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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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