Articles by Michele

Did you know that today is Colorado Proud Day in the Denver Public Schools? It’s a day devoted to highlighting the bounty of crops that are in season in Colorado, and publicizing the partnerships that DPS has formed with local farmers and ranchers to provide local produce and meats in the school cafeterias.

This time of year – the back to school week after Labor Day – also marks the time that tomatoes seem to really come into season in Colorado. Just one stroll through the school’s garden this morning followed by a trip through the Cherry Creek Farmers’ Market reminded me it’s time to harvest tomatoes and put them up for the winter.

Why put tomatoes up? It’s cheaper than buying canned tomatoes all winter, for one thing, not to mention how flavorful they are when picked and canned or frozen immediately. Use them in soups, stews and sauces and you’ll be glad you took the time.

You might be an expert canner – I’m not quite that industrious. Instead I opt for freezing tomatoes. Cut a small X into the skin at the bottom of each tomato and drop them into boiling water for 1 minute, then transfer then to a big bowl of ice water to cool down. Slip the skins off and discard them. Put the tomatoes – whole or cut up – into clean jars leaving 1/2 inch of space at the top. Press tomatoes into the jars to release some of the juice and make sure there are no air pockets. Place the jars into the freezer. Just set the lids loosely on top, but don’t screw them on until the tomatoes freeze, as their expansion will crack the jars if the lids are on. Check back in a few hours and tighten the lids once the tomatoes are frozen.

Defrost in the microwave or in the refrigerator to use. Fresh tomatoes have quite a bit of water in them, so determine whether you want to drain them first before using in a recipe.

Recently I had what I thought was an inspired and original idea. I decided to plant mint in my alley behind the garage. Mint is a great summer herb that can be used in both sweet and savory dishes, but it’s notorious for its ability to creep well past where you intend for it to grow. By planting it in the alley, under that cute little downspout my builder installed, I figured it could grow as it pleases, would get some natural water from the spout, and I wouldn’t need to worry about it.

As it turns out, my idea isn’t really all that original. Whether by design or by accident, many alleys in Denver are home to a wide variety of herbs and other edible plants. One short walk in my own neighborhood taught me that mint has clearly been growing in these alleys for years.

If you’d like to take advantage of learning how to harvest what’s growing in your own neighborhoods, check out the “Urban Foraging” Alley Walk class offered by Denver Botanic Gardens this Saturday, June 19th, from 10-12 in the morning. In the class you’ll not only learn how to select what’s safe to eat, you’ll also build an “alley salad” to share with the group. Visit the Denver Botanic Gardens website for details and registration.