Turning a glut of tomatoes at the farm into a product we can sell
An over abundance of tomatoes had us brainstorming while we were farm camping in September - so we decided to embark on making pasta sauce! This will enable students to learn skills regarding raw materials, cost of goods, wholesale vs. resale pricing and profit margins - key to running our "micro-economy" each year.
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| Collecting tomatoes that for a variety of reasons cannot be sold at farmers' markets |
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| The tomatoes we have collected are washed at the spigot before we use them. |
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| In the outdoor kitchen, we roughly chop tomatoes |
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| Nature's bounty - but heirlooms don't make the best sauce, sadly. |
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| There are a lot of tomatoes to process. |
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| Boiling the finished batches of sauce to seal the mason jars. |
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| Boiling down the sauce so it's the right consistency. |
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| Chopping basil! |
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| Beautiful tomatoes still warm from the sun! |
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| Getting the stalks out of the produce. |
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| Pressing many, many cloves of garlic to add to the sauce. |
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| Using a traditional French "moule" (food mill) to remove seeds and skins form the sauce. |
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