sungold, currant, german green
It’s been a massive job to process the tomato insurgency bubbling out of the garden these past few weeks. We’ve canned a few rounds of juice, and sauce, and used some in canning vegetable soup. The bulk of the enemy force is Cherokee Purple and Viva Italia romas, which are easily dispatched into juice and sauce. The problem is coming from the dense jungle of currant tomatoes and sungolds.
No matter how many we pull out, more spring up in their place, and there are so few ways to effectively deal with them once they’re captured. Last weekend we made a tactical strike to extract as many small tomatoes as possible. They were detained on the kitchen counter for several days, and are being processed as time allows. Many of the larger tomatoes have served time in sandwiches or on pizza.
drying, day one
We froze the currants whole, something we’ve never tried before so we’ll see. The sungolds have been outside drying for the past couple of days, and are so far really sweet. Definitely interested in more ideas for how to use/preserve these things.
drying, day two
ahmahgawd! can i go swimming in those sungolds!?!
a couple years ago, when we had similar quantities of sungolds & other cherries (how i miss that!) we would slice them and dry them in an oven on real low, the door cracked, for a day or three. they keep well enough on the shelf, even better in the freezer. we made it through the ~10qt we put up without noticing any problems, anyways…
beware, there’s an imposter in your sungolds.
Huh, we tried some oven drying last year, and couldn’t get the heat low enough–ended up with a lot of crispy edges. Leaving the door open must be clutch.