Posts Tagged ‘conserva’

Tomato Slippers

Delicate Slippers

Aside from my timtana experiment last week, I haven’t really done a whole lot of bread baking yet this year.  I’ve been more than a little preoccupied with work, planning our vacation and things of a more pastry-ish nature, so when I decided to make bread again this week there was a fair amount of anticipation on my part.

I once read that the word ciabatta loosely translates to mean “carpet slipper” in Italian.  Given their delicate dough and diminutive stature I can’t really say I’m surprised, though I’m not sure what about carpet slippers is supposed to make them sound appetizing or appealing, despite the fact that they are.

Coincidentally those small, squat rolls are some that I enjoy preparing (and eating) quite a bit.  Of course because I am merely an honorary Italian, I make no bones about putting my own little twists into the bread that I’m baking, and on Family Day yesterday I decided to enhance the ciabatta with a healthy dose of homemade tomato conserva.

Aerated Biga

I began the night before by mixing up a biga (sourdough starter) by combining flour, water and a small amount of yeast and then letting it ferment on the counter.

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Snatchy Snatchy

Just One Of The Two Bushels

As nothing more than an honorary Italian, I decided some time over the course of the summer that this year I wasn’t going to “do the tomatoes”.

We still had plenty of canned whole romas and sauce from last year, and the bruschetta recipe I’d canned turned out to be one big, mushy failure, so it didn’t seem necessary to go through all of that dirty, steamy work again this fall.  But, as with all of my best laid plans, more exuberant intentions got firmly in the way.

And so, that was how on the 1st of October I found myself reaching out to every resource I could for advice on where to procure a few bushels of roma tomatoes.  The time of year coupled with our supremely awful growing season left me with some pretty slim pickins’.  Even my old standby, Fiesta Farms was completely sold out of their cache of bushels, with every grocery store I contacted between here and Mississauga all but laughing at me.  One gentleman from Highland Farms was particularly morose, simply stating the the tomatoes were all done, in a manner similar to one used to inform someone of a death in the family.

But, nobody can ever say I do things by half measures.

Wracking my brain for alternatives, I remembered the many organic grocers we’d tested out prior to settling on Bob a few years back.  After a few more calls, I found that Front Door Organics had two bushels of organic local tomatoes left, and in that moment I decided I was taking all of them.  Last year I processed close to 150 pounds of tomatoes.  This year, I was going to have to make due with 40.  Of course, the one catch to the situation was that in order to buy the bushels, I had to order one of their weekly “fresh boxes”, because you can add to an order, but a fresh box is mandatory.  Total cost for 2 bushels of tomatoes plus a fresh box?  Just slightly above $100.  However, I was only personally using 32 of the 40 pounds of tomatoes, and the fresh box replaced my weekly jaunt to the farmer’s market, so the actual cost for 32 pounds was $55.  Still steeper than last year’s $15/bushel, but these were organic tomatoes, and it was the end of the season, so I’m sure the price was reflective of supply and demand.

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