Poppy Post – July 1, 2018 You say Tomato

 

 

 



Happy Canada Day from all of us at Poppy Innovations!

You Say Tomato…

Tomatoes are easily one of the most favourite crops of home gardeners because they can be grown in a garden, in a large pot, or in a greenhouse if you have one. Now, hopefully you’ve started growing and tending to your tomatoes seeing as we have a shorter growing season here in Alberta.

Here are a few tips to keep them healthy and growing strong.

Prune your tomatoes. In order to divert the plants energy in the right direction (the growth of the fruit) then you must prune back branches that are brown or wilted and ensure that the plant doesn’t have too many extra leaves. You also will need to remove the ‘suckers.’ Suckers are tiny new branches that sprout in the spot where the branch meets the stem. 

Well drained soil with high organic content is best to keep your tomatoes growing. They’ll need water at a steady rate, but not too much. About 16 oz per plant per day is recommended. 

Once you pick ’em, storing your tomatoes really depends on how ripe they are. Here are a few rules to follow: 

-Keep green, unripened tomatoes stem side down in either a paper bag or in a cardboard box making sure you don’t stack them. 
-If your tomatoes are ripe and ready to go, then keep them at room temperature on the counter and avoid direct sunlight.

Why not in the fridge? Tomatoes kept in the refrigerator can quickly lose their flavour and can often develop that grainy texture that you might be familiar with. That said, if a tomato is at risk of over-ripening on your counter before you’ll have a chance to eat it, then popping it in the fridge can slow the ripening. 

Here’s an easy recipe for Oven-Dried Roma Tomatoes

Ingredients:
Roma Tomatoes 
Olive Oil
Salt & Pepper
Dried Oregano 

Instructions:

1. Pre-heat your oven to 250 degrees F. 

2. Take as many roma tomatoes as you like and trim off the top and bottom. Cut the remaining tomato into 4 equal round slices if it’s a large tomato and 3 if it’s a medium tomato. 

3. Place your tomatoes on a parchment lined baking sheet. 

4. Drizzle with olive oil, and sprinkle with salt, pepper and oregano. 

The length of roasting will be 3-4 hours, depending on the level of moisture in your tomatoes. Check them every so often and move them around gently. Some may cook faster if they are nearer to the outside edges of the pan so you’ll find that you will be taking some out while others need more time. 

Put these delicious dried tomatoes on a cheese board, in pasta, on a salad or just eat them as is! 

If there are any leftover, store them in an airtight container in the fridge. These will still have some moisture content, depending on how long you let them go in the oven, so they’ll last you a few days in the fridge. 
 


SHARON MCCORMICK
Founder & President
 

Roasted Chipotle Tomato Salsa

To continue with our tomato theme…you’ve got to try this! The roasted chilies and veggies in this salsa add a unique rich depth of flavour. And, if I haven’t mentioned it before – no need to peel the tomatoes for this salsa.Ingredients:

  • 2 oz (56 g) chipotle chilies (we used canned chipotle chilies in adobe sauce)
  • 1 head garlic, break in pieces
  • 1 ½ oz dried chilies (about 12)
  • 2 tsp granulated sugar
  • 3 lb plum tomatoes
  • 1 tsp salt
  • 1 lb green peppers, halved
  • 1 cup vinegar
  • ½ lb onions, peeled

For Full Directions, click here

Feeling a little intimidated by canning or preserving? Come to one of our upcoming classes! Click Here for more.
 

Sweet & Savoury Preserves
July 22, 2018  9:00 am – 12:00 pm
South Health Campus, 4448 Front St SE
$75 includes all supplies for recipe made in classPerfectly Pickled
August 22, 2018  6:00 pm – 8:00 pm
South Health Campus, 4448 Front St SE
$65 includes all supplies for recipe made in class

Time to Salsa
September 23, 2018  9:00 am – 12:00 pm
South Health Campus, 4448 Front St SE
$75 includes all supplies for recipe made in class

Preserve the Harvest
September 29, 2018  9:00 am – 12:00 pm
South Health Campus, 4448 Front St SE
$75 includes all supplies for recipe made in class

Pressure Canning
October 14, 2018  9:00 am – 12:00 pm
South Health Campus, 4448 Front St SE
$75 includes all supplies for recipe made in class

 

Register for a Canning/Preserving Class

For July, here’s what’s in season. This is a great time in western provinces for fresh produce, so stock up and eat well! 


Apples-Apricots-Artichokes-Beans-Blueberries-Brocolli
Cabbage-Carrots-Cauliflower-Celery-Cherries
Cucumbers-Eggplant -Lettuce-Peas-Peppers 
Plums-Potatoes-Raspberries-Rhubarb-Saskatoons
Spinach-Strawberries-Tomatoes-Zucchini

 

One Day Camps
South Health Campus, 4448 Front St SE
9:00 am – 4:00 pm  $90 per camp includes all food & suppliesFarm to Fork available on July 4 and Aug 23 
Culinary Masters available on July 5 and Aug 8
Kids On The Go available on July 18 and Aug 9
Homesteaders  available on July 19 and Aug 22

Week Long Day Camps
Strathcona Christie Aspen Community Association, 277 Strathcona Dr SW
9:00 am – 4:00 pm Cost $450/week includes all food and supplies

Farm to Fork July 9 to 13, 2018  CAMP IS FULL
Culinary Masters Aug 20 to 24, 2018

Register For Camps
Cre-Ate Kids Garden Club

July 5, 12, 19, 26  Aug. 2, 9, 16, 23 
9:30 am – 10:30 am (ages 4 – 9)

At: Calgary Farmers’ Market 

$160 for all 8 sessions per child, $25 individual session per child. All full program registrants will receive a free bucket hat made from organic cotton – a $35 value AND $40 in Farmers’ Market Bucks from the Calgary Farmers Market.

Thanks to our partners The Calgary Farmers’ Market and Nutrien!

Register for the Cre-Ate Kids Garden Club


 

 

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https://poppyinnovations.caOur mailing address is:
242069 8th Street East, Foothills, AB  T1S 3L2

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