Considerations for Growing Vegetables in Urban Soils

By Cyndy Crist

soil profile at HeathGlen

soil profile at HeathGlen

It’s easy to take soil for granted.  I mean, it’s just there, right?  And dirt is dirt, isn’t it?  Many of us dug in it as kids, delighting in making mud pies and otherwise mucking about to our mothers’ distress (for my generation, it was always our mothers who were responsible for washing us up and keeping our clothes clean).

But when we start gardening, if we’re wise, we start paying more attention to soil, because it’s not all the same and the differences really matter.  The composition of our soil; it’s capacity to hold enough water to support plant life while draining enough water to keep them from rotting; the nutrients it holds or lacks; and its acidity are all important if we want to successfully grow what we choose to plant.

Many urban gardeners may have additional challenges.  It’s more likely that our soil has been compromised by things like pealing lead paint and automobile exhaust; there may have been multiple construction projects over time on or near the spaces in which we grow that compacted and contaminated the soil; and our boulevards and front yards may be more affected by salts and chemicals thrown up by snow plows and construction vehicles.  In addition, we may have neighbors who employ lawn services that leave those warning flags behind, indicating the application of chemicals that may leach into our soil or drift over onto our plants, lawns, and trees on otherwise friendly breezes.

Although a deep  understanding of soil requires more scientific and mathematical skills and knowledge than many of us have, there are some pretty simple things we can do to get, if you’ll pardon the pun, the dirt on our soil.  Here are a few things to get you started.

Soil Composition.  Good soil should be roughly composed of 50% solids, 25% air, and 25% water. Ideally, the solids will primarily be silt or loam containing good organic matter, but soil can be heavy in sand or clay.  Sand poses the challenge of holding few nutrients and little water.  Clay, by contrast, is particularly challenging for drainage and compaction, both of which reduce water drainage by closing the pockets of air needed by plants to grow and thrive.

One simple assessment of your soil’s composition is a quick visual test.  Dig down 3-4 inches and take a good look at the color of the soil (and do this quickly before the sun and air dry it out).  If it has a rich, dark color, it’s likely a good loamy or silty soil, though it may also contain clay.  If it’s light in color, it’s more likely to contain significant amounts of sand and be nutrient-poor.

moistness level of soil

moistness level of soil

Next, you can tell something about the soil’s composition and it’s ability to hold or drain water by performing a simple “ball” test.  Dig up some soil from your garden space and wet it down(not enough to make a mud pie, however – you don’t want it to be soupy, just moistened).  Grab a handful and press it firmly into a ball, then release your fingers.  If it immediately and completely falls apart, it’s likely to be heavy with sand.  If it remains firmly compacted into a ball, it’s probably heavily clay-based.  But if it forms a loose ball that is easily broken up, you’ve probably got good loam in which to plant your garden.

Soil Nutrients.  To know more about the composition of your soil and particularly what nutrients it may be lacking, there’s no substitute for a soil test.  A likely source to turn to for a soil test is your local extension service.  In Minnesota, the University of Minnesota Extension Service will complete soil tests for $15 with results usually sent within 2-3 weeks.  The report completed will include recommendations about how much NPK (nitrogen, phosphorous, and potassium, the three key nutrients needed by most plants) your soil needs, what it’s pH is (a measure of how acidic your soil is), and general information about its composition (a measure of organic matter and an estimate of the afore-mentioned sand, clay, and silt make-up).

It’s easy to prepare for a soil test.  Simply dig up 3-5 trowels-full of soil from different parts of your garden (representative of the total space in which you’re planting to plant) and mix them together in a ziplock bag or other bag that can be sealed easily and mailed safely.  If you’re concerned about lead in the soil, you may need to have a separate test conducted with a separate sample of soil.  Otherwise, a single test is all you’ll need.

Soil Contaminants.  Lead is a particular concern in neighborhoods with houses or other buildings that were painted at a time when paint routinely included this substance now known to cause major health problems if ingested and/or those located where traffic is consistently at high levels.

But there’s some good news here for gardeners.  First, research has shown that the concentration of lead needs to be pretty high in order for it to be taken up into edible plants to an extent that can compromise health.  Lead is commonly found in soil at levels of approximately 10 parts per million (ppm), and research has shown that edibles grown in soil are likely safe if the levels of lead fall below 300 ppm. Second, since plants don’t usually absorb or accumulate lead, its presence in soil will primarily be a concern only in leafy greens and root vegetables, and with the latter, any lead will likely be on the surface only and therefore easily washed away. If you’re growing things like tomatoes, peppers, and strawberries, lead is likely not something about which you need to be concerned.

If you are concerned about levels of lead in your soil, there are a few things you can do to achieve improvements.  One is to raise the pH to at least 6.5; one easy way to do that is to add lime.  In addition, adding organic matter can reduce lead levels in your soil.  If you think your soil may contain more than “normal” levels of lead, by all means have a soil test done.  But rest assured that except in extreme circumstances, you likely have little to worry about which to be concerned.

Soil Amendments. Once you have all of the information garnered from the tests and procedures above, what do you do?  Again, it’s pretty simple.  If your soil is sandy, you’ll need to work in compost, well-rotted manure, leaf mold, or composted bark, all of which will improve the soil’s capacity to retain water and nutrients.  Appropriate amendments for clay soil include coarse sand (but be careful here, as fine sand can end up creating something more like concrete, not what you need to improve drainage) or lime.  Perlite is another option for either sandy or clay soil. Of course, you can also replace the top 4-6 inches or so of your garden soil with purchased top soil; this is a quick, but expensive, solution.

As for nutrients, a soil test will tell you what you’re lacking and give you figures about how much you’ll need to work in.  Commercial fertilizers will always provide a NPK ratio that you can use to calculate amounts.  Your extension service website will provide the ratios and other information you’ll need to determine appropriate fertilizers and applications.  This isn’t rocket science but does require a little basic calculation so that you’re not applying too much of a nutrient to the detriment of plant growth, wasting your money on unnecessary fertilizer, or contributing to water pollution by applying nutrients that can run off and cause environmental problems (for example, in Minnesota, there are laws restricting the application of nitrogen because of the problems it can cause when it enters the water supply).

* note on fertilizers and soil testing:  Phosphorous is not available to the plants until the soil warms up so be careful not to overload your soil with phosphorous if it doesn’t express itself early on.  It is not something we need to have appearing in our streams and water supply from the runoff.

You’ll want to work your amendments into the top 4-6 inches of soil before planting.  Later, you may be able to simply “top dress” your soil with compost if you have worked the soil well and kept it from becoming compacted. With this kind of friable soil (think crumbly like good chocolate cake), the new layers you add will work their way in over time with rain and ongoing cultivation to remove weeds.

Good Resources.  This is a big subject, and I’ve just scratched the surface here, so I encourage you to learn a little more about soil as you proceed with your garden. There are lots of sources you can turn to for more information about soil and its composition, preparation, cultivation, and amendments.  As mentioned previously, extension services in your state and across the country are terrific sources of free, research-based information.  Agriculture and natural resources departments, state and federal, are also great sources of information for the gardening public.  A growing array of websites and computer applications also provide all kinds of readily accessible information at little or no cost.  One example of a site with good overall gardening information can be found at www.gardenguides.com

Do a little judicious digging, literally and figuratively, and you’ll know what to do to improve your soil so that it will provide a good home in which to grow your garden.  Improving your soil isn’t something that will be complete overnight, but you’ll find it’s well worth the time and effort. So, get digging!

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Tomato Soup – Two Ways – Two Great Recipes

Two different ways with Tomato Soup

Two different ways with Tomato Soup

Tomatoes in the Kitchen:  A Tale of Two Soups
By Cyndy Crist

I’m starting to get restless for the taste, texture, and great pleasure of garden-fresh tomatoes.  But I have a long wait – in Minnesota, we’ve only gotten to the time of year when tomato growers can start to think about hardening off their seedlings (see Dorothy’s post earlier this week).  That means I still have to make dishes that work well with something other than fresh tomatoes.

My inspiration today came in part from the folks at Canal House Cooking.  If you don’t know their work check out one of their beautiful seasonal books or their website.  Their latest book is  Canal House Cooking Volume No. 7: La Dolce Vita.   They also have daily posts at “Canal House Cooks Lunch”, which are inspiring, not to mention hunger-inducing.  Recently, they made several dishes selected to use up things languishing in the back of their freezer. I have a deep freeze in the basement in which I store extra Farmers’ Market produce to get me through the long winter, and I was pretty sure I still had some bags full of plum tomatoes.  Sure enough – I found three, each with about one pound of tomatoes.  I was on a roll.

Next, I took a look at my two most recent food-related e-book purchases for ideas and found two I wanted to try.  One was in Vegetables, Revised: The Most Authoritative Guide to Buying, Preparing, and Cooking, with More than 300 Recipes, a beautifully illustrated and comprehensive tome published by Ten Speed Press. The other I found in Smart Chefs Stay Slim: Lessons in Eating and Living From America’s Best Chefs, published by New American Library; its subtitle, “Lessons in Eating and Living from America’s Best Chefs,” makes me think I’ll find it useful in all kinds of ways.  Both recipes seemed quick and easy enough to make in the small window of time available to me. I checked the pantry and fridge, made a list of the few ingredients I didn’t already have, headed to the nearby coop for what I needed, and I was set to go.

I started with a recipe from Adato’s book, Naomi Pomeroy’s Creamy Asian Tomato Soup.  I was impressed by Pomeroy when she competed on the third season of Bravo’s Top Chef Masters, which added to my interest in a recipe that sounded delicious, and I had almost everything needed, including tomatoes , soy sauce, fish sauce, onions, garlic, paprika, and red wine vinegar.  The only thing I was missing was a can of low-fat coconut milk (I had a can of “regular” coconut milk, but it just felt wrong to use it in a recipe created for its low calorie virtues).  The trip to the market fixed that.

Although I’m inclined to improvise a bit when I cook (one reason I’m more of a cook than a baker), I did just two things that differed slightly from the recipe. One was using a can of roasted tomatoes along with one of locally canned heirloom tomatoes (the latter from St. Paul’s Heartland Restaurant and Farm Direct Market, where Beard-nominee Lenny Russo makes and sells fantastic, locally sourced food). I liked the smoky flavor the roasted tomatoes added, a result that could also be achieved by  using smoked paprika or smoked olive oil.  The other was that instead of blending the soup until smooth, I used an immersion blender to achieve a chunkier texture.
As I was finishing the soup, I was reminded of how important acid is in cooking, a key lesson I’ve learned from Top Chef and Iron Chef.  The last two ingredients in the recipe, added when the soup is finished, are red wine vinegar and sugar.  I loved the taste before adding them and debated about whether to use them.  But I’m so glad I did, as their addition really sparked the flavor.  Delicious!  And one more word – for those who may not be fans of coconut milk, I didn’t detect much coconut flavor in the soup; instead, it primarily added creaminess. The soup was a great success, and I’d be surprised if it took me 30 minutes from start to finish.  This one is a keeper.

Cream of Tomato Soup Ingredients

Cream of Tomato Soup Ingredients

James Peterson’s recipe was even easier.  It called for just four ingredients – tomatoes, salt, pepper, and heavy cream. I primarily used the frozen plum tomatoes mentioned earlier, but also added a few locally grown tomatoes that I found at the coop (yes, they were grown hydroponically, but they looked and smelled good and I thought the fresh flavor would be a plus). I was reminded that one benefit from freezing whole tomatoes is how easy it is to slip the skins off as they thaw.  Since plum tomatoes tend to have far less juice and fewer seeds than larger tomatoes, I decided to forego seeding them, and since they were frozen, I didn’t bother chopping them, knowing I’d be able to easily break them up with a wooden spoon as they cooked.  I did peel, chop, and seed the fresh tomatoes and discovered how effective the Zyliss tomato peeler is (and realized how much easier it would have been if I had remembered to peel them before they were halved and seeded!).

Beyond that, the recipe is hardly a recipe – heat the tomatoes in a pot over medium-low heat until they’ve achieved the texture you want (some might want a shorter cooking time that retains more fresh flavor and texture, while others might prefer a more fully cooked, smoother product). At that point, simply stir in heavy cream, salt, and pepper to taste, heat through, and you’re ready to go.

Cream of Tomato Soup

Cream of Tomato Soup

I decided I wanted just a little more flavor and had intended to use fresh basil, but when the coop didn’t have any, I opted for a nice, fresh bunch of dill.  Its bright flavor didn’t disappoint.  I also decided to use the smaller quantity of cream called for in the recipe (Peterson suggests 1/2 to 2 cups of heavy cream per 5 pounds of tomatoes), not to be virtuous but because I find great pleasure in swirling a little cream into the soup in my bowl.  It’s all about the little pleasures, right? The recipe doesn’t call for blending, but anyone wanting a smoother texture could easily add that step. And my husband, who arrived in the kitchen as I was finishing this soup, suggested that the addition of a little crumbled feta cheese would be great. I think that would add some great tang and texture and intend to try it.

And so, here I sit, about two hours after I started, with two batches of tasty tomato soup that will feed us well for several days.  One is the epitome of simplicity, the other not much more complicated but with a more complex flavor.  I’ll definitely make both again – and, oh my, how wonderful they’ll be when I can make them with fresh-from-the-vine local tomatoes.  That day can’t come soon enough for me.

Naomi Pomeroy’s Creamy Asian Tomato Soup:  As adapted by Allison Adato

(Smart Chefs Stay Slim: Lessons in Eating and Living From America’s Best Chefs)

2 Tbsp cooking oil
1 ¼ cup chopped onion
2 cloves garlic, chopped (1 rounded Tbsp)
1 28-ounce can chopped canned tomatoes
1 tsp kosher salt
½ tsp pepper
½ tsp paprika
1 Tbsp dark soy sauce
2 tsps fish sauce
1 can low-fat coconut milk
1 Tbsp sugar
1 Tbsp red wine vinegar, or to taste
2/3 cup (or more) water to thin

Heat cooking oil in heavy-bottomed pot. Cook onions until translucent and add garlic.  Cook for a minute more.
Add chopped tomatoes, salt, pepper, and paprika.  Add soy, fish sauce, and coconut milk. Simmer 5 minutes to meld flavors together. Add sugar and vinegar and adjust season to taste.
Puree in a blender until completely smooth. Serve in bowls with optional garnish of chopped cilantro.

Cook’s Note:  You will note the directions above do not reference the water. I did not add it and assume the author’s intent was to mention that water could be added to taste to achieve the desired thickness and texture

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Tips for Hardening off Tomato and Pepper Seedlings

Hardening off young tender plants so they can withstand the heat, wind, rain and cold is the most important thing you can do for your young plants.  For me, it is also the most difficult because I grow so many and it is hard to give them the individual attention they would love.  If you only have a few plants, the process goes like this:

Pepper Seedlings at 2 Weeks Old

Pepper Seedlings at 2 Weeks Old

  • depending on the weather, start exposing your seedlings to the outdoors around 3-4 weeks after they have germinated and have at least one set of leaves beyond their seed leaves (seed leaves are those skinny smooth leaves that come up first at germination and generally fall off after the plant has matured a bit);
  • on their first day outdoors, go slow and cool.  Do NOT put them out in direct sunlight on their first day out and do NOT put them out on a windy day.  Direct sun or wind (warm or cold wind) will do them in.  Ideally you would have a shady spot with dappled sunlight and you would put them out for a few hours in this spot (morning or afternoon is fine as long as the spot is semi-shady and the weather is still;
Pepper Seedling, Potted Up, 4 Weeks after Germination

Pepper Seedling, Potted Up, 4 Weeks after Germination

  • make sure they are watered before you put them out.  The weather is harsh on these young seedlings and they need to be babied for a few days;
  • it helps if you open a door and let cool air and breeze into the growing room before you take them out (not absolutely necessary, but it helps);
  • Bring them back in after a few hours.  There is no set time here, as it depends entirely on what the weather is like that day, how far along your seedlings are, and what their inside growing conditions have been.  Just check them every hour or so and if they are looking sad or wilted, bring them back in;
Tomato Seedlings, Potted Up & 4 Weeks after Germination

Tomato Seedlings, Potted Up & 4 Weeks after Germination

  • Repeat these steps for a few days, gradually giving them more sun and more time outside;
  • It usually takes about 7-10 days to get the tomato and pepper seedlings fully hardened off.  If you do it gradually and add more sun to the hardening off area each day, they should be able to take full sun, rain and gentle winds after this.  Hail and strong cold winds will probably damage your plants, no matter how careful you have been in hardening them off.

A Few Other Things of Note:

3-Week Old Tomato Seedling, Hardening Off in MN Spring

4-Week Old Tomato Seedling, Hardening Off in MN Spring

  • Plants are often stronger than you think, so don’t completely despair if something goes wrong.  I have had my tomato seedlings decimated in hailstorms, put them aside to compost them,  and then be amazed to see them come back stronger and greener than before (no guarantees, but don’t be too quick to toss them);
  • If your plants are exposed to sun too early or for too long they may get sunburned and look more of a pale yellow rather than a dark lush green.  They are OK.  Just look at the new growth and if it looks good, your sunburned leaves will not affect your plant or your tomatoes;
  • Don’t keep your seedlings on the ground if they are out for any length of time.  Rabbits and mice love the tender growth and will be quick to eat them while you’re away.
  • If the weather is bad for a good part of the spring and you can’t get your seedlings into the ground, do two things:  1) pot them up into larger pots so the roots will keep growing until the weather clears, and 2) fertilize them with some kind of nitrogen-rich foliar spray (seaweed, fish emulsion or something like that).

That’s all for now.  I will try and come back to add more later.  Please comment with any questions and I’ll be happy to try and answer.  Thanks!

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Planning Considerations for an Urban Garden

By Cyndy Crist

Herbs in an Urban Garden

Herbs in an Urban Garden

I don’t know where you live and garden, but for those of us in Minnesota, and in many places across the country, an astoundingly warm March left us with the false sense that perhaps it was going to be warm from here forward (okay, at some level we knew better, but hope does spring eternal).  Some of us may even have been foolishly optimistic enough to start planting things outside that are now shivering (and, sadly, perhaps freezing to death) in our chilly April weather.

For the sake of my fellow gardeners, I hope the only mistake that was made was thinking it was getting too late to make plans for this year’s garden. In fact, there is still plenty of time, and this year’s early spring may offer the advantage of giving us each an earlier look at the “bones” and basics of our yards and gardens before we finalize plans for the 2012 growing season.

To help those who are planning a new or “revised” garden this year, I offer the following checklist to guide your thinking and planning.  A bit of time and attention to these questions up front may help you avoid problems and disappointments as the growing season progresses.  And even for those who are planning minimal changes this year, thinking through these questions may help you make improvements or think a little differently about the use of your space or spaces.

So, grab some paper (graph paper is helpful), a measuring tape, and a pencil, pull on your shoes and a jacket or sweater, and get started.  Happy planning!

Getting Started

Begin by thinking about the kind of space you have available to you and answer the following questions.

Designing the Urban Garden

Designing the Urban Garden

  • How much space do you have that you can devote to a garden?  Measure both length and width. If you have curved lines in your yard or garden, measure a rectangular or square space that just encloses your garden space and simply know that your actual planting space will be slightly less.
  • What changes will you need to make to plant your garden?  If you’re planning a new garden, will you need to remove sod and/or existing plants, shrubs, or trees? If you will you be changing an existing garden, how much do you plan to retain and how much space do you intend for new plantings?
  • Do you plan to plant in the ground or in containers? If you’re going to use containers, where do you want to place them, and how does your plan need to take that into consideration (e.g., how large a space will you need within a garden bed to accommodate a pot of the size you plan to use)?

 

Assessment of Growing Conditions

One of the most important things to do is to carefully assess the growing conditions available to you so that you make the right kinds of plant and design choices.  Here are some key questions to answer.

  • How much sun and shade do you have? For gardening purposes, full sun is defined as at least 6 hours (some say 8 is ideal), partial sun as 4-6 hours per day, and partial or full shade as less than 4 hours per day.  Keep in mind that patterns of sunshine vary across the year, so a space that gets full sun in June may not in late August or early September.
  • When during the day does your space get sun – morning only, morning into afternoon, or late afternoon only?  Some plants can tolerate full sun in the morning but will struggle with the greater heat of afternoon soon.
  • What kind of soil do you have?  Is it largely clay, heavily sand, or well-balanced with good organic content?  Having a soil test done is a good idea to get a detailed “read” of your soil content so that you know what it may be lacking.
  • Is your soil frequently wet or dry? This may be a reflection of topography (e.g., proximity to water and patterns of drainage), other vegetation (e.g., competition with a heavily wooded area for soil moisture), or your soil (clay soil holds water far longer than sandy soil, for example).  Since some plants demand consistent moisture while others are highly susceptible to root rot, this can be a very important factor to consider.

 

Design and Aesthetics Considerations

This set of questions involves preferences more than factors ofnecessity, but in a garden, aesthetic satisfaction is important, too.

City Sidewalk Planting

City Sidewalk Planting

  • What spaces or structures do you have or want that might impact or influence your garden design and choices?  For example, do you have mature trees with major root structures that will limit where you plant? Do you have sidewalks, driveways, and/or alleys that dictate shapes and available spaces?  Do you want to leave paths for moving through and around you garden, or will your garden be large enough that you will need paths in order to work in it?  How about fences, and the shade cast by garages and your house?
  • Will there be children and/or pets using outdoor spaces?  This may primarily influence the specific plants you select (e.g., if you have small children, you’ll likely want to avoid plants with thorns).
  • Do you want to have mixed plantings that include shrubs or small trees as well as soft-tissue (herbaceous) plants?  Mixed borders (combining woody and herbaceous or non-woody plants) can provide more visual interest but take careful planning.
  • What kinds of plants do you want to grow? Do you want to primarily rely on perennials that will come back from year to year; include annuals to provide on-going color in the midst of perennials that often bloom for a  limited time or edibles that have more than aesthetic value; or grow only vegetables?
  • What colors and textures do you prefer?  If you’re growing ornamentals, keep in mind that the flowers come and go but the leaves are a constant, so think about choosing plants whose leaves have interesting shapes, textures (e.g., some smooth leaves and some that are “hairy” or velvety), or variegation and that bring different shades of green to your garden.

 

Management, Sustainability and Lifestyle Considerations

Finally, give some thought to the following questions, which may help you make both design and plant selection decisions.

Planning the Urban Garden

Planning the Urban Garden

  • How much time do you plan to spend in the garden?  Think about whether, on average, this will be at least an hour per day (7-10 hours per week or more), only an hour or two per week once your garden is established, or somewhere in between.  A realistic assessment upfront can save you lots of stress and problems later in the season.
  • Do you have any physical limitations that might influence or inhibit what you can do in the garden?  There are many ways to accommodate an array of physical abilities with a little planning, but it’s important to be realistic.
  • How experienced are you?  As you make decisions about what to grow and how much space to devote to your garden, choosing plants that are known to be reliable and easy to grow and starting with a relatively small space will be wise if you’re a novice, while a more experienced gardener may be prepared to try a more persnickety but potentially rewarding plant.
  • How far away is your source of water and what will you need to ensure that your garden space gets the water it needs?  Thinking about hose length, providing protection for plants as hoses are hauled from space to space, or considering the installation of an irrigation system are all worth a little time as you shape your plans.  Mostly, you don’t want to end up having to lug many heavy containers of water to the garden a day during dry spells.
  • Do you have the tools you need?  See our earlier posts on favorite tools and think about what you will need to plant and maintain your garden spaces.
  • Do you plan to use chemical products or to grow organically?  This can be an important consideration as you’re planning your garden.  For example, if you wish to grow organically, attention to plant choices can help you avoid varieties that are susceptible to fungal diseases like powdery mildew, select plants likely to attract beneficial insects, etc. There are lots of good sources of information to help you with this element of planning, including SULIS (Sustainable Urban Landscape Information Series ) on the University of Minnesota Extension’s website.
  • Do you have a compost bin, wish to build or purchase one, or have access to compost? If you want to make your own compost, you’ll want to research the ideal size and location for a bin and determine where you can site yours. If you don’t want to “grow your own,” you may want to research access to free or low-cost sources of compost.
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Growing Vegetables in Containers – Gardening in Small Spaces

By Cyndy Crist

Small Contained Garden with Currant Bush Border

Small Contained Garden at HeathGlen with Currant Bush Border

A rectangular space with neat rows of plants in a backyard or community garden – this may be the image that first comes to mind when you picture a vegetable garden.  But for many of us in urban settings, this kind of garden isn’t an option because we may lack sufficient space or sun to grow vegetables. And you don’t have to live in an urban area to lack the time or physical ability to tend such plots.  Happily, a wide array of edibles can be grown in containers of various shapes and sizes. With a little attention to the choices of plants, pots, and growing medium as well as growing conditions, anyone can produce tasty vegetables in containers.  Here are some tips to help guide your planning.

Why Grow in Containers

A lack of space for a vegetable garden isn’t the only reason to grow edibles in pots, although it is a big one.  Some of us, especially in older urban neighborhoods, have little space that gets the 6-8 hours of sun daily that most vegetables and herbs require, but we probably have small, sunny spots here and there big enough for a container or two.  And we may be able to take advantage of shifting sunlight over a day or the season by growing edibles in movable containers.

In addition, growing vegetables in a container or two lets those who have little time to spend tending plants or who don’t want to devote much energy to gardening grow their favorite vegetable or herb. Finally, individuals with limited mobility or strength can often manage to tend a few plants in pots or containers placed on raised surfaces.

There are also a few botanical benefits for growing edibles in containers.  Karl Foord from the University of Minnesota Extension Service has identified three:
They’ll be less accessible to animals that like to munch on them.
Growing in containers reduces soil-borne disease problems.
Vegetables grown in pots tend to suffer less from leaf diseases since the water on leaves in pots tends to dry more quickly.

Choosing Plants

Some have suggested that nearly anything that can be grown in a garden can also be grown in a pot.  While that is generally true, you can increase the odds of success by carefully selecting what you grow.

Starting with tomatoes, many identified as the best choices for growing in pots are a dead give-away because of names that include words like patio, tiny, pixie, small, or toy.  Specific varieties frequently mentioned as good choices for containers include Patio, Tumbler (a cherry tomato), Bush (Dorothy’s number one choice for containers), Fourth of July, Purple Cherokee, Toy Boy, Tiny Tim, Gardener’s Delight (an heirloom cherry tomato), Tumbling Tom, Beefmaster, and Silver Fir Tree.

For other types of vegetables, a little common sense and attention to growing habits will go a long way in making good choices. For example, some varieties of cucumbers and pole beans can be grown successfully in pots but they’ll need support for their vining habits. Small to medium-sized root vegetables like radishes, carrots, turnips, and beets can be grown in containers, as can green onions, peppers, eggplant, and broccoli.  Just about any herb or salad green (lettuces, spinach, and other leafy greens) can be grown in containers and, in fact, well-placed pots of these edibles can make them handy to harvest for regular use in the kitchen.

White Plastic Bench, Bookended by Two Large Containers

White Plastic Bench, Bookended by Two Large Containers (and the Lab, of course)

Choosing Pots

When selecting pots for container gardening, there’s more to think about than color, shape, and design. At least three practical factors need to be considered.

Drainage is arguably the most important consideration. If you’re going to grow edibles in containers, your pot must have good drainage so that your plants never sit in water.  Sitting water in pots will kill plants; it’s that simple. And don’t forget about the water that may run out of the bottom of the pot.  If this water accumulates, you’ve defeated the purpose of drainage holes.  Either make sure you can lift the pot and dump out any water that does accumulate in a pot tray or keep your pot raised an inch or more off the surface on which it’s sitting.  You can also reduce the chances of root rot by putting an inch of gravel in the bottom of the pot to hold excess water away from roots.  I know gardeners who put a layer of packing peanuts in the bottom of large containers to provide drainage and reduce the weight of big pots.

Wood Barrels Do Not Have a Long Life in Minnesota

Wood Barrels Do Not Have a Long Life in Minnesota

 

The kind of pot used is also important. You’ll want to keep a few things in mind before you make your choice.  Wooden containers (half-barrels, for example) may offer a look, size, and shape that you like, but they will rot over time and need to be replaced.  The porous nature of unglazed terra cotta pots will make it difficult to keep your pots sufficiently watered since water will evaporate through the pot’s surface. Better choices are pots made of nonporous materials like glazed ceramic, plastic, glass, and metal, though at the risk of sounding like a broken record, don’t forget that good drainage is essential.

 

Variety of Attractive Plastic Pots for Growing Tomatoes

Variety of Attractive Plastic Pots for Growing Tomatoes

 

Size is the third factor to consider. Most tomatoes require pots that hold at least five gallons of soil or potting medium, although some varieties can be grown in two gallon containers.  Vegetables that remain smaller can obviously do well in smaller pots, though less than one gallon is generally not recommended except for herbs and small salad greens.  A few plants have specific requirements. For example, carrots need to grow in soil that is at least two inches deeper than their mature length, and green beans need to be spaced at least three inches apart.

Choosing a Growing Medium

Many experts recommend using a soilless potting medium for container growing because it drains well and is lighter weight (especially important if your pots are large and require lifting or moving).  With soilless mixes, however, it is especially important to fertilize your plants regularly, since these mixes generally contain fewer nutrients.  If you choose to use potting soil, make sure that you use a sterile soil mix, not soil dug from your yard or garden.  This will reduce or eliminate the chances of introducing soil-borne diseases into your containers.  You can make your own potting mix with equal parts of soil, compost or peat, and either sand, perlite, or vermiculite, but again, be sure to use sterilized soil.

Planting Container Gardens

Planting containers is the easy part.  Generally speaking, you’ll want to settle in your plants in pots just as you would in the garden.  For most plants, this means planting  them so that the level of the soil in the pot from which they’re being  transplanted is at the surface of the soil or potting medium in the container.  One exception to this rule is tomatoes, which can nearly always benefit from being planted so that the first set of leaves is below the soil line; this allows the tomatoes to grow additional roots and be both more stable and able to take up more water.  And be sure to follow directions for spacing if you’re growing seeds or using more than one plant per pot.

Maintaining Container Gardens

A key factor for successful container gardens is watering.  Because the soil in pots can heat up more quickly than soil in the garden and has less overall capacity to hold water, containers generally need to be watered daily.  In fact, in especially hot and windy weather, you may need to water more than once a day.  Some growers recommend that at least once each week you water deeply enough for water to run through the bottom of the pot, but be sure the excess drains away. As with gardens, you can help maintain moisture in your pot by putting a layer of mulch on the surface of the soil.  Finally, if you are concerned about not being able to keep up with daily watering, you may wish to try one of the water-holding gels now on the market; these should be mixed into the soil at the time of planting.

Proper and sufficient feeding of container plants is also essential for plant health and robust production.  For me, it’s easiest to use a time-release fertilizer like Osmocote Flower and Vegetable Smart-Release Plant Food, which should be worked into the soil at the time of planting in the amount recommended on the package.  With this approach, a single application will carry you through the whole summer.  However, there are many options for those who want to grow organically.  Just be sure you choose a fertilizer that’s labeled for your vegetables and follow directions carefully for the correct amounts, method, and timing of application. I still remember an early attempt at container growing when I inadvertently “killed with kindness” the plants I had purchased because I used much too much fertilizer.  That’s one lesson I’ve never forgotten!

Mint growing in Tin Container

Mint growing in Tin Container

 

So, for those of you with little or no garden space to call your own, take heart.  You can grow an array of fresh veggies on your patio, porch, balcony, or in any little sunny spot you may have.  Just choose your pots and your plants wisely, water and feed them regularly, and make sure they get plenty of sun.  If you do, they’ll reward you with tasty treats all summer long.  Now, how easy is that!

The Container Garden Book

The Container Garden Book

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Combining Edible Plants and Ornamental Plants in the City Garden

Garden Tray of Beautiful, Edible Tomatoes

Garden Tray of Beautiful, Edible Tomatoes

Edibles with Ornamentals, or Edibles as Ornamentals?    

By Cyndy Crist

As the interest of urban gardeners in growing edibles increases, so do their questions about how to combine them with ornamentals in a limited amount of space.  While this can seem challenging, I think we’re making things more difficult than they need to be.  To paraphrase P. Allen Smith, it is humans, not Mother Nature, who made the decision to separate plants into these two broad categories. In other words, it’s a distinction with no real meaning for biology or cultivation.

Still, it’s understandable that urban growers, whose garden beds are likely more visible to the public than those in more rural areas, are concerned about how plants grown primarily for food might look in their small gardens.  And let’s face it – not only do summer squash and melons require more room than one might be able to allot to a single plant in a small space, but I don’t think most of us would choose them for their beauty. On the other hand, some edibles are attractive plants that also produce colorful fruits and vegetables, offering more reasons for combining them with ornamentals than efficiency.

If you’ve been thinking about growing edibles in an otherwise ornamental garden, here are some plants you might want to consider.

Tomatoes:  Let’s start with tomatoes.  Tomato plants don’t immediately come to mind when thinking of attractive plants, and it’s certainly true that the sprawling nature of indeterminate varieties can pose an aesthetic challenge.  But many heirloom varieties produce beautiful fruits, and more cages and supports are now available that can bring a touch of whimsy and color to the garden.  One example is the Glamos 744098 14-Inch x 42-Inch Heavy Duty Metal Tomato Cage – 5 Pack Fuschia, a traditional-style cage available in light green, red, and fuchsia.   A similar option is the Tomato Cage- Set of THREE (3) resin cages-Resuable year after year, which has an interesting spiral shape and comes in green.  These are just two of a number of attractive support structures on the market, and since hardscape items in the garden can contrast nicely in shape, color, and/or texture with the plants themselves, they can add garden interest while serving a utilitarian purpose.

As for the tomatoes themselves, heirlooms can provide lovely color in the landscape and on the table.  Good choices here include Raspberry Lyanna, which produces a beautiful raspberry-pink fruit; Green Zebra, with gorgeous yellow/green stripes and a tangy taste; Limmony, a Russian variety that produces bright yellow beefsteak tomatoes; Kelloggs, a great orange choice; Black Krim, another Russian variety with a beautiful, deep-colored fruit; Aunt Ruby’s German Green, a reminder that tomatoes can be simultaneously green, ripe and flavorful; and Tangella, an intensely flavored, bright orange fruit.  And don’t forget heirloom cherry tomatoes, which offer a variety of shapes, sizes, and colors.   See more on these and other heirloom varieties on the Comprehensive Comparison Chart on this blog.

Eggplant
Eggplant is another plant that is both edible and ornamental.  A recent on-line discussion among Minnesota Master Gardeners about plants that produce unusual colored fruits, vegetables, and flowers has yielded a few favorite eggplants that produce unusual fruits.  One is Ping Tung Long, whose fruit has been described as magenta-colored, of good size, and delicious.  Another is Ruffled Red eggplant, sometimes called Hmong eggplant or Pumpkins on a Stick.  The gardener who cited this one said that while it can be eaten, it is bitter and she grows it only for its ornamental value.  A third choice is Ghostbuster, which produces a white fruit with mild taste and thin skin.

The New Kitchen Garden - Anna Pavord

The New Kitchen Garden - Anna Pavord

Although I have cited the ornamental nature of their fruits, some find the plants themselves to be attractive.  They tend to stay compact and although the flowers are small, they are white to purple in color and somewhat star-like.  Anna Pavord, in The New Kitchen Garden suggests red peppers as an attractive companion with eggplants but cautions that eggplants are more susceptible to wilts than some common edibles and therefore are more safely grown in pots in some climates.

Cabbages, Kales, Chards, and Leafy Greens
It’s quite common to find ornamental kales sold in nurseries for purely aesthetic uses in the garden.  The attractive shapes and colors of their leaves and the fact that they are often in their prime in late fall when other plants in the garden are quickly fading are among the factors that commend these plants for ornamental purposes.  But many varieties of plants grown for their edible leaves can be quite beautiful in the garden, as well as nutritious.  Here are some options:

Kale – Good choices include Redbor, with beautiful deep purple leaves, and my personal favorite, Lacinato, an Italian variety also known as Cavolo Nero that has crinkly, dark blue-green leaves and is great for cooking.
Chard – Just about any Swiss chard is beautifully ornamental, including Bright Lights, Five Color Silverbeet (an Australian heirloom which looks virtually indistinguishable from Bright Lights); and Ruby Red, sometimes called Rhubarb Chard and sporting bright red stalks and dark green leaves.
Brassicas – Two of the most ornamental options are Rubine Brussel Sprout, an heirloom variety, and Red Drumhead cabbage.
Salad Greens – There is a wide array of leafy greens from which to choose, especially for edging in front of taller, bushier plants.  Two good choices whose red leaves offer a nice contrast to green plants are Lollo Rosso and Red Salad Bowl.  And don’t forget the chicories (including radicchio) and endives, which add both visual and flavor contrast to milder salad greens.

Peppers
A fourth set of good options for plants that are ornamental and generally edible as well are peppers.  It is important to note that some peppers are grown only as ornamentals, while others are both ornamental and edible.  I didn’t find anything indicating that inedible peppers are poisonous, and some peppers considered ornamentals are also edible, but a careful reading of seed packets and plant tags should spare gardeners the disappointment of growing peppers whose beauty is, alas, only skin deep.  In general, peppers work well in primarily ornamental spaces not only because of the beautiful fruits they produce but also because of their compact size and shiny, deep green leaves.

Some ornamental peppers cited as particularly beautiful and producing prolific, brightly colored fruit are Explosive Ignite, Explosive Ember, and Chilly Chili. Some edible peppers that produce beautifully ornamental fruits include Alma Paprika hot peppers, Banana Hungarian Wax Hot Peppers, Apple Sweet Peppers, and Scotch Bonnets.  Beautifully ornamental heirloom varieties include Antohi Romanian sweet peppers, Beaver Dam Hot Peppers, Black Hungarian Hot Peppers, Bulgarian Carrot Hot Peppers, and Buran Sweet Peppers.

Edible Flowers
One more option for garden spaces that combine food and beauty is plants whose flowers are edible – and there are many of them.  Here, of course, extra caution is needed if you plan to use insecticides and products used to deter furry critters.  In addition, not all flowers are edible, so it’s important to consult a reliable source to determine which flowers are safe to eat (two good resources I found on-line are About.com and University of Minnesota Extension).  But with just a little care, your garden can provide an array of beautiful flowers that can add real eye candy to your dinner table, especially in salads and desserts.

Two of the most commonly used edible flowers are pansies and the “gem” varieties of marigolds (lemon, orange, and tangerine).  But many other flowers are also edible, including day lilies, Monarda (commonly known as bee balm and with a taste similar to bergamot), carnations (with a peppery, clove-like flavor), Calendula (sometimes described as poor man’s saffron and also called pot marigolds), and Nasturtiums (whose buds can also be pickled and used much like capers).  In addition, the flowers of many herbs add flavor and beauty to food and beverages, including basil, chives, chamomile (sweet and apple-like), lavender (though it’s best to use the unopened flower buds), anise hyssop, borage (beautiful blue with a cucumber-like flavor), and sweet woodruff (used to make traditional May wine).

The Last Word
So, does one need to choose between the edible and the ornamental?  I hope by now you agree with me that the answer is a resounding “no.”  I concur wholeheartedly with P. Allen Smith, who said about combining vegetables, herbs, and flowers within a garden, “It’s the best way I know to have both beauty and taste.”  In other words – you can have your ornamentals and eat them, too.

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Best Practices for Starting Tomato and Pepper Seeds at Home

 

Pepper Seedlings One Week After Germination

Pepper Seedlings One Week After Germination

Healthy garden-ready tomato plants can be easily started at home, but success is more likely with some tried and true practices.  My first three years of starting tomatoes and peppers by seed were rather angst-ridden.  I was depending on selling hundreds of plants at market and I had never done anything like this before. I read, and watched, and worried, and called the seed companies and MN Extension Service ad nauseum.  Fast forward 12 years and I am much more trusting of these seedlings to take care of themselves with just a little help from me.   Maybe all the fretting paid off in a cumulative knowledge of methods that offer seedlings optimum growing conditions.  In this post I’ll try and pass on what I have learned over the years , in hopes that it will help you on your way to growing healthy plants in your garden or farm.  It’s a lot of information, so I’ve organized it into three sections:

I.      The Germination Process

II.     The Seedling Growth Stage

III.   The Potting Up and Hardening Off Stage

I’ll cover stages I and II today and Stage III in next week’s post.  Caveat:  I grow around five thousand seeds each year now, but the principles of seed starting are the same.  Of course, you will have to modify your set-up if you are only starting a few seeds for a small garden or for pots (more on pot growing later).

I.  The Germination Process: 

Useful seed starting supplies

Useful seed starting supplies


1)  Timing:  It is important that your tomato plants be at the optimum stage of growth when you plant them outside.  This means stocky plants, with thick stems, about 5-9 inches tall, with good root growth (preferably in 4-inch pots so they are not root-bound).  You do not want tall thin plants with weak stems, because they will not transplant well.  Nor do you want huge plants in small pots that already have blossoms on them, because this means they have spent too much energy forming those blossoms, leaving them somewhat depleted and hence not able to yield as many tomatoes.

It takes about 6 weeks for a tomato seedling to reach this optimum growing stage (about 8 weeks for peppers).  So, wherever you live, determine when your weather is likely to be stable enough to plant in the ground and count 6 weeks back from that date.  In Central Minnesota, where I live, I start all of my tomatoes March 14th through March 16th, and I start the peppers about 2 weeks before that.  In mid-May, after they have been hardened off thoroughly, they are primed to get in the ground and start doing what they are destined to do….grow.

2)  “Soil” for seeding:  If you are a totally organic grower, you can make your own potting mix (but it is a bit involved).  I have tried several, but my favorite combination is as follows (you will need to scale down proportionally for smaller batches):

  • 5 gal. compost
  • 5 gal. peat
  • 3 – 5  gal. mix of vermiculite & perlite
  • 1/2 c. lime (don’t use this if your compost is horse manure as the beds are often limed)
  • 1/2 c. bonemeal
  • 1/2 c. bloodmeal
  • 1/2 c. greensand (or 1/4 c. sul-po-mag)

If you’re not worried about being totally organic, Miracle-Gro Moisture Control is a potting soil that gives consistently good results.  The main thing is, use a sterile potting mix, not garden soil.  Starting seeds in garden soil frequently leads to “damping off” of the seedlings, where they start to grow and then just keel over and collapse at the stem.  Garden soil carries disease-promoting fungi that is hard on young seedlings, not to mention the weed seeds prevalent in garden soil.

3)  Trays/Flats/Containers:  I use sturdy, reusable, 128-cell flats that have lasted a minimum of 5 years (and I am not gentle with my equipment).  Any container will work, including yogurt cups, peat pots, etc. as long as there are holes in the bottom.  One of the reasons I start my seeds in flats with small cells is to fit as many seedlings as possible under the grow lights, but an equally important reason for me is that the seeds will germinate faster in smaller cells.  The small amount of potting mix in each cell heats up more quickly, and there is not as much of a danger of over-watering.  It is worse for the container to be over-watered rather than under-watered (that damping off condition again).  *Note:  if you are using a grow light setup similar to mine, make sure your bottom tray that the cells sit in does not have holes in it or it will drain onto the grow lights below and short them out.

4)  Seeding Process:

Potting Mix Moisture Level

Potting Mix Moisture Level

  • Pour your potting mix into a large, shallow tub.  Add hot water in increments and mix well with your hands.  Take a handful of the mix and squeeze.  You want the potting mix to be damp enough to form a ball, but not so wet that you can wring water out of it with a gentle squeeze.
  • Fill the flat with the potting mix and then hold it slightly above the floor and let it drop to the ground to make sure the mix compacts a bit and gets into all the cells.  If the mix is too fluffy, the seed will not make good contact with the soil particles.  Refill any of the cells that are not full after dropping the flat.
  • Mark the tomato variety and the date on a small but sturdy tag (I use cut up venetian blinds I get at garage sales), and place the seeds on top of each cell individually.  Some people pour the seeds out carefully onto the cells, but it really doesn’t take that long to seed the cells individually (good time to listen to music or podcasts).
  • Now go back to the first cell and use the pencil with one hand to poke the seed slightly down into the mix and use your other hand to firmly cover the seed with a small bit of the soil.  If you are only starting a few seeds, and using individual containers, don’t poke the seed down too far into the soil.  It just needs to be slightly covered, about 1/4 inch.  The main thing is to make sure the seed has been firmly pressed into the soil.  Good contact with the soil is important to germination.
  • Cover loosely with plastic to keep moisture in and the seeds warm.  The clear tops that come with some of the flats are fine, but you don’t really need them.  The plastic is only on the seeds for a few days and then you are done with it.  Easier to fold up a piece of plastic and store it for next year than store the hard plastic covers.
Using 100-watt bulbs for Heat Source

Using 100-watt bulbs for Heat Source

4)  Heat Source: Warm soil is more important than warm air, which is why I use hot water when mixing up the soil.  My seed-starting shop is not heated, so I do use a small electric heater to keep the ambient air around 70 degrees during germination, but the main heat source for the soil is 100 watt bulbs placed under the trays.  A  heating pad placed under the flat would work also, but these lights were something I had on hand 14 years ago and they worked so well I never found the need to upgrade.  The 100-watt bulbs put out quite a bit of directed heat and the seeds all germinate within 3 days.  I do check the flats once a day and mist the cells with water if they look dry.  I will also turn the flats around if the germination is uneven.  Remember that germination time also depends on the seed variety and how old the seeds are.  The date on the seed package is a packaging date, not the date the seed viability was tested.  Buy seeds from a credible company and don’t keep them over for too many years if you want 100 percent germination.

 

Indoor/Outdoor Hose for Seedlings

Indoor/Outdoor Hose for Seedlings

5)  Watering/Misting:  Germinating seeds do not need a lot of water!  This is important because too much watering can lead to the damping off situation described above.  The plastic covering the flat should actually be enough to keep the cells moist until germination, but you should check the edges where it tends to dry out first.  I tend to keep the peppers on the dry side and the tomatoes a bit more moist.  When I do water them, it’s more of a misting with a gentle spray than a watering.  I use a small coiled hose attached to my shop sink.  This is a Water Right MCH-050-FG-6PKRS 50-Foot x 1/4-Inch Mini Coil Hose With Wand – Forest Green, which has a small nozzle, and it is perfect for misting the seeds at this stage and watering the seedlings with a larger stream of water later on.  I love this hose, but it does get clogged ocassionally with the minerals in our water (we’re on well water) and needs to be cleaned regularly.

You’ve got seedlings!  Now the next stage:

 

II.     The Seedling Growth Stage

End View of Light Set-Up

End View of Light Set-Up

Front View of Grow Lights Set-Up

Front View of Grow Lights Set-Up

1)  Grow Light Set-Up:  My husband set up a grow light system for me that involves five 4-tiered metal shelving units with 20 florescent light fixtures attached to each shelf (see example to the right).  Whether you have one light fixture or twenty, there are several key components to remember:

  • The distance between the light and the seedlings will change as they grow, so make sure the light can be easily adjusted up and down.  When the plants are very young, they will need to be fairly close to the light (about a 1-2 inch distance).  This is to ensure they do not get leggy and develop weak stems trying to reach for the light.  As they get bigger you can increase the distance so that the light source covers more area (around 4-6 inches distance).
  • Use two different types of florescent bulbs in the fixture; one warm bulb and one cool bulb.  You do not need to buy the expensive gro-light bulbs, the combination of warm and cool bulbs is really effective.
  • Keep the lights on the plants for 14-16 hours per day, but turn them off and let them rest at night.  A timer that you can plug the lights into is a must if you want to sleep peacefully.

2)  Day and Night Temperatures:  Once germinated, I tend to grow my plants fairly cool to encourage slow steady growth that will give you sturdy, stocky plants.  I keep the daytime temperature around 65 degrees and the night temperature around 55 degrees.  At this stage it is important not to have wide fluctuations in temperature.

3) Watering:  Keep the soil moist, but not wet.  They will need more water at this stage than when germinating, but it is still important to have a light hand with watering.  The plants are still very tender and should be watered gently.  I do love the Water Right MCH-050-FG-6PKRS 50-Foot x 1/4-Inch Mini Coil Hose With Wand – Forest Green for this task because the small nozzle and stream of water allows you to easily water “around” the seedling rather than on top of  it, making sure you don’t break the stem.  The nozzle is also adjustable so you can use it for misting at the germination stage and watering at the growth stage.  It connects to the shop sink and the coil expands far enough that I can take it outside to water the plants when they are hardening off.

Thinning the Seedlings

Thinning the Seedlings

4) Thinning the seedlings:  Even if you have carefully hand-seeded, it is not uncommon to get 2-3 seeds germinate in one cell.  Make sure and snip off all but one (the straightest, strongest one) right at the soil line, so that they won’t compete for the same soil and water.  It’s difficult to snip a seedling sometimes, but it is worth it.  Do it.

5)  Air flow:  Some of the tomato literature recommends running your hands across the seedlings periodically, tickling them, to make the plants stronger.  A fan works much better.  An overhead fan is ideal, but a floor fan or a table fan will work fine also.  Keep it blowing across the seedlings for most of the day and turn it off at night.  It really does wonders for the strength of the plants.  They must think they are outside in the gentle breeze of spring.  Just don’t let them experience the roiling  thunderstorms of spring at this stage of their growth.

6) Re-potting:  This is really important, and a big reason why your home-seeded plants will be healthier than the tomato plants you often see for sale that have long since outgrown their small container.  When the seedlings are 3-4 inches tall and have their second pair of leaves, it is time to gently take them out of their cell and move to a larger pot.  I use a dull kitchen knife to slide down the side of a cell and pop the plug out without disturbing the roots.  I pot them up into a 4-inch pot filled with more of the potting mix that you used for germination.  If your seedlings have become leggy, plant them a little deeper in the pot, but do not cover the green leaves, as they are needed to provide energy.  Water the tomatoes well “before” you repot so the soil will stick to the roots and protect them from drying out.

7) Keep the re-potted plants out of bright sunlight for a few days so they can ease into the transition.  The next stage before planting in the ground is Hardening Off, which I will cover in next week’s post.

Comments are welcomed.  Share your tips and tricks…….this is what has worked for me, but I’m always learning.

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Favorite Garden Tools for the City Garden

Right Tool, Right Task:  My Gardening Favorites

hand tools

Hand Tools

By Cyndy Crist

I suspect every gardener has his or her favorite tools to use in the garden, and what works best likely evolves over time.  My guess is that most of us start with one very specific kind of gardening – perhaps a flower bed in front of their house, or a small vegetable patch in the back – and the tools we use and value evolve as our interests grow and change. That said, I think there are a few tools that are likely essential for any gardener, at least anyone with a small, urban garden.  Here are my personal favorites, divided into two general categories – hand tools and long-handled tools.

Hand Tools.
I prefer to do most garden tasks with small hand tools.  I think the reasons are the same as those behind my infrequent use of gardening gloves – because I like to get “up close and personal” with my garden.  I like to gauge the soil’s texture, feel the roots as I gently pull them apart when transplanting, and know how firmly I’ve pressed the soil when heeling in newly planted specimens.  It does tend to wreak havoc on my fingernails, but it’s so satisfying.

My most used tool is a trowel.  I probably have six of them, since I’m always looking for one that’s a little larger, narrower, or somehow different from (and, I assume, better than) those I already have.  I’ve been disappointed in some that bent at the shaft when I worked hard soil.  Others have simply not fit my hand well or felt clunky.  My favorite is a Radius Garden 100 Ergonomic Aluminum Hand Trowel with a bright green handle and an angle that makes it ergonomically appropriate.  It’s really comfortable to use and strong enough to get the job done.

The other absolutely essential tool in my arsenal is a good pair of pruners, or secateurs. Here, I don’t think you can beat Felcos, the Cadillac of pruners on the market.  There are several options from which to choose, designed for specific tasks and hand sizes. I’ve had my #2, “The Original,”  Felco F-2 Classic Manual Hand Pruner for many years.  They’re definitely due for a sharpening, and if the blades ever get bent, they can be replaced.  Felcos are pricier than other pruners, but properly cared for, they will last forever.

My third choice is a Japanese pruning saw. I use this tool less often than some others because I grow mostly herbaceous perennials, but it’s indispensable for heavier cutting. I like the way it folds up for safe and compact storage, and it offers balance, strength, and sharp, jagged teeth that make short work of pruning woody plants.  My saw was made by The Rumford Gardener, but I was unable to find it via an internet search.  There are however, other sources of very similar saws.

Long-handled Tools

Long-Handled Tools

Long-Handled Tools
Much as I love to get “down and dirty” in my garden, sometimes my joints tell me that I would be well served to stay upright while I work in the garden.  For those occasions, I have a few more favorite tools.

The first is a weeding hoe with a small, V-shaped head made by Goserud, often called a warren hoe.  In the midst of so many British and Swiss-made tools, I’m proud to say that this one is made in Minnesota.  Its sharp edges and small shape make it ideal for getting into tight spaces to remove weeds or loosen soil.  Its light weight lets me use it for extended periods without getting fatigued from carrying it around.  Mine is Model #60, and it’s a beautifully hand-made tool.  If you cannot find the Goserud, Ames also makes a warren hoe that is of high quality; Warren Hoe 54″ Kodia

The second is a garden fork.  When I was first establishing my gardens (our lot was almost entirely covered with grass and well-compacted soil), a sturdy spade was essential to removing the sod and loosening the soil.  But now that I have turned all but about a 6X10 foot oval in the front yard into gardens and paths, I find a garden fork just as effective but more versatile. My current favorite is a Martha Stewart tool that I bought at Kmart.  It’s sturdy but not too heavy.

My third favorite is a small bamboo rake.  It looks like it could be a children’s tool, but it has an adult-length handle. It’s wonderful for removing mulch and leaves in the spring and for clearing out small spaces.  It works well for tasks for which a larger, more standard rake would be more likely to damage tender plants or get caught on nearby shrubs.  It’s diminutive, but a real work horse in my garden.

I want to mention one more tool with a much more limited role in my garden but which works beautifully when needed. It’s a Spear & Jackson e-series Edging Knife with a small, sharp, half-circle head on a sturdy T-handle.  It makes the task of trimming the lawn along the sidewalk a breeze and it also works well to tidy things up along other edges in the garden.  I love this little tool too much to leave it off my list.

Three Other Favorites.
Beyond tools, there are three other garden items that I find indispensable.  One is a pair of Crocs. I’m a real barefoot gal, and these are perfect to slip on as I head out to the garden.  They’re comfortable, sturdy, come in bright colors that make them easy to find when I leave them in the garden, and can be hosed off as needed.  I keep a couple of pairs in a basket near the back door so that they’re ready to go when I am.

A second item I use like crazy is a garden kneeler and seat made by Step 2 Corporation; Step 2 Garden Kneeler and Seat, 21.8″ L x 10.8″ W x 16.3″ H, Color Green (5A0100).  It has saved the knees of many pairs of jeans and provided impromptu seating when I need a little break anywhere in the garden.  One of the things I like about this particular kneeler is that it has an opening in the middle of the “seat” which makes it easy to carry around.  And since it’s plastic, it won’t rust or bend and, like the Crocs, it’s easy to hose off.

Finally, I need a good basket in which to put the detritus resulting from pruning, deadheading, and weeding.  I want something with a strong handle and that is sturdy enough to “stand up” when set down (that is, not collapse).  My favorite is a large, fireside-style wicker basket.  Its large, almost flat surface can accommodate just about any shape or size of plant material that results from my garden work.

Finding my favorites took some experimenting.  I purchased a few things that I thought I’d use but seldom did (who really needs a bulb planter when a long, narrow trowel works just as well but is more versatile).  Other purchases proved uncomfortable to use or just weren’t up to the tasks for which I bought them.  And I’m sure I’ve been dazzled by a few shiny new models that I really didn’t need but found visually appealing. These are the tools that lie buried in the bottom of my tool basket.  But it’s easy to tell which are my favorites.  They’re the ones that are dirty and scratched, well-worn and well-used.  And I can’t imagine working in my garden without them.

**None of the products featured in this post were gifted or given to me free of charge in exchange for links or press. No part of this post was paid for by any company.

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Best Weeding (Hoeing) Tools for the Small Farm

Weeding is definitely the bane of the organic farmer, especially on farms that are considered small (less than 50 acres).

winged weeder; hula-ho; goserud weeder

1) winged weeder; 2) stirrup hoe; 3) diamond hoe

Larger organic farms are generally set up with wider rows that tractors can drive through with weeding implements, and small organic gardens are generally weeded by hand without too much trouble.

Our farm is 23 acres, but we “only” need to weed about 5 acres.  We have researched and tried all of the various weeding methods, from flaming to black plastic, with only a modicum of success.  I hate black plastic and have pulled it up from every bed it was used in.  Basically, we have come back around to hoeing the annuals, hand weeding the perennial beds, and tilling the paths.  After 14 years of this, the blueberries and perennials are fairly weed free and the tomatoes and annual beds are easy enough to hoe….if you get them early and stay on top of it.

Pictured above are my favorite hoes for weeding the annual beds.  The key is to use them early, when the weeds are very small and you can get around the tomato and pepper plants and any other annuals you may grow.  Then make sure you hit them 3-4 more times during the growing season as new and different weeds start to grow.  With the right tool at the right time, it’s not hard work and can actually be quite enjoyable.  Remember though, these implements are for use on young weeds, not in beds that have never been worked before.

My absolute go-to hoe for paths or larger areas is the stirrup hoe or scuffle hoe.  One that I have tried and liked is the Flexrake 1000L Hula-Ho Weeder Cultivator with 54-Inch Wood Handle.  The blade of a stirrup hoe easily cuts through young weeds at the soil line, or lifts them out of the ground together with their roots.  The great thing about the hula hoe is that the easy back and forth motion of this tool goes across the same patch of weeds twice with the same amount of work that a conventional hoe would on one pass.  One person compared it to the motion of vacuuming a rug, which is a good analogy.  You can clean out large areas of weeds in a short time and frequent use will stop weeds from returning.  The blade itself is not very sharp, but the design and technique of using the hoe doesn’t require a sharp hoe.  This hoe is not made for breaking up heavily compacted soil, and you will be disappointed if that is your task.  The handle is also tall enough that you don’t have to hunch over and put strain on your spine.

For the smallest areas, between closely spaced seedling plants for example, I love the Fisher Enterprises WW100 Winged Weeder 60″.  There is a caveat here however.  I have had my winged weeder for 10 years, and it has been very reliable for me.  Based on the comments on Amazon on this hoe, the quality has changed over time and the newer versions might not be as sturdy.  If you can still find one with the wood handle instead of the plastic, I would recommend that.  This weeder has a push-pull motion and the head is small enough that I don’t have to worry about accidently weeding my small seedling plants.  It comes in different sizes now, and I think I might try a junior size for hand weeding up close to the plants.

The diamond hoe, specifically the Corona Clipper SH61000 Diamond Hoe, is the sharpest hoe of the three and works the best for me when the soil is a bit compacted.  If the soil is too soft or has been tilled recently, I go with the hula hoe.  The secret to the diamond hoe is technique and using the blade design correctly.  If you keep the blade just barely beneath the surface as you push and pull back and forth, it will get the new weeds without bringing new weed seeds up to the surface.  If you use this hoe at the right time (on newly germinating seeds) it will only take one or two times and the weeds won’t come back.  I would highly recommend this hoe, but use it correctly for the best results.  I see that DeWitt also makes a diamond hoe, and although I have no experience with that particular hoe, DeWitt is generally a quality brand.  It is a little more expensive.

Well those are my favorites for my farm and my purposes.  It basically comes down to the right tool, at the right time, in the right conditions.  That is something that only comes with experience in your particular garden or farm.  I’ve tried a truckload of tools earlier on in my farming adventure, and these three are my favorites hands down.

Happy Weeding!

**None of the products featured in this post were gifted or given to me free of charge in exchange for links or press. No part of this post was paid for by any company.

 

 

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Ratatouille: Winter Recipe with Eggplant and Tomatoes

Ratatouille:  Eggplant and Tomatoes as Partners (even in winter)                                                          by Cyndy Crist

Ratatouille Preparation

Ratatouille Preparation

It must be eggplant season somewhere, because last Saturday Whole Foods Market had at least six different sizes and varieties of eggplants.  There were the round, green and white Thai beauties; long, skinny purple Japanese eggplants; that lovely pink and white striped kind (I think they were Rosa Bianca, an Italian heirloom variety); and your “typical” large, purple Globe eggplant.

But what caught my eye were little purple babies about the shape and size of eggs (hmmm, does that tell us something about the English name for this vegetable that the French call aubergines?).  I couldn’t resist their glossy, smooth beauty, so I scooped up eight or ten of them and immediately began thinking about how to prepare them.

My mind went first to ratatouille, which I find to be one of the easiest and best things to do with eggplants.  Ratatouille is commonly made with eggplants, tomatoes, peppers, onions, and summer squash.  I took a quick mental inventory and remembered that I had some decent Roma tomatoes at home and some grape tomatoes that were not long for this world. I always have onions and garlic on hand. I also had a hydroponic basil plant whose demise was clearly imminent, and I was pretty sure I had a couple of summer squash in the fridge, but since they were old enough to be of uncertain quality, I picked up a couple of firm, blemish-free little zucchini just in case I’d need them. I was all set.

There was no question about how I would prepare my ratatouille.  I have found that I get the best flavor and texture when I roast it, that process seeming to deepen the flavors and keep the pieces from collapsing into mush.  Roasting also helps solve the problem of eggplant’s tendency to soak up olive oil as fast as it’s poured into the pan.  That was two decisions made.

Near dinner time, I cut each vegetable into pieces of roughly the same size to ensure that they would cook evenly.  I crushed and sliced the garlic (I find that if it’s cut too small, it often burns, but if I leave the cloves whole, the flavor doesn’t “spread” through the whole dish as much as I like). I finished by tearing the basil leaves into pieces and scattering them over the top, sprinkling it with Maldon salt and freshly ground black pepper, drizzling good olive oil over it all, and then tossing it with my hands (as they say, clean hands can be a cook’s best tool).

I decided to roast my ratatouille at 350 degrees rather than a higher temperature to avoid the risk of burning the tender vegetables, and I checked it every 15 minutes or so until it was done.  In all, it took about 45 minutes to roast to the point at which the pieces were largely intact but nicely softened and the flavors somewhat melded (though another advantage of roasting is that I think each vegetable retains some of its own distinct taste rather than getting lost into a kind of amalgam of flavor).

Ratatouille with Tomatoes and Eggplant

Ratatouille with Tomatoes and Eggplant

The lovely thing about a dish like this, of course, is that you can use what you have on hand and/or what you like.  Although it’s traditional to use peppers, I had decided not to do that this time.  Any of the ingredients I used could have been left out (though to my mind it couldn’t be called ratatouille without at least most of these ingredients, but as the Bard said, what’s in a name?).

There is also no need to measure.  I wanted roughly equal amounts of the main ingredients, but I could easily have used more of one and less of another vegetable as I preferred. I could also have roasted it for a longer time at a lower temperature or hurried the results by using a higher temperature and a shorter time.  And I could have used an herb other than, or in addition to, the basil if I had wished, oregano and rosemary being two likely choices.

 

When it was done, I sprinkled the last of a container of grated Parmesan and Romano cheese on the hot ratatouille to melt deliciously over and into the whole mixture, but I could have used any cheese I liked, or none at all.  Because I was having dinner alone while my husband was out, I did my favorite thing and fried an egg to serve on top.  I had considered serving the ratatouille over rice and could have done that quickly, since I usually keep a couple of pouches of the pre-cooked rice mixtures packaged by Trader Joe’s and Seeds of Change in my pantry (I know, I know, rice is easy to cook, but sometimes being able to heat up a toothsome and nicely seasoned pouch of rice in the microwave in under two minutes is too handy to resist).   But all I could find was a version with Indian spices, which didn’t fit my mood.  Besides, the egg sounded just right.  All in all, it was a nutritious and satisfying meal.

Ratatouille with Egg Finish

Ratatouille with Egg Finish

 

Ratatouille is a dish I most often make in late summer when I can buy all of the ingredients locally at the Farmers’ Market.  But as I said earlier, it’s obviously eggplant season some place and I was quite pleased with the quality of all of the ingredients I found.  On top of that, I was able to use several things in my kitchen that would soon have been past their “best buy” dates, something that gives me an absurd amount of satisfaction in this throw-away culture.  I was even able to use one of the “old” yellow squash.

I do try to be a locavore, but sometimes my appetite gets the better of me, and when I can get a result as good as what I enjoyed this time, I’m hard pressed to apologize.  Still, please don’t tell Alice Waters.

 

 

 

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Companion Planting with Heirloom Tomatoes: Does it Help?

Plants Which Complement Each Other in the Garden

Basil and Tomatoes - Good Companions

Basil and Tomatoes - Good Companions

By Cyndy Crist

As we plan our gardens, we consider an array of things. We likely start by deciding what we’d like to grow (with edibles, this obviously is based on what we want to eat), then consider what we can grow given available space, growing conditions, and the time we can devote to gardening.   An additional factor we may wish to consider is what grows well together, an approach generally called companion planting.

Many swear by the benefits of companion planting; others doubt that they exist. As a Master Gardener, my first responsibility is to provide advice based on research, and frankly on this topic, it’s pretty mixed.  For example, a research study conducted by Minnesota Master Gardeners several years ago found no benefits of growing several plant combinations, including French marigolds with tomatoes. However, the number of growers who completed the study was small and the only information reported was about yields, not insects.

As the interest in organic growing and strategies like Integrated Pest Management (IPM) grows, so does attention to the potential benefits of companion planting.  Many well-regarded gardening books offer guidance on combining plants to improve plant health and yield, sometimes based on personal experience (what researchers would call anecdotal evidence) and sometimes on scientifically conducted research.

Since I have found no data indicating that there are drawbacks to companion planting, I see no reason to discourage anyone from seeing if they can enjoy successes based on what they plant together while reducing or eliminating the use of pesticides and fungicides that can harm beneficial insects and human health.  If you want to consider companion planting, here are some things you may wish to consider.

Nature and Dynamics of Companion Planting

(1) Plant combinations generally are put into one of three categories: beneficial, compatible, or incompatible (or, said another way, great, okay, and bad partners).   For tomatoes, there are a few combinations repeatedly cited as beneficial for tomatoes (and/or for the companion), a few cited as pairings to be avoided, and many identified as generally compatible.  We’ll get to those shortly.

(2) Some “companionship” needs to be sustained.  For example, in Carrots Love Tomatoes: Secrets of Companion Planting for Successful Gardening author Louise Riotte notes that French marigolds need to be grown for at least a full season before they will control nematodes in the soil.  In other words, sometimes it takes more than a short-term romance to realize the benefits of a partnership.

(3) Companion planting is particularly effective as part of intensive or small space gardening strategies. These approaches focus on placing plants close to one another and thus can maximize the benefits of growing them together.  This also makes it a good strategy for urban gardeners who have limited space.

Rosehips in Winter Tomato Garden

Rosehips in Winter Tomato Garden

(4) Some combinations work especially well in terms of plant placement.  For example, one reason why tomatoes and asparagus are great companions is that they grow at different strata, or levels, in the soil, so they don’t compete with each other for water and nutrients, Competition is also reduced because tomatoes don’t need to be planted until the asparagus spears are harvested, and cultivating the tomatoes through the later part of the growing season will help keep the space weed-free.

(5) Sometimes the benefit of a companion extends beyond actually growing together.  One example is tomatoes and roses.  There is some evidence that the solanine in tomato leaves may help prevent black spot on roses.  Growing them close to one another may be beneficial, but Louise Riotte also suggests making a spray from tomato leaves to use on roses.  This is an aspect of a beneficial relationship that seems at once more intimate and less companionable than growing in close quarters.

So, which plants love each other, which get along, and which need to be kept apart for their own health and vitality?

Gooseberries in Late June

Gooseberries in Late June

(1) Beneficial Companions. Some of the pairings with tomatoes most often cited as helping improve the vigor and/or flavor of tomatoes include bee balm, mint, basil, parsley, celery and borage.  Combinations in which tomatoes are the “heroes” that help other plants include gooseberries and peppers (potential protection against insects) and roses (potential protection against black spot).  Asparagus and tomatoes seem to have a mutually beneficial relationship.  In Good companions: A guide to gardening with plants that help each other, Bob Flowerdew notes that tomatoes provide protection against asparagus beetles while asparagus returns the favor by killing trichodorus, a nematode that attacks tomatoes.

Basil and Tomatoes - Good Companions

Basil and Tomatoes

One tomato companion especially worth highlighting is basil.  Not only do these two make for a flavor match made in heaven, which I find reason enough to grow them together, but there is some evidence that basil improves the growth and flavor of tomatoes while protecting them against some insects. Notably, basil flowers attract braconid wasps, whose eggs laid on the backs of tomato hornworms hatch into larvae that parasitize them.  As long as I have enough full sun to keep them happy and healthy, basil and tomatoes will always be close neighbors in my garden.

(2) Compatible Combinations. Among the vegetables and herbs generally considered to be compatible with tomatoes are oregano, carrots, onions, radishes (discouraging two-spotted spider mites), garlic (protection against spider mites), amaranth, chives, stinging nettle, lavender, thyme, and lemon balm. Flowers identified as workable companions for tomatoes include marigolds (several sources recommend French marigolds as the “work horse” of pest deterrents), geraniums, petunias, nasturtiums, pot marigolds (also known as calendula), and foxglove.

(3) Incompatible Pairings. A few combinations are repeatedly identified as needing to be avoided.  Although there is some evidence that the use of tomato leaves can repel cabbage worms, tomatoes and anything in the brassica (cabbage) family have generally been found to be incompatible with each other. Even though they are both in the nightshade family, tomatoes and potatoes don’t grow well together.  Some believe that fennel has an inhibiting effect on tomato growth as well, and it is not recommended to grow tomatoes close to corn because of the similarity of pests that feed on each.  Also, tomatoes are among a fairly long list of plants that won’t grow close to black walnut trees, and they can inhibit the health of apricot trees.  Other plants identified by some sources as poor companions with tomatoes are peas, beets, and rosemary.

Good Resource for Companion Planting

Good Resource for Companion Planting

A Few Final Words About Companion Planting
Why do many gardeners believe that companion planting works?  One is that the mix of smells may confuse or even repel insects, many of which operate on the basis of scent.  Another is that chemicals in the leaves and/or roots of some plants have a positive impact on others (such as the possible effect of solanine on black spot noted earlier).  A third is that mixed plantings generally “mimic” nature by offering a diversity of plants that attract some insects and organisms while repelling others. This benefit is described clearly in The Organic Gardener’s Handbook of Natural Insect and Disease Control: A Complete Problem-Solving Guide to Keeping Your Garden and Yard Healthy Without Chemicals, an invaluable Rodale publication for those interested in taking an organic approach to gardening.

So, scientifically speaking, the jury may still be out on the impact and value of companion planting, but many gardeners swear it has made a difference in their gardens.  In Designing the New Kitchen Garden: An American Potager Handbook, Jennifer R. Bartley reminds us that there are aesthetic as well as practical benefits to companion planting. This approach, she suggests, “doesn’t require a grand, complex plan” but simply offers a strategy for combining plants in ways that create beauty while attracting beneficial insects and birds that feed on the less friendly insects that chew leaves and damage roots and fruits.  That’s reason enough for me.

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When to plant heirloom tomatoes:Phenology and planting time of fruits & vegetables in a Northern Garden

Grandpa and Tesla

Grandpa and Tesla

Cris and I used to get quite a laugh out of his dear father, a salt of the earth man who loved to garden, fish and provide high humor for his grandchildren.  He was a man of strong beliefs, especially about his garden.  Potatoes must be planted on Good Friday; trees must be pruned on Presidents Day; and never plant anything during the full moon.

Before starting our small farming adventure in Minnesota, I went to a number of classes, seminars and  basically anything I could find on organic farming.  I learned a great deal about soil, cover crops, organic disease control, etc.  One of the seminars that was especially intriguing however, was a scientific lecture on Phenology.  I had never heard of it before, and I couldn’t believe it when I heard some of Willis Stainbrook’s folklore being espoused as a truth based on science and history.  Not the holiday planting lore, but some of the little things he used to do.  I’m sure if he was still with us and someone told him his knowledge was scientifically sound, he would respond “Pwiffwah,  everybody knows that.”

The National Gardening Association has this to say about Phenology:

Phenology has been used for ages in gardening and agriculture to determine when to plant, when pest insects will become a problem, and when plants will bloom. It turns out there is scientific basis for these observations. Modern plant scientists have found that phenology corresponds to a measurement called growing degree days. Growing degree days are calculated by adding the average daily temperature to, or subtracting it from, 50°F. This information provides a way to estimate the timing of certain events, such as when controls for pest insects need to be used to maximize their benefit.”

Spring Bed Ready for Tomatoes

Spring Bed Ready for Tomatoes

With respect to tomatoes (especially heirloom tomatoes)  a fairly specific rule of thumb in central Minnesota is to wait until memorial day to plant.  I do follow this rule to great success, but understand that my heirloom tomato seedlings  have been potted up into 4″ pots and have been fully hardened off, not little wispy things and not big honking plants that have already spent their energy coming to bloom.

Every time I have been fooled into planting early by a warm spring, a cold spell has followed and the plants are either stunted or they just sit there in the ground waiting patiently, but not growing.  The tomatoes planted on memorial day always catch up with any progress the early plants have made.

Here’s some other phenological pieces of planting wisdom that I picked up from that class or along the way: Continue Reading →

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Tomato Butter, Tomato Spreads and Pasta Variations made with Sun-Dried Tomatoes

Exploring Ways to Use Sun-Dried Tomatoes

by Cyndy Crist

HeathGlen's sun-dried tomatoes

HeathGlen's sun-dried tomatoes

I think that Sally Schneider’s wonderful blog, The Improvised Life, has had a real impact on me.  I’ve had both of her cookbooks, A New Way to Cook and The Improvisational Cook, for years, but her almost daily dose of blog posts has heightened my awareness and appreciation of her approach to creativity in the kitchen and in life. More and more, I find myself looking at recipes as sources of ideas for cooking rather than “the way” to prepare a dish.  Or, said another way, as starting points rather than itineraries.

Take sun-dried tomatoes.  I’m seldom without them and usually have some packed in olive oil and others in their “natural” state in a jar or zip lock bag (for detailed information on how to dry your own, visit Dorothy’s farmtojar blog, which is associated with this blog).  Too often I’ve only used  sun-dried tomatoes when a recipe I wanted to try explicitly called for them.  Now, I’m thinking about an array of possibilities, starting with three general approaches – butters, spreads, and pasta.  And the more I let my mind wander, the more ideas are popping into my head.  Here are just a few.  Continue Reading →

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Smoked Tomato Martini Recipe from Farm to Jar

This post has been moved to my other blog farmtojar.com so as not to get dinged for putting duplicate posts up.  It’s a great recipe and it’s from me, but I decided to have its home over at the more general blog.  Here’s a photo if you’re interested.

smoked tomato martini rimmed with tomato salt

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Spring Planning Tips for Growing the Best Tomatoes in an Urban Garden

by Cyndy Crist

Let’s face it:  for those of us who live in the city, it can be tough to grow our own tomatoes.  While some are fortunate (and ambitious!) enough to have plots in community gardens, many of us are limited by the shade cast by mature trees and building density. Happily, demand for locally grown produce has led to an explosion of farmers’ markets that make it easy to buy locally grown fruits and vegetables that we can’t grow ourselves.  Still, there’s nothing quite like eating a tomato straight from the vine. With a little research and a bit of imagination, any urban dweller can enjoy some grow-your-own garden bounty.   Here are some things to consider if you want to rise to the challenge of growing your own tomatoes.

 

As the song goes, let’s start at the very beginning. 

Planning Tip #1:  Decide the optimum location in your garden to grow your tomatoes.  Here, the first thing to consider is the tomato’s need for “full sun”, which at a  minimum is six hours daily and preferably eight or more. If your tomatoes don’t get enough sunlight, they simply won’t produce the beautiful fruit that is the whole reason for growing them.  This isn’t a “nice to have,” it’ a must! 

 

Planning Tip #2:  Determine how much space you have.  Most tomatoes are naturally sprawling plants that are initially compact but soon are filling cages or spreading across the garden. Such varieties obviously need plenty of room to thrive. But some tomatoes are determinate varieties, which means they’re programmed (by nature or hybridizers) to grow only to a certain size. Good determinate varieties include Principe Borghese, a prolific plum variety, and Green Grape, a cherry tomato whose fruit is tangy and beautiful.  Bush Champion is a determinate hybrid  tomato that has been bred to grow well in pots.

 

Planning Tip #3:  If you decide to grow tomatoes in pots, select a variety that is well-suited to this application.   Sometimes you can solve your space (or full-sun) problem by growing tomatoes on decks, patios, and balconies.   Good choices for containers include Bush Champion, a hybrid determinate tomato, and Red Currant, an heirloom cherry tomato.  Continue Reading →

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