Posts Tagged ‘basil’

Tomato Soup Base

Before the frost.

Before the frost.

Fall has arrived. It’s snowed a couple of times, and the frost has taken out 90% of what was left in the garden. Fall also means finishing the harvest and socking the last of the summer produce away in the freezer (or with another form of storage).

After the frost. Poor peppers.

After the frost. Poor peppers.

One of the first things I did was to start turning my tomatoes into soup base. It’s a recipe my mom uses as an easy way to get extra tomatoes from the vine and into the freezer with as little fuss as possible. It’s also a good way to use as many of the damaged tomatoes as you can. After all, once it’s pureed, you won’t be able to tell that half of it got cut off to remove the bad spots. Come winter, I can have nice, vine-ripened tomatoes in my soup of the day for a burst of flavor and nutrition.

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What you need are tomatoes, basil, parsley, and a food processor. Chop the tomatoes up a bit, removing any yucky bits, and fill the food processor up about half way. (I did a bit more than half because I only had enough damaged tomatoes for one round and I was planning on eating the whole tomatoes.)

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Add to that a handful of parsley and a handful of basil. My parsley was smothered by weeds, so I had to buy that, but the basil is from my garden.

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Puree it until you reach the desired consistency. Also- take time to admire the colors. In just my soup base I will have red, yellow, green, and purple. As I add other stuff to the soup, I’m just improving an already fairly spiffy nutritional profile. If you’re doing multiple batches, pour each lot into a pot before divvying it up to freeze. Mixing them together will give you more consistency in taste and texture since it’s not an exact science.

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You can store it in anything you would like for the time spent in the freezer. If you’re using glass jars, don’t forget to leave room at the top for the food to expand as it freezes. That’s also why you want the wide-mouth jars- there aren’t any shoulders for the freezing food to run into and crack.

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I picked the basil a few days before I needed it, and our kitchen was being worked on, so I stuck it in some water and left it in the bathroom. It turns out, purple basil is pretty, smells good, and matches our bathroom decor.

Transplanting

Phelan Gardens was packed. Hello, Memorial Day weekend.

Phelan Gardens was packed. Hello, Memorial Day weekend.

As I’ve mentioned before, I got a slow start on prepping my beds and getting things in the ground this year. However, given how unpredictable the weather has been this spring (more so than usual for Colorado), I would rather get my plants in late than risk a late frost. Potatoes will do fine with one, but tomatoes, peppers, and squash will not. I got my Ranch Community Garden bed turned on Friday, and planted it yesterday- Wednesday. I purchased most of the plants on Saturday, but I waited to put them in because I wanted the blood meal to have half a chance to filter through the soil. Also, the straw and a couple of weeds that were turned in will start decomposing. This eats up the available nitrogen that my plants need. While a few days isn’t enough to really get things settled down, it was all the time I had.

These are ready to go in the ground.

These are ready to go in the ground.

I missed the plant sale at the Denver Botanic Gardens, so I went to Phelan Gardens to pick up most of my plants. By going there, instead of to, say, Lowes, or a grocery store, I was able to not only get some heirloom tomatoes, but I knew that many of the plants were grown right here in Colorado in their own greenhouse instead of shipped in from some lush nursery on the west coast. If it’s raised here, then there will be less shock when it deals with having to grow here. The other perk of waiting a couple of days to plant my plants after I bought them is that they were able to sit outside and “harden off” before they went through the shock of being transplanted. All of the frost-sensitive plants were sold from in the greenhouse, so sitting them on the back stoop for a couple of days let them get used to the harsh sun and wind that comes with not being under cover.

The Brandywine tomato (on the right) almost looks more like a potato plant at this stage.

The Brandywine tomato (on the right) almost looks more like a potato plant at this stage.

I’m most excited about my tomatoes. Nothing beats a garden tomato. Even the “vine-ripened” ones that you pay too much for at the grocery store can’t hold a candle to one you actually pick off the vine yourself. I got four plants, two of a size to slice, two of a size to eat whole. Three are heirlooms, and one of the heirlooms is yellow. It’s actually called a pear tomato, so I’m really excited to see what it looks and tastes like a little later this summer. One of the heirlooms even has differently-shaped leaves than the others. Genetic diversity is important. The more identical plants or animals are, the more likely it is that they can all be wiped out by the same disease or weather event. The tomatoes were planted with a pretty purple dwarf basil that contrasts nicely with the orange marigolds. The marigolds are to help attract pollinators, and to reduce the nematode population.

Don't forget to plant for aesthetics, too. Just because I'm planting food, doesn't mean it can't be pretty, too.

Don’t forget to plant for aesthetics, too. Just because I’m planting food, doesn’t mean it can’t be pretty.

For most plants, the general rule is to plant them as deep as they were in the pot you took them out of. However, there are a few exceptions. Tomatoes come in “determinate” and “indeterminate” varieties. The determinate varieties grow to a particular height and then bush out. They can also be called bush tomatoes. They tend to fruit all at once, which means that for a couple of weeks, you are swamped in tomatoes, but that’s it. Indeterminate varieties just keep growing taller, and they tend to fruit fairly constantly from the time they first flower until a frost kills them. All four of mine are indeterminate, so I got to take advantage of another cool thing about them. You can bury them pretty much up to the top. Any buried leaves will become roots. By doing this, you are automatically extending the root system. Strong roots make for strong plants. When you’re buying a plant, you want a short, bushy one. If you ended up with a tall, leggy one, you can also use this to take some height off the plant to help it hold itself up.

That big branch out to the left is at ground level.

That big branch out to the left is at ground level.

The other thing I planted in the RCG bed is peppers. I’m not so big on them, myself, but my roommate loves them, so that gave me an excuse to collect some. I might have gone slightly overboard with picking different varieties, but between freezing and drying the extras, we should be able to keep up with them. The cayenne already has a flower and two buds. She’s taking this reproducing thing seriously, getting a jump on the pollinators before the other peppers start making demands, too.

Hot to trot, baby!

Hot to trot, baby!

I think you can see fairly well that the plants all are each in their own little saucer of earth. The idea, particularly for new transplants, is  to catch all the available water and funnel it directly to the roots. Being transplanted is hard on a plant, so by making sure that they have easily accessible water, I am giving them their best chance at recovering and thriving. That’s also why I moved the drip lines to drip as close to the plants as possible.

That's a lot of peppers for a non-pepper person.

That’s a lot of peppers for a non-pepper person.

The wind may or may not let the straw stay in place, but I re-buried the garden in it to help retain moisture. As of the end of April, we are back to having only half of the expected moisture, year-to-date.  You will see that I planted the plants closer than the recommended distance. The peppers stated 18″ between plants, and I planted them 12″ apart. Once they mature, the plants themselves will do what the straw is doing now. Namely, shading out weeds and keeping the sun from stealing all the moisture from the soil. It also means that I got four peppers in a four-foot space instead of three.

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