tag:blogger.com,1999:blog-74285861921804808052024-03-05T22:47:01.183-06:00T-Farm - Tomatoes With TasteTomatoes With Taste is a blog written by T-Farm, LLC, which is a Wisconsin-based gourmet food producer that uses a test kitchen and educational farm focused on quality foods using local produce and cheese.TFarmhttp://www.blogger.com/profile/00100238812987534520noreply@blogger.comBlogger51125tag:blogger.com,1999:blog-7428586192180480805.post-63649651339379746762021-07-17T20:44:00.000-05:002021-07-17T20:44:48.043-05:00<p> <span style="text-align: center;">When you plan things that the Rabbits don't want to eat and have grasses next to them, they can help keep the weeds down!</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi02GIOcsTrnZHY4MvPQA6LXmJcCqFSfRlQkYIeS0ht6PbdZBf-nfoPXp12vEWzH2BDpsPqR7gTR9nHpbl4GMvfSGW0VYeV2GU0_g9tX9KroGzF9Lka5oqyARusDcf2CSnZ8dx81KwEz1AW/s1080/rabbitInstagram.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="782" data-original-width="1080" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi02GIOcsTrnZHY4MvPQA6LXmJcCqFSfRlQkYIeS0ht6PbdZBf-nfoPXp12vEWzH2BDpsPqR7gTR9nHpbl4GMvfSGW0VYeV2GU0_g9tX9KroGzF9Lka5oqyARusDcf2CSnZ8dx81KwEz1AW/s320/rabbitInstagram.jpg" width="320" /></a></div><br /><span style="text-align: center;"><br /></span><p></p>TFarmhttp://www.blogger.com/profile/00100238812987534520noreply@blogger.com0tag:blogger.com,1999:blog-7428586192180480805.post-51448241202180646152012-07-23T08:30:00.001-05:002021-07-17T19:44:07.240-05:00T-Farm at Market in Cross Plains, Wisconsin<br />T-Farm is now at a Farmer's Market in Cross Plains, Wisconsin on Wednesday from 4:00 PM to 6:00 PM. The new Farmer's Market takes place at <a href="http://www.crossroadscoffeehouse.net/index.html">Crossroads Coffeehouse</a>, located at <span style="background-color: white;">2020 Main Street, Cross Plains. </span><br />
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Come join us on these warm summer afternoons and buy some of our local tomatoes and other produce that other local farmers and food producers have to offer. <br />
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Also, be sure to try some of the excellent coffee or tea that Crossroads has to offer.<br />
<br />TFarmhttp://www.blogger.com/profile/00100238812987534520noreply@blogger.com0tag:blogger.com,1999:blog-7428586192180480805.post-90104477763805825992012-06-26T10:30:00.000-05:002012-06-26T10:30:03.472-05:00Tomato Shallot Saffron Tagine Recipe<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white;">Tagines are earthenware pots from Northern Africa which can be used on a </span><span style="background-color: white;">stove-top</span><span style="background-color: white;"> at low heat to create amazing dishes. </span><br />
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<span style="background-color: white;">Pictured below, you can see that the lids for tagines can be very tall, and the hole in the middle is part of a clever design that keeps it cool enough to handle without use of a hot-pad.</span><br />
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<span style="background-color: white;">Tomatoes and other fresh vegetables are perfect ingredients to cook in these vessels, and the results can be spectacular! </span></div>
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<span style="background-color: white;">This T-Farm recipe is a delicious way to cook some fresh tomatoes in a small tagine.</span></div>
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<b>T-Farm Tagine Saffron-Tomato </b></div>
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<b>Shallot Recipe (serves 2)</b></div>
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2 Tablespoons Olive oil</div>
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1/4 cup water</div>
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3 tablespoons arborio rice</div>
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3 cups large chunks of fresh red tomatoes</div>
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1/2 teaspoon sea salt</div>
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1 tablespoon lime juice</div>
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4 small shallots diced</div>
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8 small twigs of saffron</div>
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Warm the tagine on low heat for about 5 minutes. Put the ingredients in the order listed above, and bring pot to boil at a medium heat. (If you attempt to heat the pot at a higher temperature, you may crack the pot)</div>
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Lower to a simmer and let cook for 40 minutes, stirring every 12 to 15 minutes.</div>
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Remove from heat and enjoy!</div>
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<br /></div>TFarmhttp://www.blogger.com/profile/00100238812987534520noreply@blogger.com0tag:blogger.com,1999:blog-7428586192180480805.post-86803407654031690362012-06-17T08:41:00.000-05:002012-06-17T08:41:22.146-05:00Double-Decker Tomato Sandwich<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif-ey1j5pbbACwLagki724eXOIE4riVVt7LmgGH3VWIylNze4l9pRYpMjqTVDKVJjP9sdxKSXHH0YOfTJ1VKpP1t9k4F51NMuVrZ57-QqIQLqbrZ51-JiBF30qGa121mJJ3HxizXy-D25Y/s1600/moreripe_600w.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif-ey1j5pbbACwLagki724eXOIE4riVVt7LmgGH3VWIylNze4l9pRYpMjqTVDKVJjP9sdxKSXHH0YOfTJ1VKpP1t9k4F51NMuVrZ57-QqIQLqbrZ51-JiBF30qGa121mJJ3HxizXy-D25Y/s320/moreripe_600w.jpg" width="292" /></a>Now that more fresh tomatoes are coming off the vine, the question for those of us that REALLY love fresh tomatoes is how to possibly work more of them into a meal.<br />
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Before the T-Farm tomatoes started ripening this year, I had a very nice sandwich the other day with a local tomato slice on it that was maybe 1/4" thick. It tasted pretty good, but the flavor was not quite all there in my opinion. (Perhaps it was not picked red) <br />
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Anyway, if you slice open a large tomato, and make the slices that thin, there better be a pretty large group of people ready to eat or you will have to find another use for the rest of the tomato. In short, sandwiches can be a slow and limited way to eat tomatoes if prepared in this fashion.<br />
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And then there is the Double-Decker tomato sandwich, which is truly a <a href="http://en.wikipedia.org/wiki/Lycopene" target="_blank">lycopene</a> packed innovation that solves the sandwich/tomato dilemma. The sandwich shown above was created by my friend Mike yesterday with a rye bread I had baked and some T-Farm tomatoes and basil layered with some white cheddar. If this wasn't Wisconsin I suspect the cheese may not have been doubled!<br />
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After copying the design of this structural sandwich, I can tell that you it tastes every bit as good as it looks. With the Midwest weather as nice as it has been so far this year, many of us may need to find new ways to eat all of the garden bounty, and this is a great way to go! Enjoy!TFarmhttp://www.blogger.com/profile/00100238812987534520noreply@blogger.com0tag:blogger.com,1999:blog-7428586192180480805.post-12591489689771538562012-06-15T08:24:00.000-05:002012-06-15T08:24:21.996-05:00First Outdoor T-Farm Tomatoes of 2012<div style="text-align: -webkit-auto;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrJ2EOlAPZNx4Mhdp197v1lw0lQTV9Zi7D9uoAEi0umwri7d2I7A1AD0M9S-kdbqQ7mvdmOojX7dykH9rHdQjb1QQEYf8zL3d-4Cnjm6hyphenhyphen-nFZWOobwJ1Or8YTinv4skWHa3kT3v0CKVpU/s1600/P1060440_600w.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="539" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrJ2EOlAPZNx4Mhdp197v1lw0lQTV9Zi7D9uoAEi0umwri7d2I7A1AD0M9S-kdbqQ7mvdmOojX7dykH9rHdQjb1QQEYf8zL3d-4Cnjm6hyphenhyphen-nFZWOobwJ1Or8YTinv4skWHa3kT3v0CKVpU/s640/P1060440_600w.jpg" width="640" /></a>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. </div>
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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." <br />
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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.<br />
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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.<br />
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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.<br />
<br />TFarmhttp://www.blogger.com/profile/00100238812987534520noreply@blogger.com0tag:blogger.com,1999:blog-7428586192180480805.post-38549614347141795412012-06-03T10:23:00.001-05:002012-06-03T10:23:29.993-05:00Hops 2012 - 2nd year<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFpEWc9SKeU8IGwH2S8mc55hegQcZ6Wmmd-mZNaGXcc91X8_jWBvv0oiDjKNIcEVEaubdNPKKgTxHFos62m3SqSIy2_lJG0P6ucE8Q1N10phk-EGpPwTjcyJYX2S_uqLaDtoYPUFINApQU/s1600/P1060385_600w.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFpEWc9SKeU8IGwH2S8mc55hegQcZ6Wmmd-mZNaGXcc91X8_jWBvv0oiDjKNIcEVEaubdNPKKgTxHFos62m3SqSIy2_lJG0P6ucE8Q1N10phk-EGpPwTjcyJYX2S_uqLaDtoYPUFINApQU/s400/P1060385_600w.jpg" width="400" /></a>This is the second year for the T-Farm hops, and the vines are doing very well. Some of them are over 8 foot long by June 1st! A new trellis was built and the vines seem to do well with it, and it will provide some shade in the hot months of summer to come. The hoop house can now be used for tomatoes!</div>
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<br /></div>TFarmhttp://www.blogger.com/profile/00100238812987534520noreply@blogger.com0tag:blogger.com,1999:blog-7428586192180480805.post-17094286151567526352012-05-11T06:49:00.001-05:002012-05-11T06:49:21.160-05:00First Tomatoes Outside in 2012<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7H_NM0a3H8H2xtLMV29FZMSmRp_-KYiIG1UeUUzXFQiER7cWQ8f8frZ_Jel9gnsJsRHT9C3zDczGrrCO1Gwps95GW8gJS6lGr623JRBw-rzPFb_B6p6sHLGLskg3W_4xeWz1gbUyYZUi/s1600/2012-05-10_09-33-57_526.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7H_NM0a3H8H2xtLMV29FZMSmRp_-KYiIG1UeUUzXFQiER7cWQ8f8frZ_Jel9gnsJsRHT9C3zDczGrrCO1Gwps95GW8gJS6lGr623JRBw-rzPFb_B6p6sHLGLskg3W_4xeWz1gbUyYZUi/s400/2012-05-10_09-33-57_526.jpg" width="225" /></a>Yes it is early May so to have some tomatoes on the vine is a big deal in Wisconsin...Here are the first photos:<br />
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Oh, and these are the amazing Italian Tree tomatoes whose vines can grow over 10 feet long!TFarmhttp://www.blogger.com/profile/00100238812987534520noreply@blogger.com0tag:blogger.com,1999:blog-7428586192180480805.post-969437386252022482012-05-10T20:59:00.001-05:002012-05-20T07:03:21.634-05:00Heirloom Tomato Discussion May 20th, 2012On Sunday, May 20th from 4:00-5:00PM, you may buy plants at the <a href="http://www.crossroadscoffeehouse.net/">Crossroads Coffee House</a> at 2020 Main Street, Cross Plains, WI (608) 798-2080. T-Farm will be there discussing the importance of growing heirloom plants, and some plants may be on hand for purchase.<br />
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The following varieties of heirloom tomatoes will be available:<br />
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<td style="border: 2px solid grey;">Gary IBen's Gold</td>
<td style="border: 2px solid grey;">Potato leaf plant produces lots of very juicy, 14 oz. , brilliant orange-gold globes with tropical fruit flavors with enough acid balance to guarantee a burst of tomato delight.
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<td style="border: 2px solid grey; width: 30%;">Orange Plum</td>
<td style="border: 2px solid grey;">From Russia. Plant produces huge amounts of small, orange, plum-shaped tomatoes that have a sweet burst of flavor and a slightly tart finish.</td>
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<td style="border: 2px solid grey;">Sasha Altai</td>
<td style="border: 2px solid grey;">Hearty tomato plant that produces very good yields of 4-6 oz., thinned-skinned, bright red, slightly flattened, round tomatoes with an award-winning complex flavor. Excellent for canning, salads and making tomato juice.</td>
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<td style="border: 2px solid grey;">Ace 55</td>
<td style="border: 2px solid grey;">Produces an abundant crop of 12-14 oz. red globes with good flavor. This variety has lower acidity than many other tomatoes.</td>
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<td style="border: 2px solid grey;">Legend</td>
<td style="border: 2px solid grey;">Short, bushy, determinate, regular-leaf tomato plants that yield early-bearing, 14 to 16-ounce, 3 to 4-inch, smooth, round, blemish-free, red tomatoes that have wonderful, delicious sweet flavors. They are balanced well with just the right amount of acidity to invite praise. This tomato was also bred to be resistant to late blight fungus. A great salad and canning tomato. </td>
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<td style="border: 2px solid grey;">Louisiana Pink</td>
<td style="border: 2px solid grey;">Very good yields of 3-4 oz., globe shaped, salad-type fruit. These have been bred to be wilt resistant. The fruit are of medium size, smooth and quite deep from stem to blossom ends.</td>
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<td style="border: 2px solid grey;">Black Crimson</td>
<td style="border: 2px solid grey;">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 and even slightly salty taste that is perfect for slicing and cooking. Also suitable for container/patio gardens.<br />
<a href="http://tfarmllc.blogspot.com/2011/08/heirloom-tomato-black-krim.html">
Click here for a complete description from the 2011 harvest.
<img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsUPzu60HwYGteszRx52KLk8cpBVRtJHgHdL_tTl2D0NBGdmRv3JXuyFb0pz23OPaZGD-KzB8drjJ_t51gXK8J9J2KPGse3IUNjLBwKeQwYrM9vp4-761sdByICgYcwbXB7D8ndb6x2EK-/s640/P1050015_600w.JPG" width="320" />
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<td style="border: 2px solid grey;">Principe Borghese</td>
<td style="border: 2px solid grey;">Italian heirloom tomato that is great for drying or canning.<br />
<a href="http://tfarmllc.blogspot.com/2011/08/heirloom-tomato-principe-borghese.html">Click here for a complete description from the 2011 harvest.
<img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbQDvlxs3kHFIQ91xmXX8lHcraa32A8JZKOPrc5KqHeDSGYz4uafIRXvHzgvIMM1cjrpeAGobBzTqx7Z3o0Adaze4v4-kz8cSlPJfvR1eaO_HiZ-bybZGpIsEKjKVYbCpkowPjcRdIaDQy/s640/P1040458_600w.JPG" width="320" />
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<td style="border: 2px solid grey;">Polish Linguisa</td>
<td style="border: 2px solid grey;">Polish Linguisa is an heirloom tomato brought to New York by Polish gardeners in the 1800's. The plants produce excellent yields of long, 10-ounce, 2-inch diameter, banana-shaped, bright red paste tomatoes that are perfect for making paste or sauce, and slicing or drying. Plants produce well until frost.
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Pricing:<br />
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Large plants in 4" Peat Pots (no re-potting, just plant in soil) - $3.00 each<br />
Smaller plants 4 pack cells $5.00 (for 4)<br />
<br />TFarmhttp://www.blogger.com/profile/00100238812987534520noreply@blogger.com0tag:blogger.com,1999:blog-7428586192180480805.post-75133715885564669572011-10-09T09:31:00.003-05:002011-10-09T09:31:32.693-05:00Inexpensive Greenhouses extend season<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipqkgd-H44EVx5p1TC1-5XzJv1t_0kO9YjunYU3Uk_09kD8wM0sLGu2yZ1nquy3VQPdEQRNJJruSvL6g7qZWmmsFq86lYfdHbXB6h2orVU3op8tqiuISv4CHOSUc91svrEB0W3xv0fKXQw/s1600/P1050824_600w.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="327" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipqkgd-H44EVx5p1TC1-5XzJv1t_0kO9YjunYU3Uk_09kD8wM0sLGu2yZ1nquy3VQPdEQRNJJruSvL6g7qZWmmsFq86lYfdHbXB6h2orVU3op8tqiuISv4CHOSUc91svrEB0W3xv0fKXQw/s400/P1050824_600w.JPG" width="400" /></a></div>
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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" <a href="http://astore.amazon.com/tfl02-20/detail/B0037QGR6K">greenhouse at our Amazon General Store</a>. 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).<br />
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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.<br />
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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.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioHdq7dwz9Io5FD-7cAKyT6KKMdeyp554KPnqzu5HK3Og5m4GgxQzi10kBv92n5YQmuisoPFywxGzfyfYmzXqn05zf640tQy3JE0e2bwcFzoDxCohKoQkHAFd3DSOz3FTOeF93wZ_PI5ee/s1600/P1050820_600w.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioHdq7dwz9Io5FD-7cAKyT6KKMdeyp554KPnqzu5HK3Og5m4GgxQzi10kBv92n5YQmuisoPFywxGzfyfYmzXqn05zf640tQy3JE0e2bwcFzoDxCohKoQkHAFd3DSOz3FTOeF93wZ_PI5ee/s320/P1050820_600w.JPG" width="213" /></a></div>
TFarmhttp://www.blogger.com/profile/00100238812987534520noreply@blogger.com0tag:blogger.com,1999:blog-7428586192180480805.post-12208593303332245562011-09-29T10:30:00.000-05:002011-09-29T10:30:01.966-05:00Growing Hops<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1hUKne1_26xWosFjMvHUUK4HftHexP2hV-M8_6RU0s5yu_heSo5UPTYORDR9YfZ6dY93iWuysYgYc4FRDzG6reJW7cdpEBXYurUY4EISPqmc05_-UiR8k-MQokTYcku7PhaIZWdKIs7w9/s1600/P1050753_600w.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1hUKne1_26xWosFjMvHUUK4HftHexP2hV-M8_6RU0s5yu_heSo5UPTYORDR9YfZ6dY93iWuysYgYc4FRDzG6reJW7cdpEBXYurUY4EISPqmc05_-UiR8k-MQokTYcku7PhaIZWdKIs7w9/s400/P1050753_600w.JPG" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1hUKne1_26xWosFjMvHUUK4HftHexP2hV-M8_6RU0s5yu_heSo5UPTYORDR9YfZ6dY93iWuysYgYc4FRDzG6reJW7cdpEBXYurUY4EISPqmc05_-UiR8k-MQokTYcku7PhaIZWdKIs7w9/s1600/P1050753_600w.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a>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. </div>
<br />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.<br />
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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.<br />
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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.<br />
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In mid-September, the hops cones were harvested and then dried in a food dehydrator set at 100 degrees for about 8 hours. (<a href="http://astore.amazon.com/tfl02-20?_encoding=UTF8&node=7">We sell several food dehydrators in the "Food Drying" section our Amazon General store.</a>) 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. <br />
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<br />The dried hops were then put in FoodSaver bags, and the oxygen was removed to prolong their storage. <a href="http://astore.amazon.com/tfl02-20?_encoding=UTF8&node=13">And yes, we do sell FoodSaver machines and bags in the "Food Storage" section of our Amazon General store.</a> 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. </div>
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<br />Now then, what to do with the hops…</div>
TFarmhttp://www.blogger.com/profile/00100238812987534520noreply@blogger.com0tag:blogger.com,1999:blog-7428586192180480805.post-48624200406548512672011-09-25T10:00:00.000-05:002011-09-25T11:52:35.009-05:00Heirloom Tomato - Super San Marzano<div>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. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggyK2jrevlmS5DWIy5TjUODYWswlJBRDvZYcEaS9rN5VsCR6tG8t2uqx51-RTniU_KQb4E6A0XLPVsxcMlSqyyKW4bDj_ueg2vKg6Asl1XzlC9cGU59vzA7GyUQh4qMO-PbfmyWWu1L4_9/s1600/P1050522_600w.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggyK2jrevlmS5DWIy5TjUODYWswlJBRDvZYcEaS9rN5VsCR6tG8t2uqx51-RTniU_KQb4E6A0XLPVsxcMlSqyyKW4bDj_ueg2vKg6Asl1XzlC9cGU59vzA7GyUQh4qMO-PbfmyWWu1L4_9/s400/P1050522_600w.JPG" width="400" /></a></div>
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.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheOoYvrodia1UuDMcn6WNemYMIcOF3f6PbnIHYybdSQC7y3OyLQ9uQM8hvab_V2FDlhlSZbA7O3ewn98rPdzu_T8aCIaYFA0zFFDZpRLMGX1eIRnhdYAO5Mm6VRl6a7CCPqTKDz_2BSMMb/s1600/P1050548_600w.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheOoYvrodia1UuDMcn6WNemYMIcOF3f6PbnIHYybdSQC7y3OyLQ9uQM8hvab_V2FDlhlSZbA7O3ewn98rPdzu_T8aCIaYFA0zFFDZpRLMGX1eIRnhdYAO5Mm6VRl6a7CCPqTKDz_2BSMMb/s400/P1050548_600w.JPG" width="400" /></a>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).</div>
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TFarmhttp://www.blogger.com/profile/00100238812987534520noreply@blogger.com0tag:blogger.com,1999:blog-7428586192180480805.post-69701824348241626022011-09-21T08:35:00.001-05:002011-09-21T09:23:11.753-05:00Heirloom Tomato - San Marzano RedortaOne 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).<br />
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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. <br />
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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. <br />
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The seeds can be difficult to find but they can be purchased here: <a href="http://store.tomatofest.com/San_Marzano_Redorta_p/tf-0444.htm">http://store.tomatofest.com/San_Marzano_Redorta_p/tf-0444.htm</a>TFarmhttp://www.blogger.com/profile/00100238812987534520noreply@blogger.com0tag:blogger.com,1999:blog-7428586192180480805.post-14308432830707384362011-09-20T09:00:00.000-05:002011-09-20T09:00:08.684-05:00Frost brings an end to Tomato Season in the MidwestThose 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. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipjIS8of6FvgmC0xCJso4Fi6wIp8e2Z0XfqH7KYC_Ioy0K_q2_tAsYX6IGkW5EqggdWiIGi9kCqZ9QvnVNpsSmAlPMm6LcmqKMJZDm1nt-fCtBfkZYcoEfKhwYo-gNhrIDtjrI629-zr9i/s1600/P1050737_600w.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipjIS8of6FvgmC0xCJso4Fi6wIp8e2Z0XfqH7KYC_Ioy0K_q2_tAsYX6IGkW5EqggdWiIGi9kCqZ9QvnVNpsSmAlPMm6LcmqKMJZDm1nt-fCtBfkZYcoEfKhwYo-gNhrIDtjrI629-zr9i/s400/P1050737_600w.JPG" width="400" /></a>Having grown so many wonderful heirlooms this year, I have happily noticed a greater appreciation of heirlooms by a growing number of people. <br />
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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. <br />
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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.<br />
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<br />TFarmhttp://www.blogger.com/profile/00100238812987534520noreply@blogger.com0tag:blogger.com,1999:blog-7428586192180480805.post-61880530201640620242011-09-17T09:00:00.000-05:002011-09-17T09:00:06.025-05:00Tofu Marinade and PotatoesLast month I shared a <a href="http://tfarmllc.blogspot.com/2011/08/tomato-marinade-for-tofu.html">Tofu Marinade recipe</a>, that has turned out to be quite popular. However, some people that don't often prepare tofu have asked, "what should I serve with this dish, or what should I prepare with it?" <br />
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One easy way to serve the Tofu Marinade, is to add potatoes to the tofu, fry together and serve as a breakfast dish. The two are a great compliment to one another, it's a great first meal of the day. <br />
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<br />Potato-Tofu Breakfast Fries<br />
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<li>Prepare <a href="http://tfarmllc.blogspot.com/2011/08/tomato-marinade-for-tofu.html">tofu marinade</a>. This can also be made the day before.</li>
<li>Par-bake 4 to 5 medium potatoes so that they are almost fully baked, but still have some firmness. At 350 this should take about 25-30 minutes. </li>
<li>Cool the potatoes on a cookie rack for 10-15 minutes. </li>
<li>Cut the potatoes into 1/2" slices.</li>
<li>Heat up a skillet or iron wok on medium-high hear with canola oil coating the pan. The tofu already has garlic, but at this time, you may dice and add another clove if you want extra. Fry the potatoes stirring frequently (and extra garlic if added) for about 8 minutes, or until lightly browned.</li>
<li>Add the tofu and more oil and fry for another 5-7 minutes or until the tofu and potatoes are browned.</li>
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Enjoy!TFarmhttp://www.blogger.com/profile/00100238812987534520noreply@blogger.com0tag:blogger.com,1999:blog-7428586192180480805.post-34366446662083151642011-09-15T09:00:00.000-05:002011-09-15T23:51:55.646-05:00Greenhouse Start-up - Late Summer 2011It's late summer, and time to start up the Greenhouse for the fall and winter. This is a Super San Marzano heirloom, next to the water tank and pump. The rest of the photos show all the other tomatoes started in the greenhouse by 9/13/2011.<br />
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These two are Black Krim heirlooms.<br />
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Another Super San Marzano.<br />
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Sohpie's Choice in foreground, Super San Marzano background.</div>
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<br />TFarmhttp://www.blogger.com/profile/00100238812987534520noreply@blogger.com0tag:blogger.com,1999:blog-7428586192180480805.post-18892589447735415552011-09-14T09:00:00.000-05:002011-09-14T09:00:01.950-05:00Tomato Harvest - 9-13-2011There were quite a few tomatoes harvested today. About 180 pounds! Here are some of them.<br />
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<br />TFarmhttp://www.blogger.com/profile/00100238812987534520noreply@blogger.com0tag:blogger.com,1999:blog-7428586192180480805.post-43133780818630107642011-09-13T09:00:00.000-05:002011-09-13T09:00:10.840-05:00Sauce 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.<br />
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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.<br />
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<a href="http://astore.amazon.com/tfl02-20/detail/B00127T8UI" rel="nofollow" target="_blank">This press is a great buy and we sell it here in our Amazon General Store.</a><br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dykgiYThgmwbd-_RGp1763d1Cn7CaoyhaKtIeSV5Be5dImiOAKpndD_CqnvlpwCJfFcCweal06zbZ-vR2qUHw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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Here is additional information about the unit from Amazon. <br />
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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.<br />
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TFarmhttp://www.blogger.com/profile/00100238812987534520noreply@blogger.com0tag:blogger.com,1999:blog-7428586192180480805.post-50052070714977255942011-09-11T09:00:00.000-05:002011-09-11T09:00:04.175-05:00Heirloom Tomato - Italian TreeThere 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. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ddEuILPufy5ae6V-JDXBwISF-pg1w9LWroMoWbb9WJTxj0uRh2b58Ve81Rf2tw0jsaFFCcPsXQotROORQ2rmx33J2O4xPYJ1LQ8jthiqEAMmtziBMPdpeQKaXrZJUdzfwakSA-2FuO4F/s1600/P1050251_600w.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ddEuILPufy5ae6V-JDXBwISF-pg1w9LWroMoWbb9WJTxj0uRh2b58Ve81Rf2tw0jsaFFCcPsXQotROORQ2rmx33J2O4xPYJ1LQ8jthiqEAMmtziBMPdpeQKaXrZJUdzfwakSA-2FuO4F/s320/P1050251_600w.JPG" width="320" /></a>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.<br />
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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.<br />
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<br />TFarmhttp://www.blogger.com/profile/00100238812987534520noreply@blogger.com0tag:blogger.com,1999:blog-7428586192180480805.post-2637601461827784882011-09-04T10:00:00.000-05:002011-09-04T10:00:07.799-05:00Heirloom Tomato – Pittman Valley Plum<span style="font-family: Calibri;">This paste-type Heirloom is from Germany.<span style="mso-spacerun: yes;"> </span>It produces an abundance of 5-6 inch long, banana shaped fruit with rich flavor, dense flesh and few seeds.<span style="mso-spacerun: yes;"> The shape of this tomato is often described as "unusual" due to its elongated, pointy-ended shape. </span>Plants also have a good resistance to insects and have good keeping qualities.</span><br />
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<span style="font-family: Calibri;">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: <span style="mso-spacerun: yes;"> </span></span><a href="http://store.tomatofest.com/Pittman_Valley_Plum_p/tf-0393.htm"><span style="color: blue; font-family: Calibri;">http://store.tomatofest.com/Pittman_Valley_Plum_p/tf-0393.htm</span></a>TFarmhttp://www.blogger.com/profile/00100238812987534520noreply@blogger.com0tag:blogger.com,1999:blog-7428586192180480805.post-78137281749478208252011-09-02T20:17:00.001-05:002011-09-02T20:17:12.360-05:00Calzones with fresh tomatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDRv4xM3baFGh7lkaFN2fy2Kl-vBMBpXBJ9uw9G4ku3f2-kgvJTi7sTAAuOv8UDiVldNCXoXVivgE8S1ounQxtlHpN7NzGO4CiPh717GELAiD7SU23MMo4NedfrxkJ6lP5FTg-zJQAlWA7/s1600/P1050335_600w.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDRv4xM3baFGh7lkaFN2fy2Kl-vBMBpXBJ9uw9G4ku3f2-kgvJTi7sTAAuOv8UDiVldNCXoXVivgE8S1ounQxtlHpN7NzGO4CiPh717GELAiD7SU23MMo4NedfrxkJ6lP5FTg-zJQAlWA7/s400/P1050335_600w.JPG" width="400" /></a></div>
<span style="font-family: Calibri;">There are few foods as absolutely satisfying as a good homemade calzone. Calzones are typically made with a thinner
crust then most pizza, so using fresh tomatoes in this dish without having
excesses moisture is even more difficult to achieve. Calzones are basically folded over pizzas
that are sealed, so there is little opportunity for excess
moisture to evacuate during the baking process. This
means that the ingredients going into the dish should already be
fairly dry. </span><br />
<br />
<strong><span style="font-size: large;">Sauce</span></strong><br />
<br />
<span style="font-family: Calibri;">Let’s start with the sauce, which for calzones is typically served in a bowl on the side.
You may use a pre-made sauce, but if you are making sauce from fresh tomatoes, you will need to simmer it
for several hours to get a thick consistency.
If you are pressed for time, try this method: </span><br />
<ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJPHmKnS3ZHEhb1BeWpJyO1-BnDV0B_RmC292rSVELInLz3e6sCb-hEKadVjw1eXz7t4jLS_DoygR2yM6jv9t3ITkK9bWFjrMWaaB2hFt_WA10WVNt4zbXMCdxvypkYVXV8BJZ9qlIpJkh/s1600/P1050287_600w.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="169" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJPHmKnS3ZHEhb1BeWpJyO1-BnDV0B_RmC292rSVELInLz3e6sCb-hEKadVjw1eXz7t4jLS_DoygR2yM6jv9t3ITkK9bWFjrMWaaB2hFt_WA10WVNt4zbXMCdxvypkYVXV8BJZ9qlIpJkh/s320/P1050287_600w.JPG" width="320" /></a>
<li><span style="font-family: Calibri;">Bring your crushed tomatoes to a boil while stirring
in order to avoid burning.</span></li>
<li>Strain excess liquid by placing a colander over a bowl and pouring in the tomatoes. (You may save the juice for soup stock)</li>
<li>Return the tomato solids to the pan and add dried tomatoes. These will soak up some of the water without diluting the flavor. Simmer for at least 10-20 minutes or until the sauce begins to thicken.</li>
<li>Add sauteed onions, sweet peppers, salt (if desired) and Italian seasonings.</li>
</ul>
<div>
<strong><span style="font-size: large;">Dough Preparation</span></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizEaqf-PLOgU1lYcanT2dPh5eBIXW9twjbYZazSDHMG04av4kWlRJkxiMRiJA908o4Dh6BvzsUmadRVfMn_zk2NoUKqtxh1bSmiol0sOFSeH0CHEiTpkHF3IgRG6xqaayRtoT_1fJ7Z1R0/s1600/P1050293_600w.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizEaqf-PLOgU1lYcanT2dPh5eBIXW9twjbYZazSDHMG04av4kWlRJkxiMRiJA908o4Dh6BvzsUmadRVfMn_zk2NoUKqtxh1bSmiol0sOFSeH0CHEiTpkHF3IgRG6xqaayRtoT_1fJ7Z1R0/s320/P1050293_600w.JPG" width="320" /></a></div>
To make the shell, you will need about 1 pizza dough portion for each 2 calzones that you make. Pre-made pizza dough can be purchased from an Italian grocery or some pizzerias. Or you can make your own. The portion size should be from 5 to 6.5 ounces. If you don't have a scale <a href="http://astore.amazon.com/tfl02-20/detail/B0051B3QNG">(like this one that we used to make ours, which we also sell</a>) press the dough ball into a one cup measure, and use about 3/4 cup. If you roll 6 ounces of dough out fairly thin, you will wind up with a very large calzone as you can see from the photo below.<br />
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<strong><span style="font-size: large;">Assembly</span></strong><br />
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<ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtP7L69zMgWMqUs3sed_Hz8dLuqte9_nu-cvJGLQd-jyEYCQeLaSn994cnnnh0-0SnwEldJvbFfA2yO4Nc-xE3F8Ull8sDcpnzfE2jp67JVj6uLb6lIFnMTJ_704lS7bHRcYaS1cdkmjlC/s1600/P1050314_600w.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtP7L69zMgWMqUs3sed_Hz8dLuqte9_nu-cvJGLQd-jyEYCQeLaSn994cnnnh0-0SnwEldJvbFfA2yO4Nc-xE3F8Ull8sDcpnzfE2jp67JVj6uLb6lIFnMTJ_704lS7bHRcYaS1cdkmjlC/s320/P1050314_600w.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXOzipLe8FIst7ZQ_KoClJxRnwaCzQXcloRoAux4YhyRgjLxGaHiaVxqKZgdbv5_7n96AMUyUDVbuu3UMvW9pHrxpbv54e_7YMPMN-mB6vXG5KfFVJ6lSSf3eu-TrKIyofK91F0zd8cVEq/s1600/P1050308_600w.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXOzipLe8FIst7ZQ_KoClJxRnwaCzQXcloRoAux4YhyRgjLxGaHiaVxqKZgdbv5_7n96AMUyUDVbuu3UMvW9pHrxpbv54e_7YMPMN-mB6vXG5KfFVJ6lSSf3eu-TrKIyofK91F0zd8cVEq/s320/P1050308_600w.JPG" width="320" /></a>
<li>Place a baking stone in the oven and pre-heat to 450 degrees.</li>
<li>Transfer the rolled out dough to a peel or cookie sheet covered with a coarse corn meal. Now you are ready to add whatever you like to each individual calzone. (Making 2 at a time with each person adding their own ingredients often works well.)</li>
<li>You may add whatever amount of dry ingredients on one half of the dough, like cheese, sweet peppers, onions, etc. so long as you can seal it up when done.</li>
<li>If using "wet" ingredients, special care must be taken. For spinach, and tomatoes, you should precook in a pan and then drain the liquid off first. Then use sparingly, and surround it with dry items like the provolone blanket I made for the drained tomatoes shown in this photo.</li>
<li>Fold half of the dough over the ingredients half and pinch the edges to seal it shut. You may also use a fork to press the edges.</li>
<li>Use a fork to poke four to five sets of air holes on the top of the shell.</li>
<li>Ladle or brush olive oil or butter over the top of the shell.</li>
<li>Using a large spatula as a backup, transfer the calzone(s) to the stone.</li>
<li>Bake for 10-15 minutes, or until done.</li>
<li>Serve with a red sauce on the side, which is ladled over the crust just before eating. If you like it spicy, chopped hot peppers on top of the sauce is fantastic.</li>
</ul>
<div>
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<div>
Enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCine9r2Yd4imwDAe9y_iHbV4pVG4UipFnGkQzwMOMJYHaJzLGSdaTeftKcDd-aSJXCmRJF2sp7__DU1cmQ2RgQKdZENcODQUVTPT1z5rU_30LVtQYjI7FBbBJCihbZ82V2FIt0Tc2Em35/s1600/P1050341_600w.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCine9r2Yd4imwDAe9y_iHbV4pVG4UipFnGkQzwMOMJYHaJzLGSdaTeftKcDd-aSJXCmRJF2sp7__DU1cmQ2RgQKdZENcODQUVTPT1z5rU_30LVtQYjI7FBbBJCihbZ82V2FIt0Tc2Em35/s400/P1050341_600w.JPG" width="400" /></a></div>
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TFarmhttp://www.blogger.com/profile/00100238812987534520noreply@blogger.com0tag:blogger.com,1999:blog-7428586192180480805.post-26159946107590788932011-08-31T08:07:00.001-05:002011-08-31T08:07:00.040-05:00Heirloom Tomato - Black KrimThe 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.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsUPzu60HwYGteszRx52KLk8cpBVRtJHgHdL_tTl2D0NBGdmRv3JXuyFb0pz23OPaZGD-KzB8drjJ_t51gXK8J9J2KPGse3IUNjLBwKeQwYrM9vp4-761sdByICgYcwbXB7D8ndb6x2EK-/s1600/P1050015_600w.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsUPzu60HwYGteszRx52KLk8cpBVRtJHgHdL_tTl2D0NBGdmRv3JXuyFb0pz23OPaZGD-KzB8drjJ_t51gXK8J9J2KPGse3IUNjLBwKeQwYrM9vp4-761sdByICgYcwbXB7D8ndb6x2EK-/s640/P1050015_600w.JPG" width="640" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi14Zq-0xjEuByYo5RD54WVVmLlzopiWsMB04WyXALKw8XQ2aDQdBABe4OIlHT4r0rc9oARRrTMF2vmQFxT57Ya7sG0n4C6-_Jfdn6k3pFRcXLOsGCLfcHhmKNKwdsu9MT-HeGXhRDar-PQ/s1600/P1050061_600w.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi14Zq-0xjEuByYo5RD54WVVmLlzopiWsMB04WyXALKw8XQ2aDQdBABe4OIlHT4r0rc9oARRrTMF2vmQFxT57Ya7sG0n4C6-_Jfdn6k3pFRcXLOsGCLfcHhmKNKwdsu9MT-HeGXhRDar-PQ/s320/P1050061_600w.jpg" width="320" /></a><br />
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!<br />
<br />
We <a href="http://astore.amazon.com/tfl02-20/detail/B000VAUFTK">sell the seeds for Black Krim here in our General Store</a>.<br />
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TFarmhttp://www.blogger.com/profile/00100238812987534520noreply@blogger.com0tag:blogger.com,1999:blog-7428586192180480805.post-42589034710135965772011-08-30T08:00:00.036-05:002011-08-30T08:00:03.758-05:00Tomato Dijon-Rosemary Shish Kabobs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ZpIJlavmTbqcK-IjwUZ8fovg1S9V5LMVHFrXPBGpPlCLRYlYf3NLwiwcAX0O5dXuNf-c257qTa5FY7vqNTWcbdZdTIb4dNZ_e1g2xu7bawDcfkP35jgJGWUsGIaClTvuNxM15PNpn2sR/s1600/P1050222_600w.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ZpIJlavmTbqcK-IjwUZ8fovg1S9V5LMVHFrXPBGpPlCLRYlYf3NLwiwcAX0O5dXuNf-c257qTa5FY7vqNTWcbdZdTIb4dNZ_e1g2xu7bawDcfkP35jgJGWUsGIaClTvuNxM15PNpn2sR/s400/P1050222_600w.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span style="font-family: Calibri;">Tomato Shish Kabobs are a delicious way to prepare small tomatoes and other foods on the grill.<span style="mso-spacerun: yes;"> </span></span><br />
<span style="font-family: Calibri;">Let’s get started by making a simple Dijon-Rosemary marinade.</span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Dijon-Rosemary Marinade<o:p></o:p></span></b></div><span style="font-family: Calibri;">1/4 cup olive oil </span><br />
<span style="font-family: Calibri;">1 tablespoon Dijon mustard </span><br />
<span style="font-family: Calibri;">2 tablespoons balsamic vinegar </span><br />
<span style="font-family: Calibri;">2 tablespoons lemon juice </span><br />
<span style="font-family: Calibri;">3 cloves garlic, minced </span><br />
<span style="font-family: Calibri;">1 tablespoon dried or cracked rosemary</span><br />
<span style="font-family: Calibri;">1/2 teaspoon salt</span><br />
<br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Grilling Steps<o:p></o:p></span></b><br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">1.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">You can use <a href="http://astore.amazon.com/tfl02-20/detail/B000FQBJWW">stainless steel skewers like the ones we sell in our General Store</a>, or if you use bamboo or wooden skewers, be sure to soak in water ahead of time so they won’t burn on the grill.</span><br />
<br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">2.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Use whole, small tomatoes.<span style="mso-spacerun: yes;"> </span>Pieces of large tomatoes will likely fall apart.</span><br />
<br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">3.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Make your kabobs with tomatoes and other ingredients, and place on a pan or casserole dish that they barely fit on. We used tofu to go with the tomatoes. Large sweet onion pieces, or prebaked potatoes would also be a nice addition. </span><br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGzp_YuDn64-F1xb1ZMpwzjURXtW5oExmZK6k-5b9OApSvpTbcC-HIRwAaAFJt6D1b6cbWp3hAGiotdGHk7D-vivBG7sPSH1A8HGIVqVgi5XBzTATSzOx9TTKUuE04EkQjBm0vfL_y-ged/s1600/P1050181_600w.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGzp_YuDn64-F1xb1ZMpwzjURXtW5oExmZK6k-5b9OApSvpTbcC-HIRwAaAFJt6D1b6cbWp3hAGiotdGHk7D-vivBG7sPSH1A8HGIVqVgi5XBzTATSzOx9TTKUuE04EkQjBm0vfL_y-ged/s400/P1050181_600w.JPG" width="400" /></a></div><br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: left; text-indent: -0.25in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxZPJrK6_GZirp-0Vi-DJlrdO6mSOBNFRqXTm2dItauKJpG6iW-n_lCxIq3vvWqGbFV3yEyqjL9XNIG4X78Bv85QZapFhNedFadtvFNPlK0-8qJRp5ACK4YatgFrAIEWPNGlXEZNAePynx/s1600/P1050205_600w.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxZPJrK6_GZirp-0Vi-DJlrdO6mSOBNFRqXTm2dItauKJpG6iW-n_lCxIq3vvWqGbFV3yEyqjL9XNIG4X78Bv85QZapFhNedFadtvFNPlK0-8qJRp5ACK4YatgFrAIEWPNGlXEZNAePynx/s320/P1050205_600w.JPG" width="320" /></a><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">4.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Marinate your ingredients, by pouring the marinade over the top, then ladle or brush over the surface again until covered.<span style="mso-spacerun: yes;"> </span>If the marinade does not stick to the food, you may add up to 2 teaspoons of flour, and cover again</span></div><div style="text-align: left;"></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: left; text-indent: -0.25in;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">5.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Note: If using a marinade with a lot of oil, there will be a bit of flare up when the kabobs first hit the grill.<span style="mso-spacerun: yes;"> </span>This will sear the outside of the food.</span></div><div style="text-align: left;"></div><div class="MsoListParagraphCxSpLast" style="margin: 0in 0in 10pt 0.25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: left; text-indent: -0.25in;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">6.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Do not walk away from the food on the grill; kabobs need to be turned frequently, about every minute or two depending on the heat. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-qN7HCVsa1Sgw7GfrDr64C_uACOfFhcCfpod0quBd5KYu1BbzmClmwB3oGA9Y9ymbJG4nehJg0qjmf0SKutad0pCcksNdo3x7fCGuGEHQTyhnMMB4DFhb91bgFbIvqDqZFYMHzjrzc3JV/s1600/P1050187_600w.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-qN7HCVsa1Sgw7GfrDr64C_uACOfFhcCfpod0quBd5KYu1BbzmClmwB3oGA9Y9ymbJG4nehJg0qjmf0SKutad0pCcksNdo3x7fCGuGEHQTyhnMMB4DFhb91bgFbIvqDqZFYMHzjrzc3JV/s400/P1050187_600w.JPG" width="400" /></a></div><div class="MsoListParagraphCxSpLast" style="margin: 0in 0in 10pt 0.25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><br />
</div><div style="text-align: right;"></div>TFarmhttp://www.blogger.com/profile/00100238812987534520noreply@blogger.com0tag:blogger.com,1999:blog-7428586192180480805.post-62502326670043417912011-08-28T14:15:00.001-05:002011-08-28T14:16:35.335-05:00Canning Tomatoes – Quick Start Guide<div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2pxFZxOZ7xyYAsIoR04qwwua1aalciEl1GGjChx6JiNj4mnWLpoAhbNEo1aOFA1ln5iXVjmbs2yCPpzvEHdxZThZMQGyBuPQBzVEx6MD-NSK6uLfzi6z-InN3D8z3Z-8pBT8uBXaaRVa4/s1600/P1050059_600w.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2pxFZxOZ7xyYAsIoR04qwwua1aalciEl1GGjChx6JiNj4mnWLpoAhbNEo1aOFA1ln5iXVjmbs2yCPpzvEHdxZThZMQGyBuPQBzVEx6MD-NSK6uLfzi6z-InN3D8z3Z-8pBT8uBXaaRVa4/s400/P1050059_600w.JPG" width="400" /></a></div><br />
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 <a href="http://astore.amazon.com/tfl02-20/detail/B0002BF1WY">Canning section of the T-Farm General Store</a> which includes a nice collection of canning tools. A highly recommended book on the subject is the <a href="http://astore.amazon.com/tfl02-20/detail/B000GXBVMM">Ball Complete Book of Home Preservation</a> which we also sell in our store. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">An excellent resource for all type of food preservation is <a href="http://www.uga.edu/nchfp/how/can_home.html">The National Center for Home Food Preservation</a>. If this is your first time canning, they also recommend that you read <a href="http://www.uga.edu/nchfp/publications/uga/using_bw_canners.html">Using Boiling Water Canners</a> before getting started. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">To keep things simple, I will cover the process of <a href="http://www.uga.edu/nchfp/how/can_03/tomato_crushed.html">canning crushed or quartered tomatoes</a> 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. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">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. </div><div class="MsoNormal">A bushel weighs 53 pounds and yields 17 to 20 quarts of crushed tomatoes-an average of 2¾ pounds per quart.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">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. </div><div class="MsoNormal">2. Trim off any bruised or discolored portions and quarter. </div><div class="MsoNormal">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. </div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkdDTdAvufl-qFEhA9IPXMNY6k1lAeAuT1hiQ6nfnSoGR7aS6JJ_bRKfhAay0XdBTYMebjxYfTgebgp0A-tiKvwHQ1rJur9QRrOwZzZ2owtVeew17NL1pTW5nYyo8jyhZS4QVUbCvPIv1/s1600/P1050105_600w.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkdDTdAvufl-qFEhA9IPXMNY6k1lAeAuT1hiQ6nfnSoGR7aS6JJ_bRKfhAay0XdBTYMebjxYfTgebgp0A-tiKvwHQ1rJur9QRrOwZzZ2owtVeew17NL1pTW5nYyo8jyhZS4QVUbCvPIv1/s320/P1050105_600w.JPG" width="320" /></a>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. <br />
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</div><div class="MsoNormal">5. For pints, add 1 tablespoon of bottled lemon juice per pint. You may also add 1/2 teaspoon of salt, if desired. </div><div class="MsoNormal"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv7g40qeDEeDPBOtAITQmat5_qSMsrRRKA-VPTONYbcyqYw2u76XotuCdN3P-mo_31Jr4CrEvbGXlhLNgGH9OF7fiZGG7qYX0ySc_vwuk12uDCuDLlroxS1qtQ_AsxYA2RV1cqAT7Icxyt/s1600/P1050099_600w.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv7g40qeDEeDPBOtAITQmat5_qSMsrRRKA-VPTONYbcyqYw2u76XotuCdN3P-mo_31Jr4CrEvbGXlhLNgGH9OF7fiZGG7qYX0ySc_vwuk12uDCuDLlroxS1qtQ_AsxYA2RV1cqAT7Icxyt/s320/P1050099_600w.JPG" width="320" /></a></div>6. Fill jars immediately with hot tomatoes, leaving ½-inch headspace. Adjust lids and process. </div><div class="MsoNormal">7. Process times depend on the size of jars and altitude (see table 1. below)<br />
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</div><table border="1" cellpadding="0" class="MsoNormalTable"><tbody>
<tr> <td colspan="6" style="padding: 3.75pt 3.75pt 3.75pt 3.75pt;"><div class="MsoNormal">Table 1. Recommended process time for <strong><span style="font-family: Calibri, sans-serif;">Crushed Tomatoes</span></strong> in a boiling-water canner. <o:p></o:p></div><div class="MsoNormal">Source: <a href="http://www.uga.edu/nchfp/how/can_03/tomato_crushed.html">http://www.uga.edu/nchfp/how/can_03/tomato_crushed.html</a><span style="font-size: 12pt;"><o:p></o:p></span></div></td> </tr>
<tr> <td colspan="2" style="padding: 3.75pt 3.75pt 3.75pt 3.75pt;"><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div></td> <td colspan="4" style="padding: 3.75pt 3.75pt 3.75pt 3.75pt;"><div align="center" class="MsoNormal" style="text-align: center;"><strong><span style="font-family: Calibri, sans-serif;">Process Time at Altitudes of</span></strong><span style="font-size: 12pt;"><o:p></o:p></span></div></td> </tr>
<tr> <td style="padding: 3.75pt 3.75pt 3.75pt 3.75pt;"><div align="center" class="MsoNormal" style="text-align: center;"><strong><span style="font-family: Calibri, sans-serif;">Style of Pack</span></strong><span style="font-size: 12pt;"><o:p></o:p></span></div></td> <td style="padding: 3.75pt 3.75pt 3.75pt 3.75pt;"><div align="center" class="MsoNormal" style="text-align: center;"><strong><span style="font-family: Calibri, sans-serif;">Jar Size</span></strong><span style="font-size: 12pt;"><o:p></o:p></span></div></td> <td style="padding: 3.75pt 3.75pt 3.75pt 3.75pt;"><div align="center" class="MsoNormal" style="text-align: center;"><strong><span style="font-family: Calibri, sans-serif;">0 - 1,000 ft</span></strong><span style="font-size: 12pt;"><o:p></o:p></span></div></td> <td style="padding: 3.75pt 3.75pt 3.75pt 3.75pt;"><div align="center" class="MsoNormal" style="text-align: center;"><strong><span style="font-family: Calibri, sans-serif;">1,001 - 3,000 ft</span></strong><span style="font-size: 12pt;"><o:p></o:p></span></div></td> <td style="padding: 3.75pt 3.75pt 3.75pt 3.75pt;"><div align="center" class="MsoNormal" style="text-align: center;"><strong><span style="font-family: Calibri, sans-serif;">3,001 - 6,000 ft</span></strong><span style="font-size: 12pt;"><o:p></o:p></span></div></td> <td style="padding: 3.75pt 3.75pt 3.75pt 3.75pt;"><div align="center" class="MsoNormal" style="text-align: center;"><strong><span style="font-family: Calibri, sans-serif;">Above 6,000 ft</span></strong><span style="font-size: 12pt;"><o:p></o:p></span></div></td> </tr>
<tr> <td rowspan="2" style="padding: 3.75pt 3.75pt 3.75pt 3.75pt;"><div align="center" class="MsoNormal" style="text-align: center;">Hot<span style="font-size: 12pt;"><o:p></o:p></span></div></td> <td style="padding: 3.75pt 3.75pt 3.75pt 3.75pt;"><div align="center" class="MsoNormal" style="text-align: center;">Pints<span style="font-size: 12pt;"><o:p></o:p></span></div></td> <td style="padding: 3.75pt 3.75pt 3.75pt 3.75pt;"><div align="center" class="MsoNormal" style="text-align: center;"><strong><span style="font-family: Calibri, sans-serif;">35 min</span></strong><span style="font-size: 12pt;"><o:p></o:p></span></div></td> <td style="padding: 3.75pt 3.75pt 3.75pt 3.75pt;"><div align="center" class="MsoNormal" style="text-align: center;">40<span style="font-size: 12pt;"><o:p></o:p></span></div></td> <td style="padding: 3.75pt 3.75pt 3.75pt 3.75pt;"><div align="center" class="MsoNormal" style="text-align: center;">45<span style="font-size: 12pt;"><o:p></o:p></span></div></td> <td style="padding: 3.75pt 3.75pt 3.75pt 3.75pt;"><div align="center" class="MsoNormal" style="text-align: center;">50<span style="font-size: 12pt;"><o:p></o:p></span></div></td> </tr>
<tr> <td style="padding: 3.75pt 3.75pt 3.75pt 3.75pt;"><div align="center" class="MsoNormal" style="text-align: center;">Quarts<span style="font-size: 12pt;"><o:p></o:p></span></div></td> <td style="padding: 3.75pt 3.75pt 3.75pt 3.75pt;"><div align="center" class="MsoNormal" style="text-align: center;"><strong><span style="font-family: Calibri, sans-serif;">45</span></strong><span style="font-size: 12pt;"><o:p></o:p></span></div></td> <td style="padding: 3.75pt 3.75pt 3.75pt 3.75pt;"><div align="center" class="MsoNormal" style="text-align: center;">50<span style="font-size: 12pt;"><o:p></o:p></span></div></td> <td style="padding: 3.75pt 3.75pt 3.75pt 3.75pt;"><div align="center" class="MsoNormal" style="text-align: center;">55<span style="font-size: 12pt;"><o:p></o:p></span></div></td> <td style="padding: 3.75pt 3.75pt 3.75pt 3.75pt;"><div align="center" class="MsoNormal" style="text-align: center;">60<span style="font-size: 12pt;"><o:p></o:p></span></div></td> </tr>
</tbody></table><br />
<div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVK7qfA_J5gU80AcRgP2es2UK3RmdCNJ2lMeCG9VHu3Rc3cbZ4sUOM73Cyb6DCEpOJUYbOKR8tENL04UrEYYQczdHF0WcBuf0YwU2TrE7jHIM3-piiWOVOcHhux44bVqcXyIGb-RhHb-Ga/s1600/P1050113_600w.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVK7qfA_J5gU80AcRgP2es2UK3RmdCNJ2lMeCG9VHu3Rc3cbZ4sUOM73Cyb6DCEpOJUYbOKR8tENL04UrEYYQczdHF0WcBuf0YwU2TrE7jHIM3-piiWOVOcHhux44bVqcXyIGb-RhHb-Ga/s400/P1050113_600w.JPG" width="400" /></a></div><o:p> </o:p> </div>TFarmhttp://www.blogger.com/profile/00100238812987534520noreply@blogger.com0tag:blogger.com,1999:blog-7428586192180480805.post-70962132636526403412011-08-28T11:00:00.000-05:002011-08-28T11:00:05.859-05:00Heirloom Tomato – Opalka<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">This heirloom is from Poland.<span style="mso-spacerun: yes;"> </span>It produces vigorous vines covered with excellent tasting paste tomatoes shaped like a banana pepper, measuring about 5 inches long. <span style="mso-spacerun: yes;"> </span>Fruit has few seeds, is very meaty and sweet.<span style="mso-spacerun: yes;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtiXDlzfHwCEek6HrCH_GEV5QnCd5aSRx6CfmEx1wL4vzIdHkZr7Axcb03cDqHO63OmFZKDiaio-BJQrU4k25UslQGdDodXNKPTAXUiLN-GZp54sQ1qvCLg1wM7dOoBEOpat0N9S_pQGyJ/s1600/P1050010_600w.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtiXDlzfHwCEek6HrCH_GEV5QnCd5aSRx6CfmEx1wL4vzIdHkZr7Axcb03cDqHO63OmFZKDiaio-BJQrU4k25UslQGdDodXNKPTAXUiLN-GZp54sQ1qvCLg1wM7dOoBEOpat0N9S_pQGyJ/s400/P1050010_600w.jpg" width="400" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
<span style="font-family: Calibri;">The seeds are hard to find but can be purchased here: </span><a href="http://store.tomatofest.com/Opalka_p/tf-0355.htm"><span style="color: blue; font-family: Calibri;">http://store.tomatofest.com/Opalka_p/tf-0355.htm</span></a></div>TFarmhttp://www.blogger.com/profile/00100238812987534520noreply@blogger.com0tag:blogger.com,1999:blog-7428586192180480805.post-9460705019900884132011-08-25T10:00:00.002-05:002011-08-25T10:00:05.492-05:00Heirloom Tomato – Amish Paste<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinsTL1GaN2my4cXoecEoJnzn2AWPfobO-u4lfaHkxUgVeBA3QgcJkUvAPTMnc7FsX6n93r1hXzzEqqbyekZuzAbUxBO6XEZ5YaRxeUSyAfSbsqTg8D3CRz536Hp-OOOUx8tsvKzR4tcL1o/s1600/P1050039_600w.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinsTL1GaN2my4cXoecEoJnzn2AWPfobO-u4lfaHkxUgVeBA3QgcJkUvAPTMnc7FsX6n93r1hXzzEqqbyekZuzAbUxBO6XEZ5YaRxeUSyAfSbsqTg8D3CRz536Hp-OOOUx8tsvKzR4tcL1o/s400/P1050039_600w.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"> <span style="font-family: Calibri;">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.<span style="mso-spacerun: yes;"> </span>The fruit has a superior taste, with a nice balance of sweet and acid.<span style="mso-spacerun: yes;"> </span></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">We sell the seeds <a href="http://astore.amazon.com/tfl02-20/detail/B001EXRP3W">here in our General Store</a>.</span></div></span></span><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsIhv2Q8iEcYM4O_xXNJkWMvLf-L9PHtzIT4tmUOSf9fXEy-VxTTQr56W6q5fVsd2_QWcAd-cupCXjhBFih8fJld75ZZFODogRPm7wuTjMgVxfQ46cCGxoNsLRIveK5kZlckRHAKF0U-bs/s1600/P1050043_600w.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsIhv2Q8iEcYM4O_xXNJkWMvLf-L9PHtzIT4tmUOSf9fXEy-VxTTQr56W6q5fVsd2_QWcAd-cupCXjhBFih8fJld75ZZFODogRPm7wuTjMgVxfQ46cCGxoNsLRIveK5kZlckRHAKF0U-bs/s400/P1050043_600w.JPG" width="400" /></a></div>TFarmhttp://www.blogger.com/profile/00100238812987534520noreply@blogger.com0