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 life in between.
- Coastal Maine, US Zone 5b/6a
- Mastering Food Preservation: Ball’s BPA-Free Canning Lids
- 5.20.13 Kale Rabe
- Reykjavik, Part 1: Icelandic Daze
- 5.13.13 Lemon, Asparagus and Sunchokes
- Pasta with Spring Greens and Fresh Cheese
- 5.6.13 Asparagus, Spring Onions and Chard
- Duck Confit with Ginger-Braised Red Cabbage, and Pan-Fried Potatoes
- Green Almonds + Sour Plums
- 4.29.13 Preserving the New Season
- The Science, Art and Lore of Pickling
Tagsalliums apples asparagus bacon baking beans beets canning carrots celeriac chard cheese chicory cime di rapa cucumbers eggplant eggs farmers' markets fennel flowers freezing fun jen garlic herbs kale leeks mushrooms parsnips pasta peas pickling pomodorini potatoes poultry puntarelle radishes rhubarb salad greens seafood season extension strawberries summer squash tatsoi tomatoes winter squash
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