09/03/2026
I’d never been a fan of growing small tomatoes, because in my head I’d have to blanch and peel all one million of them to prepare them for cooking.
That is, until someone showed me that they freeze quart bags with the little tomatoes, a sprig of basil (or rosemary or sage), a quarter of a chopped onion, and a couple cloves of peeled garlic. This way I can just dump a whole bag into a frying pan with some oil, salt, and pepper (maybe some cream) and have a sauce or soup base ready to go with no further prep!
I hope all yalls tomato seasons are treating you well- if you are in need of bread for your weekend BLTs, orders close tonight at 6 pm for pick up this Saturday from 2-6 pm.
