One of the mottos of the Slow Food Movement is “Eat It to Save It!” Next week Wednesday (October 2) we have an excellent opportunity to share both good local food and good conversation about what that means. If you have not already done so, I hope you will contact Margaret Woodruff at Charlotte Library (425-3864 or email@example.com) to sign up for the pot luck supper and inspirational speaker, Mara Welton who is active in both the Vermont and International Slow Food Movement. 5:30-7:30pm at Charlotte Senior Center. Please bring a dish to share (and serving utensil), labelled with the main ingredients. Bring a friend! Come celebrate the abundance of the local harvest, and learn about the ground-breaking Slow Food Movement and what it means for Vermont. Seating is limited, so sign up now.
Read on for a tip about seed saving………
Want to save seeds from this summer’s favorite heirloom tomato so you can grow them next year? You can. Here’s the easy method I’ve adapted from Seed Savers Exchange:
1. Working with a few tomatoes from 1-3 different plants of the same variety, cut tomatoes open and squeeze some of the pulp, juice and seeds into a glass or plastic container. (Eat the rest!)
2. Since the gelatinous sack enclosing each seed contains enzymes that can inhibit germination, fermentation is used to break this down. Set container aside at least overnight or up to 3 days until fermentation occurs. Stir daily to prevent mold from forming on the surface.
3. During the fermentation process, viable tomato seeds will sink to the bottom of the container. When you see this, pour off the pulpy mixture on top, then put the remaining liquid and seeds into a kitchen strainer and rinse well.
4. Spread the seeds out thinly to dry on a coffee filter or paper plate, out of direct sunlight. In an area with good air circulation, seeds should feel dry to the touch overnight, but it is best to continue drying them for up to 2 weeks before placing them in a closed glass container for long-term storage in a cool place.
Try it. You’ll be glad you did when you’re ready to start your garden next year.