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The final harvest…..almost

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The poblanos are still putting out peppers, but I already have 2+ gallons of peeled and seeded San Marzanos ready for sauce and will get another half gallon out of these. When we took down the plants there were another hundred or so green tomatoes but I have a half gallon of green ones sitting around trying to ripen now. I have never had plants produce so much in close to 60 years of gardening.
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beyondwords

Your huge harvest has been turned into a huge amount of processing and storing for a wonderful winter.
Photo of our main harvest here:
https://www.jigidi.com/jigsaw-puzzle/wfg1mdnj/main-harvest-of-tomatoes-hot-peppers-sept-2021

mifune17

@beyondwords Hope your harvest went well. Ours has moved from the ‘eating fresh’ to cooking, freezing, and storing for winter. All the plants are gone except for a jalapeño plant that decided to get a bunch of late flowers. We’ll give them a week or two and see. The final tally was 7 pints of Fra Diavolo sauce, 4 gallons of spaghetti sauce, 4 pints of roasted poblanos, 3 pints of fried poblanos, 2 pints of roasted jalapeños, with two big hubbards still to be roasted/baked. Chicken stock is an ongoing endeavor, but today is the batch of Scotch broth (about 3 quarts), and next week will be ham stock and pepper pot soup. That might get me through the winter……that and a lot of squash soup. I’ll post recipes as a go…….and there are still about 50 San Marzanos in a bowl on the counter to use up somehow.

beyondwords

Thanks for some great suggestions.

I hope these tomatoes can wait till I'm available next week. I'm working at advance polls for our federal election--very long hours for 4 days, preceded by training and study and prep, and followed by ballot counting after the polls close on election day (Monday the 20th). I won't be home during daylight hours for those 4 days. I hope my partner will take care of harvesting and watering. And I'll snack on cherry tomatoes whenever I'm allowed to lift my mask at the poll. Just have to remember to close my lips so I don't shoot juice and seeds across the table. :-)

mifune17

It doesn’t work perfectly, but a good food mill will take care of huge quantities of tomatoes when you can’t skin and seed them. Down side is you will have more liquid, but that will cook off. Rough cut and start cranking. At the end of it all, I should have between 3 and 4 gallons of spaghetti sauce (red sauce or gravy depending on where you live), 6-8 dinners of fra diavolo sauce, and enough purée for the annual batch of chili. I can never have enough peppers to make it through the winter, maybe next year I’ll put in a few more plants. If you have excess cherry tomatoes, toss in olive oil with a bit of garlic, roast on a baking sheet at 425F until they burst. Put in pint containers and freeze. To use just thaw/warm up, toss with pasta and some shreds of prosciutto. Dinner in the time it takes to boil the pasta!

beyondwords

Congrats on your bountiful harvest! Our tomato plants have gone crazy this year too.

I'm impressed by your management of the harvest. I'm sure you'll enjoy the sauce into the winter.

We have neither the time nor the interest to peel and seed tomatoes, especially till I'm somewhat available the end of next week. Whatever we decide to do will be with peels and seeds. After all, during the summer we often cook a variety of soups, stirfries, meat & veggies, etc., made with fresh tomatoes complete with peels and seeds. The difference is that we have way too many to consume right now, for the first time since I've been gardening in Canada, so need to think about preserving as well continuing to share with others.

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