This week’s harvest: Tomatoes (5 lbs!!), Basil, Chard, Kale, Cucumbers, Dill, Zucchini, Peppers, Carrots, Onions, Eggplant, Green Beans

It’s CSA week 11 and we’re in the midst of peak season. My east coast farming friends have been experiencing the bounty for months, but here in Durango with our cold nights all summer long, we finally get a few weeks of surplus before frost arrives!

Despite our late start on the new plot and the early season hail scare, the tomatoes are coming in strong. You’re getting 5 pounds this week – enough to can 2 quart jars if you don’t want to eat bruschetta every night (although I could). To cope with the excess we’re providing instructions below for canning your tomatoes, zucchinis and cucumbers. Of course you can always freeze tomatoes and zucchinis, but to preserve the best flavor and save on freezer space, canning is the way to go. If you’ve never tried it, don’t be intimidated, it really can be quite simple. Both the recipes below do not require a pressure canner.

If you decide you’d like to preserve a lot more for winter, we’ll bring a few extra 25 lb boxes of tomatoes to sell tomorrow at a discounted price ($40 for a 25 lb box is $1.60 per pound, first come first serve). 25 lbs make 12 quart jars. If you miss out tomorrow, let us know you’d like to buy a box and we’ll arrange to bring it next week or for you to pick it up at the farm. The same deal holds for cucumbers and zuccinis as well ($1 per pound), so please let us know if you’d like our CSA member discount on large volumes of these crops.

Canned Tomatoes (this is a recipe if you don’t have a pressure canner):

1. Quarter your tomatoes and plop them in a big pot over medium heat for 30 minutes, stirring occasionally. Add basil the last 10 minutes if you like.
2. Pour the sauce into a quart jar (wide rims are easier). Be sure to leave 1-inch space from the lid.
3. Add 3 Tablespoons of lemon juice (this is optional, but provides extra precaution that the tomatoes are acidic enough to prevent microbes from growing).
4. Wipe the rim free of any drips with a clean paper towel and screw on the top.
5. Place in a pot of boiling water (water should come 1 inch over the top of the jar).  Boil for 45 minutes. Remove from the water and let cool on the counter. After the jars cool, double check that the lids are suctioned down and don’t pop when you push on them. Always re-check seal before eating throughout winter.

Pickles

1. Slice cucumbers or zucchinis lengthwise.
2. Combine 1½  quarts vinegar, ½ cup salt, ¼ cups sugar, 2 quarts water and bring to a boil on the stove (use a non-metal or coated metal pot since the metal reacts with the vinegar and makes the solution go cloudy).
3. Fill quart jar with cucumbers, 2 teaspoons mustard seed and dill (with dill heads). You can also add garlic and peppers.
4. Pour hot liquid in jar until 1 inch from the top. Screw down top.
5. Place jars in boiling water (1 inch over the top) for 25 minutes (again we are over 6,000 feet so the boiling time is longer).
6. Remove jars and let cool on counter. Check seal (you can refrigerate and eat within 2 months if not sealed).