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8/7/2019 Recipes from Grow Great Grub by Gayla Trail
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Copyright 2010 by Gayla Trail
All rights reserved.
Published in the United States by Clarkson Potter/
Publishers, an imprint of the Crown Publishing
Group, a division of Random House, Inc., New York.
www.crownpublishing.com
www.clarksonpotter.com
CLARKSON POTTER is a trademark and POTTER
with colophon is a registered trademark of RandomHouse, Inc.
Library of Congress Cataloging-in-Publication Data
is available upon request.
ISBN 978-0-307-45201-6
Printed in China
Design by Fluffco
10 9 8 7 6 5 4 3 2 1
First Edition
To Davin, my partner inmaking fresh food and ahomegrown meal.
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126Grow Great Grub
As a microspace gardener Im always
looking for ways to fit in one more plant, either
that tomato I couldnt bear to part with or the
Cinnamon basil I just had to have. Growing a
tomato or hot pepper plant upside down saves
space, makes care and maintenance easier, and,
some say, even increases the yieldno staking
required! I always manage to find room on top
for a basil plant too. Crisis averted.
CHOOSING A CONTAINER
Stick to deep buckets with a strong metalhandle; plastic handles cant bear the weight. An
old bucket with a mop-wringing contraption does
double duty by maintaining the buckets shape
and adding an extra tier for planting.
CHOOSING A TOMATO PLANT
The size of your bucket will determine the
type of tomato plant you can grow; however,
plants that are small to medium-sized at maturity
with cherry-sized fruit are your best bet.
Try: Peacevine Cherry, Gold Rush Currant, or a wild
variety such as Cheesemans or Matts Wild Cherry.
GROW IT
Upside-Down Tomatoes
YOU WILL NEED
A bucket with a metal handle
A drill and a 2" drill bit
Scissors
Coir lining
Tomato seedling Potting soil
Two or three basil plants (shown: Purple
Ruffles and Pesto Perpetuo)
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Vegetables 127
1. You will require a place to hang your upside-
down tomato about midway through preparing
the bucket, so its smart to have that place ready
before getting started. Once its filled with soil,
your upside-down planter is going to be very
heavy, so be sure to choose a location that is
sturdy and can hold the weight.
2. Drill a hole in the bottom of the bucket with a 2"
drill bit.
3. Use scissors to cut a piece of coir lining into a 5"circle. Cut a slit in the center. This will hold the
plant in place until it grows roots and will prevent
soil from falling out the hole in the bucket.
4. Turn the bucket over and gently push the
seedlings root ball through the hole as if to
plant it.
5. Turn the bucket over so that the inside is facing
right side up again while holding the plant in place.
Holding the piece of coir, open the slit and wrap
it around the stem of the seedling. Close the slit.
This should grip the tomato stem and hold it in
place inside the bucket.
6. Hang the bucket and fill it with potting soil.
7. Plant the top with basil or another shallow-rooted
herb. Planting the top keeps the soil cool and
looks pretty too.
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182Grow Great Grub
If youve never tried drying your own
tomatoes, youre missing out. The drying process
condenses all the tomato sweetness into a savory
and chewy piece of heaven. Those store-bought
leathery things are good, but your own will be a
million times better.
All that olive oil makes canning for long-term
storage unsafe, but theyre so good they never
seem to sit around long enough anyway. I like to
eat them piled on toast with a fresh basil leaf and
slivers of good Parmesan cheese. Youll find your
own way to enjoy them soon enough.
1. Preheat the oven to the lowest heat setting
(150200F). The goal here is to dry thetomatoes slowly but surely.
2. Line a baking sheet with parchment paper.
Arrange the tomatoes on top, cut side up.
Sprinkle lightly with salt.
3. Bake the tomatoes until the edges have
shriveled and the insides are still slightly moist
but not juicy. Timing depends on the type and
size of tomato; the drying will take anywhere
between 2 and 8 hours.
4. Set the pan aside until completely cool and then
transfer the tomatoes to a clean and sterilized
jar. Add a few sprigs of dry herbs and a clove
of garlic, if using, to the jar. Pour in olive oil,
thoroughly covering the tomatoes to preserve
them.
5. Store in the fridge for 46 weeks. Use up the
remaining olive oil in dishes that can benefit
from the savory tomato flavor.
Makes 1 pint jar
10 plum tomatoes, halved
Sea salt
Dried thyme, oregano, or marjoram
Garlic cloves, optional
Approximately 2 cups olive oil
RECIPE
Oven-Dried Tomatoes
Dry grape and cherry tomatoes whole. Chop
plum tomatoes in half. Cut large tomatoes
into 12"-thick slices.
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