In the shortest days of winter, I crave the freshest produce. Forget sweets or chips—I yearn for cherry tomatoes, raspberries, and other garden goodies. I suppose the desire for sun-kissed fruit and veg as the snow falls is the main reason this blog exists: Every summer, I play with new and better ways to preserve homegrown produce that we can eat year-round. This blog is all about sharing those ideas with you.
I use “cherry” to describe many tiny tomatoes: Sweet 100s, Sun Golds, Black Cherry, my favorite Yellow Pear. We go big, growing a mix of cultivars to eat like candy off the vine and turn into a pasta sauce easily recreated from frozen toms in the coldest months. These bite-sized bursts of flavor are so simple to save for winter, you’ll wonder why you’ve never done so. Learn to freeze cherry tomatoes and make Pasta That Pops