The big debate today consisted of weighing the pros and cons of risking the tomatoes in the first frost. Would the frosty nights actually continue for some time? Was it just a one time deal? I’ve never farmed anything before, so just how much damage does one frost do to a crop of tomatoes? The weather could turn and be warm again, which would help ripen the last tomatoes.
Well, we decided to take the tomatoes in, just to be safe. Travis and I worked quickly to beat the sunset and grabbed every tomatoes, along with some fresh greens. I’m a little sad that only 1 heirloom tomato ever got to being ripe, but I’m pretty sure they can ripen inside too. For the greens, I thought it was pretty funny that as soon as the summer heat abated, the arugula, spinach, radishes and peas started to sprout again to give a second batch of tender greens. I will totally be planning fall greens into next year’s garden!
Now, I’m not the biggest fan of green tomatoes and that is a whole lot of them. I turned most of them into salsa verde, and it turned out to be a great idea. It made for quite a big batch and we froze most of it, but have been putting this tangy, zesty sauce on everything. I did modify the recipe a little bit: I added more honey, some tomatillos, more garlic, more cilantro, some vinegar and some hot sauce. I’ll be doing this recipe again in the future, that’s for sure!