Yup. Tomatoes and beans. That’s about all that’s going on this garden right now. While that might not sound very exciting, it truly is! Because (1) we have lots of tomatoes, and (2) we have lots of beans. And we mean LOTS.
Well, okay…so “lots” is relative. This harvest of tomatoes — which includes all the cherry tomato varieties we’ve been growing, plus a number of Plums and Marmanades (the round, fluted ones) — isn’t a lot in the grand scheme of gardening for many, but it’s quite a large harvest when gardening for two (plus a cat, who, oddly enough, doesn’t like tomatoes). And when you end up with a harvest like this every couple days or week over the course of a summer/fall, well, a lot of tomatoes can turn into too many tomatoes. In the past we tried canning with great success, but this year, as we’ve written about before, we opted to try making and freezing basic spaghetti sauces. The results have been excellent so far. In fact, this past weekend, we made our third batch of sauce.
This last batch will be the first that features a good mix of the larger tomatoes, such as Roma (plum tomatoes) and Rutgers, along with a couple Marmandes, and the cherry tomatoes. We’ve found that the difference in the sauces tends to lie in acidity. The two batches of sauces that we had previously made are a little more acidic in flavor and require rather heavy seasoning. This last batch, with the addition of the larger, sweeter tomatoes, had a much more rounded flavor. We didn’t have to use quite as much sugar and salt, especially, to appease any bitterness. The resulting sauce is just a tad bit more appealing when used plain over fresh pasta. The more acidic sauces are really good when used with either cheese or meat, like on pizza or a meatball sandwich. But that’s probably just personal preference.
Meanwhile, as we’ve been saying, when we’re not dealing with tomatoes, we’re dealing with beans. So many BEANS!
This past week and weekend, we made several trips out to the patch of pole beans to collect as many dried and drying pods as we could. The results have been more than fantastic! Most surprising are the black beans. We had a moderate harvest of them last year, but this year, the two black bean plants that produced have been wildly prolific. The same is true of the Dixie Speckled Butter Peas, a mini Lima bean of sorts (also, not a pole bean). We only got a few pods of them last year, but this year, the little row of plants is just crazy with them! As in the past, the Red Ripper and Blue Goose cowpeas remain strong. And it looks like we’ll be in for a major harvest of the Christmas Lima Beans before too long (lots of pods, not many beans visible in them yet). In the picture above, you might also spot a few plain, round green-gray beans – those are the Fort Portal Jades, a new variety for us this year. They did alright – we got at least enough to try in a soup or stew. As for the red and white striped beans, those are Rattlesnake beans that we let dry. Those you can harvest the full pods early and eat them like string beans, or you can dry the pods and just re-hydrate the beans.
With another push of warm-ish weather promised this week, along with plenty of sun, we hope to see the last our our larger tomatoes ripen. In addition to lots of Romas, Rutgers, and Marmandes, we also have a plant with some very green Jersey Giants on the vine! Those special tomatoes are particularly delicious, and we really hope that they’ll come to fruition before it gets too chilly. *fingers crossed*