Gazpacho Granita

How quickly water freezes determines the size of the ice crystals that form—slower means larger. In this granita, where all of the flavors of gazpacho are crystallized into a frosty form, putting the liquid in a shallow pan helps to speed up the freezing, keeping the crystals relatively small. Even so, if left undisturbed, the crystals would solidify into one large, aggregated collection of ice crystals—an ice block, which would be impossible to serve. Stirring the surface prevents the individual ice crystals from conglomerating, so the granita stays deliciously spoonable.…

Read More

This Easy-To-Make Chile Tomato Jam Is Addictive

Makes 3 cups 1 pound tomatoes, any red variety, peeled 5 Fresno chilies or similar variety, deseeded and roughly chopped (about ¾ cup) 1 cup white vinegar 1 cup plus ¼ cup sugar, divided ¼ teaspoon salt 2 star anise 1 package Pomona’s Universal Pectin 1. Roughly chop peeled tomatoes and place in a medium saucepan. Add the chiles, vinegar, 1 cup sugar, salt, and star anise. Bring to a boil and simmer for 20 minutes. 2. Follow the instructions in the box of Pomona’s Universal Pectin for making the…

Read More

Septoria Leaf Spot of Tomato

Septoria leaf spot, which is caused by Septoria lycopersici, results in spotting and wilting of tomato foliage. This fungal disease causes circular spots with dark brown margins and tan to gray centers dotted with black pycnidia. A narrow yellow halo is often associated with leaf lesions. If the leaf lesions are numerous, some infected leaves turn slightly yellow and then brown, and they wither. Fruit infection is rare. Septoria leaf spot overwinters on infected tomato debris or debris of solanaceous weed hosts, such as horsenettle. The fungus can also survive on…

Read More

3 Super Simple Ways To Preserve Garden Tomatoes

Pickled Cut 2 pounds green tomatoes into wedges. Bring 2 cups vinegar, 2 cups water, and 2 tablespoons pickling salt to a boil. Peel and halve 3 cloves of garlic. Pack 3 hot, sterilized pint jars with 2 garlic halves, 2 teaspoons sugar, and 2 teaspoons pickling spice each. Pack in tomato wedges. Pour hot brine over tomatoes. Remove any air bubbles, leaving ½-inch headspace. Wipe rims, then seal with hot, sterilized lids. Place onto a rack submerged in a boiling water bath for 15 minutes (making sure entire jar…

Read More

Alternaria Cankers

Tomato alternaria canker is a bacterial fungus that can cause significant damage the stems, leaves and fruit of the tomato plant. Once a plant is infected, it is difficult to eliminate, but there are ways to minimize the damage. Causes and Symptoms Alternaria needs moisture to survive, and thrives in areas with humid climates, or where there has been significant rainfall. It lives in the seeds and seedlings, and is also spread by spores, as they become airborne and land on plants. Alternaria canker flourishes in dead plants that have…

Read More

Early Blight of Tomato

Introduction Early blight of tomato, caused by the fungus Alternaria solani, is perhaps the most common foliar disease of tomatoes in the Northeast and is also common on potatoes. This disease causes direct losses by the infection of fruits and indirect losses by reducing plant vigor. Fruit from defoliated plants are also subject to sunscald. Environmental Conditions Alternaria spores germinate within 2 hours over a wide range of temperatures but at 80 to 85ºF may only take 1/2 hour. Another 3 to 12 hours are required for the fungus to…

Read More