Brisbane Local Food

Growing local

From 4 bought seedling Roma plants, we picked just over 1 kg per plant. Not all are ripe yet; most of the green ones are mature enough to ripen and they will go towards the sauce. The green ones which stay green become 'Fried Green Tomatoes'. Not only a film but a delicious dish! Some green toms are sweeter than others: Burkes' Backyard and Rouge de Mamande are particularly sweet when green. How the Romas go is anyone's guess at this stage.

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Comment by Glen on November 8, 2015 at 19:14

Nice Elaine! We picked our first toms of the season yesterday. I think I was thinking sauce when I planted them all - I should have gone for more romas/eggs/san marzano, I think, but any home tom is a blessing.

Comment by Lissa on October 29, 2015 at 5:12

I feel what you say Elaine. I have an entire bunch of bananas to process through the dehydrator - big job. Wouldn't be so bad if I didn't have to spend 10hrs of my day driving and working for my paid job.

Comment by Elaine de Saxe on October 29, 2015 at 2:22

True. And knowing you've got to do it all again when you finish the last bottle … I can tell you Andy, the intervening 20+ years since I started making stuff, makes the difference between really enjoying the adventure and seeing all the produce with a jaundiced eye.

Comment by Andrew Cumberland on October 28, 2015 at 21:58

and it's the feeling of "I did this."

Comment by Elaine de Saxe on October 28, 2015 at 21:54

We're chuffed. But my! it's a long and complex process to make something from one's own produce. Although I suspect that's coz I'm 20+ years older than when I made my first batches of Tomato this-n-that at age 50. One dog for company, a 'how to' book, 15kgs of greenish Tomatoes, lots of vinegar and so on. This had better be the best ever Tomato sauce!

Comment by Rob Collings on October 28, 2015 at 21:30

Awesome Elaines! Looks like lots of fun with the puree machine.

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