Showing posts with label Tomato. Show all posts
Showing posts with label Tomato. Show all posts

Tuesday, June 5, 2012

It's Tomato Time

Heirloom Tomatoes

I've been growing Heriloom Tomatoes for more than a decade now.  I started growing them after I saw a picture in one of my wife's magazines of an heirloom tomato salad.  It looked very interesting and I ordered a seed kit for five varieties.  Every year since, I've grown heirlooms.  Each year, I try to grow a variety or two I've never grown before.  Now I grow between 20 and 26 plants.  In the fall I will can stewed tomatoes and maybe some of Nick's famous spaghetti sauce.  Nick is my son-in-law.

Over the years I have developed a system for growing the tomatoes and I want to share it here.

First, I start growing the tomatoes from seed inside.  Several years ago, my kids gave me a compact, indoor greenhouse for my gardening habit.  The one the kids gave me is about three times bigger than the one pictured in the link.  It has enough shelf space on the top rack for 7 greenhouse trays (which hold eighteen 4" pots).  That was the best gift ever.  Over the years, I have acquired more and more equipment so I can grow more and better crops.

I start the seeds in peat pots with a soilless seed starting mix.  I put the peat pots in greenhouse trays and place the trays on heating mats.  I have trays that have a clear plastic cover which makes them a mini greenhouse.  When the seeds finally sprout, I remove the heat and let them grow until a second set of true leaves appear, then I repot them into 4" pots and put them under grow lights.  I've had the neighbors razz me a bit about the grow lights, wondering exactly what it is I'm growing.  We all have a good chuckle over that.

Sometime in May, I select the best of the tomatoes I have grown and start to plant.  Before you can plant, though you have to harden off the tomatoes by putting them outside for a few hours the first day and increasing the time each day for several days.  Once they are hardened off, the first step is to prepare the garden soil.  I'm not 100% organic, but I'm close.  I like to amend the soil with composted manure every two years or so.  Last year I loaded up the bed of my pickup with about two cubic yards of cow manure and tilled that in.  I till to control weeds that have sprouted and I like to get to them before they set seeds.

Once the soil is prepared, I empty a bag or two of garden manure into my wheelbarrow and spray it with the hose.  Then I mix it to create a thick slurry.  I dig a hole, fill it partway with water and put a shovel full of the manure slurry in the bottom of it and begin to plant.  I plant the tomato right on top of the manure.  This year, for half my tomatoes, I put a trout carcass in the hole with the manure.  I learned that the Native Americans used to fertilize their gardens with fish, so I wanted to try it this year.  I'll report on it come harvest time. 

The hole with water in the bottom

Manure slurry, about as much as I put in the hole

Manure slurry in the hole

Tomato on top of manure slurry

Then I fill in the hole, but I create a depression in the dirt about eighteen inches in diameter.  I build a bit of a dam around the edge of the depression to keep the water in when I hand water.  It is important to hand water tomatoes.  When you use a hose and a sprinkler, it can cause the leaves to get diseased and burned.  Plus if you hand water, you put the water only where you want it which means you aren't watering the weeds.  Whatever time it takes me to hand water, it saves me three or four times the amount of time in weeding.  I'd say that's a fair trade. 

When I have the depression the way I like it, I place two Jobes Tomato Fertilizing Spikes about eight inches away from the stem in opposite directions.  This is the part that isn't organic, by the way.  Tomatoes are heavy feeders, so that's why I used the shovelful of manure slurry, a fish and the spikes.  After the spikes are installed, I add about a three inch layer of last year's grass clippings down in a mulch in the depression.  That does several things, first it insulates the roots, second it keeps the water in the soil and impedes evaporation, and third it provides a weed barrier.  Only the most tenacious weeds grow through the mulch, and they are easy to pull because the mulch causes them to send down shallow roots.  Win Win Win.

Depression gardening (I got rid of the handprints, they aren't important)

Jobe's Tomato Spikes

Fertilizer spikes in ground.  I bury them about an inch deep

Three inches of grass mulch

After the mulch, I place a wall of water around each plant to insulate it during the spring.  A wall of water is a flexible plastic sheath that has individual cells that are filled with water so it can stand up on it's own.  The water cells capture the heat of the sun and keep the plants warm in the cool spring nights.  We can have as much as a 40 degree shift from daytime to nighttime to nighttime temperatures here in Southeast Idaho. 

I have a bunch of wooden tomato cages I built with my Dad several years ago.  Once I have the wall of waters around the plants, I hammer the tomato cage around the wall of water.  When the first of July hits, I'll remove the wall of water through the top of the cage which allows the branches and leaves of the tomato plant to fall nicely on the horizontal bars.  I know people who wait to cage the tomatoes after they have removed the wall of water.  My way is better.  Less breakage of branches, less handling of the plant.

Wall of waters

Tomato cages with wall of waters

I drew a diagram of my process.  I have been growing tomatoes like this for several years with quite a bit of success.  I like the depression method because it really conserves water while still being able to generously water the plants.  Enjoy!

Diagram of depression gardening

Wednesday, June 16, 2010

It's that time of year again...

My Garden

Heirloom tomatoes

Yesterday I put 26 Tomato plants in the ground.  This is a time of year that I love.  Gardening season. 

It wasn't always this way.  I used to till the garden for my wife, but beyond that I didn't want to be involved.  That all changed about nine years ago when she was pregnant and couldn't get around to do the garden.  She said, "If we're going to have a garden, you will have to do it."  So I did, grudgingly at first, but then it became a refuge, a place of solace, a place where time slowed down.

Her brother was living with us at the time, and he was, well, he was a piece of work.  Still is.  Don't get me started there.  All he wanted to do was play video games and talk about him playing video games.  When I'd come home from work, he'd start talking about the things he'd done in the video game that day and I'd walk out to the garden.  I'd start pulling weeds and he'd keep talking.  I would tell him that if he wanted to talk, he'd have to pull weeds.  He'd pull a few and excuse himself to get a "drink of water" and would be missing in action for the remainder of the time I was in the garden.  That was revelatory.

The next year, I took over the vegetable garden for good, and my wife has concentrated on the flower gardening.  I happened to notice an advertisement about heirloom tomatoes the second year I had the garden, and I studied up on them to see what they were.  The picture was really neat, it showed a tomato salad with a vinaigrette.  Nothing but odd shaped and colored tomatoes.  I had never seen anything like it, but because I'm a designer, I had to try them.  The next season I purchased a kit with five different kinds of heirloom tomato seeds and became an heirloom gardener. 

The first heirlooms I tried were:  Caspian Pink, Big Rainbow, Green Zebra, Tigerella and Brandywine.  They were very good, and different than any tomato we had ever grown before.  I really loved them.  The next year, though, I thought I was too busy to go to the effort of growing them from seed and purchased hybrid plants from the local nursery.  The tomatoes I harvested that year were perfect in almost every way.  Uniform size, smooth skin, perfect color, they all ripened at about the same time.  What more could you ask?  The problem was none of them tasted like anything.  They were so bland I could almost not eat them.  I vowed then that I'd be an heirloom gardener and have been ever since.

The picture above is a sampling of some of the heirlooms I planted a couple of years ago.  Every tomato in the picture is ripe, including the green ones.

Following is a brief description of some of my favorite heirloom tomatoes that I have grown:

  1. Besser-Cherry-Red:  This is the best and sweetest cherry tomato I have ever grown.  They are like candy and are extremely prolific producers.  I have six children but only one boy that likes tomatoes.  He and I will go into the garden together and eat the Besser's right off the vine.  This is a grand tomato.

  2. Big Red-Beefsteak-Red:  This is a very good tomato for canning.  I like to can stewed tomatoes and the large fruits from this tomato are easy to process and tasty too. 

  3. Brandywine-Beefsteak-Pink or Red:  This is the king of heirloom tomatoes, but I admit not my favorite.  Don't get me wrong, it is a very good tomato and I grow them every year, but there are others I like better.  The flavor is great and they put up very well.

  4. Caspian Pink-Beefsteak-Pink:  This is a fairly large tomato with fruits averaging around 12 oz.  It's big and meaty and a very tasty tomato.  Great for hamburger slicing.

  5. Mortgage Lifter-Huge Beefsteak-Pink to Red:  This is the largest tomato I have grown.  Fruits up to 24 oz.  Big tasty beefsteak.  Great for processing.  I'm growing two of them this year.  Story goes the man who developed this strain sold the plants and then the fruits at the side of the road and paid off his mortgage in four years.

  6. Tlacalula-Pleated-Red:  This is the oddest tomato I have grown.  It's ribbed all the way around and has little channels inside where the seeds go.  When you slice it horizontally, it looks like lace.  It's also a very tasty tomato.

  7. Costoluto Genovese-Pleated-Red:  Another of the ribbed tomatoes.  Very tasty and very pretty when sliced horizontally.

  8. Opalka-Paste-Red:  This is a Roma or Sausage style tomato.  I use them for drying.  I blanche, peel, srpinkle with Itallian seasoning and dry them in my dehydrator.  The plants are very prolific.

  9. Banana Legs-Paste-Yellow:  This tomato is almost exactly like the Opalka, but is yellow instead of red.  Also good for drying.

  10. Yellow Pear-Pear-Yellow:  This is another of the small tomatoes I grow each year.  These are also like candy.  My son and I will munch these off the vine as well.  They produce like Zuchini, so don't plant more than one of them.

  11. Black Krim-Beefsteak-Purple to Black:  By far the ugliest tomato I have grown, but it is also my very favorite.  It has an earthy, dusky taste that is rich and full, powerful.  When you slice it, it looks positively rotten, but the flavor overrides any ugliness.  This is my number one heirloom.

  12. Cherokee Purple-Beefsteak-Purple:  Whereas the Black Krim originated in Russia, the Cherokee Purple originated in North America.  These are very much like the Black Krim in taste and texture, but are slightly prettier.  Another of my favorites.

  13. Paul Robeson-Beefsteak-Purple to Black:  I had to grow this one merely because it was named after the great actor/singer, Paul Robeson.  I worked in "The Paul Robeson Theatre" in Buffalo, New York.  Had to grow it out of principle.  This is a large tomato and very tasty.

  14. Green Zebra-Plum-Green on Green Striped:  This is a created heirloom, so it doesn't follow all the rules, but it is open pollinated.  The taste is tangy and it's cool looking besides.  This is my wife's favorite.

  15. White Wonder-Beefsteak-Ivory:  This is another of the weirder tomatoes I have grown.  It's ivory colored when ripe and is positively the best hamburger slicer I've ever had.
I have grown forty or fifty varieties over the last ten years and these are my favorites.  This year I planted twenty varieties, many of which I've never grown before, many I have.  Throughout the season I'll keep this blog posted on the progress of the tomatoes.  I'm sure I'll love some of the new varieties and they'll become part of the usual rotation.