year!).  One of the very first tomatoes this year is a new trial for T-Farm, an unusual, potato-leaf heirloom from Czechoslovakia (pictured on the right) called "Stupice."  

It is reportedly cold tolerant which makes it a good choice for Wisconsin.  It is also obviously very early.  As you can see by the photo, there are not a lot of branches or leaves, this plant went right to fruit production!  The flavor of the first fruit was tangy with a hint of sweetness, very nice indeed.

 Back again from last year's trials is the wonderful "Italian Tree" tomato shown on the left.  The the first ripe fruit was medium size and delicious and full of deep summery tomato flavor.

If you live in the Madison or Cross Plains area, we plan to have tomatoes available for sale this summer, so stay tuned and we will announce when and where you can try some T-Farm tomatoes.  And good luck to those of you growing your own tomatoes, seems like a great year so far, so long as one has water available for the plants.

Inexpensive Greenhouses extend season

If you would like to extend your growing season, but have never considered a greenhouse due to cost or the difficulty installing, the good news is there are other options available.  For less then $350, you can get an 8'x10' "tent style" greenhouse at our Amazon General Store.  These photos show one of these greenhouses in Madison, Wisconsin with some very healthy pepper plants producing lots of fruit in pots in late September of this year (2011).

With a small electric heater, you could extend the growing season even longer, though it would not make much sense in a cold climate like Wisconsin to run the heater through the coldest months of December, January and February.

To install one of these Greenhouses, you can either install them on bare ground or lay treated 4x4s or 4x6s in a rectangle on the ground and use landscape spikes to secure them.  Then you simply screw the base pieces to the wood base.

Growing Hops

Hops are the female flower clusters, shaped like small cones, of the plant Humulus lupulus. They are primarily grown for their properties of flavoring and stabilizing beer.  Hops impart a crisp, bitter flavor, which has become favored over using other herbs in beer-making, due to their antibiotic effect that works with well brewer’s yeast at the expense of less desirable microorganisms. 

It is believed that the traditional herb combinations that were once used for ales hundreds of years ago in Bavaria were abandoned when hops recipes proved to be better tasting and less susceptible to spoilage.

The hops plant is a perennial, which grows as a vigorous climbing vine.  It is usually trained to grow up strings or other supports, and can reach lengths of up to 14-20 feet in a single growing season.  Most commercial production of hops in the United States comes from the Pacific Northwest, but hops do very well in colder regions as well.  Historically, hops have been grown successfully in New York, Pennsylvania and Wisconsin.

T-Farm tried a very small trial of hops this year and the results were encouraging.  Paper mulch and straw was used to suppress weed growth, and only organic fertilizer was used.  Irrigation was provided as needed.   No sprays of any kind were used and the vines developed healthy leaves and a small number of nicely formed hops.  The first year of growing hops typically results in a very low yield, as the plants are just getting established, and spend less energy on developing flowers.

In mid-September, the hops cones were harvested and then dried in a food dehydrator set at 100 degrees for about 8 hours.  (We sell several food dehydrators in the "Food Drying" section our Amazon General store.) If you don't properly dry the hops within a short time-period, you must use them right away as "wet hops," or they will loose potency or deteriorate. 

The dried hops were then put in FoodSaver bags, and the oxygen was removed to prolong their storage.  And yes, we do sell FoodSaver machines and bags in the "Food Storage" section of our Amazon General store.  These bags can be stored on the shelf for about a year, or placed in the freezer for even longer.  This is a nice method to use for the small hops grower as all of the tools and equipment necessary can be used to dry tomatoes and other garden produce.  All in all, it looks like hops is a great plant to grow if you have the space and take the time to establish a support and watering system for the vines. 

Now then, what to do with the hops…

Heirloom Tomato - Super San Marzano

In 2011, Super San Marzano was one of the strains of San Marzano that we tried at T-Farm, and we were not disappointed.  Several strains exist, although there is controversy as to the authenticity and origins of some of the varieties of seeds that bear the name San Marzano. 

This variety is somewhat similar to the well known Roma tomato, but is even better suited as a paste tomato.  It has less water and more flavor.  Although it bears the name "San Marzano," it is a very different plant and produces smaller fruit in much larger quantity then its cousin the San Marzano Redorta that we also grew in 2011.  The "Super" strain matures fruit faster, and the fruit keeps longer then most any other variety of tomato we have grown.  Excellent for sauces, pizza and drying, the plants produce an abundance of fruit.  We found the fruit to be ideal for producing a thick, rich, delicious red sauce for pizza or pasta.

The history of the San Marzano tomato dates back at least to 1770 when it arrived in the Campania region of Italy as a gift from the Kingdom of Peru to the Kingdom of Naples.  The flavor is also sweeter and less acidic then the Roma and is preferred by many gourmet chefs for making sauce.  In fact, due to their renowned high quality and origins near Naples, San Marzano tomatoes are the only tomatoes that can be used for authentic Vera Pizza Neapolitan (True Neapolitan Pizza).

Heirloom Tomato - San Marzano Redorta

One of the most famous heirloom tomatoes is the San Marzano.  The history of the San Marzano tomato dates back at least to 1770 when it arrived in the Campania region of Italy as a gift from the Kingdom of Peru to the Kingdom of Naples.  Similar in some respects to the Roma tomato, the Marzano is thinner and pointer in shape.  The flesh is thicker with fewer seeds.  The flavor is also sweeter and less acidic then the Roma and is preferred by many gourmet chefs for making sauce.  In fact, due to their renowned high quality and origins near Naples, San Marzano tomatoes are the only tomatoes that can be used for authentic Vera Pizza Napoletana (True Neapolitan Pizza).

Several strains exist, although there is controversy as to the authenticity and origins of some of the varieties of seeds that bear the name San Marzano. 

In 2011, San Marzano Redorta was the largest strain of San Marzano that we tried at T-Farm, and we were not disappointed.  The flavor, texture and size of the fruit is truly exceptional for pizza, sauces and more.  The quality is so remarkable, that this tomato is excellent as slices in and on cooked foods and can even been enjoyed fresh. 

The seeds can be difficult to find but they can be purchased here: http://store.tomatofest.com/San_Marzano_Redorta_p/tf-0444.htm

Frost brings an end to Tomato Season in the Midwest

Those of you who live in a warmer climate may be surprised to know we in the Midwestern United States are now at or near the end of the season for growing tomatoes and other frost-sensitive crops.  At this time, many people with large gardens and small farms may feel both sadness and relief now that the plants that brought us such a wonderful bounty are now withering into the ground.  Sadness to see the plants die, but relief that harvesting, marketing, canning and drying are not such an overwhelming daily effort. 

Having grown so many wonderful heirlooms this year, I have happily noticed a greater appreciation of heirlooms by a growing number of people. 

Perhaps in the coming years it will finally become more common to find a good tomato year round.  At T-Farm, we will continue our efforts to grow, can, dry, cook and share recipes to promote the finest tomatoes with the boldest flavor.

If you are a gardener or farmer, I hope 2011 was also a good year for you to enjoy the amazing and rewarding results of growing heirloom tomatoes.

Tomato Harvest - 9-13-2011

There were quite a few tomatoes harvested today.  About 180 pounds!  Here are some of them.

Sauce made with Velox Tomato Press (Video)

The 2011 T-Farm tomato harvest peaked out in August and early September this year, and after much research, the Velox Tomato press was chosen to process much of this bounty.  We used this tomato press to process fresh tomatoes to make a perfect sauce without seeds and skins. We found that it works great on a granite or other smooth counter top and all the pieces go in the dishwasher when done.

We started with 5 pounds and 1 ounce of washed paste tomatoes (Super San Marzano) which were cut in half lengthwise.  Small whole tomatoes can also be used.  When done, we had 4 pounds 4 ounces of sauce and 7.1 ounces of skins and seeds that were not used.  This translated into 8 cups of sauce before being cooked down.

This press is a great buy and we sell it here in our Amazon General Store.

Here is additional information about the unit from Amazon.

The Velox Tomato Press removes seeds and peelings from tomatoes, leaving you with only the finest puree. The tomato Press can also puree other fruits and vegetables through its durable stainless steel screen. The vacuum pressure base with lever holds firmly to your counter top with over 220 pounds of holding power and is made of natural rubber that is designed to resist age. This unit completely disassembles for easy cleaning and is dishwasher safe. It is made of a non toxic polypropylene that never stains, and comes complete with a matching bowl.

Heirloom Tomato - Italian Tree

There are many fine tomatoes that are delicious when sliced onto a sandwich.  And maybe it is silly to declare one to be "the best" but I'm going to do it anyway.  I nominate the Italian Tree tomato as the best large slicer.

This tomato tastes of hot summer flavor, boasting a perfect texture and it is large.  This photo shows one over a pound, and the fruit can get much larger than this one.  The plant also can grow quite large.  The potato leaf is unusual, and the fruit has deep crevices that cause some people to call it ugly, that is until they try eating it.  So far, this year, at least 6 people have told me that this is the best tasting tomato they have ever had.

It grows as a long vine; our plants this year reached over 10 feet long.  I am told it can reach 20 feet or more under the right conditions.  This truly remarkable tomato is quite an heirloom indeed.

Heirloom Tomato – Pittman Valley Plum

This paste-type Heirloom is from Germany.  It produces an abundance of 5-6 inch long, banana shaped fruit with rich flavor, dense flesh and few seeds.  The shape of this tomato is often described as "unusual" due to its elongated, pointy-ended shape.  Plants also have a good resistance to insects and have good keeping qualities.

These produced more of the larger fruit then most other similiar-sized tomatoes in our first year of trials.  The seeds are hard to find but can be purchased here:  http://store.tomatofest.com/Pittman_Valley_Plum_p/tf-0393.htm

Heirloom Tomato - Black Krim

The Black Krim comes from the Isle of Krim in the Black Sea which was once part of the former Soviet Union.  A dark, beefsteak type tomato with a delicious, strongly flavored even slightly salty taste that is perfect for slicing and cooking.

During some of our taste tests some people identified the slightly salty taste without reading or hearing the description, so this flavor has been confirmed!

We sell the seeds for Black Krim here in our General Store.

Canning Tomatoes – Quick Start Guide

Here in the Midwest, August is the peak month for harvesting tomatoes.  While drying is a good choice to store the fruit, canning is also an excellent way to go, and will retain the original juices of the tomato.  If you are just getting started, there are a couple kitchen tools, like a jar lifter and canning funnel that you may not have that will be helpful.  Check out our home canning kit in the Canning section of the T-Farm General Store which includes a nice collection of canning tools.  A highly recommended book on the subject is the Ball Complete Book of Home Preservation which we also sell in our store.

An excellent resource for all type of food preservation is The National Center for Home Food Preservation.  If this is your first time canning, they also recommend that you read Using Boiling Water Canners before getting started. 

To keep things simple, I will cover the process of canning crushed or quartered tomatoes which requires only tomatoes and lemon juice, with salt being optional.  The original recipe goes into great detail, so I re-formatted the information into shortened, numbered steps in order to simplify the process. 

Quantity: An average of 22 pounds is needed per canning load of 7 quarts; an average of 14 fresh pounds is needed per canning load of 9 pints.

A bushel weighs 53 pounds and yields 17 to 20 quarts of crushed tomatoes-an average of 2¾ pounds per quart.

1. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Then dip in cold water and slip off skins and remove cores.

2. Trim off any bruised or discolored portions and quarter.

3. Quickly heat one-sixth of the quartered tomatoes in a large pot, crushing them with a wooden mallet or spoon as they are added to the pot.

4. Continue heating the tomatoes, stirring to prevent burning. Once the tomatoes are boiling, gradually stir in the remaining quartered tomatoes and boil gently for 5 minutes while coninuing to stir.

5. For pints, add 1 tablespoon of bottled lemon juice per pint.  You may also add 1/2 teaspoon of salt, if desired.

6. Fill jars immediately with hot tomatoes, leaving ½-inch headspace. Adjust lids and process.

7. Process times depend on the size of jars and altitude (see table 1. below)

Table 1. Recommended process time for Crushed Tomatoes in a boiling-water canner. Source: http://www.uga.edu/nchfp/how/can_03/tomato_crushed.html
		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 3,000 ft	3,001 - 6,000 ft	Above 6,000 ft
Hot	Pints	35 min	40	45	50
	Quarts	45	50	55	60

  

Heirloom Tomato – Opalka

This heirloom is from Poland.  It produces vigorous vines covered with excellent tasting paste tomatoes shaped like a banana pepper, measuring about 5 inches long.  Fruit has few seeds, is very meaty and sweet. 

The seeds are hard to find but can be purchased here: http://store.tomatofest.com/Opalka_p/tf-0355.htm

Heirloom Tomato – Amish Paste

This indeterminate, large, meaty heirloom was discovered in Wisconsin although it hails from the Pennsylvania Amish. It typically weighs 5 to 7 ounces and is excellent fresh or in sauces.  The fruit has a superior taste, with a nice balance of sweet and acid. 

We sell the seeds here in our General Store.



Drying Tomatoes – Easiest way to preserve food

For those of you who have never tried it before, you may be surprised to learn just how easy it is to preserve tomatoes or other produce through dehydration.  Drying tomatoes also gives them a sweet, rich flavor that can be used all year-long to enhance your favorite foods. 

Once dried, you can also put the dried tomatoes in the blender and make a powder to sprinkle on foods. 

When using a dehydrator like the ones we sell in the “Food Drying” area of our general store here, there are only three simple steps to dry your tomatoes to perfection. 

1.      Wash your tomatoes and slice into halves if the fruit is small, making sure each piece is ½” or thinner.  Even thinner slices can reduce the time by hours, but try to cut them about the same thickness so that they are done at the same time.  You can use any tomato, paste or slicing, but the paste tomatoes will dry faster and yield more end product because there is less water in them.  In this posting, we used the Principe Borghese, an heirloom that is popular in Italy for drying because of their superior flavor.  The seeds may be hard to find, but we now sell them in our General Store.

2.      Place cut fruit on drying trays and set temperature to about 135 degrees or “fruit setting,” until dry.  (Note: Other types of foods like basil will use a lower heat setting. )  In our example, it took from 16 to 20 hours to fully dry them, but this can vary depending on how much moisture is in the fruit and how thick you slice them.  The photo below, showing them partly dry, was taken after 12 hours of drying time.

3. Store in zip-lock bags or jars with tight lids. You can store the dried tomatoes on the shelf in a cool, dry location for about a year. Freezing the food will extend their shelf life further. 

Drying is a simple, rewarding way to preserve all types of fresh vegetables.  For more detailed information on food drying you can visit this link at the National Center for Home Food Preservation.

This extreme closeup photo shows three small, mostly dried pieces of tomatoes.

Heirloom Tomato - Dagma's Perfection

This plant produces a large amount of firm, medium-sized (12 oz.) and slightly flattened, pale-yellow fruits with delicate, light red striping.  Very flavorful, with overtones of tropical fruit and subtle hints of lime.  Delicious. 

This variety is very hard to find.  Organic seeds are available here: http://store.tomatofest.com/Dagma_s_Perfection_p/tf-0136.htm

Heirloom Tomatoes Everywhere - Bring 'em on!

In Wisconsin, August is the month most people harvest their largest bounty of tomatoes.  Well, even the large heirlooms are in full production now, so drying and canning cannot be far off!

Heirloom Tomato - Principe Borghese

The Principe Borghese variety of tomato was first harvested at T-Farm on 8/12/2011.  This excellent, small paste tomato from Italy has a full rich flavor and is perfect for sauces or drying.  It was one of the first varieties of heirlooms that came to fruit outside for us in 2011.

The photo shown below shows most of the first Principe Borghese tomatoes from the first harvest(along with a few other types).

Tomato harvest - August 7, 2011

The heirlooms in the field are starting to come in. Many more expected soon!

Simple Summer Feasts of Produce

Summer in the Midwest means a much larger variety of fresh local produce is available, so why not make a simple feast of it from time to time? 

I often start out with a theme, such as Italian, Spanish, Mexican or Mediterranean styles of cooking, but I have been know to take an eclectic or even fusion approach to the meal, depending on what fresh food is available.  After all, the whole idea is to have fun and enjoy the fresh produce, so what sense is there in becoming to rigid, right?  
Anyway, on this occasion, we decided on a Mexican style meal, and we had to pick up a few items to go with the produce on hand, and complete the meal.  Local Wisconsin produce shown above included the T-Farm tomatoes and basil, a friends hot peppers, and local sweet corn.  The cheddar was also a local product.  Adding a can of black beans, a couple limes, an avocado, an onion, a couple cloves of garlic and some corn taco shells completed the ingredients necessary for our afternoon feast. 
The sweet corn was the easiest to prepare.  We steamed it for 11 minutes and ate with butter and coarse salt and it was quite good.

Next, we prepared the Insalata Caprese salad (not at all Mexican, but quite delicious)  which used some of the tomatoes sliced, with basil and balsamic vinegar drizzled on top. 
Then it was time to assemble and prep cook all of the ingredients for the Mexican  cuisine inspired portion of the meal.  I must say, just placing these ingredients together on the counter was a feast for the eyes as you can judge for yourself in this photo shown below.


The tomatoes, lime and peppers were used to make a simple salsa, though cilantro would have been added if we had some on hand.

The black beans were heated, and thick wedges of tomatoes and avacados were cut and part of the red onion was diced.  A simple quacamole was created by chopping 1/2 of the avacado, and a clove of garlic along with the juice of 1/2 a lime. The cheese was grated and the taco shells were heated in the toaster oven for a couple minutes, making the feast ready to eat.  It was the perfect meal for a hot summer day in Wisconsin.  Two of my tastey, finished tacos can be seen  below.