Let's start with Matt. He's a crazily vining plant that wants to grow everywhere but up, and since my garden is on the small side and up is where he has to grow, we're constantly battling it out over garden twine and green stained hands. Also, he appears to be disease-prone, and has a case of something that causes the bottom leaves to yellow and fall off. I've done my research, and it doesn't look like an attack of mites, or fusarium or verticillium wilt, but Matt is sick even if it is a mystery-illness. Since the fruit ripens from bottom up and the leaf-drop doesn't seem to be faster than fruit set and ripening, the mystery-illness isn't a real problem yet. It makes me angry to see a sick plant in my otherwise very green garden, and I keep wondering if perhaps next year, Matt won't be welcome back to the octagon.
Then I remember the little dime-sized bright red fruit that hang in long clusters all over the plant. They're sweet and intensely tomato-y, as if all the flavor of a regular sized tomato has been concentrated down to fit into the fruit's small proportions. Adding to the excellent quality of the fruit is the fact that there are loads of it. I bring a brown bag of fruit from Matt's Wild Cherry home each day. I eat them like grapes, toss them into salads, add a handful to homemade creamed corn for zip and color, and still, I have more left over. So what do I do with the rest? I make cherry tomato raisins. Yup, "tomaisins."
I rinse off the fruit, remove them from their little stems, and cut them in half. I've found that it is best to cut them in half vertically, starting at the stem end. I place them cut side up in a parchment-paper lined pan, sprinkle them with salt, and then put them on the table on my west balcony, where they get about six hours of intense sun in the course of a day. To keep the bugs from getting to them, I place an umbrella-style picnic screen over them.
The "tomaisins" take between one to two days to dry, depending on how hot it is and how high the humidity. Determining whether they're dry enough or not is easy: I touch the fruit and see if it is still sticky or squishy anywhere. If they're not, they're done and feel like dried cranberries. These little morsels of summer get tossed in a sturdy ziplock bag where they join their peers (I've been making a batch of these almost every other day for the last couple weeks) and go into the freezer. They'll come of use when fresh tomatoes are no longer available. I'll toss them in pastas, sauces, and savory quick breads. I'm sure that when I enjoy them over the winter, I'll spend no time remembering the plant's sick leaves. I'll just remember the branches covered with sweet, happy berries.
The fruits of Black Krim remind me of David Bowie, Giovanni Ribisi, and Alan Rickman. These fruit are ugly/sexy. They're malformed with scars and pits and seams. Their flesh is a little off-colored and in fact looks sickly--certainly not the usual coloring that one finds attractive. But still, one wants to continue looking at them for those scars, seams, and colors somehow work together to create a beautiful that defies expectations.
13 comments:
I've found that the best tomatoes are those that are seamed and ugly...like the Black Krim, one of my favorites. I can't wait until out tomato season gets here!
The Black Krim look like goblins, w/ flavor that sounds almost too good to be true. Next year... A great garden, Christina, despite the frustrations.
I'll have to keep an eye out for some black krim at the greenmarket this summer. they look amazing. and it certainly sounds like matt i worth the frustration. those tomasins sound AWESOME
Tomaisins...I love it!! They look wonderful.
As much as a glut can be overwhelming, complete tomato failue is worse! My plants are doing nothing. :(
Love the photos. Once again.
I love the cherry tomato-drying technique. We tried to make tomaisins last year in Greece but mucked it up. Now I know. Thanks.
Vanessa: I hope you have a bountiful crop!
Susan: Thank you. Will you be growing your own next year? If so, I look forward to reading about it.
Ann: The tomaisins are awesome. You'll know the Black Krim by their green shoulders and maroon bellies.
Melikay: Thanks!
Wendy: I'm sorry to hear about your tomato plants. Our climates are so different--I am impressed that you can grow tomato plants at all. Maybe later in the summer fruiting will pick up.
Susan in Italy: I hope the technique works for you. It works well here. Greece? You lucky woman. Is there anywhere you haven't been?
Great post! Crazy tomatoes, tomaisin tips and that one sentence...These fruit are ugly/sexy. (I'll be running around the veg market with that thought in my head from now on.)
BTW, regarding your comment on the hiking, I'll be updating my side bar links to have a section on hiking. Unfortunately, though, I haven't been able to find many in english.
The best tomatoes I've had have been either from someones garden or in Israel. In Israel the tomatoes are so delicious you can eat them like apples, such a difference from what we find US supermarkets.
I LOVE that you dry your tomatoes to make tomaisins!
Ari (Baking and Books)
Just followed your link over from my blog, and I am consumed with envy! How fantastic to have your yard bursting with tomatoes--especially ones that look like Alan Rickman!
I tagged you...but don't feel obligated.
:)
Ari and Zora: I feel very lucky to have such wonderful tomatoes. I also feel lucky that the both of you stopped by, as each of you have wonderful blogs!
I love it...tomasins! I oven dried and then confited some tomatos last summer and used them for the same purposes as you describe--though your process seems much easier and just as delicious.
Post a Comment