Friday, October 10, 2014
If you haven’t broken out your canning equipment yet, you have no more excuses. Tomatoes are the rock stars of summer and Valley farmers grow them all, from basic red to exotic, heirloom and paste varieties. Many farmers sell tomatoes in bulk for preserving, and for many savvy cooks and gardeners, canning tomatoes is what August is all about. It’s also OK to skip the cooking and just keep slicing and eating those beauties (if you pick this route, look for local tomato sauce from a few farmers next winter). Find canning classes and recipes on the Valley Bounty page at www.buylocalfood.org.
By Abby Getman of Community Involved in Sustaining Agriculture (CISA)