That’s what I got from the garden. I got a frost scare and went and pulled everything that was a significant size. It get risky this time of the year. It’s a hard gamble to leave the crops in the garden when the weather person is saying there’s a chance of loosing it all by the morning. You have to know when to hold them and know when to fold them. I folded, thinking that if the little tomatoes didn’t freeze, they could keep growing to a better size without the competition for nourishment.
I brought 3 five-gallon pails to the patch, and I was only down half on the row. I’m so surprised at the volume. I had to go in search of more pails. The largest tomatoes hide at the bottom of the plant because of their weight. I packed them into the house. I usually spread them out of my living room floor, but I already had a big chunk of area taken up by spaghetti squash and zucchini that keep multiplying. One large spot is being used for drying a slug of beans for seed – too many in fact (I think I’ll keep and use some of them like dried beans or even can them?!?).
After some deliberation I spread them out on the loft floor even though I had to pack them up the stairs…grunttt. I laid out cardboard under them (in case any spoil and weep). It made me feel happy and successful to see them safely in store after so much dedicated work – from collecting seeds last year, sewing them mid winter in my bay window, then planting, weeding, and watering them to this proud point.
The plan now is to wait for them to ripen, and then preserve them a bit at a time. I have many recipes for ketchup, spaghetti sauces, barbecue sauces, salsa, antipasto, bruchetta, pickles, chili sauce, besides straight out canning them and more. When I’m done with them I’ll have enough for all our tomato needs for a year!
I hope I’m going to be up to dealing with it again. That’s a lot of tomatoes, but I’ve done it for about 6 years like this now. I grow mostly Roma because it’s better, thicker and fleshier for sauces. I also grow some Beefsteak, but they get ‘blossom end rot’ easily – their mainly for eating fresh as they have more juice in them.
I put egg shells and bonemeal in the soil when I plant them every spring but it doesn’t seem to fix the ‘end rot’ problem. Does anyone have more ideas on that?