On Tuesday this week we picked fifty-two 5 gallon buckets of Roma paste tomatoes. We’ve been harvesting the four long rows every Friday and Tuesday, but last Friday had a rainy start and we didn’t harvest, so we knew there would be a lot more than usual on Tuesday. Our Food Processing crew makes these into sauce which we store for the winter, and because the crew only has access to the big-scale kitchen equipment necessary to tackle such loads on those two days, there was no point in harvesting before Tuesday.
Also, we knew from records we’d kept from previous years, that 8/9-15 is “Peak Week”, when the harvest is at its highest rate. Nothing else to do but rally lots of people and get picking! Although Twin Oaks Community has about a hundred people, they are not all sitting around waiting to be asked to help with task like this. Most people already have their work scheduled for the week. Still, we were lucky enough to get some extra help.
We started our shift with some energetic work, shoveling and raking to prepare some new beds for lettuce, spinach and turnips. Then we harvested some other crops, beans, squash, cucumbers, okra – the usual stuff for this time of year. We were waiting for the dew to dry off the tomato leaves, to reduce the spread of fungal diseases. (We’ve been appreciating relatively cool nights lately – nice sleeping weather, but dewy mornings.) Round about 9am we started in on the tomatoes, and thanks to a steady pace from the regulars and some extra drop-in helpers, we just got finished at noon.
One of the things I love about living communally is being able to show up at the dining hall at mealtimes and be fed! If I had to prepare my own meals, I wouldn’t eat as well, I’m sure. We lined up the carts of tomato buckets in the shade of some trees next to the dining hall and collapsed into chairs with plates of food. This was the official hand-off to the Food Processing crew. After lunch they washed, trimmed, chopped and cooked the tomatoes. We’d heeded their request to be sure not to use any cracked buckets this time, and I think we we re successful in finding 50 suitable buckets. They fill the buckets with water to wash the tomatoes, and buckets with holes in cause floods in the dining room or kitchen, wherever they are working.
A guest who helped us pick in the morning, worked on the processing shift too, and stayed to the exhausted end around 2.30 am. Not everyone stayed till the end, most people left after the chopping, but the crew manager, of course, was committed to being there. We got 112 half-gallon jars of sauce. Quite impressive. We’ll enjoy those next winter.
112 jars is about the same amount we lost last year in the big earthquake. We were pretty much at the epicenter of the August 23 quake, and among our troubles was a basement floor with 100 broken jars of tomato sauce.
Our Roma paste tomatoes are another of the crops I’ve been saving seed from, and selecting for resistance to Septoria leaf spot, and for earliness and yield. They are sold as Roma Virginia Select through Southern Exposure Seed Exchange. Gone are the years when our Roma plants crashed to a mess of dead brown leaves by this point of the season. We still have some Septoria, but not a lot, and the plants carry on to produce more healthy leaves and good fruit.