Love County Fair Perfect Tomatoes

A Garden Full of Gratitude

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This year, our tomatoes have been fantastic. They are big, beautiful, and honestly—I wish I would have entered them into the county fair. Around here, that’s a big deal. We’re a county fair kind of community, and I can already tell… next year, we’re getting our kids enrolled in 4-H.

Changing Perspective with Time

It’s funny how perspective shifts as we grow older. If you had asked 20-year-old me whether growing tomatoes could be beautiful, I probably would have laughed. Back then, it wouldn’t have even registered as something worth noticing.

Now, in my 30s, I walk through our garden and see something completely different. I see rows of food we’ve grown ourselves. I see the results of time, care, and patience. And I feel proud—genuinely proud—of what we’ve produced. There’s something deeply satisfying about nearly perfect produce that came from your own backyard.

A Different Kind of Growing Season

This summer has been a little cooler than usual, and I can’t help but wonder if that’s played a role in how well our garden has done. While a bit more rain would have been helpful, we’ve been able to manage by watering when needed with hoses from the house. God is good and will provide, but we also have to use the resources that he has given us.

Gardening always seems to be a balance between what you can control and what you can’t. This year, even with a few challenges, things have turned out better than we expected. We are so grateful for such a successful season.

As we look ahead, we’re excited to continue growing—not just our garden, but our orchard as well—into something that can provide not only for our family, but for others too. There’s something meaningful about the idea of sharing what we’ve been given. Maybe in time, we’ll even be able to offset some of the costs of maintaining a garden and homestead by selling a portion of what we produce.

Above all, we trust that God will provide what we need, just as He always has, and we’ll remain thankful for whatever He places in our hands.

Picking Early and Protecting the Harvest

We’ve been picking our tomatoes a little early—still slightly green—but that’s been an easy fix. A little extra time in the sun, and they finish ripening just fine.

Part of the reason for harvesting early is simple: bugs. It’s always a race between us and them, and this year we decided not to take any chances. So far, it’s been worth it.

Seeing God’s Beauty in the Ordinary

There’s something else this garden has reminded me of—something bigger than tomatoes.

God has placed so much beauty all around us. Not always in big, dramatic ways, but in the quiet, everyday things… like a thriving garden. The Lord gives us countless opportunities to notice it, if we’re willing to slow down and truly see.

What are you noticing today? What is one small thing you can pause and say, “Thank you, God, for…”?

Maybe it’s something simple—a moment of stillness, a conversation, or even something growing right in front of you. Take a moment today to recognize it and find the beauty in it.

“The earth is the Lord’s, and everything in it, the world, and all who live in it.” — Psalm 24:1

A Season of Thankfulness

There’s no great wisdom to share here—just gratitude.

I’m thankful for what has been provided for my family this summer. Thankful for the food, for the growth, and for the reminder to pause and reflect. Sometimes it’s as simple as looking at what’s right in front of you and realizing just how much you’ve been given.

And right now, for us, that looks like a garden full of big, beautiful tomatoes.

Now comes the fun part—turning them into all kinds of homemade goodness.

What do you do with so many great tomatoes?

Spaghetti sauce is one of the main things I plan to make this year. It’s something we use all year long—a quick, easy meal that my family enjoys, and one I feel good about serving. It’s definitely one of my go-to meals that I rotate in about every couple of weeks.

Do you meal plan or keep a schedule for your meals? I usually have a loose plan to keep things manageable. (I’ll share more about that here!)

I’d also like to make a chili base to have on hand for the colder months. There’s nothing better than a warm bowl of chili on a cold day. I love being able to brown some meat, toss everything into the crockpot, and have dinner ready with minimal effort.

What do you put in your chili?
Fun fact: I like to call mine “chili soup.” My husband thinks that’s ridiculous and insists chili is a stew.

I’m also hoping to make plain tomato juice that can be turned into whatever we need later on.

And here’s a tip I tried this year—if you freeze your tomatoes and then let them thaw, the skins slip right off. It made prep so much easier, especially while I was waiting to collect enough tomatoes to start cooking.

For my spaghetti sauce, I use a crockpot so it can simmer low and slow all day. It’s simple, hands-off, and fills the house with the best smell.

Few Ideas for all the those Tomatoes if you want to make them last all year

Canning-Friendly Crockpot Spaghetti Sauce

This version is designed with canning in mind—simple, safe, and still full of flavor.

Ingredients:

• 10–12 cups peeled, chopped tomatoes
• 1 small onion, diced (optional—see note below)
• 3–4 cloves garlic, minced
• 2 small cans tomato paste
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1–2 teaspoons dried Italian seasoning
• 2 tablespoons bottled lemon juice per quart jar (or 1 tbsp per pint)

Instructions:

1. Prepare tomatoes (your freeze-and-thaw trick works perfectly for peeling).
2. Add tomatoes, garlic, tomato paste, and seasonings to a pot or crockpot.
3. Simmer for several hours until it thickens to your liking.
4. Important: For canning, it’s best to leave out oil and large amounts of onion. You can always add those fresh when cooking later.
5. Ladle hot sauce into sterilized jars, leaving ½ inch headspace.
6. Add bottled lemon juice directly to each jar (this ensures safe acidity).
7. Wipe rims, apply lids, and process in a water bath canner:
   • Pints: 35 minutes
   • Quarts: 40 minutes
     (adjust for altitude if needed)

Notes:

• Add ground beef when you open the jar—not before canning.
• You can sauté onion and garlic fresh for better flavor later.

Canning-Friendly Chili Base

This is a great “starter” you can build on later.

Ingredients:

• 8–10 cups tomatoes
• 1 onion, finely chopped (optional)
• 2–3 cloves garlic
• 1–2 tablespoons chili powder
• 1 teaspoon cumin
• Salt & pepper
• Bottled lemon juice (same as above)

Instructions:

1. Simmer all ingredients until slightly thickened.
2. Ladle into hot jars, leaving ½ inch headspace.
3. Add lemon juice to each jar.
4. Process in water bath:
   • Pints: 35 minutes
   • Quarts: 40 minutes

When using later:
Just open, add browned meat and beans, and heat—super quick meal.

Simple Canned Tomato Juice

This is one of the most versatile things you can make.

Instructions:

1. Chop tomatoes and simmer until soft.
2. Run through a food mill or strain to remove seeds/skins.
3. Bring juice back to a boil.
4. Add to jars with:
   • 1 tablespoon bottled lemon juice per pint
   • 2 tablespoons per quart
5. Leave ½ inch headspace and process:
   • Pints: 35 minutes
   • Quarts: 40 minutes

A Few Important Canning Notes

• Always use bottled lemon juice, not fresh (acidity is consistent).
• Avoid adding oils, dairy, or meat before canning.
• If you want richer recipes later, you can always build on your base when you open the jar.
• Follow tested guidelines (like Ball or USDA) for safety.

Tips for growing Tomatoes in Nebraska

Nebraska’s climate (cold winters, late spring frosts, hot summers, and occasional wind/drought) changes how you should grow tomatoes. Here’s how to tailor your approach:

📅 Timing is everything

• Last frost is usually late April to mid-May (earlier in the south, later in the north).
• Plant outdoors after Mother’s Day to be safe.
• Start seeds indoors mid–late March.

🌡️ Choose the right varieties
Look for heat-tolerant and shorter-season types:

• Good picks: Early Girl, Celebrity, Roma, Better Boy, Heatmaster
• Cherry tomatoes (Sun Gold, Sweet 100) do especially well in Nebraska heat.

🌱 Harden off seedlings
Before planting outside, gradually expose plants to wind and sun over 7–10 days. Nebraska wind can shock tender plants fast.

💨 Protect from wind
Spring and summer winds can damage plants.

• Use cages, stakes, or even temporary windbreaks (like garden fabric or fencing).

☀️ Sun + heat management

• Tomatoes love sun, but Nebraska summers can get intense.
• If temps climb above ~95°F, consider light afternoon shade to prevent blossom drop.

💧 Water deeply (especially in dry spells)

• Nebraska can be dry and windy → soil dries quickly.
• Water deeply 2–3 times per week, more during heat waves.
• Drip irrigation or soaker hoses work great here.

🌾 Mulch is critical in Nebraska

• Helps retain moisture and keeps roots cooler during hot spells.
• Apply a thick layer (2–4 inches).

🧪 Soil matters (often clay or loess)

• Many Nebraska soils benefit from added compost to improve drainage and fertility.
• Tomatoes prefer slightly acidic soil (around pH 6.0–6.8).

🍅 Fertilizing

• Nebraska soils can be nutrient-rich, but don’t overdo nitrogen (you’ll get leaves, not fruit).
• Feed lightly at planting, then again when flowering starts.
• Coffee Grounds
• Egg Shells
• Grass Clippings

⚠️ Watch for common local issues

• Blossom end rot (common with uneven watering)
• Early blight & septoria (especially in humid periods)
• Tomato hornworms (very common—check plants regularly)

🌪️ Storm awareness
Summer storms can be strong—secure cages well and consider heavier-duty supports.

🍂 End of season

• First frost can hit as early as late September.
• Pick green tomatoes before frost—they’ll ripen indoors.