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| Tomatoes are in their full, messy abundance at this time of year |
Our climate; with its dry, late summers; is perfect for drying all sorts of vegetables and fruits, especially sun-dried tomatoes. Sun drying is definitely the most energy-efficient way to preserve foods. In the case of tomatoes, we simply wash them, slice them in quarters, and set them on a clean screen in the sun for 1-2 weeks. Our little greenhouse is an ideal place to do this, as it provides shelter from nighttime moisture, and it heats up like an oven during the day. We could eat the sun-dried tomatoes now, but they are going to be such a nice treat for our CSA members on a cold winter day, after the fresh tomato season is long past.
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| Farm volunteers, Krista and Laura, setting tomato slices out to dry. |
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| Tomatoes on Day 1 drying in the greenhouse |
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| Tomatoes on Day 10 ready for storage |
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