A modern heritage foodstead
For a girl forever bawking about eating what’s in season, you might think what I’m about to share with you is a little out of whack. Originally, like everyone else, I thought this would be a good topic for later in summer when tomatoes are front and center.
But recently, while writing this for A Little Bit of Spain in Iowa, it struck me that now actually is the perfect time to talk about putting up tomatoes.
I’m not kidding. Now is the time to start planning what you’re going to grow in your garden and/or how much preserving you need to do to fill your pantry with the basics you’ll need for the following 12 months.
If I wait to talk about it until you’re drowning in tomatoes, I’ll be too late to be much help.
Over the years, I’ve pared down my pantry needs to actual needs rather than whimsical wants.
I used to can cooked sauce, whole tomatoes and other more specific items like salsa or ketchup. Each pantry item involved a sweaty day in the kitchen and its own set of ingredients & procedures.
Now don’t get me wrong; I actually love that sweaty day spent in the kitchen. But today, I prefer one multi-purpose workhorse item like this versatile recipe for tomato passata, rather than several specific items like different sauces & salsa.
What’s a workhorse recipe?
Tomato passata is a recipe from my tattered and stained favorite River Cottage Handbook #2; Preserves. The author, Pam Corbin, makes passata to use as a base for all sorts of soups, stews and curries. Check it out here.
I admit I had no clue what passata was, but now I wonder how I ever lived without it. This one simple to make item is all I need to make a few of my often served favorites:
The beauty of making my ketchup from passata is that I can do it later in the season when the kitchen’s not so hot and I don’t have so many other pressing projects competing for my time. Plus, I’ve already done half the work, so it hardly takes any time at all.
Being the heirloom/heritage breed type, I grow my own, so it’s time to order your seeds to be sure to get the varieties you want and be sure to get the seeds started on time. How many plants will I need to make enough passata for the year?
I use about one quart of passata every two weeks, so I’ll need about 26 quarts. Each quart uses approximately 4 ½ pounds of fresh tomatoes, and a good heirloom variety tomato plant in Pennsylvania can yield approximately 9 pounds give or take. There will be some fudgery at first since everyone’s experience will vary, but this is a good place to start.
So, to keep me in passata for a year, here’s my tomato math:
26 (quarts of passata) x 4.5 (pounds of tomatoes needed for 1 quart) = 117 pounds of tomatoes.
117 (pounds of tomatoes) ÷ 9 (estimated pounds yielded per plant in my area) = 13 plants.
Now, calculate the same way for your canned whole tomato needs then round-up to be sure to have plenty of fresh eating tomatoes and for sharing with your non-gardening friends.
I like to have at least 20 plants minimum for my two person household, though I’ve been known to attempt as many as 40.
Now, maybe the growing part is not for you, and I’m not here to tell you any different, although I admit I wish you’d consider it. Farmer’s markets are full of farmers growing all sorts of heirlooms and organics. If you belong to a CSA you probably get swamped with tomatoes in the summer, or maybe you have a great grocery selling locally grown produce.
No? Well, you can fix that by finding a local grower here.
Okay, you have no excuse for not at least trying this once, even if just to say you did. I’m pretty confident once you get spoiled with a home-made pantry, you won’t want to go back to store-bought ever again.
What’s your favorite tomato workhorse?
This post is part of Simple Lives Thursday. What’s that you ask? It’s an ambitious and enlightening collection of posts from bloggers all over about issues near and dear to my heart: real food and natural living. Check it out!