We ‘harvested’ the volunteer tomato plants today to make way for fall plantings. By ‘harvest’ I mean to say, ‘tore out, up’ those things. They were out of control and time had come. I about fell out yall. It was so hot. A swim in the green pool was a real blessing. They were only so so in flavor. No such thing as a free lunch [tomato].
But I did get some in jars for ferments for winter. Here’s how: fill a 2 quart jar with firm tomatoes. Green ones that were starting to blush went in too. Add some basil and marjoram. Dissolve 2 tbsp pickling salt in 1 quart water. Pour over tomatoes and ferment.
Also got a big bunch of cilantro that seeded for just 2 bucks at market. Hurray! Pickled green coriander seeds. I love these. Lemony, piquant, cilantro-esque, they are a treat. Will see if I can get more. Seeding something is relaxing.
Method: cover seeds with equal parts vinegar and water. Add abt a teaspoon salt per pint. It can be water bath canned but life in the fridge is long.
Now on to fall planting preps. 🙂