We grow a lot of our own. Especially tomatoes. We just cook em down with some salt and sometimes white wine, garlic and basil and put them through the food mill to remove seeds and skins. Cook them until they thicken to a consistency you like on a slow simmer in a wide mouth pot. Then we ‘can’ them as we would tomatoes so we can use them year round. You could also freeze for storage if that’s easier for you.
We run a small farm in Cape Breton. It’s hard without Facebook in Nova Scotia as most are so far behind and still using that as a method to communicate their small business. I’d suggest hitting the smaller farmers markets. Not the huge ones. Ask the folks who sell there about farms that sell by hanging weight. Once you find one that will lead you to another. Go talk to producers. Even if they don’t have what you are looking for they know someone who does.
This slimeball has no idea how the real world works. Why anyone would think he was a good idea is beyond me…
Fuck that. Been sailing the high seas all along. Fuck corporate America!
All dumped for fuckwits actions against Canada. All social media and every American service. Personal, small business…all of it. Those chucklefucks and their technofacsism can fuck right off.
Agreed. We produce a lot of our own to avoid the fuckers in our own country looking to screw us into oblivion. We are fortunate to be able to do that.
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It’s what this article should be about.
And because fuck them. Do what you want not what is “expected”.
Hit them on medical isotopes. We produce by far the world’s largest quantities. Don’t play games. Hit em where it hurts. All those old men in power need doctors and treatments. Fuck em.
Cradle news, ground news, CBC, Lemmy, mastodon, independent journalists, Al Jazeera.
Not generally my musical taste but I’ve been loving Steven Rodriguez lately. I love singing this guy’s songs. They’re awesome.
Canadian here. This is exactky what we are doing. Everything we can not to support anything “America”. Welcome to the fuck them club.
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First the maple syrup now the olive oil. Yo Quebec can you open up your black market to the rest of us?
It’s all in the cook time and having a good pot when it comes to consistency. The good pot is key with tomatoes because they burn so easily when thickening. Many will say to remove as much water as you can first but you don’t want to do this because that’s where lots of nutrients and flavor come from. A slow cook is much better. As another poster suggested it is the same as making tomato paste just a different consistency. I usually roast everything first as well as is my habit from professional kitchens.