Dear Epicurean Club Member's,
I'm hoping that everyone had a great Summer. As the Summer comes to an end and we start to move into the Fall one thing that comes to mine is harvesting all of them beautiful tomatoes. I've put together some idea's/Recipes that will make your Tomato harvest easy and simple.
When to harvest tomatoes? They generally are not ready until August or September. However, if there is an early cold snap, your entire crop can be destroyed. Once your tomatoes start growing, watch for signs of size and color. You can wait until your tomatoes are fully ripe to harvest them.
Alternatively, you can pick them half-ripe and they will then ripen on their own inside. For half-ripe tomatoes, make sure there is a pink hue to them. Too green and they won’t ripen at all. Grasp the tomato and make a clean cut with garden clippers.A clean-cut can help promote growth so you can get more tomatoes from the plant. Ripen your tomatoes fully in a warm dark place. Then, move them to a cooler place to store.
It’s best not to place your tomatoes in the fridge as this could lead them to rot earlier. However, you only have a few days before you need to eat your tomatoes.
HOW DO YOU KNOW WHEN YOUR TOMATOES ARE READY TO HARVEST?
Throughout the summer your tomatoes will be dutifully growing. By August you should see a bunch of green or slightly pink tomatoes.
Depending on your climate and the variety of your tomatoes, they will be ready in August or September. If you live in a climate that has unpredictable fall weather, you want to really pay attention.
If there is a cold snap and the temperature falls under 45°F, your tomato plants won’t be able to survive. In this case, you want to harvest what you can before the cold snap and hope your tomatoes will ripen further inside.
Aside from color, ripe tomatoes should have a nice firmness to them. Test out this texture although be careful not to squeeze too hard on your tomatoes.
What to do with all those Summer Tomatoes:
Salsas aren’t just for chips. Use this fresh one to top burritos, tacos, enchiladas, chili, or bean soups; add to omelets and scrambled eggs; spoon onto grilled pork, beef, poultry, and fish, or use in place of ketchup on burgers.
Slow- Roasting Tomato
which caramelizes and intensifies the flavor of tomatoes and gives them a meatier, more robust texture, is a perfect way to preserve these summer gems. Once you've roasted the beefsteak tomatoes, they'll keep in the freezer for months.
Sweet (but not too sweet), this jam has a texture so luxurious and refined, that it’s hard to believe it’s so easy to make. You’ll want to eat it right out of the jar, but it’s great on toast and burgers in place of ketchup or served alongside grilled lamb or salmon. It also pairs exceptionally well with cheeses and cured meat.
Keeping tomato purée on hand is like having money in the bank; it's a base that can add depth and flavor to all kinds of dishes. Use this one as the base for marinara sauce, tomato soup, a tomato granita, or a bloody Mary.
Tomato Confit, Basil & Goat Cheese Terrine
Slow-roasted tomatoes make excellent toppers on just about any grilled meat, but here, they're the star in a gorgeous party-worthy terrine.
Heirloom Bloody Mary
At its best in late summer, this brunch mainstay is made truly special by passing the tomatoes through a potato ricer rather than juicing them.
Wachusett BBQ Fest (Volunteers needed)
Group meeting with ACF RI
Presidents Ball, Summerset Club Boston
Membership meeting TBD
Pearl Street Station Malden
John R DiSessa CEC, AAC and Doug Patten CEC, AAC present Monroe College with a 500.00 Grant
50th Annual Induction Reception and Dinner menu Artisan Imported and domestic cheese display Charcuterie Display Cold Seafood Display Shrimp Cocktail Oysters on the Half Shell
Chef Earle Test Certification Corner
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