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How to ripen garden tomatoes quicker

Five ways to ripening those garden tomatoes

Ripen your tomatoes with these quick tips. Heirloom tomatoes like this may look deformed but have amazing flavor. Photo by Christine Willmsen

Ripen your tomatoes with these quick tips. Heirloom tomatoes like this may look deformed but have amazing flavor. Photo by Christine Willmsen

With shorter days and colder nights in the Pacific Northwest, it’s time to make sure your tomatoes get ripe so you can enjoy them in salads and in cooking. I planted my heirloom tomatoes from seeds and now I’m seeing all the amazing types of tomatoes grow and start to ripen. This reminds me of my childhood days, when almost every night we’d pull a red, juicy ripe tomato from the garden and serve it sliced with salt and pepper.

Here are five tips to guarantee tomatoes will taste amazing, and sooner than later:

Tear off small suckers, leaf starts, like these off the vine. Photo by Christine Willmsen

Tear off small suckers, leaf starts, like these off the vine. Photo by Christine Willmsen

1. If you already have multiple green tomatoes growing on the vine, cut the top of the plant where new shoots and flowers are starting to form. This focuses the energy on the current fruit.

2. Remove suckers every couple days. These are the small leaves that start growing in between the main branches of the tomato plant. They will literally “suck” the plant’s energy and make it challenging for your fruit to ripen.

3. Go by feel. Don’t base a tomato’s ripeness by the color. There are so many varieties of tomatoes that aren’t your classic deep red. If the tomato is plump feeling and tender then remove it from the vine. Some of my tomatoes are yellow and ripe now.

Even though this tomato is yellow, it's ripe. Base your ripeness on feel and when tender pull it. Photo by Christine Willmsen

Even though these tomatoes are yellow, they’re ripe. Base your ripeness on feel and when tender pull it. Photo by Christine Willmsen

4. With cold, wet nights approaching, you should thin the leaves and branches that aren’t critical to growing the fruit. This ensures that air can circulate between the leaves and fruit and it will help prevent late blight and mold.

5. If a tomato is too heavy for the plant like the one in the top photo, then harvest it and let it ripen on your counter or better yet in a shoe box in a cool, dark room.

Cheers

Christine

How to harvest, prepare and cook fresh mussels

What’s not to love about mussels – they’re succulent, tender, salty and a bit sweet. Many of us have gone to the fish market or local grocery store and grabbed a bag of mussels sitting on ice and cooked a great bowl of mussels. But this time I wanted to go to the source. I wanted to be my own fishmonger. I wanted to grab my own dinner literally from the earth.

Hunting mussels can be a solitary adventure for the day or a great bonding experience with friends.  In my case, a group of friends went on the expedition and later each of us prepared the mussels in a different way.

A ferry and a short drive were the only things that stood between my posse and those black pearly mussels.

At Double Bluff State Park on Whidbey Island we walked along the beach at low tide and, at first, saw no mussels. But as we hiked closer to a large rocky bed we hit the jackpot. Soon I realized we were literally on a blanket of mussels. Thousands of them clutched to each other and small rocks. Plucking the mussels only the size of my thumb or bigger, I found my bucket full within a couple hours.

It was literally that easy. Back in the kitchen we had a mussel feast fit for the sea gods. The bivalves were so fresh and flavorful.

Mussels are a great choice of food for one person to prepare for many reasons. Within minutes you can steam the mussels in white wine and shallots or garlic and finish with fresh herbs. Just grab some french bread for dipping and a glass or two of Pinot Gris wine for sipping and you are set to relax after a hard day of work.

Also if you are entertaining friends, a quick mussel dish won’t keep you hostage in the kitchen while the rest of your soiree is kicking into high gear.

Below you’ll find tips on harvesting mussels, hints on preparing them in the kitchen and a great recipe. Don’t be intimidated by them and feel free to find your favorite way to enjoy them.

Harvesting Mussels:

  • Simply grab the mussel, twist and pull off.
  • Fill the bucket with cold water right from the harvest area and let them rest for a minimum of several hours. They will literally spit out sand and debris. This ensures you don’t have gritty mussels. Avoid soaking mussels in tap water.

Back at Home:

  • It’s time to crack open a beer or open up a bottle of white wine because you still have some work to do and you should reward yourself for such a catch. Pinot Gris and Sauvignon Blanc are great wines to pair with mussels.
  • Clean the mussels by rubbing off any debris from their shells.
  • Throw away any mussels that are cracked or remain open after tapping them on a surface.
  • Remove the beard, a small hairy spot where the two parts of the shell connect. Sometimes you can just pull it away, but scissors also work. Do this just before cooking.
  • Mussels you don’t plan on cooking right away should be removed from the cold water and placed in the coldest part of your refrigerator on a bed of ice with a damp cloth on top of them. Mussels will keep for up to three days.

Hot in the Kitchen: Venetian-Style Mussels

I adapted a recipe from Chef Walter Pisano of Tulio restaurant printed in Celebrated Chefs, Vol. 2. Feel free to play with the ingredients and put your own take on it.

1 tablespoon olive oil

3 clove of garlic sliced

3 pounds of mussels

5 ripe tomatoes, seeded and diced

¼ cup brandy

1 teaspoon grated lemon zest

½ cup slivered fresh basil

3 tablespoons chopped fresh flat-leaf parsley

½ teaspoon dried red pepper flakes (more if you like spicy)

Heat oil in a large saucepan over medium heat. Add the garlic and cook until golden brown. Add mussels and stir constantly for 2 minutes. Cover and cook for 2 more minutes. Then add tomatoes, brandy and lemon zest to the pan. Cook an additional 3-4 minutes or until the mussels have opened. Remove lid and gently stir in basil, parsley and pepper flakes. Serve immediately in shallow bowls.

Cheers Christine

Special thanks to friends Michelle, Chris and Tony