Arlene Wright-Correll

I Never Met a Tomato I Did Not Like©



Posted: Thursday, February 02, 2012

by Arlene Wright-Correll
http://www.learn-america.com

It is that time of year again when those of us scan through the seed catalogs and make out our lists.  Over the years, as I become more knowledgeable and more aware of the good and bad in the world I find that my seed selections have been reduced greatly to ordering only rare seeds, heirloom seeds, organic seeds and even with the organic seeds I have to see where they are coming from.

Big seed companies often put organic on their product labels, however the seeds have a generic blue print from past seeds that may not have been organic so I now tend to avoid those and this means that I just about have stopped buying food seeds from the seed kiosks in most store.  I tend to buy food seeds from heirloom seed companies of good repute, seed saver organizations, etc.

Of course as I grow older, which seems to be coming faster and faster, I grow less and less because there is less in my family and a big garden is harder for me to tend even with having more and more waist high planters being built each year.

Each year I find more exotic veggies I want to try and during this year’s search I discovered an interesting tomato called the “Reisetomate”.  As you can see by the picture this is the most novel tomato you may ever run across. It reminds me of a bunch of cherry tomatoes all fused together.  Reise is German for travel or journey hence this tomato is also called the “Traveler Tomato” since one has the ability to tear off a tomato while one is traveling without the aid of a knife.  The history of this tomato is that it originated in Central America where the native people would carry this tomato along with them on trips and they would eat them as they walked.    This bright red tomato apparently is for those who love raw lemons since it has a strong, sour, acid taste. I am still debating whether or not I will send for some of these seeds.  I can image what the comments would be when I take them to the farmer’s market.

 

Speaking of seeds and especially heirloom seeds here is a very easy way to save heirloom tomato seeds for next year’s planting.  First slice the tomato in half and crush, with your hand, the tomato allowing the pulp and seeds to fall into a large, clean, clear glass jar and I like to put the jar on my window ledge.

Now wait for the pulp and seeds to ferment.  It takes about 3 days and the pulp and seeds will now have a white film on top. Once that occurs rinse and drain off the pulp and the seeds will sink to the bottom.  At this point you will repeatedly rinse the seeds until they are clean.  Now just spread the seeds on a sheet of paper towel in a clean, dry place, preferably with a gentle breeze and allow them to dry.

Once they are dry you need to put them into something to save them and I like to put them into paper packets.  Since I am a recycler, I usually cut up large white envelops leaving a flap on one end to create a little packet.  This also makes a sort of dark place for my seeds.  I label the packet to keep some for next year and to share if I have more than I need.  You may choose a plastic bag, but you must make sure all the seeds are bone dry or they will foster mildew and all your seeds will be ruined and your efforts wasted.

For me, the best part about growing tomatoes is that I get to make and enjoy Fried Green Tomatoes. 

Here is my favorite recipe for a family and you can just wing it if making some for just one or two people.  Make sure your tomatoes are not starting to ripen or they will be mushy.

 Fried Green Tomatoes

Ingredients:

1 extra large egg

4 tablespoons milk

1 cup cornmeal

1 cup all-purpose flour

3 tablespoons extra virgin olive oil

3 green tomatoes, sliced about ¼ to ½ inch thick

Directions:

In a small bowl whisk together egg and milk. In another small bowl mix cornmeal and flour.

Heat oil in a large skillet over medium heat; use more or less oil to reach about 1/4 inch in depth.

Dredge tomato slices first in egg mixture, then in cornmeal mixture. Carefully place slices in hot oil and cook until browned on both sides. We often just make a whole meal of these only adding some salt and pepper.  What a glorious treat!

Another tip on tomatoes that works for me is simply to put my UN-ripen tomatoes in a bowl and let them sit as they slowly ripen.  I try very hard not to have a tomato go into the refrigerator as this will make them mealy.

Happy Gardening!

About the Author & Artist. Arlene Wright-Correll (1935- ___), popular American award winning Artist, published author, columnist, & is the resident art instructor for Avalon Stained Glass School, at the age of 68, decided to pick up her paint brushes again after 54 years and paint.  She is a cancer and stroke survivor who is able to strive forward each and everyday to welcome the beauty of this small planet.  She also is a China & Porcelain painter, Sandblasting & Etching, Stained Glass & fused glass Artisan. She is one of the six KY Artists who worked 6 months to create the dolls for Journey Jots in 2006 and a Smithsonian Institute art exhibit in 2008. Her published books can be found here . She is also a featured writer for GreenThumbArticles.com and teaches Art Vacation Holidays at Avalon Stained Glass School and Creativity Center.

This Article has been viewed 289 times. (Not updated in real-time.)
No comments yet.
We want your comments! If you can read this, you don't have javascript enabled, so you can't use this comment system. Please enable javascript.