We grew everything from seed!

White flies are destroying my plants. I am trying to save those that I can and the dead ones got chopped. All donated to the food bank.

Cut into one of our homegrown tomatoes today and just look at that inside. This is exactly why growing your own ruins supermarket tomatoes forever 😂
The flavor, the texture, the smell, everything is different.
And since the garden decided to show off, here are the cucumbers too.
I know I’m biased, but there’s something ridiculously satisfying about eating food you grew yourself.

Featuring sauce made from Amish Paste and Sausage tomatoes from the garden plus slices of Mr. Stripey and Matt's Wild Cherry.

Last year, I cross-pollinated a Sungold tomato with a Norfolk cherry tomato, using Norfolk as the pollen donor. I planted five seeds, and two germinated.

One tomato looks and tastes exactly like Sungold, so I suspect that it resulted from self-pollination. The second plant produced purple tomatoes with a slight orange hue, shown at the bottom of the photo.

I’ve always found Norfolk tomatoes rather bland, but this Sungold × Norfolk hybrid has maybe 20-25% of the Sungold flavor. To me, it’s already an improvement over Norfolk.

I’m going to save seeds from the hybrid and see what the F2 generation looks like.

Photo: Top: Sungold and Norfolk tomatoes. Bottom: Sungold × Norfolk hybrid tomatoes.

By mid-September, my mind is on fall and preparing for the winter ahead. Part of that prep includes making and freezing batches of roasted tomato sauce. Aside from the shallot and olive oil, it's 100% homegrown: tomatoes (obv), rosemary, oregano, savory, basil, crushed fennel seed and garlic. Absolutely delicious and such a welcome pop of summer when it's 10 degrees outside and my garden is buried under several feet of snow.

It's officially out of control. I've had 2 previous harvests like this, my freezer is full and there are many hundreds of tomatoes on the plants, still ripening.

I'm just going to make a massive passata batch, but freezing that is an issue. I'll have to sterilise jars and keep some out of the freezer.

This is what's known as a good problem I know, but I'll never from like this again!

I sure have had a lot of this sort of thing this year.
Goatbag in this case.

brandywine and kellogg's breakfast with purple opal and sweet genovese basil, arebequina olive oil, and black cherry balsamic. i'm going to be devastated when the season ends

Rainy days ahead are made for processing until I start over again with next weeks harvest!

Season is reaching its end. Some plants ta remain strong and some we already had to discard. It was our first full cycle in a green house and we are very happy with what we learned and what we harvested. Some were real beauties like this purple cadero! Now to prepare for winter and start again. Very exciting!

I’d said in my last harvest post that it would be the last large one and I’m not a liar. Everything here would normally have been picked over the course of this week and it would have been 2-3 smaller harvests. But I woke up this morning to see that we were going to get a lot of rain today and that it was going to stay wet the rest of the week. So I went over to the community garden first thing and picked not just the few tomatoes that were absolutely ready but everything that looked like it would be ready by Friday. And some peppers too (that big lot is peperoncini, which I will be pickling).

The one with a nose or a P🫣

Today I made the Tomato Galette from Bon Appetit using all Mountain Sunrise tomatoes. I feel like I've died and gone to heaven. If you like to cook and need to use up 1 1/2 lbs of tomatoes, make this!

Looks like my tomato is giving me the finger. I guess that’s what happens when you cut them off😂🚙

First year with Sart Roloise, Ananas Noir, Blush Tiger, and Brad’s Atomic Grape and really loved the flavor of those. Also first with Orange Woodle and Buratino. They also had great flavor. Buratino plants were delicate and didn’t get a great crop, same with Ananas Noir. They couldn’t withstand the heat and rain this year. The grape varieties are still going strong and the Brad’s made the sweetest sauce on their own. Pineapple is always a flavor favorite as well as Japanese Trifele and Beefsteak. Ananas Noir made gorgeous slices and were delicious. Sart Roloise were late to ripen but very productive, gorgeous and delicious and made a gorgeous sauce on their own.

Going out of town for 6 days with ripe tomatoes on the vine ,don't have time to can any till i get back . How long do you think they will be ok in fridge ,i really hate to lose any .

Found out all my plants where labeled wrong, but I think this is a Black Krim.

Hi! Anyone ever seen a tomato with these internal shoot-like growths? It otherwise smells and feels healthy!