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Photos from our Passata Day

January 27, 2014 | Community Projects, Food & Fermentation, Preserving | 8 comments | Author:

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Here’s some photos from the downright awesome Passata Day we had on the weekend.

It was a beautiful, hands-on, all-in day of tomatoes, squishing, bottling, boiling, waiting, playing dominoes, eating, drinking, learning and community… 

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Virgin marys (made with fresh passata, of course) by Trolley’d for all…

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Until all the passata was labelled, bagged and homeward bound…

So so good!

Big thanks to everyone who came along. We hope your bottles of passata feature in some fabulous home-cooked something one day soon, and that you pass on the knowledge of how to do this to your family and friends.

Thanks and gratitude the following fine folk who helped us make this a great day:

Tomatoes: the Common2Us crew, as well as Rob from Warrah, Fraser from Old Mill Road and Michael of Milkwood Farm. Thanks also to Buena Vista Farm for the basil!

Drinks: huzzah for the mocktails by the Trolley’d crew! And to Cake Wines for the vino.

Tunes: by Sofie Loizou, aka Anomie, aka awesomesauce.

Lunch: fresh pasta by Grant from Urban Growers and his bro Mark from Three Blue Ducks. Bread by Iggys.

Photography: big thanks to Luisa Brimble

Flowers and pretty bits: Kate from Real Food Projects

Poster by the ever-awesome Andrew from Farmrun

Passata process and everything else: thanks to Gianna Bonis Profumo for project wrangling, Olivier Sofo for passata wrangling, and the fabulous assistance of Heather Mcabe, Adam Kennedy, Jess Robinson, and me.

I’ll post a little how-to for those looking for tips on the bits you need to hold your own passata day shortly.

Until then, happy summer…

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  • Colm

    Looking forward to the “how to”!

  • http://gravatar.com/katepermazone katepermazone

    Love the photos and looking forward to your how-to. Hoping it answers my present mystification … like decanting the juice straight out of the Fowlers preserver: did you cook the juice before bottling and, if so, in what? Or was it cold pressed? After bottling, was it processed and, if so, how long for? My passata day is a few weeks off due to our frosty late start, and I want to be ready!

  • wendy muffet

    Ditto above……and you guys are amazing!! So looking forward to our own “old farts passata day” next summer!!

  • https://plus.google.com/103495297597276359835 juanita tagle

    maravilloso lindas personas un sueño hacer esto en mi barrio en mi comunidad

  • Pingback: Passata Day | cityhippyfarmgirl()

  • http://positive3neg.wordpress.com positive3negative

    Hoping to make next year’s pasata day. Look awesome!

  • http://natureofindia.wordpress.com arjuneol

    Wow…. Just as everyone wants… Looking forward for a how to… or a short description of the pics

  • Pingback: What are your 5 Favourite Tomato Varieties? « Milkwood: homesteading skills for city & country()

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