If you still have homegrown tomatoes here is a recipe to try! We recently made this chutney for our reception at the Herb Harvest Fall Festival featuring foods of the British Isles—it was my favorite recipe of the evening. The members of the Ozark Unit of the HSA prepared all of the foods after researching through many cookbooks and this recipe is adapted from a recipe from The Irish Pub Cookbook by Margaret Johnson.
What's going on in your garden? As the harvest season is peaking and some of our summer vegetable and herb plants are winding down, it is time for preserving, tidying up and getting ready to plant a few fall crops.
If you want to be the most popular gardener in your neighborhood, plan an end-of-season tomato tasting party. It’s a great way to make friends, celebrate the harvest and find new tomato varieties to plant in your garden next year.
WesternGardener, contributor | September 16th, 20135 comments
Small-batch preserving is perfect for gardeners with small gardens or those with vegetables that don’t ripen all at once. It's also an easy, time-saving alternative to marathon canning sessions. Here's how to fill the freezer with small batches of tomatoes, peppers and zucchini.
WesternGardener, contributor | December 17th, 20124 comments
If you have a sunny southern window, you just might be able to enjoy fresh tomatoes through the winter. Tiny Tim is an heirloom variety that’s a perfect “pet tomato” for growing indoors this time of year.
Combining our peak of the season summer vegetables--tomatoes and chiles to make salsa--results in a fiery and flavorful dish. Homemade is easy to do and so much better than store-bought. Chop it by hand or use the food processor.
KitchenGardenerMag, archive | March 31st, 20091 comment
Lashed poles, hoops,l and sticks give vining beans and tomatoes handsome support. These structures, from the gardens of historic Old Salem, a Moravian village in Winston-Salem, North Carolina, are a useful addition to your veggie garden.