So, most years I order a big box, 20 pounds or so, of plum tomatoes from my CSA, and then skin and dice and freeze them, or puree them and freeze them, or roast them.
Somehow this year, I’ve missed my chance. It kind of goes along with my general recent malaise – I’m too old, too un-hip, too busy with work stuff to pursue creative projects, I’ve closed down the supper club …
Whine, whine, whine.
Gonna see if I can get multiple pounds of plum tomatoes at the farmers’ market tomorrow morning, and see what I can do to make up. After I get the first salon facial of my life – that should be invigorating, right? <grin>
And I had this wild notion (while I’m here in Chicago for Mark’s birthday) of trying to contact a few old friends who own restaurants, to see if they’d be interested in me being a guest chef, or planning a menu, for some theme dinners, pop-ups, at their restaurants. Sort of like this, by another food blogger whom I admire (who has far less restaurant experience than I do).
Plum tomatoes going for their closeup (2012)
Rinsed tomatoes – these were supposed to be for skinning & freezing (2012)
Processing tomatoes (2013)
Oven dried tomatoes in September (2012)
And I am somewhat redeemed – I panicked a bit and bought some non-Romas as we went around the square, but on the last side of the market, got a 5-pound bag, for a good price – and a paper bag, and I got to select each one.
Here’s all my tomato loot from last market of Sept.: expensive romas, big bowl of mixed slicers, and 5# bag of romas
This was the prize – a 5# bag of romas for $7.50
