The Juliet tomato is a prolific tomato in the Houston growing environment. Here it is, November 6, 2016, and I still have ripening tomatoes on the plant as well as blossoms! The tomato is sweet but does have a bit of a tough skin. Doesn’t bother me but some may notice. They look like a miniature Roma and make great sauce. The plants are indeterminate and again, to repeat myself, prolific. Two plants can overwhelm a family.

Stovetop Juliet Tomato Sauce

By Analiese Paik

Ingredients: (double or triple as necessary)

  • 1 pound of Juliet tomatoes, preferably organic.
  • 2 cloves garlic, finely chopped
  • 2-3 T olive oil
  • fresh basil, oregano or parsley (optional)

Method:

  1. Rinse tomatoes and set aside. Chop garlic while heating a pot large enough to fit the tomatoes on the stove. Add olive oil to the pot and when it shimmers, add the garlic and stir until fragrant over medium heat, a minute or 2.
  2. Add tomatoes to the pot along with 1/4 cup of water so the garlic doesn’t burn. The tomatoes will take at least 5-10 minutes to soften up and begin releasing their juices. I like to put a lid on the pot to speed this up.
  3. Once the tomatoes begin to release their juices and the skins start to burst, remove the lid and simmer for another 10 minutes or so until the tomatoes have all lost their skins or are quite soft
  4. Use an immersion blender to puree the sauce right in the pot. Add salt to taste and a chopped herb if you’d like. The flavor of the sauce, with the garlic alone, is rich and complex.
  5. Strain the sauce through a large strainer or food mill heavy enough to hold the seeds and skins. Be sure to push down on the solids to release all the sauce. Cool the sauce and store in the refrigerator in glass containers. When making large quantities, be sure to chill in the refrigerator before freezing.

http://fairfieldgreenfoodguide.com/2013/09/11/juliet-tomato-sauce/

 

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Bright Red Juliet tomato and more ripening

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More and more and hint at how they grow in clusters.

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A good number of the 100 Chandler strawberries in the ground planted through a weed barrier. Hope to keep the berries cleaner.

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The banana flowers begin to turn upward as they mature. The flower hangs down and the bunch develops and points skyward now.

Other Notes

The Burro banana plant has put on a nice bunch going into, what Houston calls , winter. As I have noted before, last winter I had a bunch survive and ripen even though the plant lost all of the leaves. I left the bunch on and I was rewarded with 40 plus Burro bananas. Fingers crossed I have the same luck.

The Burro and Manzano plants are trying to get ahead of me by sending up shoots. I dug up and potted one of each for a member of the Facebook page, “Texas Small Farming and Homesteading” group. Kim and Jeff live nearby and I delivered the potted plants to them yesterday. Surprise, surprise….they are also beekeepers! Smaller world than we’ll ever know. I guaranteed more if these two died.

I recently put Chandler Strawberry plants out into the garden. I am looking forward to spring and hopefully an epic strawberry jam making explosion. Today will be another round of adding beet, turnip and lettuce seeds. I soaked some snap peas and hopefully they will take off. The previous planting went into the ground without presoaking and sure enough….nothing germinated. I have some accidental pole beans growing from volunteers. Enough for a couple of handfuls for dinner.

Bee stuff……during the next two weeks I should finish prepping all the hives for winter and then make plans for 2017. Hopefully my strongest hives will be ready to split in the spring. I will also build a few more swarm traps…..no luck with the three I set out this year. I made about 8 pounds of “creamed cinnamon honey” this past week. Inventories are getting low…..can’t wait for spring!

Bonus; I am passing along my recipe for cinnamon creamed honey. Not sure I should do this but…..if you really wanted to make it you could do a search and find it just the same….

http://www.tc.umn.edu/~reute001/htm-files/Creamed%20honey%20recipe.html

 

Ok…..enough for today.

TTFN

Bishop

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