As our resident Home-Grown-Vegetable expert Che heads off to the annual Tomato Festival in Carmel Valley, I am reminded of the many activities involving these delectable fruits. Of course eating and comparing different varieties ranks at the top of that list.

Now that you’ve tasted vine-ripened, homegrown tomatoes, consider planting some of the leafy crops that accompany them so well at the dinner table. In the Bay Area our tomato harvest can go until mid-November or later, which means that you have plenty of time to plant fast-growing herbs to go along with your salad. Some of our house favorites include Cilantro, Sweet Basil, Thyme, Parsley and Chives, all CCOF-grown and sold in 3-inch pots.

Try being a seed-saver; it’s actually quite simple. If you grew Heirloom varieties (or any other Open-pollinated types), try collecting your own seeds for next year. First, be aware that hybrids like ‘Celebrity’, ‘Sweet 100’ or ‘Sun Gold’ might produce viable seeds, but the progeny won’t necessarily match the mother plant. Since the gel surrounding the seeds contains germination inhibitors, you must ferment the pulp before drying. This can be accomplished by putting the whole fruits in a blender with a bit of water. Pour the liquid with seeds into a yogurt container and leave out at room temperature for 3 to 4 days (stinky). After the mixture has fermented, a layer of mold will cover the top. Scoop this off, strain to remove the seeds, and flush with water until clear. At the end of this procedure the non-viable seeds will float to the top. Discard these and you are ready to dry the remaining ones. Note when drying: paper towels will stick. Next spring all you’ll need is some small pots or bedding trays, seed-starting mix, and a bright, sheltered location for germination. Many thanks to our good friends at Kassenhoff Growers for sharing these tips.

– Paul