These are the seeds saved from tomatoes locally known in Puglia as pomodori or pomodorini appesi, or “hanging tomatoes.” We found these at Masseria Aprile, an agriturismo farm we visited in Locorotondo last year. I’d just learned how to save tomato seeds from our friend, John Forti, the quick and easy way — I took several of the tomatoes, cut them open, and emptied the seeds onto some pages torn out of my travel journal. They were left to dry on the window sill of our room for the couple of days before we left, then folded up and stashed in a bag.
From garden to kitchen, and everything in between.
- Eating locally in Southern Coastal Maine & Seacoast New Hampshire, US Zone 5b/6a
- Sickbed Staycation
- 11.18.13 Planting Garlic
- Pear Tart
- Putting Up: Red Pepper Ristras
- 11.11.13 Under Cover
- Putting Up: Update on Ball’s BPA-Free Lids
- 11.4.13 Fennel Flowers, Bulbs & Seeds
- Roast Cod with Tomatoes, Basil and Potatoes
- Sauerkraut with Bacon, Onion and Apple
- Putting Up: Small-Batch Sauerkraut
- 5 links agretti alliums apples asparagus bacon baking beans beets blueberries bok choy broccoli cabbage canning carrots celeriac chard cheese chicory cime di rapa citrus corn csf cucumbers dried beans eggplant eggs farmers' markets farms favas fennel fermentation fish flowers freezing fun jen garlic ginger herbs iceland kale leeks local flour mastering food preservation mushrooms okra parsnips pasta peaches pears peas peppers pickling pizza pomodorini pork potatoes poultry puntarelle radishes ramps reykjavik rhubarb rice sage salad greens sausage seafood season extension strawberries summer squash tatsoi tomatoes turnips winter squash
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