Foods Alive Feature Recipe & Newsletter
THE TOMATO SEED EXPERIMENT
Imagine the disappointment when you discover that the seed from your favorite heritage tomato is no longer available. After a minute of self-defeating grumbling on your oversight to save seeds, you decide that perhaps all is not lost because you still have a jar of dehydrated tomato slices in the cool room.
The principal behind the ancient practice of dehydration rests on the removal of moisture to prevent mould and decay while preserving the life enzymes of the plant or fruit. Technically the trapped seeds would be life viable. So a dried up slice of yellow tomato was promptly draped over some soil, covered and watered thoroughly.
I had just about given up after a week of careful monitoring when I noticed one tiny little sprout showing its face. How can one little sprout produce such an exciting, defining moment? It proved the life enzyme, growth viability theory. I guess fellow gardeners who propagate and collect and divide clumps of dead roots and see this coming back to life in the spring will understand. The wonder and regeneration of nature’s creation never fails to take my breath away. Two days later I noticed another sprout! It looked like we were going to get twins! Another week has gone by and my seed experiment has gone wild and produced 40 babies at last count.
The garden has been planted with last year’s collected peas and carrot seeds and I have high hopes that they will be as eager to show their snouts above the good earth as the weather warms. This is the best time of the year to harvest and freeze liver cleansing dandelion leaves for your green smoothies. Does anyone want a plant or two of the sweet, yellow and lovely Anna Banana variety?
TOMATO AND BASIL SOUP
Throw a few handfuls of dehydrated tomato slices in the blender. Cover with hot water and soak for 30 minutes. Place slices from a small onion in a cup of salted water. This will mellow the raw onion flavour.
To the blender add 1 carrot, the drained onion slices, a handful of basil, some parsley, and sea salt. Blend until smooth. Add organic vegetable broth or more water to get the texture you like. Taste and adjust seasonings. Heat in a pan on the stove, or simply let your blender run until the soup is warm. A small squirt of balsamic vinegar and a bit of honey enhances flavour. Oil, butter, or cashews will add creaminess. Remember as you are adjusting flavours that home made soup never quite tastes like anything out of a package unless you add MSG. It’s a matter of educating your palate.