Frost Warning | Harvesting Tender Crops | Preserving | Green Side Up
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- Опубликовано: 13 сен 2022
- Frost Warning | Harvesting Tender Crops | Preserving | Green Side Up
Clearing tender crops as frost is just around the corner.
If you are enjoying my content, you can help me by buying me a packet of seeds. ko-fi.com/greensideup
Contact me - steve.greensideup@gmail.com
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Frost Warning | Harvesting Tender Crops | Preserving | Green Side Up
#AllotmentUK #GrowYourOwn #GreenSideUp
Good to see us get a mention and know we act as a barometer of bloomin chilly perched up on the hill.
Yet another enjoyable and helpful video
Hi Steve, love your videos. Have you ever thought of doing any videos about how you process your crops? chutneys, soups etc? I for one would be very interested in that sort of video content as well as your gardens videos. From plot to plate ;)
Great idea. 👍
I freeze tomatoes whole and they work just as good as fresh ones for cooked dishes. no faffing around with jars or cooking large batches of sauce, just pop them in a freezer bag and freeze.
Once again I have to say top vlog... not only showing the great harvest. But what to do with it... this is why this is why we watch...
Thanks Steve. You've certainly had the worst of the UK weather during this spring & summer. Appreciate the tips on cooking as it's always good to get fresh ideas 🙂
All of your nasturtiums, leaves included, can be used for salads and the seeds, when pickled, taste like capers.
I knew of someone, decades ago, who ground the dried seeds down and would chuck a spoonful in his mug and just add hot water for a drink.
I'm crazy for soup, I have it at least 3 times a week, sometimes more. I've managed to make 4 large batches with the tomatoes I've grown (usually makes around 4 good servings) and I usually make it up as I go along with whatever ingredients we have, but I've made this one 4 times now, trying to get it roughly the same each time, and it's absolutely delicious. It does include my own homegrown celery - which is so much more flavourful and stronger than shop-bought.
This is not your usual tomato & basil soup, as I didn't have any basil, so I used thyme and bay instead.
Here's my rough recipe if anyone is interested:
Roasted Tomato Soup:
Ingredients:
Approx. 1kg of tomatoes (I used enough to fill a large baking tray, including some large ones.)
5-6 cloves garlic
1 Large red onion - chopped
3 sticks of celery - chopped
1 400g tin chopped tomatoes
1 tbsp tomato puree
2 tsp Paprika
1 tsp Balsamic Glaze (I used Tesco brand)
1 tsp Dried Thyme (plus a big pinch of fresh thyme if you have any)
4 Bay Leaves
Good drizzle of olive oil
Salt & Pepper
Method:
1. Put all fresh tomatoes and garlic cloves on a large baking tray. Drizzle over some olive oil and roll them around in it to coat them. Grind over some salt and pepper. Roast at 180C for about 20 mins.
2. Meanwhile, heat up a pan with a little oil on a medium-low heat. Finely chop up the onion and celery and add to the pan and mix through the balsamic glaze. Cover with a lid and cook until they have softened.
3. Once the tomatoes are finished roasting, take them out and put to the side. (They will look all mushy, skins wrinkled and sitting in water.) At this point, if you have any large tomatoes, wait for them to cool slightly and pull of the skins. Don't worry about removing the skins on the cherry tomatoes.
4. Remove the garlic cloves from the tray and squeeze the garlic out of the skin into the pan of onion & celery and stir through.
5. Now add all the roasted tomatoes and juice from the tray into the pan.
6. Add the extra tin of chopped tomatoes, then fill the tin 3/4 of the way with water to pick up any tomato residue in the tin and pour in the pan.
7. Add in the tomato puree, thyme, paprika, bay leaves and a little extra salt and pepper. Stir through. Turn up heat to a medium-high and leave uncovered till it's starting to really bubble. Then turn down to a low heat, put the lid back on and leave to lightly simmer for at least 20 mins (but you can leave longer if you have time to really incorporate the flavours).
8. After 20 mins (or longer), take it off the heat to blend - I used a hand electric blender - and blend till smooth. (Mine goes pretty smooth with a very fine little texture to it)
* Note: I removed the bay leaves on the first batch at this point and readded them after blending, but on my second batch I forgot to remove them and just blended them, which I found made no really difference.*
9. Return to a low heat and taste test.
If you want it a little more tangy/acidic, I add a tiny bit of balsamic vinegar. If you find it a little too acidic, add a little pinch of bicarbonate of soda (it counteracts acidity). If you want it sweeter, add a tsp of sugar. If you want it thicker, either cook on a medium heat uncovered to reduce it down a bit, or stir in a tsp of cornflour.
If you want it more watery, add a little extra water.
Serve when you get it how you like 🙂
Really yummy with cheese on toast to dip in.
Have you ever thought f making some videos of cooking your vegetables at home. I would love to watch.
It's amazing how you all were sweaty last week and close to freezing this week. We are in Central Florida and looking forward to weather NOT in the 90°'s.
The tomatoes 🍅 still look like you might have a few more days.
The peppers are gorgeous.
Would you ever consider showing a cooking video out?
Take care, Steve 👍👩🌾👍
Thanks Steve, really grateful of these recipes as i end up with a glut of things and run out of ideas
Ha! Happy to see you caving in and doing cooking tips along with the garden stuff! It's really all a part of growing food after all, and you ARE an expert at both!
Brrr- you’re a tough sort up there. On the south coast it s still 12° overnight!
Thanks for the tip of replanting side shoots- I’ve done that for the first time. The 38° over summer and lack of me watering didn’t help them much. It I WILL do it again next year.
Many thanks for your fab channel :)
You could also jar it up and waterbath to keep the freezer from overflowing
Pickling my peppers in kilner jars. Dont know what im doing with all the toms yet. 🍅🍅
It's hard work all the processing!
Fabulous harvest and I love the cooking tips ❤
I’m now into drying tomatoes, apples & courgettes. They can be eaten as crisps or used for cooking, or even powdered. I use my oven on low setting or my dehydrator.
The old dehydrator is worth it's weight in gold.
I store some produce in slices and the rest I grind down to powders.
Hi Steve thanks for all those great recipe tips.!
It’s such a wonderful time of the year. I love enjoying the crop of the season and looking forward to the beginning of the next. It’s a nice time to reflect on how far everything has come along this year - from a tiny seed to a giant vine and seeing the end result before us, just as it is all about to go on the compost bin to nourish the next generation.
Thanks Steve on how to store your/our veggies
Have you tried pickled cherry tomatoes? Wonderful for cooking, especially nice in Asian type dishes and a nice change in a salad too. Another thing is, oven sunroast style. Cut them in half, season with salt, pepper and basil. Drizzle with oil and put in oven Gas Mark 1 for about an hour. Eat fresh or freez, they're delicious perfect for snacks and great on pizza or for extra oomph in a sauce 😋
Temperatures down South where I am are going down to 2 degrees less than where you are on Sat morning, or 3 degrees less at Benson in Oxfordshire compared to Cockermouth.
I'm shutting up my tunnels, picking nearly everything tender growing outside, but fleecing the plants in case temps pick up and they continue to produce.
I pasteurize (AKA can) about 100L of produce p.a., and that's what's happening to most of my tomatoes, just roasting with garlic and basil.
I've always been told that mottling on bean leaves is virus, not rust which produces reddish spots. I've got it (virus?) on my runner beans, following all the flowers falling off in the heatwaves plus the leaves getting frazzled.
It's been an awful year here.
Great update and advice given as usual Steve , lovely produce as well , keep up the good work
Noticed the drop. Capped my tomatoes 3 weeks ago, but masses close to ripe now.
Thanks so much for the tips Steve…you’re the bomb 😍
Have you thought about canning. Folks in the US do it every year, in Italy too.
No frost down here for a few more weeks on the Costa del Solent 😂🤣 Steve, can I ask you to send me some of your Barry's Crazy tomato seeds please for the Adult Day Service centre that I do volunteer gardening for please, I'm happy to pay the postage??? 😁🌱☀️
Excellent tomato soup tip. That explains why each batch tastes different. Totally agree that tart or tang tomato is best.
Great tips thanks. I prefer my tomatoes more acidic as they should bexx
My tomatoes are still producing massive amounts of tomatoes so I'm gutted that the frosts are here so soon but every year seems to pass by quicker than the last. Great tips as always Steve.
Same! Never had such a fantastic outdoor tomato crop! It’s insane. Been harvesting and processing endless pints of ripe tomatoes daily for weeks. The vines have collapsed under the weight of at least 500lbs of large, yet turned, green tomatoes onto the weed suppressant fabric beneath. All healthy. I’ll keep processing until the first cold snap due Saturday.
Tbh, it’s becoming too difficult to harvest without crushing the rampant butternut squash vines now smothering walkways.
Makes up for the disaster potato, onion and garlic harvest!
@@amandar7719 If have crop bars a rope system works best and you can add extras ropes for the heavy vines as I use old bicycle tubes to to let the heavy vines rest on as they are soft enough so that they won't do damage the heavy vines. It's been rather hit and miss with me with some crops but can't complain but let's hope the frost stays away a little bit longer😄.
@@ibrstellar1080 Good tips. Most of mine are determinate paste tomatoes started from sucker prunings from under cover mother vines. Just stuck the suckers straight into newly acquired weed suppressant covered ground. Growing in and out of wire stock fencing. I grew three 50ft rows just for the first trusses because by early august I usually tear them out due to blight. Wasn’t intending to spend time pruning, winding and tying in. 😬
Tbh, it’s rather mucked up my intended succession crops/rotations. But I’m going with the blessed abundance and finding gaps elsewhere.
Hope the frost lays off long enough for your abundance to start turning. 👍🏻
Hi Steve, love your videos, always lots of useful advice on hoe to stock up with gluts of produce. I have made 3 lots of tomato soup today & I leave it overnight too 👍 will blend it tomorrow, put it in tubs then, in the freezer it will go 🙂 thanks for sharing and take care 🙂
Brilliant as always ,I've been making garden sauce for a few years 🙂 it's very much the base for every chilli curry pasta sauce and soup we have over winter. Really good I just freeze it in portions. It's so good to get that taste of summer when the weather's cold and dark .thanks Steve love watching and learning
Hi Steve, That was a great end of season harvest, Some great tips also concerning Tomatoes and Peppers, Take care.
Hi Steve, more good cooking tips, has your cup and saucer flowered yet, we have six and not one flower, its getting a bit late in the day for them i feel, next year, always next year, cheers Dave
I make mild and hot salsa. And pizza sauce and bruschetta from tomatoes. Then just thick tomato juice from the excess.
I can tomato produce for shelf stable because I don’t have the freezer space… 🥲
Love the cooking tips.
This was really useful information. Thank you.
Great cooking tips, cheers
great vid as always...
👍
Great video Steve I do the same as you with the tomatoes and chillis and peppers xx
Lovely video as always and thanks for your advice 🙂
Good processing tips thanks
Have you ever tried "fermenting" your peppers or canning (in screw top jars) your tomatoes? I use both these methods with great success as I only have one single upright freezer and at this time of year it holds loads of soft fruit foraged by me from hedgerows or given to me by neighbours to make wine and jam so there's not enough room to hold it all.
I tried getting hold of the jars a couple of years ago, but had left it too late and every supplier was sold out.
I put it down to the lockdowns, forcing folk back to tried and trusted home storage methods.
@@billyandrew I save old coffee jars for fermented veg storage 😁
@@lifewiththelightlys2119
I've plenty of mason jars, nowadays, but back back then, as you'll recall, there was no guarantee any businesses would manufacture, never mind resupply outlets, so it was frustrating.
Every single container of carrots I have tried to grow have ended up with powdery mildew, no matter the compost or container, its so frustrating!
I had the same issue this year, mine got hit hard by the heat of the summer, just as I thought I had saved them, they got powdery mildew not sure if I over watered them or not
Did u do all your pepper in your poly tunnel?
What made you grow Crimson Crush, just wondering?
Why did my aubergines flower but not produce aubergines? I’ve had loads of flowers over the months, but still no aubergines. The huge plant is in my greenhouse. They are still flowering.
Poor pollination? Have you tried tapping the flowers?
@@Stettafire yes. Done all with a feather too
What can I plant in my pollytunnel not that will still give me crop over winter ?
Cabbage and brassicas. Normally advertised as "winter cabbage"