Laura Taylor at Home in the Garden

Tomato Essentials or the Ultimate Tomato Series

2012-02-07T21:32:00.000-08:00

Some people are content to grow one or two tomatoes on their patio...others want to go all the way, building raised beds and planting a multitude of tomato varieties. No matter which style of gardening is right for you, there are things you need to know about growing tomatoes to assure that you'll have the most delicious, bountiful crop possible.

The Tomato Essentials class provides a very sound foundation for growing tomatoes. If you follow my instructions, you'll be successful. For those people who want more detail and don't want all of it on one day, the Ultimate Tomato Series is the way to go. The series also includes three cooking classes so you can make the most out of your spectacular harvest. The series breaks things down to 2 hour growing classes focusing on information that is timely for that particular point in the season. We will begin with a class focusing on getting ready for growing: soil preparation, building raised beds, site location, defining heirloom and hybrid. In the second class we discuss what types of tomatoes to plant, how to read labels and make selections, specifics of planting including what goes in the planting hole, staking and caging and more. After the class I'll escort the group to the local TOMATOMANIA seedling sale to help in selecting plants. The third class takes place mid-season. We'll be talking about disease and pest control, the proper time to harvest, storage and seed saving. Then, we move on to the three kitchen classes. The first will feature recipes that allow your fresh picked tomatoes to shine. Second is a tomato tasting and canning and preserving class. The third, and final class in the series will be recipes that utilize your canned product. It's a great way to celebrate our favorite summer fruit!

The cost - $40 for Tomato Essentials class and $295 for The Ultimate Tomato Series (a $20 savings). Which way is right for you?

An Interesting Question...

2012-02-07T18:04:00.000-08:00

Last week, a young woman contacted me about cooking classes. She was interested in learning the basics - knife skills, how to chop an onion and some simple recipes she can feed her family instead of frozen food. I designed a class tailored to her needs and came up with several recipes that will be easy enough for her to prepare but tasty enough that she could serve them to company. To make her cooking lesson more fun I suggested that she ask some friends to join her. She and I were both surprised to know how many young Moms jumped at the chance because they need this kind of instruction. I'm thinking that maybe she was even a little relieved.

One of her friends sent me an email to ask something I'd never been asked before.
Emily wrote, " I'm very interested in the class. Do you have a cooking philosophy or style". You know, that's a darned good question. I thought you might be interested in my reply:

So glad you asked! My philosophy is this - Serving a meal is another way to say I Love You - it comes from your heart. Preparing the meal is not just about making food, it's a social activity. There are often a lot of people around and I like to include them in the process. Sometimes the experience of making the meal is as meaningful and memorable as the food that you eat. No matter what food I prepare, whether it's just me or the entire family involved, I want the food to be delicious and not complicated.

In my cooking classes everyone is involved. There's no competition. I want everyone to feel comfortable, no matter their level of experience. It's very informal here. The phone rings. Sometimes my grown kids come in to say hi. To me, cooking is about my family and friends and that's exactly why I teach in a home kitchen.

2012-01-08T18:45:00.000-08:00

Planting vegetables right now can be a tricky thing. Not because it's January, and in just two months we'll be planting our tomatoes and summer veggies. It's because this January, unlike last year when we were practically drowning in rain, we haven't seen a drop of water from the sky. Nor is any predicted. What's more, daytime temperatures have been in the high 70s and low 80s.

These are not optimal growing conditions for winter and early spring crops. However, with a little human intervention, we can make it work and still enjoy homegrown salads and fresh-picked vegetables from the garden. We need to do all that we can to simulate a cooler, moister climate without depriving the plants their sunlight or water-logging them.

This week I pulled out the shade cloth that I use to protect my tomatoes in the extreme heat of summer. I use good old-fashioned clothes pins to attach the cloth to the fencing around the raised beds. My vegetable beds are surrounded by rabbit wire to protect the plants from Hucksley, the Harvesting Basset Hound. If you don't happen to have a rabbit wire fence like I do to, put a stake at the corner of each bed and attach the shade cloth to those. It's not pretty, but it works! The shade you create probably won't trick the garlic into splitting but it just may keep the arugula from bolting.

Along with the unseasonal heat, we're experiencing high winds. Put the two together and you have really dry soil - exactly the opposite of what your lettuce and peas want! Don't waste water deep soaking the plants. They have short roots and that won't help. It's better to give a little water each day to keep the soil evenly moist. The key phrase here is "a little"...they don't need a downpour, just even moisture.

One of the best ways to keep the soil cool and moist is to keep it well mulched. You know all those beautiful leaves that are flying through the air thanks to the gusty conditions? A nice layer of those on top of the soil will help shield it from the heat. As a bonus, mulch helps to suppress weed growth. Nobody wants to have weeds competing with their veggies for water and nutrients from the soil. So, rather than putting the leaves in the green bin for pickup or adding them all to the compost pile, use what you can to protect the veggies. It's a simple solution that won't cost much in effort or greenbacks. What could be better?

Save 25% - What Could Be Better?

2011-12-23T08:45:00.000-08:00

If you're anything like me, holiday shopping often finds me buying something incredible for a friend and liking it so much that I buy it for myself, too! Never has that been more appropriate than now...right here on this blog...buy a cooking or gardening class for a friend at 25% off and do the same for yourself! In fact, do it for all of your friends! Don't know which class they'll like, a gift certificate will do very nicely! With a great schedule of classes for the gardener and the cook, there's something for everyone.
Happy Holidays!

2011-12-14T13:52:00.000-08:00

Yesterday, I had the pleasure of attending a Bris - a wonderfully happy occasion when a baby boy is born into a Jewish family. Except for that brief moment of displeasure for the baby, it's an occasion to celebrate the next generation and the happiness that the new child will bring.

As we sat and enjoyed our meal - all Jewish occasions involve an elaborate meal - the topic of conversation turned to Mothers. Specifically the conversation went like this "If anything goes wrong, is done wrong or any parenting mistakes are made, just blame the Mother. It's always her fault." Not very comforting - for me, or the new Mother!

This morning I took a few minutes to enjoy my breakfast while looking out into the garden. I thought to myself that these plants are like more children for me. I take care of them. I feed them and keep them warm, protect them from harm and cheer for their growth and successes. Parenting plants is so much easier than children. They will never have to make any difficult decisions or choices in life. When a child makes a bad choice or decision, it is, of course, the Mother's fault. Not so with plants - no choices for them to make. And then I realized that I'm the one calling all the shots! Whatever happens, it's all my fault! And I thought raising plants was easier than children...

2011-11-19T21:11:00.000-08:00

Every year I hope and wish that the warm weather will hold into November so I can serve homegrown tomatoes on Thanksgiving. As the hours of sunlight diminish and night-time temperatures dip into the chilly range, the quality of tomatoes still on the plants becomes questionable. Rather than leaving the last Ananas Noire on the plant to possibly succumb to the cold I decided to harvest it. That was a few days ago when it was still green. Even if I wouldn't be able to pick the tomato on the holiday I thought that maybe, just maybe, it would ripen and be as perfect as a homegrown tomato can be on Thanksgiving. As luck would have it, it ripened quickly and it was delicious in tonight's green salad. I don't think it would have lasted another 5 days.

Tonight's tomato was a little on the small side but still beautiful and pretty darn tasty...pink in the center with emerald green borders and mild and sweet in flavor. I can't say the same about most of the other tomatoes I pick this time of year. Eating them uncooked can be less than satisfying, so I find myself roasting them in the oven and using them in sauces and soups. One of my favorite soups to make is a simple roasted tomato soup. I am not exaggerating when I say that I have made four batches of it in the past week and that's because my family keeps asking for more!

Roasted Tomato Soup

1 cup unseasoned breadcrumbs

½ cup plus 2 tablespoons olive oil

3 cloves garlic, finely chopped

2 large onions, one finely chopped and the other sliced thin

3 pounds garden fresh tomatoes, peeled and cored

1 quart chicken stock

¼ cup red wine vinegar

sea salt

additional olive oil and chopped dill for garnish

salt

pepper

Preheat oven to 425 degrees. Cut the tomatoes in half and place them on a roasting pan, cut sides up.

Lay the sliced onions on top of the tomatoes. Drizzle with olive oil and sprinkle with sea salt.

Place the pan in the oven and roast the tomatoes for 20 – 30 minutes until they begin to carmelize. Remove tomatoes from oven, set aside.

Place garlic and breadcrumbs in the bowl of a food processor. Add ½ cup olive oil and process until it becomes a thick paste.

In a heavy saucepan, heat remaining olive oil. Add chopped onions and cook over low-medium heat for 6 - 8 minutes until translucent. Add breadcrumb mixture and cook for 2 minutes longer. Add roasted tomatoes to pan, stir to combine, add chicken stock. Bring to a boil, reduce heat and simmer for 20 minutes. Remove from heat.

Allow soup to cool slightly and then process until smooth with an immersion blender or in the food processor. Stir in red wine vinegar. Season with salt and pepper to taste.

Reheat soup if necessary, then ladle into individual serving bowls. If desired, garnish with a swirl of extra virgin olive oil and sprinkle with chopped dill.

Important note: The color of your soup totally depends on the tomatoes that you use...it's equally delicious when it's deep red as it is when it's a pale melon color!

2011-11-12T13:29:00.000-08:00

With Thanksgiving just two weeks away I find myself focusing on food...inviting guests, preparing menus, stocking the pantry and perfecting recipes. Holiday entertaining can be daunting especially when there's also a home to decorate, gifts to buy, cards to send and daily meals to be made. I've created a schedule of classes and events for the season that will help you glide through the season with pleasure and joy. Cooking classes can help with the constant flow of hungry guests; stationery makes a wonderfully personal gift for the person who seems to have everything; a fresh holiday centerpiece is sure to delight you even at your weariest moments; gardening classes provide garden support in an outdoor setting that will clear your mind of the holiday hustle and bustle and, when you still have one more gift to buy, a Gift Certificate for an upcoming class will always do!
The list of classes and events has been updated through Spring 2012...
Let me be a part of your holiday plans!

2011-10-31T19:54:00.000-07:00

When I was growing up Halloween was a time that allowed my very creative Mother to really show her stuff. She always made our costumes which we proudly wore to trick or treat and to the school carnival every year. As I recall, the costumes were always fun and lively. Scary really didn't enter into our Halloween activities - except when we knocked on one particular family's door to trick or treat. The lady of the house, who was a good friend of my Mom's, was always a little scary. She had a strong personality and a very full head of wild white hair to go with it. On Halloween, she dressed as a witch, dimmed the lights and turned on scary music. To the children in the neighborhood, Mrs. R. truly was a witch. In actuality, she was very nice and her white hair was striking!

When my children were little one of the things I enjoyed most was making their costumes for Halloween. Like my Mom and her sister, my sisters would pitch in to help me get the sometimes very elaborate costumes made. Each year, the costumes reflected something special about my boys...a special interest or hobby. Even now that the boys are grown, I've saved all of the costumes. They're much more than just costumes, they're memories.

Each year, when the last neighbor's door had been knocked on and before counting candy and trading began, we would get into the car and drive to Grandma and Grandpa's house. My Mom would always act surprised to hear her doorbell ring. Even more of a surprise, though, was whatever costume she and my sister would have conjured up while waiting for us to arrive!

As my boys got older the very notion of Halloween changed. Swords and weapons, frightening masks and fake blood replaced my works of art and labors of love. But, the tradition of ending the evening by ringing Grandma's doorbell lived on. That's probably the part I miss the most.

Not exactly a nature lover, one year Mom created a tree costume. She got a good laugh and it's one of my favorite memories of her fun loving spirit. I suspect if she were still here she would find a way to dress up as a tomato!

I remember crowded streets lined with kids when I went trick or treating. My neighborhood now is very dark and a bit off the beaten track so we don't get many trick-or-treaters. Halloween is usually a very quiet evening up here. My kids are old enough that they enjoy handing out candy to the few trick-or-treaters that make their way up here.

The kids are grown and trick-or-treaters may be few, but we still enjoy the season. Lighted bones and skeletons adorn the walkway. Our sound activated ghost, Phantasma, hangs at the door to give a bit of a scare every time the door opens or closes. Various Halloween themed needlepoints are placed throughout the house and the ceramic Halloween village is assembled, lighted and the screams and scary sounds are at the highest volume. With a pot of chili on the stove, we carve pumpkins and anxiously run to the door every time the bell rings. Even if you don't come by for a handful of candy here's a Halloween treat for you to enjoy.

Happy Halloween!

Chicken Chili

2 tablespoons extra virgin olive oil

1 medium onion, chopped

2 large garlic cloves, minced

1 lb boneless, skinless chicken breasts – cut into strips or small chunks

4 teaspoons chili powder

1 tablespoon ground cumin

2 teaspoons ground oregano

3 cups chicken stock

1 ½ cups canned chopped tomatoes – with juice

1 red bell pepper, chopped

1 15 ounce can red beans (drain and rinse)

1 15 ounce can black beans (drain and rinse)

1/3 cup chopped cilantro

slices of lime (for serving)

In a large saucepan heat oil. Add onion and garlic and cook over medium heat until just tender (not brown). Add chicken and cook until no longer pink (turning as it cooks). That should be about 3 minutes. Stir in chili powder, cumin and oregano. Add stock, tomatoes and juice and chopped pepper. Season with salt and pepper. Cover, bring to boil and simmer over low heat for about 15 minutes.

Stir in beans, simmer uncovered over low heat for 15 minutes more, until chili is thickened.

Squeeze lime juice on top of the chili and garnish with a little chopped cilantro. Serve with warm corn bread and enjoy!

2011-09-28T14:22:00.000-07:00

Pesto certainly isn't on the menu of traditional items for Rosh Hashanah.

But, I was just outside gathering cherry tomatoes for tonight's feast and I couldn't help but notice the basil...lots of it! Thai basil, lemon basil, cinnamon basil, boxwood basil and, of course, Italian basil.

Boxwood Basil

Pesto is a great way to use up a lot of basil. It's so quick and easy to make (5 minutes, really) that I decided to grab some basil and make some. I can get it done while waiting for the pot of water for kneidel (matzo balls) to come to a boil. Pesto is wonderful to drizzle on salads, maybe heirloom tomatoes if you have any left, or tossed with boiled potatoes. It's incredibly versatile so think beyond a bowl of pasta. The best thing is that pesto freezes really well, So, even if I'm not serving it today or tomorrow or even next week, it can go into the freezer to enjoy at another time.

I have several recipes that I like to use for pesto. This is one of my favorites. It uses both pine nuts and walnuts so the flavor is a bit more complex than some recipes. While I'm not a cheese eater, I do love pesto. I usually take some of the basil, garlic and nut mixture out before adding the cheeses. I promise you, it's delicious either way!

PESTO
2 cups fresh basil leaves, washed and patted dry
4 large garlic cloves, peeled and finely chopped
1/2 cup shelled walnuts
1/2 cup pine nuts
1 cup extra virgin olive oil - use the best - it makes a difference!
1 cup freshly grated Parmesan cheese
1/4 cup freshly grated Romano cheese
salt and freshly ground black pepper

Combine the basil, garlic, walnuts and pine nuts in the bowl of a food processor. With the motor running, slowly pour in the olive oil in a slow, steady stream. (This will emulsify the mixture giving it body and richness.)
Shut the motor off. Add the cheeses, a liberal grinding of black pepper and a large pinch of salt. Turn the motor on just to combine the ingredients. Transfer to a bowl and cover until ready to use.

Makes about 2 cups

2011-09-21T15:44:00.000-07:00

With more people growing tomatoes in their home gardens than any other vegetable I get lots of questions about tomato growing on any given day. Today, I received an email from someone questioning the black containers I use. This may be repetitive for some readers but it's an important question so I'm happy to answer again.

Here's the story...when growing tomatoes in containers the containers need to be large enough to hold lots of soil. Minimum of 15 gallons. Tomato roots are huge and they need the soil volume to feed, support and get moisture to them. The least expensive and easiest to find pots around here happen to be black plastic. So, I use them. Lots of them.

Now, it also gets quite hot here in the west San Fernando Valley. Couple that with the fact that my containers are sitting on a former basketball court and you'll get an idea of just how hot my containers and, therefore, my plants can get.

Here's what I do to help keep my plants from overheating:

The pots all go up on "pot feet". I think this helps with drainage and it also creates a small gap between the pot and the heat emanating off the concrete. Then, each pot is individually wrapped in burlap. I buy burlap bags at the local feed store and cut them open. They make it almost twice around the pots. Then I use garden staples to hold them in place. The pots remain wrapped for the entire season. When it's really hot I water the bags to help cool them down and hopefully cool the pots a little. The point here is this: black pots absorb heat and on really hot days the root balls will cook! Tomato leaves and fruit like some heat but the roots do not.

Last, I follow 3 different weather services daily. When the forecast gets anywhere near 90 I put up shade cloth. It drapes over frames made of pvc pipe and doesn't look pretty. But, we all have our priorities, and mine is to protect my tomato plants as much as possible.

Hope this helps! Keep your questions coming...

Laura

2011-07-20T10:27:00.000-07:00

Some days are better than others...It was really hot yesterday and the garden seemed to be wilting the moment the sun came up. I did manage to pick a handful of beans and a tomato or two before deciding it was just too hot to be outside. Shade cloth was up, watering had been done the day before, so I decided to spend the afternoon in front of the computer and doing paperwork. Don't ask me why I decided to do those things instead of, let's say, needlepoint or read a good book. Like I said, it wasn't one of my better days.

Early in the evening I decided it was time to head out to "tent city" to visit my plants. Maybe not one of my better decisions...apparently birds don't mind the heat. All the adorable new leaves on my cucumber plants were gone and I wasn't happy. Note to self - hang more CDs and bird tape tomorrow.

This year, for the first time ever, I've had a problem with rodents. Several large, nearly ripe tomatoes have been eaten lately so I can't say I'm surprised. Interesting that all of the snakes we've been finding lately haven't managed to keep them under control.

Walking past garden beds number 1 and number 2 I noticed a foul order. I'd know that smell anywhere - Eau de Dead Rodent. It was vile and, even worse, the smell was strongest very close to the lettuce bed where I was headed to get something for dinner. I did some searching but couldn't find the source of the smell so, armed with a long stick (to feel around for the rodent remains) I grabbed my lettuce and went back inside. Maybe if I ignore it, it will just go away...

Daltrey

Late last night, unable to keep my eyes open any longer, I dragged myself upstairs to go to sleep. It would be nice if I could just fall into bed and sink into my pillow but that's not my reality. I've got to coax Daltry and Townsend, my two cats out of my spot. As if that's not enough, I then have to wait for Townsend to lay back down in his favorite position - his rear end in the pit of my arm with his tail swishing across my nose. I grab his tail and pin it down under my arm. Foolishly, I rest my other hand on top of the sheets. Daltry feels that any skin is for him to lick with his scratchy tongue so after repeatedly trying to gently shove him away, I bury my other hand under the covers. Ok, please, can I just go to sleep now?

Townsend

The phone rings. Four times. The portable phone which belongs right next to the bed is no where to be found. I assume that if someone is calling that late at night it must be really important. Ok, Jewish mother that I am, I assume something is wrong. So, I get up and hunt for the phone. As I carry it back to the bedroom it rings again. "Hello??" Someone is laughing, cracking up really on the other end of the phone. It's my son, calling from his cell. Did I mention that he was sitting outside my house on the patio and he's calling me at midnight from his cell phone? "What's so funny?" I ask, trying not to sound perturbed. He was sitting on his chair when he notice a very long tail pass by. There aren't too many lizards out at midnight and mice aren't that big. At this point, all I can think of is The Princess Bride and the ROUSSes - Rodents of Unusual Size.
Through his laughter, Andrew confirms that it's a rat, but that the rat seems to like sitting right there with him. Rather than scurrying off to eat something tasty from the garden it turned around and came back to take in the evening on my patio. With my son, who was now standing on the chair, laughing and calling to share the whole encounter with me.

Oy Vey.

I grab my book and try to read a couple of pages before nodding off but I'm really distracted by a really sour smell. Getting out of bed, I'm crawling around the floor looking for signs of kitty accidents. As I get close to the open window I realize exactly what it is...Skunk! It seems to be right outside my window.

Did I mention how hot it was yesterday? It wasn't exactly a cool evening, either. I had to close the windows, making it less than pleasant upstairs. As much as I hated to do it, I cranked up the air conditioner, pointed portable fans at my face to give me fresh air to breathe and went through the process with Daltry and Townsend one more time, this time settling in to sleep.

Ah yes, just another day in paradise!

2011-07-03T22:32:00.000-07:00

Last weekend I drove up north to attend four seminars offered at the Monterey Bay Master Gardeners Boot Camp. It was an incredible day from start to finish. My first class was all about Integrated Pest Management. All the classes were interesting and packed with information but I think this one may have been my favorite. It's fascinating to consider the food chain when thinking about garden pests, from the tiniest green worm to the owl outside my bedroom window. There is so much to know and there was no way this class could do any more than scratch the surface. There's just so much we can do to deal with garden pests before we pull out the bottle of spray. I guarantee you this is a topic I will revisit.

My next class was all about Soil. There's nothing more important to a successful garden than the quality and health of the soil that we plant in. While I knew that going in, I still learned more. I left that class with a concise list of six steps to healthy soil along with a wealth of resources and links to refer to.

Next, I took something a little different - Chicks in the City! I am strongly considering raising chickens - we use so many eggs here, it's really ridiculous not to! I just have to work on the logistics before making the commitment. There's a lot to consider for chickens - I always loved doll houses so I have to remind myself there's more than just an adorable chicken coop! I'll keep you posted about what I decide.

My last class was also about Soil, but this time it was specific to soil inoculants and keeping the soil healthy when something goes amiss.

The most impressive thing about the day was the attendance - well over 100 people showed up to spend the entire day, from 9 until 4 in classes about gardening. While the reasons for attending and the motivation for gardening were as unique as the people attending, these people were all committed to being responsible for what goes into their food and making it a priority to grow their own.

I had to wonder - where are the people like this in Los Angeles? The San Fernando Valley has the perfect climate for growing vegetables and fruit and it's full of families with young children to keep healthy. I know a lot of people who use words like non-GMO and organic, but where is the community of people taking action and doing more than using a few buzz words?

I left the event energized and excited to get back to my garden. It was a long drive back home and I had plenty of time to consider what I want to do with all that I had learned that day and how I want to share it with all of you. I love growing and I love teaching. Here, at my homestead is where it all comes together.This is where that community can take shape. The classes that I offer in gardening and cooking are designed to inspire and encourage people like you to take the steps to a more authentic, healthy and fulfilled life. For me, growing vegetables, cooking and sharing meals are ways of bringing people together and keeping them connected. Your motivation for growing your own food may be different than mine. No matter the reasons or where home is, no matter how much space you have, let's bring the bliss back home.

2011-06-21T09:21:00.000-07:00

Remember in Tomato Growing Class we talked about staking your plants? Consider this to be your not so subtle reminder...staking is something that needs to be done throughout the growing season! Here's another reminder - those indeterminate varieties that you put in at the end of March will probably get six to eight feet tall by the end of the season! Flowers form all along the branches, so when they grow into heavy tomatoes those branches get really heavy. Something has got to support those puppies so they don't bend and break!

I use 3/8" plastic gardening tape, or when I have it, gardener's velcro to loosely tie the main trunk of the tomato plant to the stake at the center. That stake went in the same day that I put the starts in the ground. Don't add stakes now as they can damage the tomato's roots. I also cage the tomatoes when I plant so the support is there for the lanky branches when the time comes. Gently tie the branches to the cage to keep them supported.

You want to support the main trunk and the flowering branches at 1 1/2 foot intervals. Loosely tie the supports just under the branch that is fruiting.

In the event that you miss a branch and it does fall and break - don't panic. Happened to me just last week...the branch had lots of flowers on it so I didn't want to remove it. Instead, I reminded myself that tomatoes grow like weeds and they must be able to withstand a little break in the stem. Then, I got out the duct tape, repaired the break and the branch and flowers are as happy as can be!

All Choked Up!!

2011-05-18T20:20:00.000-07:00

Artichokes are grown for their tender, edible flower buds. They have large, silvery-green leaves and thick stems. They're really quite impressive. I always love driving through the vast fields of artichokes in Castroville. It seems like an endless sea of artichokes, all standing up straight and tall like soldiers in a row. While most people might grow artichokes for the tasty treats sitting on top of the stems I’ve also seen several gardens where they are grown ornamentally. The bright purple flowers are stunning and make an interesting addition to the perennial garden.

Artichoke plants are incredibly easy to grow. They thrive best where winters are mild and summers are warm. They do like a bit of summer fogginess, but to be honest, they do quite well here in the heat of the San Fernando Valley. They can produce harvests for up to 5 years. I cut my plants back each winter and they are full and lush by Spring. In colder climates, you have to treat them as annuals and re-plant in the Spring.

Buy artichoke plants at the local nursery after the last danger of any frost. Artichokes grow best in rich, well-drained soil. Choose a site that gets full sun. Plants grow to be 4- to 5 feet tall so be sure they are sited where their shade won’t be harmful to any other plants.

When you plant artichokes, dig the soil deeply, and add plenty of organic matter. I always put two large handfuls of fertilizer in the hole when I plant. I also add two tablespoons of John and Bob’s Soil Optimizer. This helps get the nutrients in the fertilizer to the plant faster, aids in water retention and helps feed the beneficial bacteria in the soil. I don’t plant anything without my John and Bob’s. After artichokes are established and new growth appears, fertilize plants once a month. Keep soil moist throughout the growing season. Artichokes are heavy feeders and you can also apply a high-potassium fertilizer every 2 weeks during periods of active growth to encourage flower buds to form.

Harvest artichokes before the buds start to open and they're still green and tight. The central bud usually ripens first. The side buds are usually smaller and ripen later.

We're in the middle of artichoke season and I’m harvesting every day. One of the easiest and most delicious ways to enjoy them is with a simple lemon and olive oil emulsion. Let me know how you like it…

Grilled Artichokes with Lemon and Olive Oil

1 lemon, cut in half

2/3 cup extra virgin olive oil

1/3 cup fresh squeezed lemon juice

Several small artichokes (this recipe will make enough for about 12 small or 6 large artichokes)

Squeeze juice from lemon halves into bowl of cold water. Cut stems off artichokes, leaving about 1 inch. Snap off bottom 3 rows of leaves. Cut off tips of artichokes and trim tops of remaining leaves. Halve artichokes lengthwise. Scrape out chokes. Place in lemon water.

Bring large pot of salted water to boil. Add artichokes and boil until crisp-tender, about 6 minutes. Drain; pat dry. If preferred, you can steam the artichokes until just tender.

Prepare barbecue (medium heat). Slowly add oil to1/3 cup lemon juice, combining with a whisk in small bowl. Brush artichokes with some of dressing. Grill until tender and charred in spots, about 5 minutes per side. Transfer to serving bowl or platter. Season remaining olive oil/lemon mixture with salt and pepper as desired. Pour dressing into small bowl and serve alongside grilled artichokes.

2011-04-26T18:56:00.000-07:00

This is the time of year that we're planting our tomato seedlings outside. In just a couple of months those tomato plants will tower over most of us and some will reach 7 to 10 feet in height! Add to that, the plants will hopefully be heavy with ripening fruit and you'll understand why tomato plants definitely need support - lots of it!

I support my tomatoes both at the center trunk and with some type of tomato cage to help hold the branches and fruit. My rule is that as soon as I plant, I put a tall stake in the soil about 3 inches away from the center of the plant. Don't wait to put the stakes in later. They could disturb and harm the large root system that is developing.

While they can sometimes be difficult to find, I like to use the metal spirals as stakes. If I'm careful and very attentive I can somewhat train the plants to go up the spiral and reduce the amount of tying I have to do. I also often use the plastic coated metal stakes that are easily found at every nursery and garden center. You'll notice I haven't said anything about redwood stakes...that's because I never use them! They rot and break, especially under the pressure of a heavy tomato plant.

There are a variety of wire cages available that are used to support tomatoes. You'll see just some of them in the photo above. Remember the old school tomato cages we used to buy?

Well, in truth they are not very effective when used with tomatoes. They were designed for the cut flower market and while they can be terrific at corralling Chrysanthemums they will surely be crushed by the weight of a full grown tomato plant.

These green steel cages are quite sturdy and they blend in with the plants so they don't become an eyesore. They are reasonably priced and easy to manage. My preference is something taller as my plants definitely grow taller than these cages.

I grow several tomatoes in 15-gallon containers and many cages will not fit inside of them. For those, I make cages using hardware cloth. It's simple enough to make them although the rolls of wire (hardware cloth) are heavy and difficult to handle on your own. I don't recommend this type of cage for plants growing in the ground as they are not stable, especially in times of extreme wind.

My favorite cages are Texas Tomato Cages. They come in two pieces so they're easy to manage. There are two-foot extensions that can be placed on top for additional height. While a six-foot cage is usually tall enough there are always one or two plants that outgrow them. The Texas Cages have long spikes at the bottom so they remain firm once placed in the ground. Best of all, these cages fold flat for storage when they're not in use...they definitely can be used for peas and other climbing crops.

I must warn you...Texas Tomato Cages are not inexpensive but they are worth every penny. They will last forever and will be the only tomato cages you'll ever need.

Confetti Cabbage Salad

2011-04-25T21:24:00.000-07:00

Having an abundance of red cabbage in the garden reminded me of a recipe that I got a long time ago. A dear friend from college shared it with me. It's become a family favorite that we enjoy on many occasions.

Confetti Cabbage Salad

¼ cup sliced almonds

¼ cup sesame seeds

2 tablespoons Vegetable Oil

8 green onions (finely chopped)

1 head red cabbage (chopped)

Carefully brown almonds and sesame seeds in 2 tablespoons oil. Watch them closely as nuts and seeds tend to burn quickly. Drain on a paper towel and allow to cool.

Make Dressing:

¼ cup granulated sugar

1 tsp black pepper

1 tsp salt

1 cup vegetable oil

6 tablespoons seasoned rice vinegar

Using a whisk combine ingredients to make dressing.

Toss cabbage with nuts, sesame seeds and almonds, and dressing together.

Oh So Good Brisket!!

2011-04-23T18:09:00.000-07:00

While running errands this morning I bumped into a woman who I've met once or twice. She re-introduced herself to me (we're Facebook friends) and we began chatting. She was sweet and lovely and we hit it off almost immediately. I was glad she took the time and made the effort to come say hello. Toward the end of the conversation she asked "So, can I ask for a recipe or do I have to attend a class first?" With some trepidation I replied "Sure, what recipe do you need?" I was a little nervous that she would ask for something a bit obscure but was immediately put at ease when she said that she just made her first Passover dinner and was wondering how I do my brisket. Sounds like hers perhaps wasn't stellar, but there's always next year...

I've made brisket so many times I could do it while in a coma. As it happens, I was on my way home to put a brisket in the oven for our Passover Seder tomorrow. I know, tomorrow is Easter, but it's also the only day all of my kids could be here. So tomorrow morning we're having an Easter Egg Hunt and tomorrow evening a Passover celebration (again). I always say I love to celebrate and tomorrow I'll be doing plenty of it!

Getting back to the brisket...I decided to show you step by step the easiest way to make an incredibly delicious brisket that everyone will love. Here goes:

First, assemble the seasonings...Salt, Black Pepper, Lawry's Seasoned Salt, Garlic Powder, Worcestershire Sauce, Bay Leaves and Paprika (not shown).

Here's my brisket. See all that fat on the top layer?? You want that. Yep, all of it. It will add great flavor and keep the meat moist. You can cut it off later or trust that the people you're serving will have the good sense to do that for themselves.

Now, cut up one large onion into about 8 wedges. No need to count. This isn't rocket science.

Strew the onion wedges into the bottom of your roasting pan. Separate the wedges so the pieces lightly cover the bottom of the pan.

Lay the brisket on top of the onion - fat side down. generously season the meat in this order: Salt, Pepper, Lawry's Seasoned Salt, Garlic Powder and...

Worcestershire Sauce - drip some onto the brisket and use a brush to schmear it all over the meat.
Follow with more Lawry's Seasoned Salt and Paprika.

Now, turn the meat over leaving the onions in the bottom of the pan. Season the fat layer of the brisket the exact same way you did the other side. Cut another onion into quarters. Put a Bay Leaf on top of the brisket at the center. Put a little piece of onion to hold it down and place the onion quarters on each corner of the brisket.

Pour water into the pan around the brisket until it is a good half way up the sides of the meat.

Cover the roasting pan using either the lid it comes with or a tightly fitted layer of heavy duty aluminum foil.

Put the pan into the oven which has been preheated to 325 degrees. Leave it in there. Don't look, don't check it. Really, just ignore it. For four hours. Exactly four hours. At the end of four hours carefully remove the pan from the oven. There will be lots of really hot liquid in the pan. Carefully remove the lid or foil starting with the corner away from you as very hot steam will poof out. Take a long-tined fork and insert it into the middle of the brisket. It should insert and come out very easily. That's how you know the brisket is done.

So, run to the market and pick up a brisket so you can get it into the oven. It's better when you make it the night before you want to serve it or you can freeze it for later use. I'll add pictures of mine when it comes out of the oven. Two hours to go...Plenty of time to get tomorrow's chicken started, too.

Where do all the tomato plants go??

2011-04-05T22:25:00.000-07:00

Every Spring my collection of tomato plants seems to exceed the amount of space I have in the ground. I cannot go to a nursery or seedling sale without coming home with a new variety that sounds so wonderful I just have to try it, or a duplicate of one of my favorites. Can you ever have too many Pineapple tomatoes? As I run out of space in my raised beds I turn to containers for additional tomato plants. For years I have used 15 gallon plastic containers that I buy at the big box store or sometimes at the local nursery.

The containers, as you can see in the photo are black. And, you may also notice that they're sitting on a basketball court, which in Woodland Hills summers, translates to really hot! The containers are always elevated on pot feet, both to facilitate drainage and to keep them from direct contact with the hot cement. I've often put a layer of artificial turf underneath them. And this year, I think I might paint them white to help them reflect the heat rather than absorb it.

You may be wondering why I use such large containers. The answer to that is quite simple ...soil! I need enough growing medium in the container to support the huge root system that the tomato seedling will quickly develop. A smaller amount of soil will drain too quickly, taking all of the wonderful nutrients that I carefully provide my plants along with it. The result will be more frequent watering (leaching the soil of even more nutrients) and over watering is exactly what leads to unhealthy plants producing tasteless tomatoes!

When choosing containers, the most important things to look for are size and proper holes for drainage. Ideally, you want a container with 3 drainage holes at the bottom of the side wall of the container. You'll see pots made of all sorts of materials - terra cotta, plastic, half wine barrels and paper pulp. I've always used plastic containers but have to admit that the pulp pot did quite nicely last year and even held up well enough to be used again this season.

Don't let a lack of ground space keep you from growing your own tomatoes. Containers just may be the answer for you.

Oh What a Happy Day!

2011-03-14T08:45:00.000-07:00

Even if I tried, I couldn't hide my excitement! This has been a weekend of "tomato talks". I attended a seminar and gave two tomato growing classes. Clearly, that means that tomato planting time will soon be here and that has me almost jumping for joy!

I like to use March 15 as a target date for planting tomatoes. It's more important, though, to watch the local weather forecast...tomatoes won't do well in cooler than 50 degree temperatures. So, before heading to the veggie patch with your gloves and trowel make sure that the nighttime low is expected to remain above 50 degrees before planting.

In case this post whets your appetite and leaves you hungering for more on how to and when to plant tomatoes, register for my next "Yes, You Can Grow Tomatoes" class on Saturday, April 16 at 10 am.

Tomato-Orange Marmalade

2011-02-13T16:11:00.000-08:00

I love this time of year when the yard comes alive...bees are alert and active, hummingbirds swoop along side my head letting me know I've gotten a little close to their nests, rosebushes resemble ballerinas with their skirts of new red leaves, and citrus trees are heavy with ripe fruit.

Yesterday I filled a bag with sweet, juicy oranges. I made a citrus marinade for a pork tenderloin that will be tonight's dinner. And, I put up a batch of Tomato-Orange Marmalade. The marmalade is delicious on toast or a cracker or even a chunk of cheese. My friends have layered it on sandwiches and I'm thinking it would be a tasty accompaniment to tonight's tenderloin.

Be forewarned, it takes a long time to make this marmalade. If you choose to invest the time it will be worth it! Use your imagination...there are so many possibilities. Can't wait to hear your results and how you choose to enjoy it!

Tomato Orange Marmalade

This recipe makes only a small amount so it’s not necessary to sterilize or process the jars. Marmalade keeps in the refrigerator for 3 week.

Delicious as an accompaniment to beef, poultry, fish, pork and even warm toast

3 pounds ripe tomatoes, peeled and chopped, reserving juices

3 cups sugar

2 juice oranges, quartered, seeds removed, and sliced crosswise 1/8 inch thick

1 lemon, quartered, seeds removed, and sliced crosswise 1/8 inch thick

1/8 teaspoon salt

Place two small plates in the refrigerator to chill. They will be used for testing marmalade.

Place all ingredients, including reserved juices from tomatoes, in a pot. Cook over medium heat, stirring frequently, until sugar is dissolved, about 6 minutes. Simmer, stirring often to prevent scorching. Continue to cook, adjusting heat as necessary, and check for doneness after 1 ½ hours. Drop a spoonful of marmalade onto a chilled plate, the marmalade should remain in a mound and not run when the plate is tilted.

When marmalade has thickened and is done, remove from heat and cool, uncovered. Chill in glass airtight container.

I Love Super Bowl Sunday!

2011-02-09T15:22:00.000-08:00

I love Super Bowl Sunday. Not because of all the sinful, high-fat, delicious snacks and beer that are a Super Bowl tradition. It’s not because we finally get to see all of the amazing commercials that we’re promised. It’s not because of the incredibly talented musicians that perform at the pre-game and half time shows. And it certainly isn’t for the football…

It’s for the peace and quiet that comes with it. Since the game started I’ve have received very few emails other than advertisements. The phone hasn’t rung. One by one, everyone in the family said goodbye and went off to a Super Bowl party at someone else’s house. The neighbors are all inside in front of their televisions. My world is practically silent and the only sounds I hear are bees and birds and squirrels enjoying the warm afternoon.

My garden is in a state of in-between. It’s been very warm in Los Angeles lately. Today the temperature climbed to almost 80 degrees. The lettuces growing in the garden have bolted. Arugula stands four feet high and the flavor is much too sharp. However, evenings still get quite chilly. Temperatures dip too low for summer vegetables.

I know myself well enough to know that I must have something growing and producing in my garden at all times. It’s a physical need. I also know that it’s better to keep the garden soil active so it will be healthier when it is time to plant my summer crops. So, on this quiet afternoon, while all of the cheering went on inside, in front of the television, I embraced the silence and got to work. Out went the giant arugula and spinach. Sugar snaps peas have succumbed to the heat so they went, too. I turned the soil, gave it a healthy dose of amendment and began again. I planted row after row of lettuce, spinach, peas and more, leaving plenty of room in between for tomato plants that will go in the ground in another month or two. I hung a layer of shade cloth over the seedlings, hoping it will be enough to protect them from the heat. Now, it’s a game of wait and see. The weather has been fickle and who knows what it will bring? At least I know that, once again, the garden is alive and growing, and so am I.

2010-12-29T12:29:00.000-08:00

This season we’ve had more rain with spotty periods of sunshine than sunny days. The moisture and mud have a definite impact on how much time I spend in the garden. It's probably just as well. The holidays are a time of gatherings with family and friends, shopping and shipping. It's also the time of year that business becomes frantic so the fewer distractions I have, the better.

So, where do I find myself when the holiday madness has settled? You guessed it, in the kitchen. Like growing food for my family, preparing a meal is a gift that I can present on a daily basis. Some days, meals are quite simple. On others, they are more involved. But my rule in the kitchen is that nothing should ever be complicated.

Holiday meals follow that same rule. Uncomplicated!! Sure, there are usually more individual recipes to prepare for holiday dinners and some have to be doubled or more when guests are coming. My approach to these meals is to create lists. Lots of them. If I see it in writing I can systematically process what needs to be done. Writing keeps it all organized for me. Here's my process:

Menu... Plan the menu. Consider each individual who will be at the dinner table. Vegetarian? A known food allergy? Be sure to have something for everyone. I often create the basic menu and then round it out with items for those with special dietary needs.

Gather recipes... I like to print a copy of each recipe so I can have it on the counter or at the stove without worrying about spilling anything on it. Spilling is part of my process.

Shopping lists... I go through each recipe making a master list of every single ingredient I will need. If there's something that I think I have in the pantry, I physically make sure that I have plenty on hand before removing it from the list. The lists need to be really specific. Include quantities and brands if it makes a difference. Make a note of any items that you have a coupon for.

Then I break it down into smaller lists. I'd like to think I can do all of my shopping at one market but that's just not the case. The store for my staples just doesn't offer the selection or quality of fruits and vegetables that I want. Speaking of vegetables, one of the lists always includes those things that I need to go out and harvest from the garden. To recap, there will be one list for each store along with one for the garden.

Timing chart...Work backwards...what time do I want to serve each dish? Now I review each recipe to determine how much prep time is involved. With this list I write down when the actual cooking time begins. Then I can determine the precise time that I need to begin preparation of each dish.

Master timing chart... This is a bit like putting together a puzzle. Reviewing all of the cooking and prep times involved I can now make one master cooking list showing the precise order that I need to get things done. I suggest that you build in some time to get yourself ready into this chart!

Serving pieces...Exactly what serving pieces will I need? I get them out and find a safe place, out of the way for them to remain until I'm ready to use them. On each piece should be a small piece of paper. Write what food will go on each piece of paper.

Sound like a lot? Trust me, the up front organization will help to keep you on track and stress free when you're actually in the kitchen.

That's it! Follow these steps and you're ready to do the shopping. By the way, if it's at all possible, I delegate some of the shopping to family members. I warn you, however, no matter how detailed the lists are, you will receive many phone calls from the market. It's worth it, though! You can get a lot done while someone is doing your marketing. And your back will thank you for it. So, be brave...go on and plan a dinner party!

2010-11-10T21:52:00.000-08:00

Please allow me to get something off my chest...Winter vegetables will never appeal to me the way that tomatoes do! There, I've said it! I'm not going to try to fake that I'm a happy gardener any more! When I walk out to the vegetable garden I want to feel the warm sun beating down on my head. I want to walk barefoot in the soil that's so soft it feels like I'm walking on clouds. I want to walk amongst the tomato plants selecting a cherry variety here and something larger there. I don't need to rinse or even carry them inside to enjoy a filling garden snack.

With Fall comes a very different garden reality. My morning stroll now involves bundling up with wool socks and a jacket. The ground is cold and moist and in some areas it's mud. The few remaining cherry tomatoes are cold. I cannot detect even the slightest hint of warm sunshine when I eat them.

As I walk from one bed to the next I see that I have more space for additional planting. I don't have anything pressing that I absolutely "must" plant. I'll think of something just so the space isn't wasted. Continuing on I notice that the peas are getting quite tall. The lettuces all should be harvested. There's plenty ready for fresh salads. Some have smooth spotted leaves, some have spiky leaves, some have curly berry red leaves and some almost lime green. The spinach is lush and full as is my favorite, arugula. In the next bed broccoli, cabbage and cauliflower continue to grow. I am amazed to see the many shades of green that color my gardens. Blue greens, gray greens, yellow greens and brown greens all coexist to create an incredible palette of color. Beets, with their red and green leaves stand upright and reach up to the sun. Bright Lights Swiss chard seems to double in size every week and doesn't disappoint with it's dark green leaves and fluorescent yellow, red and orange stems. Some people would never believe that these are true colors of the garden. It's something that only a gardener has the privilege to know.
Heading back toward the house I notice a little pang of hunger and reach down to take outer leaves from some of the lettuces. There in my hand I enjoy a fresh picked salad of mixed greens and find that my hunger has abated. I smile to myself and think that maybe I do like growing winter vegetables after all.

2010-10-23T07:47:00.000-07:00

When I began gardening many years ago it was just something I thought my young sons and I would enjoy doing together. It was about the process, digging in the dirt and weeding and watching something grow. As the years went by, working in the garden was something I could do to pass the time while the kids were playing in the yard or in the pool. I was able to keep a watchful eye without hovering.

I don't remember many details about those early days in the garden. I'm not sure how much we really harvested but I can vividly recall the wonder and excitement in watching a tiny seed or small plant become food for my family. The experience fascinated me. Each Spring, the garden grew both in size and in numbers of plants for no other reason than that I enjoyed the act of gardening.

As my fascination with heirloom tomatoes grew I found myself attending classes and reading about things like healthy soil, organic fertilizers and worm tea and researching tomato varieties – their distinct characteristics and habits in growth. Without purpose or intent, a farmer I became.

It is still the process that drives me to spend countless hours in the vegetable garden. But, it is the product that grows from passion for the quality of flavor, color and texture and the knowledge that I know exactly what I am feeding my family that is the real reward.

2010-09-09T17:41:00.000-07:00

MYSTERY SOLVED!!

Last weekend I had the opportunity to spend a few hours sampling little bites of about 30 tomato varieties. This is something I do rather often here in my garden but it was special this day for two reasons. The tomato tasting was hosted by a man known as the tomato king. To me, he's Steve. Steve has been giving growing classes for as long as I have been growing and I've been fortunate to be the recipient of his knowledge and understanding of how tomatoes grow. Earlier this year, he and I discussed the pros and cons of hydroponic tomato growing. He had been asked to do some trials using a hydroponic set-up and asked for opinions, so I gave mine. To me, growing tomatoes is almost as much about the act of doing as it is about the fruits of my labor. I have spent years learning how to improve my soil so that it can feed and support my plants while I am feeding and supporting it. Using a hydroponic gizmo just seemed to defeat the whole purpose.

Steve decided to give the thing a try and he promised to keep me apprised of plant growth and production throughout the season. At the tomato tasting I was able to sample the fruit picked from the plant grown in water. When I arrived I was honored that Steve came to me and said "Come here, I need your expertise." Wow - that was a compliment I never expected to hear! He took me over to a pretty red tomato, all cut up and ready for sampling and told me to take a bite.

I was taught to be polite so when I took a bite and said "that's awful" it was quite a surprise. But it was. Then he gave me a bite of another red tomato. He told me both tomatoes were Early Girl. The second bite was full of earthy flavor and tasted like a tomato should! One was grown in the ground in Steve's backyard and the other was the hydroponic experiment. You know, of course, which was which. The moral of the story?? Tasty tomatoes are grown in healthy soil and not in water - remember, I always tell you not to overwater! This is proof!

Before I left I approached Steve and said, "Now I need some of your expertise." I pulled the mystery tomato out of my bag and held it up for him to see. Within a nano second he simply said "Green Pineapple". That's why he's the Tomato King. Thanks, Steve.

2010-09-03T08:27:00.000-07:00

Every year I end up with a mystery tomato in my garden. I'm not referring to the volunteers that pop up here and there thanks to squirrels depositing seeds wherever they fancy. I'm talking about one of the very carefully selected varieties of heirloom tomatoes that I absolutely must have in my garden that season. When I buy seedlings it is with purpose and intent. I take along a list of what I know I want to grow. I read the labels and descriptions of every variety before making selections. I create a chart so I can keep track of how many of each size or color I am putting in. So, how do I always end up arriving back at home with one plant that I cannot identify? It's like losing a sock somewhere between the washer and the dryer - it's just something that happens without explanation!

This year's mystery plant was stuck in a small space in between the artichokes. I wasn't sure it would get enough sun but thought to myself "I don't even know what it is, so a sub-prime location in the garden will be just fine". This plant got off to a slow start. I labelled it "Persimmon ???" because I seemed to recall buying an extra Persimmon after they were such a huge hit last year. When the sun finally appeared the mystery plant became very happy and it now stands 8 feet tall! It is lush and green in spite of the triple degree temperatures we're having - quite different, by the way, from the other persimmons growing in the yard. It produced several fairly large roundish fruit at the bottom. They cracked and rotted before becoming ripe. Toward the top of the plant there are many more large, green fruit waiting to mature in color. Just about at eye level there was one huge triple lobed tomato just waiting to ripen. It's shape was quite different from the others but the color was just the same...medium, soft green with subtle striping from the shoulders in darker green. If I looked very closely I could see just a hint of blush trying to come through. If tomatoes had a "finish" I would have called this matte as opposed to Green Zebra which is more of a semi-gloss. So, I waited and waited for the color to change, thinking it would soon become one of my bi-colored favorites. But as the August temperatures rose I was afraid to leave it on the plant to ripen. In 105 degrees it could have cooked out there. I thought I would bring it inside to ripen on the counter top but when I took it in my hand I realized it felt perfectly ripe. I was shocked as it was still green.

There, on my kitchen counter sat a 1 1/2 pound green tomato that begged to be eaten except for the fact that I wasn't sure if it really was ripe. I waited a day and nothing changed. In my house we make an event out of sampling new varieties and comparing them for flavor and texture. Tomato taste tests have become a tradition. So, we cut in. It was slick and juicy on the inside. Sure enough, the meat inside showed those same hints of blush coloring. Not knowing what to expect I took the first taste, making sure it was safe for the others to eat. All they had to do was to look at my face...It was incredible with a true tomato taste, just slightly sweet to cut the acid and a tiny tingle on the tongue just to remind you that you're eating a tomato.

I don't know what that variety was called and I was so excited that I made sure we ate every last bite of my delicious mystery, completely forgetting to save some seeds. Maybe someone will be able to identify it or maybe it will just have to be known as 'One Hit Wonder".

2010-07-02T22:08:00.001-07:00

Here we are…it’s the beginning of July and people everywhere are preparing to celebrate the country’s birthday with fireworks and festivities. For some, though, the celebration has much more of a personal significance. This is not to downplay the importance and magnitude of the festivities honoring our freedom as a nation, it’s just that to the tomato grower, this is the time of year we’ve all been waiting for. July can’t come soon enough.

Patiently we waited for the days when the soil in our gardens was warm enough for planting. We carefully placed our tomato seedlings in the ground and nurtured them so they would grow tall and full and alive with flowers. Bright yellow flowers evolved into tiny green orbs and we’ve watched and waited as they’ve grown and matured into full size, beautifully colored, full-flavored love apples.

As we rejoice in the harvest of our tomato beauties we have to remember that the plants, themselves, still require our love and attention. As temperatures rise and the summer sun takes its’ toll, tomato growers need to reach into their basic knowledge of tomato plants to assure a successful season and continued harvest.

First and foremost, as tempting as it may be, don’t overwater your plants! A good rule to follow (and that which I follow with my 100+ plants) is this: take your cues from the plants. Check them in the morning. If they appear droopy before 10 am they need water. If you wait to check on them in the late afternoon when you return home from work, you will cause yourself to have heart failure. That’s really not the point of gardening, is it? Most of us are droopy late in the afternoon on hot summer days. But as the evening cools so do we and while we may have been droopy we get our second wind. The same is true with tomato plants. You may want to consider gently draping a sheet of shadecloth over the tomato cages to give the plants and ripening fruit a break from the scalding sun.

Keep an eye out for garden pests that want to enjoy your plants and fruit almost as much as you do. Holes in leaves tell you that some pest needs to be dealt with. Look at the underside of the chewed leaves. That’s where you’ll often find the culprit. Even worse, leaves completely chewed off are a sign of trouble…the dreaded tomato hornworm. Finding the hornworm on a tomato plant is tricky. They stretch out and camouflage and sometimes look like a curled leaf. When you find one, remove him with your hand or a pair of chopsticks. They wont hurt you and FYI, the horn is not on its’ head. What you do with the hornworm after you’ve removed it is personal choice – just make sure to get it away from your tomatoes!

Wondering when is the best time to harvest tomatoes? My preference is in the morning when the plants and fruit aren’t stressed. A slightly water deprived plant you a sweeter tomato so don’t harvest just after watering. The best time…24 – 48 hours after watering.

Now that you know how to grow incredible tomatoes the question becomes, what will you do with them? That, my friends, is another story…

2010-07-02T19:08:00.000-07:00

Tonight was the first taste test of the season - the first of many, I'm sure. Tomatoes are just starting to ripen. Most of the larger varieties need a little more time so the tomatoes I tasted today were Black Plum, Sungold Cherry, Gold Nugget, Cherry Pink and Green Zebra. I would have liked to include the three beautiful and ripe Woodles Orange in the tasting but a rodent of an undetermined species got to them first.

Gold Nugget was a tasty little gem, bright and sweet but maybe not enough. Cherry Pink didn't have enough flavor but I think I tasted a little hint of bubble gum in the after taste. Maybe it was just wishful thinking. Black Plum was strong and tart, a little too much for me. Green Zebra is on it's way to being delicious. This is the first year I'm having success growing Green Zebra. I believe the mild weather has something to do with that. I'm looking forward to enjoying more of them. True to form, one of the few hybrids that I allow myself to grow, the consistently sweet, delicious and prolific Sungold Cherry wins today!

2010-06-23T21:52:00.000-07:00

My father was a lucky man. He didn’t want much and what he did want was sitting around the dinner table every Sunday night. If my father were here today he wouldn’t want any gifts wrapped up in boxes. He’d have been happy to see me tending my vegetable garden and carrying on about all of my tomatoes. He never quite understood why I collect tomatoes, of all things, but he collected exotic cars, so I guess it’s in the blood. Even if he didn’t get my obsession he clearly knew how much it meant to me. So, when I went on about the colors and shapes, he would crack a little smile, sometimes chuckle and would willingly sample whichever variety I put in front of him.

In my backyard, across from one of the original tomato beds lies a small patio area. It’s next to one of the newer garden boxes that becomes a riot of color each spring with bearded irises and then transforms to a growing bed for tomatoes plants and grapevines. It’s just a few floor tiles, a white wrought iron bench, and a dwarf Valencia orange tree. The bench was a Father’s Day gift to Dad many years ago. It graced the front porch at my parent’s home although I don’t think they ever sat on it. It was just something that completed his vision of the porch. I grew up in a house that was in the middle of an orange grove. We squeezed fresh orange juice for my Dad every morning before he made the drive downtown to work. This little patio is framed on two sides by several rosebushes…all with names related to music. As a teenager my Dad was an incredibly gifted violinist and pianist, but young men in the 1930’s had more important things to do than pursue their dreams. Somehow, the rosebushes make me feel that I’m helping to keep his dream alive.

Sometimes I’ll go over and sit in this special place in the garden.. There’s a certain black and yellow butterfly that I’m sure hovers right above me because it carries my Father’s spirit. I’ll chat with my Dad as if he’s right there listening to me… It’s where I go to be with him. This place, this thing that I spend so many hours doing, is so much more than just growing tomatoes.

Happy Father’s Day.

2010-06-07T21:19:00.000-07:00

Most gardeners who have 100 tomato plants in their gardens also have some type of drip irrigation system. Some are set on timers and some are activated manually.

You’ll notice that I said “most gardeners”. I am not one of them. I prefer to hand water each of my plants, a process that can take well over an hour each time I water. I don’t have any scientific reason for this. It’s not that I have some secret to greater tomato success through hand watering. The fact is, watering time is my down time, my “me time”, my don’t you dare bother me time. It’s just me alone with my thoughts holding the hose to give each plant it’s deep soaking. Somehow I think they appreciate the individual attention by getting their own dedicated drink of water.

Usually being outside in the garden allows me time to imagine, to create, to dream and on rare occasions to just think about nothing. But today, for some reason, the lyrics to a Tim MacGraw song kept playing through my head. “I don’t know why they say grown men don’t cry”. That one line kept repeating and in fact, is still doing just that. So instead of my usual watering time thoughts of wonder and whimsy my head goes to a much heavier place. I think of the tears being shed for John Wooden – the athletes, friends and family shown on the television or broadcasting on the radio this weekend who mourn his loss. Some never even met the man and yet, they cry. Last week we witnessed the tears of a Major League Umpire shedding tears publicly over the erroneous call he made in that day’s game. And then, there are the quotes and interviews of the many people who are witnessing the devastation of the oil spilling into the ocean and onto our shores. Pelicans and fish drowning in oil and muck. It’s been a tough week. I don’t know why they say grown men don’t cry…

The soil beneath the tomatoes is saturated and as I look up I see two butterflies chasing each other in flight. Lizards scurry through the gardens, squirrels chatter in the trees and there’s an adult hawk flying above, teaching her youngster to fly. For a moment, I am transported back to my sanctuary. How lucky to have such a spot, even if it’s only for a moment.

2010-05-03T21:49:00.000-07:00

Mid spring is the perfect time in the garden. All the seedlings have grown substantially. Tomato stems need to be gently tied to their stakes. The plants are brightened with scores of little yellow flowers soon to give life to red, orange, yellow, pink and purple orbs. Sweet peas and scarlet runner beans wind their way over and through the trellises, holding on and stretching further every day. Light pink and soft lavender fragrant flowers rise from the Sweet peas. Orange nasturtiums and purple columbine adorn their mounds of foliage ... The hollyhocks are eight feet tall with cupped flowers providing shelter for the sleeping bumble bees. Bearded irises in shades of purple, yellow and pink are every bit as glorious as a Van Gogh painting and the roses are in first bloom boasting huge, fragrant flowers in every color imaginable. This is garden perfection!

It was one of those rare moments when the entire family was out in the backyard together. Carefully we surveyed the growth and progress of each plant which just a month ago were small and delicate. Sampling a leaf of sorrel or beet greens we harvested artichokes for dinner. We made our way to "pepper city" - five pepper plants growing in containers and encircled with chicken wire to keep the Basset Hound at a distance.

My son, keeper of the peppers got to them first when he shouted "Oh, no! There's a giant grasshopper in my peppers!" He ran for the shears, known as the grasshopper getters in my family and I called for Hucksley, the Basset Hound. Hucksley has discovered that catching grasshoppers is almost as fun as taking large chomps of broccoli leaves and florets as he bounces by. The dog was busy chasing a lizard so the grasshopper getters where put to use. Snap! Got him right in the middle. Of course, we were all chuckling. Except for Andrew, who now was faced with wondering what to do with a grasshopper that he had captured mid body in the garden shears. We yelled "Take it to the trash can and chop it in half" which was more than Andrew could bear. He thought it would be much better to smash it on the back side of a shovel. We knew the armored creature wouldn't be destroyed so easily and sure enough it flew away. We all laughed as my son looked on, shocked that the grasshopper was still quite alive! Alas he had no choice but to grab the shears, recapture the prehistoric flying creature, dangle it over the trash can and snip, with half of the grasshopper still managing to escape. But, determination won out and amidst our laughter, the grasshopper getters, and Andrew did the job! We cheered as one less menacing grasshopper would reside in our garden. This was family life at it's best.

Just another day in paradise...

2010-04-02T22:30:00.001-07:00

After a long afternoon out in the garden I decided to stay in this evening. The original plan was to go out to a movie but getting cleaned up to go out in public would require more energy than I had in reserve. The decision was made to stay in, put together a salad and throw something on the grill for dinner.

With potatoes scrubbed and baking in the oven, steaks marinating and ready for the grill I began to assemble the salad. I tore the lettuce just brought in from the garden, sliced fresh mushrooms and cucumbers and quartered two bright orange tomatoes bought earlier in the day at the local grocery store.

I have a rule about produce…either I grow it in my backyard or I buy it from the one local grocer whose produce is significantly better than any other market in the area. It’s just April so I don’t really expect the tomatoes to be great. I avoided buying them all winter but today the sight of those bright orange orbs was more than I could resist! The sun was shining, the temperature warm and my imagination ran wild and I was convinced that I was going to enjoy a perfectly delicious tomato…WRONG!! The tomato was soft and mushy inside, the seeds slipped out in their gel and my taste buds wondered why I even bothered eating this at all.

For the better part of this afternoon I worked in the garden. Today was the day I planned to plant the tomato seedlings that I had purchased a week or two ago. I selected 60 new varieties to grow this year along with 10 or 20 of my favorites – Pineapple, Neve’s Azorean Red, Sungold Cherry. It took much longer than anticipated to decide where each seedling should go. Some would be planted in the ground, some in raised beds and others in containers. By the time I decided on the layout and began digging the deep holes for each tomato start the sun was lowering behind the hill and the air was getting chilly. As much as I wanted to get them into the ground today I knew that watering late in the afternoon would result in really cold water shocking the delicate roots of the plants later this evening so I chose to dig the holes but to delay planting until tomorrow.

Planting tomatoes each year renews my faith in the wonder and possibilities ahead. It raises my spirits. Spring reminds me that we have this great opportunity to begin again. I marvel that with a little care these small seedlings will become large plants that will provide food for my loved ones. The tomatoes are the reward for the hard work. It’s the hard work that feeds my soul.

2010-03-30T17:44:00.000-07:00

Tomato Season is Here!

At long last, it's time to amend the soil, buy your seedlings and get the tomato garden planted! For me, that's music to my ears. But to many, getting the Summer garden started is an overwhelming task. Knowing what products to buy and how to use them is foreign to so many people who would just love to grow their own vegetables in their gardens. Sometimes the lack of knowledge can be paralyzing. My goal is to demystify the process so that you can enjoy tomato gardening as much as I do.

Soil preparation is key to a successful kitchen garden and that's one of the first and most important things I discuss in my class entitled "Yes, You Can Grow Tomatoes"! There's still time to register to attend my class on Sunday, April 11. Just send me an email for the details...

Here's a great tool that will help you all the way through the growing season and beyond...
It's my 2010 Tomato Growing Guide and Calendar. It runs March - February because it begins when tomato season begins! Every month offers concrete information about the things you should be doing in your garden. The non growing months provide other information for the tomato enthusiast. With beautiful photographs, gardening tips and delicious recipes this Tomato Calendar is every tomato lover's dream! Order your copy by sending me an email today!

Wishing you an amazing Summer garden!

2010-02-21T12:42:00.000-08:00

Tomato Season 2010!

For those of us in Southern California the wait is almost over. In just a matter of weeks our temperatures will be consistently warm and we'll have enough sunlight each day so that we can plant our first tomatoes of the season!

I'm so pleased to present my 2010 Tomato Growing Guide and Monthly Calendar!

It begins in March, when our thoughts really turn to tomatoes and continues through February, 2011. Each month offers a spectacular photograph of some of my favorite tomatoes. Much more than a calendar, this gardening tool provides tips for growing tomatoes or enjoying them indoors every month of the year. This first run also contains some of my favorite tomato recipes for you to try with your summer harvest.

The 2010 Tomato Growing Guide and Calendar will be available the first week of March. The cost is $19.95. Pre order yours now and I'll ship it to you ($4.95 shipping) or you can arrange to pick it up from me.

Pre order your 2010 Tomato Calendar today!

To place an order please send an email to Laura@LauraTayloratHome.com

2010-02-14T13:49:00.000-08:00

Wow! Waking up to the sun shining through the windows, I couldn't help but jump out of bed and hurry to the back yard. I realize it's still the middle of winter, but I've really had more than enough rain and cold temperatures.

I hate winter. Just last week when rain was pouring in sheets straight down from the sky, I tried to think of warm, sunny days in the garden. I sat on the couch staring out the windows at my water logged, muddy, colorless garden. The roses had been cut back, hydrangeas pruned and the flower borders all pulled out waiting to be replanted with spring annuals. It was not pretty. I looked out beyond the brick wall, and there in the distance, I could see my homemade tomato cages standing empty, all lined up like good little soldiers, as eager as I am for the new tomato season to begin.

Those tomato cages, made of wire sheeting, are large and cumbersome and have to spend the winters out in the weather. These are my extras. I also have a sizeable collection of my favorites, the Texas Tomato Cages. They come in various sizes and fold up neatly to be stored when not in use. Absolute Genius...they may be a bit pricey but so worth it. As I said, they fold up and are easy to store from one season to the next. They are strong and sturdy and I expect they will last forever. It occurred to me that although it's raining now and planting time won't arrive for at least another month, there's still plenty I can and should be doing to prepare for spring.

All of my cages have lengths of twine crossing them which I use to support branches that don't quite reach the sides. There are name tags on them from last season. I need to wipe all of the cages free of cobwebs that have accumulated and remove the strings and labels. Garden tools all need to be gathered and cleaned so they're ready the moment the weather permits. The garden shed itself, could probably use some organizing. Unused seed packets can be collected and put together. Fertilizers and soil amendments should all be in one place so I don't have to dig to find them when it's time to use them.

Decked out in my rainboots and jacket, umbrella in hand, I slogged my way out to the garden shed. With the doors swung open I propped the umbrella on top and created a shelter from the rain. It turned out that even though it wasn't tomato season, in fact it was just the middle of February, I had a lot of gardening to do.

2009-11-28T16:26:00.000-08:00

It’s nine o’clock in the morning and, as usual, I am taking my morning stroll amongst the tomato plants. I sample a Sungold Cherry, which, of course, is divine. It earns a little moan of delight. I continue with my sampling - Chiquita, a delightful, red, oval shaped little tomato. It’s sweet at first and then a little hint of tingle appears.

Last spring I went to the local tomato seedling sale where I chatted with a friend, who has been working there for years. I always ask him to name some of his favorites. I know his response will begin with some thoughtful chin scratching and will grow into a 30 or 40 minute description of the latest heirloom varieties, usually those that do better in the heat rather than those more suited for the beach. When my friend asked me whether or not I grow “Neve’s Azorean Red” and I replied with “Do I grow what??” I knew there was going to be another very long conversation but that it would be about something really, really good. I left the seedling sale with not one, but three Neve’s Azorean Red seedlings and am so glad I did. This very large, deep red tomato is delicious and beautiful – a classic heirloom variety in appearance. The flavor is true tomato without being acidic. In July I harvested several one pound tomatoes from these plants and then it appeared they were finished. Being the eternal optimist I left them in the ground and sure enough, late in August they were alive with bright yellow flowers! Then the extreme heat came and I was so fearful that they wouldn’t be able to survive. Many flowers, in fact, did succumb to the prolonged triple digit temperatures. But several managed to remain strong and produced a second round of incredible (though smaller) tomatoes. This morning, as I inspected my plants, I felt lucky to discover two ripe Neve’s Azorean Reds in need of plucking!

It’s now 10 am, 75 degrees out and warming quickly. I think that instead of my bathrobe I really should be in a tank top and shorts to get a little of the sun kissed color that I so proudly wear. The rooster next door crows in his deepest and most robust voice and has been at it since long before the sun came up. A young rooster attempts to mimic his elder with his prepubescent squeaky cock-a-doodle-do. The geese stifle their honks. I am sure they are laughing at the pathetic little sound coming out of the baby rooster. The chickens’ coos connect into a kind of warbling hum telling the world that fresh eggs have been laid. I can hear children and families giggling and playing out in their yards. It seems like a perfect summer morning.

I cut two large bunches of Italian parsley for a recipe we’re making later in the day and then fill a bowl with a variety of cherry tomatoes to add color to this evening’s dinner table. I think about which bowl I’ll serve them in – maybe something hand painted that my son brought from Prague. The colors are bright and cheerful and would be perfect with red, yellow and bright orange cherry tomatoes. But today I decide on a wire basket that my friend, Wendy, brought back from her trip to Africa. The trip was not long after she received a kidney transplant – a true miracle in itself. Lately, she’s been hospitalized battling an infection and using the wire basket brings her a little closer.

This morning when I read the status updates on Facebook there was a definite theme throughout…I read every single message of gratitude…heartfelt gratitude for friends, for jobs, for health, for family. I myself wrote last night that I am so thankful to all of my Facebook friends for their encouragement, enlightenment and engaging conversation.

As much as it sounds like it, this is not just another summer morning. In fact, it’s not summer at all. Today is November 26, Thanksgiving. And while there is so much to be thankful for, at this moment I am most thankful for that small piece of heaven in my own back yard.

2009-11-07T20:12:00.000-08:00

Wow! It's November 7 and it's still tomato season in my garden!

To be honest, I don't go out there every day like I do in the middle of summer. I know we're nearing the end of the season. With the sun lower in the sky and the hill behind us I find that one of my original, large beds doesn't begin to get sun until two in the afternoon. Whether I water the plants or the overnight moisture does the ground barely has a chance to dry out. I still have an abundance of flowers on the plants and some have quite a few green tomatoes. They're not ripening quickly, and in fact, some are rotting from the moisture rather than ripening. Then there are the squirrels - they're multiplying in number and have become incredibly blatant about helping themselves to my fruit.

I find it all to be more than a little depressing. When the sun goes away it seems to take some of my spirit with it. I try to plan for next season, making lists of the varieties I'll grow again and researching some I've never tried. I think about growing winter vegetables but they just don't have the same tug on my heartstrings that heirloom tomatoes do.

Today, the sun smiled down upon me and gave me one more reason to hold onto my happy tomato thoughts...I decided to walk out back before getting started with the day's activities. Visiting the tomatoes barefoot and in my pajamas has given way to a bathrobe and tennis shoes but it still warms my heart just the same.

I can always count on Sungold Cherry to give me sweet as candy treats. Jenny still provides smaller orange pearls of fruit. Neves Azorean Red doesn't seem to care that it's November and there are six very large tomatoes trying to ripen before the evening temperatures drop too low, or the squirrels make a meal out of them first. Jetsetter continues to produce beautiful red tomatoes that look more like apples than tomatoes. And just when I was heading back to the house I discovered a beautiful Kellogg's Breakfast tomato staring at me. Ignoring the fact that a squirrel enjoyed a bite before I could get to it I happily cut it off the plant and brought it inside!

It may have been seven o'clock in the morning but I just had to make this gorgeous surprise my breakfast. It did not disappoint! Even after removing the side that the squirrel ate I had a rather large tomato to enjoy. The outer edges were a bit crunchy, which I didn't really mind. It was somewhat crisp, like an apple, but I prefer crisp and firm to soft or mealy. The center of this tomato was meaty and just firm enough but not hard. It was juicy and flavorful and so incredibly delicious. It was a happy beginning to my day.

Several friends came by today and each had to come into the kitchen to taste a bite of my November surprise. Sitting here now, I see that there are still two bites left...I guess I know what I'll be having as a bedtime snack!

2009-10-13T21:19:00.000-07:00

Have you eaten a Golden Delicious apple lately? Don't worry, I'm not giving up my passion for tomatoes for apples...but I happened to enjoy a golden Delicious in the car on the way to work today. And to be honest - it was delicious! Usually I follow my protein shake with a Fuji but in a nostalgic moment at the market the other day I bought Goldens instead. I think it was the only kind of variety my Mom ever gave us. My apple this morning was sweet, juicy and crisp. It was a delight. Of course, it was not as delightful as my prebreakfast snack out in the yard...

I headed out to the garden to harvest some tomatoes before the big rainstorm hit. It obviously had rained a bit overnight. It was balmy and a little breezy. The grass and leaves were bright green and glistened in the sunshine. Little drops of rain dripped off rose petals. The smell was fresh and alive. The tomatoes had been washed and looked happy and shiny and oh so ready for picking. It was glorious!

I surveyed all of the plants before plucking several handfuls of tomatoes. There are seven or eight huge green Neve's Azorean Reds. I hope the weather will remain steady and give them time to ripen. Morado and Orange Strawberry produced several ripe tomatoes this week and there were more to pick this morning. Persimmon, one of the first to produce earlier in the summer is giving me a second round of big, orange, sweet fruit. Jetsetter and Copia, as always, have many ripe tomatoes that don't seem to mind being left on the plants until I need them. The Sungold Cherries are still delicious and sweet and provide an abundance of little gems. White Cherry seems to be getting ready to give forth huge numbers of delicious berries. There are so many tomatoes on the plant but they still have a little green and are too firm to enjoy.

With my heart feeling happy I picked enough Sungold Cherries to satisfy my morning craving and a host of others for making a pot of soup this chilly evening. Someone told me that at the end of the week the rain will be gone and the weather forecast is for 87 degrees on Friday. I picked a few more to make Gazpacho for the hot weather.

I love growing tomatoes for so many reasons but today it's because there seem to be tomatoes for all seasons.

2009-10-04T20:38:00.001-07:00

As the weather changes, mornings are cool and warm afternoon sunshine gives way to chilly evenings. This all happens way too quickly for me. I know a lot of tomato growers who have pulled out their plants and put in winter vegetables. I'm still harvesting, making panzanella and gazpacho and comparing tastes and textures of the many tomatoes I grow. I will admit that it's the cherry varieties that continue to give the best flavor. But that doesn't mean the medium and larger tomatoes should be ignored.

Today I tasted Golden Jubilee, Barnes Mountain Yellow and Amazon Chocolate. Golden Jubilee is a tomato that I planted late in the summer as an experiment. I wanted to see how it would do as summer gave way to fall. It has produced one tomato so far, a small golden fruit that was a bit too tart for my taste. Amazon chocolate was quite tasty. It's a pretty, red, oval shaped tomato with subtle yellow feathering on the skin. It tasted good and fairly mellow. It would be nice in a salad but it's nothing special. Barnes Mountain Yellow is one of the prettiest tomatoes I've seen but I don't know what it's called yellow...it's a deep orange tomato, a bit flat on the top and has beautiful bright green stripes. This tomato definitely gets a Wow! The taste of this tomato is deep and rich, much like it's coloring. It's got a true tomato taste with just the right amount of acidity. Sometimes it's really nice to know just what you're going to get - no surprise, no mystery...the skin of this tomato tells you just what to expect and it definitely doesn't disappoint.

2009-09-28T22:44:00.000-07:00

The traditional meal to break the fast at the end of Yom Kippur consists of lighter foods, mostly dairy or egg dishes, and something sweet to start a sweet New Year. Our dinner tonight was quite simple -roast chicken, tabouleh and pita, a layered vegetable tian featuring Japanese eggplant and yellow squash from the garden. And, oh yes, a platter of thick slices of homegrown tomatoes and Armenian cucumbers.

On the platter were slices of Pineapple, my all time favorite tomato, Orange Strawberry which we've enjoyed a lot lately, and Reisenstraub - a mild, deep pink heart shaped tomato that's new to my garden this year. Reisenstraub hasn't produced many tomatoes but the one that I picked today was picture perfect and quite tasty. If it hadn't been alongside Pineapple, sweet and mellow and Orange Strawberry, a dense, sweet tasting tomato that leaves a tiny little tingle lingering on your tongue, it might have been named today's favorite. But honestly, with this kind of competition it didn't have a chance!

Strangely enough, it was the Orange Strawberry that was so delicious it got the Wow! out of me tonight. As a result, Orange Strawberry is today's favorite tomato.

I'm going to guess that for most families a platter of tomatoes isn't a holiday tradition, much less a topic of conversation at the holiday table. For us, it's both...something that we all enjoy and cherish because fostering each other's passions is as important to each of us as our own. So, we begin the New Year with sweet tasting tomatoes, a reminder of the sweetness of friends and family, with us tonight and those far away. Sometimes the sweetness is well within reach and sometimes it's a stretch, but always there if you allow yourself to see it.

2009-09-26T22:54:00.000-07:00

Yes, I promised the ultimate taste test...and yes, I did sample two really incredible tomatoes. And that post will come very soon...

Today I sampled a Kellogg's Breakfast from one of my newer plants. I decided several weeks after planting the majority of my seedlings to create a space for 16 more plants. This plot is on a hill which had been covered with ivy and to say the soil needed a lot of work was an understatement. But because I had the seedlings and needed to get them in the ground, the soil was dug out, amended, potting soil added and the seedlings planted. It hasn't been the most productive bunch of plants. I'm thinking that for next year I need to build raised beds on the hill so the ground can be level and allow better water absorption rather than runoff. The cherry tomatoes on the hill are doing all right. The larger varieties haven't produced very well but Kellogg's Breakfast seems to be doing better than the others.

Kellogg's Breakfast is a beefsteak tomato with a very pretty deep apricot color. It's got a mild flavor. This tomato isn't overly seedy but it is rather watery.

I decided to compare the Kellogg's Breakfast with Orange Strawberry. Orange Strawberry is a beautiful tomato because it's so unique. It's heart shaped and when ripe, the color is a deep orange. Orange Strawberry should have produced the majority of it's fruit about a month ago. But a month ago I was underwhelmed by this tomato. The yield was limited at best and the tomatoes were tart. Now, when many of the plants are slowing down production, Orange Strawberry is going strong. I've harvested eight large tomatoes from this plant in the past two days and there are many more to come. Orange Strawberry is a fairly sweet tomato. I can detect just a tiny hint of acidity and I'm thinking that may be more of a reflection of the 106 degree weather we're having rather than a characteristic of the tomato. The flesh of this tomato is a bit denser and meatier than Kellogg's Breakfast. It's a little easier to eat so I'm going to name this one as today's favorite.

A few weeks ago I might have considered taking out the Orange Strawberry plant, believing it to be finished for the season. It's a good thing I didn't. Sometimes things just need a little more time. Everything matures at a different rate. The point is, they'll all get there in their own time and when they're ready. That's the beauty of individuality. And individuality needs to be honored and respected - if not, look at the beauty that might have been missed.

2009-09-26T15:30:00.000-07:00

These days most people say that tomato season is winding down...just tell that to my seven foot tall Neve's Azorean Red! They were delicious earlier in the season. I'm curious to see how the extreme summer heat will affect them.

2009-09-19T13:45:00.001-07:00

Squinting makes it so much easier to see the hornworms!

2009-09-18T22:21:00.000-07:00

Remember when we were kids and how we thought it was so funny to take an orange slice and put it in front of our top teeth? There's was nothing quite like an orange slice smile - it could make even the grouchiest person laugh! Now imagine a Basset Hound with a bright green smile...no, not a slice of a lime or even a stolen Green Zebra tomato. If only I had my camera in hand when adorable Hucksley turned and smiled at me with a big, juicy, bright green hornworm in the front of his teeth!

At this point in the season I have mostly cherry tomatoes to enjoy. The larger varieties have produced new tomatoes and if the weather cooperates I'll have more beefsteak sized tomatoes to harvest in the next couple of weeks. I am not ready for tomato season to come to an end so I do all that I can to encourage the plants to keep on giving...I cut them back, give them a nice feeding with organic vegetable food and talk to them as nicely as I can.

I am still finding grasshoppers in the plants although they are moving rather slowly. I am also finding very large hornworms on some of the plants. I remember when I first began growing tomatoes - I would cry hysterically when I found a hornworm, believing it meant the absolute end of my plants. I can recall several occasions - religious holidays, even my birthday, when my family expected me for dinner but I called and said I would be late because of my huge hornworm problem. I'd search every single plant for those evil caterpillars and chop every one of them in half! (Did you know the inside of a hornworm is as bright green in color as the outside)?

I guess I've grown up, at least in terms of my tomato growing. I can actually ignore the worms from time to time - or comment about how cute the little babies are. When I see a lot of damage, meaning entire branches that have been eaten, I know it means I have to take action. First job - find as many of the chewing beasts as possible and destroy them! Hornworms are hard to see. It's easiest to spot them late in the afternoon when the sun is on it's way down to meet the horizon. They look very similar to the underside of curled tomato leaves. Late in the summer, when temperatures are cool in the morning and hot in the afternoon, the leaves react by curling. The plants actually create the perfect camouflage for the worms. Isn't it ironic that the very plants that hornworms destroy also act as their safe haven? It's a very strange and destructive codependency.

Today I discovered what used to be branches full of leaves, telling me it's time to do more than just remove the worms. I have to be proactive or there will definitely not be any tomatoes for me in a few weeks. Out came the sprayer and in went the Safer spray - the new formula that is safe for animals but is very effective on hornworms. From this day forward fighting the hornworm will be a daily battle.

The bicolor cherry plant, which was one of this year's favorites didn't recover from bacterial wilt. Sungolds are still sweet and delicious. They are consistent and dependable although if you leave them on the plant even a minute too long, they have an insipid, unpleasantly sweet flavor. Black Cherry tomatoes are quite good. Unique in color, they have a true tomato taste. Jennys, which look like a smaller version of the Sungold Cherry are still beautiful, orange, sweet and delicious. And the Snow White Cherries are still really tasty. The Snow White Cherry plant is huge and it is full of tomatoes. To be honest, I've never had a bad one. It's a full flavored tomato even though it's a cherry and always gets a wow! reaction. You just don't expect a pale yellow tomato to have much flavor - you expect it to taste as dull as it looks.

Today I name the Snow White Cherry as my favorite. Tomorrow - the ultimate taste test...you'll have to wait and read...

2009-09-12T22:14:00.000-07:00

I don't know anyone who likes finding certain insects in their vegetable garden. There are those that do such incredible damage that they cannot be tolerated. They can decimate entire plants in a very short amount of time...I'm referring to grasshoppers - large, ugly, low flying menaces that seem to have found paradise in my backyard.

Today was a day when I had relatively little to do in the garden besides water. As I stood holding the hose, day dreaming and soaking up the sun, I noticed some movement amidst the leaves. Something sprang into the air, started its propellers and flew to the next tomato plant.It landed right in front of me, leaving me face to face with an ugly brown grasshopper the size of a robin.

Now, before I say anything else, please know that I ALWAYS try to use natural methods to eradicate pests from my garden before doing what I have to do to protect my plants from these particular evildoers. I read someplace that coriander and horehound are natural deterrents so I planted it everywhere. Not only did the grasshopper population multiply, the herbs attracted all kinds of other unwanted pests as well.

I learned long ago that traditional methods such as stomping, smashing or drowning don't work on grasshoppers. They have a protective armor that cannot easily be destroyed. So, I devised my own method...grab the long bladed garden shears, sneak up behind the monster and snap! Chop it in half! This method is incredibly effective (if you've got very good aim) but it often results in one half of the prehistoric creature remaining in your clippers. It is not pleasant to look at the eyes of a grasshopper popping out of it's head. And left me forewarn you, if you chop a grasshopper in half and it drops to the ground, the front half can still hop or jump and try to escape!

I am not a wimp but I've decided that I just can't deal with grasshoppers, so when I encounter one, as I did today, I yell "grasshopper...come quick" and let somebody else do the job. But a few minutes later, I yelled out "oh my G-D, this one is as big as a crow...get the grasshopper getters"! And this was my afternoon...large brown grasshopper on the tomatoes, green grasshopper on the roses, small gray grasshopper on another tomato until seven grasshoppers had encounters with the grasshopper getter.

As I continued with my watering, staring off into the dense foliage of one of the tomato plants, I saw it...the hugest bright green tomato hornworm that I have ever seen! This time I yelled out "you've gotta come see this"! This was not an ordinary hornworm. I've never really seen one move much but this one was twisting it's head back and chomping at something! There was a bee trying to land on the worm's back and he really didn't like that much! I have never seen anything like it - the show was absolutely amazing! This was nature at work and I was fascinated. I ran for my video camera, which of course, had a low battery. Then I grabbed my digital camera with the hope that I could capture the drama to show anyone willing to look at my photos. Finally, although I enjoyed witnessing this future episode from the Discovery Channel, I decided enough was enough...the leaf , along with the caterpillar was cut off and put in the green trash bin.

Once again I picked up the hose and returned to my daydreaming. But there, from the corner of my eye I saw it...the hornworm's twin!

I remember the days when finding a hornworm on my tomato plants was devastating. Today, it was entertaining. I guess it's just a matter of perspective.

2009-09-11T22:41:00.000-07:00

I don't think I can write today without acknowledging the date...I am still sad for all of the people whose lives were so tragically affected by the horrible events on September 11. My son flew home from New York today and, now that he is safely here, I will tell you that I was scared to death.

Remembering 9/11 reminds me to focus on and be grateful for the many blessings in my life. My family, my kids, my work, my tomatoes, all of which I love so much. How lucky am I that my family and friends not only accept my obsession with these little bites of sunshine, even more, they support and encourage it?

My tomato plants are in a state of indecision...some want to think they're finished. They've really produced well this season and are a bit weary from the extreme heat we've had in the San Fernando Valley for the past couple of weeks. But there are flowers on the plants that have survived the heat and green tomatoes which hopefully will ripen. This week I planted some short season varieties hoping to have tomatoes to harvest in the fall. Next I'll cut back the plants that look done in the hopes of giving them a second wind. They'll be fed well and I will talk to them sweetly to encourage them to produce for me.

The heat does nasty things to the tomato plants so I didn't have much for a tasting today. I decided to only try one tomato this morning. It was the first time I had taken a bite of White Beauty. It hasn't been a great performer and the dog has enjoyed harvesting what it did produce long before I could pick them. White Beauty is really a pale yellow, small-ish tomato. The flavor was fine...not sugary, not tart, just fine. Maybe like the color of it's skin, White Beauty is a little bland. It would be a good tomato to include in a salad composed of stronger tasting tomatoes. It would add volume but wouldn't fight with the other flavors. I could use this tomato in my gazpacho which I make with a blend of whatever happens to be ripe and available that day.

Today I have been reminded to cherish and nurture those things which I love. Growing tomatoes is just one of them. So tonight, as I say my thank yous to whoever is listening, I'll be sure to express my gratitude for the opportunity to do something which strengthens my spirit, warms my heart and feeds my soul.

And you thought I was just growing tomatoes.

2009-09-09T21:39:00.000-07:00

Today's taste test was a little different. I decided to open up the tasting to two other people who happened to be in the house this evening. Sometimes I wonder if tomato preference is totally unique to the individual or if anybody else tasted the same things I tasted in each tomato... First bite - Dona, a small, round, red tomato. Dona doesn't look like anything special and when you first take a bite doesn't taste like anything special. It's a good, basic tomato but just before you swallow - there it is! You find that your tongue is tingling! It's a nice surprise! Next I tried Enchantment, an oval shaped red tomato with a pointed tip. I've really never had much blossom end rot before but this tomato seems quite prone to it. It was tasty, mild but not sweet and didn't make my tongue feel like fine grade sandpaper. Last I tried Purple Calabash. Some say it's the ugliest tomato on the planet. I think it's quite beautiful. The irregular ribs and dark purple and green colors are perfect examples of why i fell in love with heirloom tomatoes in the first place! With a skin as unique as it has, how can you not want to know more about what's inside? The flavor was not too strong but definitely had a hint of citrus. If I tell you that the other two people who tasted these tomatoes said almost the same things, word for word, i would not be lying. We all had the same reactions to these three tomatoes. it was difficult to choose a favorite and we changed our minds a few times. Favorite tomato today - final answer - Enchantment.

2009-09-04T22:57:00.000-07:00

While harvesting has definitely slowed down there's still plenty of tomatoes for my homemade gazpacho!

2009-09-04T22:41:00.000-07:00

It's really a challenge to pick tomatoes to taste in this kind of extended heat. To be honest nothing is at it's best. Flavor and texture are definitely compromised under these conditions. Over the past week, with temperatures over 100 degrees for several days in a row, the focus has been on protecting the plants, unripe fruit and flowers on the plants. Tasting, eating and enjoying the fruits of my labor have become secondary. I did manage to find three tomatoes for today's taste test and really wasn't impressed by any. That may have had more to do with recent growing conditions so I'm not going to name names and tell you what I didn't like. Let's just say that today's favorite was a variety new to me this season. It was pretty red and yellow on the outside and had a nice balance of flavor. It's the winner today not only because it's pretty and tastes fairly good but also because it held up well enough to be tasted! Today's favorite - Mr. Stripey!

2009-09-01T21:49:00.000-07:00

There is only one tomato that can be named today's favorite. While the other tomatoes were bursting like blisters in the heat, this one kept it's cool. The plant stands tall and proud, brightened by an abundance of pretty yellow flowers, promising to burst into a second round of tasty pale yellow cherry tomatoes. Sweet and delicious, my favorite tomato today is Snow White Cherry.

2009-08-31T19:35:00.000-07:00

Tomato gardening in the extreme San Fernando Valley heat…by 8 am this morning the temperature read 98 degrees. Already the plants, which appeared to have recovered nicely from yesterday’s temperature of 108 degrees, were beginning to droop. I decided to rearrange the shade cloth to help shield even more of the plants from what promised to be another very hot afternoon. It’s the tomatoes in containers that seemed to have the toughest time. The cucumbers and peppers, also in containers seemed to need extra protection. In order for the shade cloth to protect more plants I first had to relocate many of the pots. They needed to be much closer together to benefit from the lengths of cloth that I had on hand. Moving them is scary to me…I imagine that under the rims of each pot resides a very happy, healthy family of black widow spiders. Not sure whether or not spiders can bite through gardening gloves I decide not to take a chance but rather try to push the pots with my knees to their new destination. It’s not a perfect plan but it’ll do.

Late this afternoon I ventured back to the vegetable garden and found that the plants looked much better than they did at the same time yesterday. Maybe it was the shade cloth or maybe the temperature was a little lower or maybe it was my reward for not having disturbed the spiders. The tomatoes didn’t cook on the plants and the plants didn’t look more like weeping willows than tomatoes.

I picked only a few tomatoes to bring in for tasting. Today when I tasted Copia it was a completely different tomato than it was last week. It appeared to be happier with a bit more heat. It was beautifully colored , both inside and out. Copia is more spotty on the outside than Pineapple and the inside is similar without the red starburst at the center. The flavor was smooth and sweet. Definitely could be today’s winner…Barnes Mountain Yellow, with its beautiful orange and green striped skin tasted, well, like “just a tomato”. Aunt Ruby’s German Green which really hasn’t produced much turned out to be a delicious surprise. It was a small green ball and I wasn’t sure it was ready to be picked. I knew this was supposed to be a beefsteak tomato. It felt a little soft so I thought it would be better to let it ripen on the kitchen counter rather than cook on the plant. But once inside I decided to take a chance and ate it instead. What a great decision to have made. The unexpected delight called Aunt Ruby’s German Green has to be today’s favorite tomato.

2009-08-28T22:24:00.001-07:00

Today is day two of what is expected to be a four day period of extreme heat. The area of Woodland Hills that I call home tends to get about 10 degrees hotter than anywhere else in the zipcode and it also happens to get 10 degrees colder in winter. Last summer we hit 115 degrees and we've had snow three times in the 20 years I've lived here.

The mild weather that we've been enjoying until now allowed the tomato plants to burst into flower bringing great joy and anticipation of a second round of delicious tomatoes. But when it gets this hot the heat can sterilize all of the flowers...so, with the forecasted heat comes a sense of sadness and certain amount of fear. My tomato season cannot end so soon and abruptly!

Day before yesterday I triple soaked the plants and placed some 50% shade cloth over a few of the plants. I didn't have enough cloth to cover them all so I decided to protect the ones with tomatoes growing that were exposed and might be scalded by the sun's burning rays. When I went out this morning to check on the tomatoes I found that all of the plants in the ground looked happy. Besides the tomatoes the squash was upright and looked as if it had grown considerably since it started to warm up. The cucumbers were full and reaching for the sun. Only the tomatoes in containers were droopy, which I expected. At this point in the season they are asking for water every two days. In spite of the heat, we remained on schedule and I gave the potted tomatoes are long drink. I decided to rotate the shade cloth so that every day different plants are shielded from the sun so that none will be roasting for several consecutive days.

I chose three tomatoes to sample this morning and ate them in the garden as I was hanging the shadecloth. Dixie Golden Giant was very tart this morning. It may have been a little premature to eat this tomato. It was a little firmer than usual but I just took a bite without thinking about it first. Next, I tried a pink, almost beefsteak sized tomato that was labeled Reisentraube. After looking at some photos and reading descriptions I have to assume that this tomato was labeled incorrectly. In any case, the tomato was fine but nothing special. It really had no outstanding characteristics to describe. Last, I ate a Green Grape - one of very favorite tomatoes. It's an oval fruit, in the size range of cherry tomatoes and is definitely green. When ripe there's a hint of gold in the green and the tomato has just the tiniest amount of "give" in your hand.It is always a sweet surprise. Without question, Green Grape is definitely today's favorite.

2009-08-26T22:16:00.000-07:00

Today's favorite was a delightful way to start the day...Suncherry!

2009-08-25T21:24:00.000-07:00

Today began like any other day. I strolled out to the garden to say good morning to the tomatoes. Don't worry, I extend the same greeting to the roses, and veggies and mess that the dog left along the way. I have a few other choice words for the latter, as well. Happily (and I hope I don't jinx anything by saying this) I found no new signs of hornworms on any of the plants. Everything looked happy and healthy, requiring nothing of me at that moment, so I began picking a few tomatoes. I planned to take them to a meeting this morning. So much for my plans...

After taking a few tomatoes off the plants I set them all in one spot in the soil, keep harvesting and then I come back with a bowl or basket to carry them inside. That's what I usually do...

Today I decided to forgo the bowl and lined the fruits of my labor along my bent arm from my elbow to the palm of my hand. It reminded me of holding my twins, who were very small when they were born, on my forearm. My babies were all lined up and I had to add a second layer to get them all on. As I was picking up the last few to add them to my arm a hummingbird zoomed in - right past my ear. I turned quickly and dropped a tomato. I would have picked it up and replaced it but in came another hummingbird, this one dive bombing at my head and right towards the remaining tomatoes in the pile. I yelled at the attacking birds, "Hey, these are my tomatoes"! They sure got the better of me! As I turned to make my escape and get my fruit safely into the house yet another hummingbird flew in, buzzing my ear again and causing me to drop my entire armful of tomatoes! One by one I collected them and carefully lined them back up on my arm. We were safe except for the few tomatoes that were squished upon impact. As I carried them in my arms and held them gently across my chest I enjoyed a bath of tomato juice and seeds.

Not wanting to waste any, I decide to use the three best of the squished tomatoes for my tasting. Usually done later in the day, today the tasting was complete by 9 in the morning. Let me suggest that when enjoying a breakfast of tomatoes you also have a slice of bread. No matter how sweet they may be it's a little hard on an early morning stomach.

I began with Kellogg's Breakfast a large, orange, solid tomato. It's similar to Persimmon which I chose as yesterday's favorite. It's really delicious. The flavor is sweet and almost peach like. The meat is very firm and not seedy. This tomato is so dense it could be a meal all by itself. Morado is a dark, mysterious tomato. It has a bit of a smoky flavor and is more watery than I like. I'm not quite sure how to use it. I accidentally planted two of these side by side and really wish I planted two of something else that I like a whole lot better. My last taste for today was Jetsetter. These are perfectly round, deep red, smooth tomatoes that are absolutely gorgeous and they look like an apple. When you first bite into this tomato you taste the plant. There's something "green" about it - not unripe, but something about the first taste tells you it comes straight for the earth. For me, that's incredibly satisfying. The flavor then gives way to a wonderful, classic, red tomato taste with just the right balance of sweet and tart. I first decided to plant Jetsetter because the name reminded me of my Mom, who went everywhere, did everything and knew everyone. For personal reasons, beauty and flavor, I chose Jetsetter as today's favorite. Just a little tribute to my Mom...

2009-08-24T21:44:00.000-07:00

Today is the day that I dread every summer...I know it will come because it does every year but it's always a little heart wrenching. Every morning I go outside to check on the tomato plants. If the leaves are drooping in the morning it means they need water. If they look perky and upright before 10 am I know not to turn on the hose - no matter how they may look in the afternoon! This morning the plants looked great. They're happy, as I am, that the gray mornings seem to be a thing of the past. As I reached into a Sungold Cherry to take my first bite of the day I noticed something on the ground. It looked like bunches of small black beads. If you're a needlepointer, as I am, you know exactly how it looked. After all these years I know that this can only mean one thing...that the dreaded Hornworm has arrived in my garden. Sure enough, I found the stem that had once been lush with leaves completely bare. That was all the confirmation I needed and so the search began. It took some time but the small green worm that so perfectly matched the color of the leaves was discovered and done away with.

Tonight I sampled three tomatoes - Persimmon, Black Krim, and Copia. Copia is multi colored, more spotty than a smooth blending of colors. I expected this tomato to have a smooth flavor but was really quite surprised. It's not overly acidic but there's definitely a tartness when you first take a bite. The flavor mellows in your mouth but the seed sacs are quite watery so I didn't love this one. Black Krim, which I tried and didn't like last week, remains the same. I guess it could be good in salsa but it's a huge plant with small tomatoes that become over ripe way too quickly. As far as I'm concerned it's a waste of prime garden real estate. By now you've probably guessed that Persimmon is today's favorite. Persimmon is a beautiful, large, orange, smooth-skinned tomato - it's really quite attractive. They hold their shape and firmness well. Inside, the meat is solid and dense and you get a lot of flavor with not too much seed. There's enough acid to know you're eating a tomato and just the right amount of sugar to make it delicious. It's a perfect balance of flavor.

2009-08-24T18:35:00.000-07:00

As promised, a photo of yesterday's favorite - Orange Strawberry.
Today's winner?? You'll have to wait...

2009-08-23T21:59:00.001-07:00

Wow! I must have been in the mood for a challenge...today I decided to choose between some really great tomatoes. There are so many that I love for different reasons. Some are better in salads, some make better soup. Some are just better for plucking off the plant and popping into your mouth. And some are big and juicy and taking a bite of them is a drippy, messy, wonderful pleasure! I just couldn't help myself...I went out back and picked Chocolate Stripes, Orange Strawberry, Old German and Dona.

A few days ago when I sampled Old German I found it to be somewhat disappointing. But I had a feeling it was my fault - I didn't pick it at it's prime. Today's Old German did not disappoint. Like the Pineapple, it's another incredibly beautiful bi colored tomato. The meat is as colorful as the skin. When you first take a bite there's a kind of wow factor! It's not tart but there's a little tang just before the smooth mellow flavor takes over.It was good! Orange Strawberry looks just like it's name suggests. I'll post a photo of this adorable and aptly named fruit tomorrow. It has a strong flavor - it really packs a punch. But it didn't overwhelm and for a strong flavored tomato I really liked it. I have been told in the past that Dona is a really wonderful tomato. I'll have to take somebody else's word for it. The one I picked wasn't great. It was like a little red baseball, but to be fair, I think it was over done. Strangely, the other tomatoes on this plant are still green. It's one of the plants I put in rather late. This fruit was dark red but hard as a rock. Great catfaced markings, though. I'll try these again when the rest of them ripen. Lastly, I sampled Chocolate Stripes. It's a bold looking tomato, orangey red with green stripes. It's as striking to look at as it is to eat. The flavor is solid. It's not mellow but it's somewhat subtle. The intense flavor kind of sneaks up on you.

Naming a favorite today is not easy. But since I get to name a different one as my favorite tomorrow it will be easier to choose. Old German would be a predictable choice. It's similar to Pineapple, my all-time favorite. I am most fond of mellow tomatoes. Dona will have to wait for it's day of glory. Today isn't it. I seem to recall naming Chocolate Stripes my favorite about a week ago, so for today, it has to be Orange Strawberry!

2009-08-22T23:39:00.001-07:00

I had a phone call from a friend today asking whether the tomato is a fruit or a vegetable. Immediately I blurted out, "it's a fruit!" But, it turned out I wasn't sure why. In fact, I was way off base...

So I did a bit of research and here is what I learned: tomatoes are considered to be a fruit - scientifically! That's because the tomatoes grow from seeds within an ovary at the base of the flower. However, tomatoes are also considered to be vegetables because that's how they are primarily used. Two schools of thought, both correct. So make your choice, as long as it's to keep enjoying home grown tomatoes.

Today's favorite - Snow White Cherry!

2009-08-21T23:14:00.001-07:00

Did you notice that I didn't choose a favorite yesterday? To be honest, the gray sky had me feeling so low that nothing tasted good to me. Not french fries, not cookies, not even tomatoes.

But, I woke up this morning to bright sunshine. I jumped out of bed, threw up the sash...wait, wrong story, wrong season...I got out of bed with a sense of excitement and enthusiasm to meet the morning. First order of the day was to get some exercise so I went for a walk. Besides, I had a lot on my mind and decided that walking would help me get some things resolved. What walking really does is clear my mind, so I returned home from my walk pondering the same unanswered questions I had before I hit the pavement. After a tall glass of ice water I headed for the garden. I decided to harvest before it got too warm. Anything close to ready had to come in for fear of little critters enjoying my tomatoes for their next meal. And I carefully selected those varieties that I would compare for today's taste test.

Today, I did my taste test a little differently. I chose to include a selection of my favorite tomatoes rather than some of the new varieties. I also decided to include four in the test rather than the usual three. This ought to make up for yesterday.

First, Carmelo - a reliable, medium sized red globe. It's a standard tomato. Better than those you would buy in the grocery store, fine on a green salad but still, just a tomato. Then I cut into Dixie Golden Giant - Wow! A bit on the tangy side, this beautiful gold tomato, not as giant as the name implies, really packed a punch...not too much, rather just enough to wake you up. Definitely in the running. Third, I tried Old German. This is a tomato that last week was delicious and I suspect that, even though it felt perfect when I picked it this morning, spent too much time on the plant. Today it was mealy and I didn't even bother with a second bite. Last, I tried a beautiful, softly multi-colored, multi faceted, fairly large fruit. I've been waiting patiently for these to be ready to pick. Not an easy thing for me to do. I wanted to pick these tomatoes at just the right time and hoped that the squirrels didn't find them as attractive as I did. Luck was on my side as I cut three perfect tomatoes from the plant and immediately brought them inside, out of the sun. I didn't want anything to spoil them. Cutting into this tomato is a visual delight. Each wedge is soft yellow and peach and then bright red. But the real beauty of this tomato is in it's flavor - smooth and mellow, cool and comforting. It's an understated but incredible pleasure. There is no way to eat this tomato without making a little sigh of heavenly delight. Time and again, the Pineapple tomato, is nothing short of absolute perfection.

2009-08-20T21:57:00.000-07:00

On any given day during the summer my kitchen becomes somewhat overtaken by tomatoes. I make salads and gazpacho, panzanella and salsas, and still the counter tops are completely covered with the fruits of my labor. I would not be exaggerating if I said there are days when finding a place to set down a glass is next to impossible.

Today I decided "Enough is enough"! I walked into the kitchen and felt somewhat surrounded by tomatoes in every stage of ripeness from absolute perfection to that point just before they begin to rot. For as many tomatoes as I have used, there are twice as many waiting to be consumed.

So, I decided to get cooking. I dug out my apron, a darling vintage print depicting a rainbow of tomatoes, and headed for the stove. I chopped what seemed to be the majority of the tomatoes along with onions, bell peppers, garlic, celery, cucumbers and various fresh herbs. I made the customary pot of gazpacho. No matter how often I make it, my gazpacho is always in demand. Then I finely chopped the collection of black tomatoes for salsa. I added corn to some of it to make a hearty salsa and watermelon and raspberry vinegar to another bowlful to make a sweet, delicate salsa. I chopped the Martino's Roma tomatoes to make a traditional sauce to put in the freezer. I inspected the remainder of the tomatoes and coarsely chopped every one that seemed like it might not be at it's optimal best. Right now they're simmering in the dutch oven with onions, celery, peppers and garlic. I'll reduce that down to a sauce and pop it in the freezer for the dismal winter days when I'm craving tomatoes.

In spite of all this culinary endeavor I find the kitchen counter still covered in red, orange and yellow balls of glory! What a delicious problem to have! If you wonder where I'll be tomorrow you can be sure it will be one of two places...in the kitchen trying some new tomato recipes or even more likely, in the garden harvesting more tomatoes!

2009-08-19T23:06:00.001-07:00

After all these years I have finally managed to successfully grow a Green Zebra tomato. I'm not sure what I've done differently, in fact, I don't think I've really changed a thing. Happily, I harvested the first one today. It's a beautiful tomato, bright green with dark green stripes. The meat of the tomato is just as incredibly beautiful as the skin. The taste - not sweet and mellow like most of my favorites. Green Zebra has a WOW! factor. It's fabulous and officially named today's favorite. It was worth the wait.

2009-08-18T22:44:00.000-07:00

A strange thing happened in the garden yesterday...absolutely nothing. I never went out there. I woke up Monday morning and it was cold and gray and gloomy. I was depressed even before I got out of bed. It was just like the December mornings when I wake up and the only thing I can think is that I need to go to the sun. I think the official name is Seasonal Affective Disorder...I just call it seasonal depression. I need the sun to shine to feel alive and energetic.

When I awoke at 6:15 this morning the sky was again cold and gray and gloomy. Today I forced myself to get out of bed and marched out to the vegetable garden. I could smell the wet grass, an unfamiliar scent for an August morning. Snails were lively and alert rather than basking in their warm shells. The tomatoes were bright and upright but their leaves were damp. I began to have visions of fall, when the tomatoes are winding down, production slows and hornworms appear. I know the end of the season is nearing because I ignore the worms and just let them eat my leaves.

I left the garden and went to work, returning late in the afternoon. I was thrilled to see that the weather had warmed enough to cause the plants to droop. Ah...it is still summer and the tomatoes are far from finished! I made my way through the rows of plants to be sure that nothing needed immediate attention, making mental notes of some things I'll need to address on the weekend. A hole in the chicken wire and stakes that need to be extended. Regular maintenance tasks for a garden enthusiast.

My first nibble of the afternoon was a Suncherry Extra Sweet...it wasn't! Just next to this plant is a Sungold Cherry loaded with beautiful orangey gold fruit. I couldn't resist and enjoyed a few delicious bites. I could have easily named Sungold Cherry as my favorite but that would have been redundant. I'll allow myself to repeat but not just yet. Continuing on, I munched on mostly small varieties - Black Cherry, an uncharacteristically small Carmelo and an unimpressive White Beauty. One of the varieties that I am growing for the first time this year is a small, just larger than a pea sized, orange gold tomato which has proven to be a little bite of perfection. And so, my favorite today is a wonderful little tomato called Jenny.

2009-08-16T21:44:00.000-07:00

Favorite tomato today...
Always a favorite, it's like a little piece of candy and never disappoints - Sungold Cherry!

2009-08-15T21:35:00.000-07:00

Never say never...

Early this morning I went to the nursery to pick up a few things...a new sprayer for the hose, a couple of bags of potting soil, and a couple of seedlings. I managed to kill an Armenian cucumber seedling. Actually, it's more like I forgot about it. It got watered at the same time the tomatoes did...which, at this stage in the growing season and 100 degree weather, was about twice a week. Not enough for a little baby cucumber!! So, rather than beat myself up about it I decided to go buy another and start again.

There were no cucumber plants to buy. Ok, I'll live...it's not like I killed a tomato plant or something. So, I decided maybe I'll put in a couple more Royal Burgundy beans. They are so incredible - dark purple on the outside and bright, spring green on the inside. There were no beans to buy. In fact, in the veggie department I had a choice only as long as I wanted to choose from the various pepper plants they had to sell. I'm not a pepper girl so I turned to leave in disgust.

But there, out of the corner of my eye, I caught a glimpse of three lonely tomato plants, relegated to a corner of the garden, just begging me to take them home! How could I resist?! I decided to choose only one - one was missing it's name tag, the next was Jetsetter, one of my favorites but I have two already and they are loaded with fruit. The remaining plant was Siberia. I have always said that there is no point in planting "cold weather" tomatoes in Woodland Hills. Nothing with a name that sounds like it came from somewhere in Eastern Europe. It just won't work. No - never! In our canyon temperatures soar higher than anywhere else in the Valley. But there it was, begging for a home like a sad puppy dog. (I know that sad eyed look well - I have a Basset Hound) and I just couldn't leave it behind. Besides, I really needed to buy something.

Needless to say, I'm now the proud owner of a cold season tomato. I'll plant it tomorrow and the grand experiment will begin...we'll see.

Oh yeah - today's favorite??

I was outside, watering, staking, harvesting - all the fun stuff I left for the weekend. I knew I needed to do some tasting so I could name my favorite tomato of the day. i decided to be rather bohemian about the whole thing, grabbed tomatoes off a couple of plants and did my taste test right there in the backyard. No fork and knife. Didn't even rinse the skins.I just bit in!

My favorite tomato today was one with a delightful name, a perfect oval shape and beautiful red skin. It's flavor was lively and fun without being tangy. Today's favorite - Enchantment!

2009-08-14T18:24:00.000-07:00

The weather is uncharacteristically mild for mid-August which I can immediately see when I step outside. Hummingbirds are playful, bees are very busy and many of the vegetables which appeared tired just a few days ago are setting new flowers. This morning everything was quite perky. The garden looked more like mid spring than mid summer. That's a good thing...mid spring is a time of excitement and anticipation to a tomato gardener. Could this be the sign of an extended growing season? I can only hope, although here in Woodland Hills our growing season is rather long anyway. Just ask my sister in Ellensburg, Washington. I think she got her first ripe cherry tomato last week and in a week or two they'll be preparing for snow!

Today my early morning snack included a variety of cherry tomatoes - Sungolds, of course, Chiquita, Jenny, Green Grape and my possible new favorite, BiColor cherry.

This afternoon I decided to sample four varieties...Aunt Ruby's German Green, Black Krim, Persimmon and Momotaro. Aunt Ruby's is a small-ish tomato and is green when ripe. I always like to have green tomatoes because they look incredible on a platter of thick slices. This tomato has a "green" taste to it - which I love. It tastes a little "grassy" - which is sometimes how I describe a great Italian olive oil. It's fresh and alive but not sour or acidic. You just know it came from the earth. Black Krim reminds me of Halloween. It's not a pretty tomato, which is part of it's charm. It's small and has lots of ribs and is one of the so called "black" tomatoes. These make great salsa. The flavor is mild and doesn't offer enough for it to stand on it's own. Again, it would be great in a salsa to serve as a vehicle for a collection of other flavors. Persimmon is a big, beautiful orange tomato that grows on a large and prolific plant. It never fails to deliver a great taste. It's not overly sweet but reminds me of taking a bite of a wonderfully juicy peach. Momotaro is known as the only tomato that will not grow in a container. This year, I finally listened and planted it in the ground. Guess what?? It gave me tomatoes! And they're really good! A good, solid, medium sized red tomato - firm enough that you could hollow it out and stuff it with a yummy filling.

So, my favorite for today?? That's a tough one...but I'm going with (drumroll please) Momotaro!

2009-08-13T21:06:00.000-07:00

Anyone who walks into my kitchen these days has to chuckle at the sight of the counter tops - or lack of them! The counters are completely covered in tomatoes. Red, orange and yellow, large, small and mini, bi color and striped, splotchy, ugly and amazingly beautiful tomatoes!

There is one tomato that everyone who walks in feels compelled to pick up, take in it's subtle aroma and rave about it's glorious colors. They are in awe of it's incredible beauty. My son, my photographer, my friends from the needlepoint shop, even the UPS guy cannot say enough about this tomato. As if looks aren't enough, it's a medium size fruit with a huge amount of flavor and character.

Without a doubt, today's favorite for flavor, texture and it's incredible beauty is Chocolate Stripes!

Thursday's favorites...

2009-08-13T20:30:00.000-07:00

Anyone who walks into my kitchen these days has to chuckle at the sight of the countertops - or lack of them! The counters are completely covered in tomatoes. Red, orange and yellow, large, small and mini, bicolor and striped, splotchy, ugly and amazingly beautiful tomatoes!

There is one tomato that everyone who walks in feels compelled to pick up, take in it's subtle aroma and rave about it's beautiful skin. They are in awe at it's beauty. My son, my photographer, my friends from the needlepont shop, even the UPS guy cannot say enough about this tomato. As if looks aren't enough, it's a medium size fruit with a huge amount of flavor and character.

Without a doubt, today's favorite for flavor, texture and it's incredible beauty is Chocolate Stripes!

The best of intentions...

2009-08-13T19:52:00.000-07:00

When I first began writing this blog I had visions of a daily communication with all of you. I envisioned garden updates and progress reports - a running dialogue. Well, you know what they say about the best of intentions...

Maybe it would be more realistic to post a new entry once a week. The truth is that so much time goes into GROWING the tomatoes that there really aren't enough hours in a day to go to work (thank G_d I love what I do), water, weed, feed, harvest AND sit down and write about it.

Maybe once a month could work...

While I'd love to add to the blog on a very regular basis I really can't guarantee how often that will be. Once a week - maybe. Once a month - yes, I can do that. But in my heart, every day is still what I want to do. So, here's my plan: I'm going to set a huge goal for myself. Yep, I'll say I'm going to write something every day. Now, here's the contingency plan: If I don't have the time or energy to write very much, at the very least I will write each day about my favorites.

I have to admit that I love this plan! It's going to allow me to be really self indulgent and it gives me an out, should I not succeed. I'll sample the tomatoes every morning, just like I always do, and then I'll write a little bit about whatever it is that day that I like the most! Many days I have a new favorite so this should be fun...

Keep reading and keep tasting...

2009-07-18T17:07:00.000-07:00

It is officially tomato season!!

Let’s ignore (for the moment) the fact that I began composing posts for this blog several times over the past few months. I had every intention of writing about the glory of returning home from 10 days in New York to find my tomato plants were taller than me! Ecstatic about the incredibly successful beginning to this year’s growing season I proclaimed, yes out loud, that this was going to be a fantastic year for tomatoes. I should have kept my big mouth shut…Imagine my distress when just a few weeks later I made my daily pilgrimage to the backyard, inspected each plant as I always do and discovered several of my plants wilting, drooping like the sad eyes of my Basset Hound. Panic set in…I’ve learned that much of my feeling of self worth and accomplishment is manifested in my tomatoes. I had a feeling of doom…this was nothing less than a disaster in the making.

Welcome to My Garden...

2009-04-05T18:32:00.001-07:00

Welcome to my garden…

Finally! No more mourning the lack of sunshine. No more counting the days until the predicted last frost. Some of us nurse last year’s tomato plants well into February just so we can boast that we’ve eaten a home grown tomato in the middle of winter. Are we nuts or what?! Fact is, we’re not alone…Even before Spring officially arrives here, we are salivating at the tomato seedlings that are showing up in the local nurseries. Our hearts beat a little quicker. Our smiles are brighter at the sight of a few itty bitty hybrid tomatoes. Okay…we’ll plant those, just because we can.

But here we are, right in the middle of Spring. No more threat of frost and we are digging up our gardens and planting with great gusto. I couldn’t be happier! We held our “Yes, You Can Grow Tomatoes” class with 25 people on the rsvp list. There was rain predicted for that morning so we emptied the furniture from our living room and set it up as the classroom. Everyone seemed to be comfortable. Who minds a little crowding when we’re talking about one of our very favorite subjects? After about an hour and a half of discussion on soil preparation, watering, reading labels and questions we all headed out to the vegetable garden. Our attendees wanted to see a real garden, at a real home. We did not disappoint.

Crossing the back lawn, passing the rose bushes swollen with buds, through the break in the wall and there it is…within a white picket fence are the first two beds. The soil had been prepared and I had planted just three tomatoes – I couldn’t help myself. Newly prepared soil is one of my favorite things. It’s soft and silky, rich and healthy and full of life. I can’t help but take off my shoes and work in it barefoot. It’s like stepping on clouds. The three tomatoes were planted, staked and caged even though they were still quite small. They were happy. The artichokes were at their best. Strong and upright with two big artichokes just about ready for cutting and many more small ones on their way to the dinner table. Sugar snap peas and Blue Lake green beans were beginning to climb their ladders. The beets were large and leafy and begging to be lifted from the soil.

The three new raised beds were empty but for a few broccoli plants with small bunches of flowerets promising to grow. What a difference a couple of weeks make.

It turned out to be a glorious morning. Everyone seemed happy with the possibility that they, too, could successfully grow as many and whichever tomatoes their space and their yards would allow.

Now, here we are, two weeks later. It’s already time to feed the first three tomatoes that I put in. Those planted first have already grown several inches. I have to believe that the growth is just as strong under ground. I go to a lot of trouble to make sure my plants have the strongest root systems possible. Looks like it’s working. The beds are full now. I still have several more seedlings to plant. I decided to allow more space between the plants this year so I didn’t get as many in the ground as before. I think there were 65 last year. Most of the cherry varieties are in containers. Still, I’ll have to create another raised bed for the larger varieties yet to be planted.

The climate here in the San Fernando Valley is almost perfect for growing tomatoes. We do get some extreme heat that can be a bit problematic, but other than that, it’s heavenly. I find no greater peace and tranquility than when I venture out to the garden. The bees work busily. They don’t seem to mind my walking right through them in the overgrown rosemary plant. I thank them for being there. Yes, out loud. Birds are singing and lizards are chasing each other around tree trunks or walls. Baby hawks are learning to leave their nests with Mom just above me watching closely. It’s truly magical. What a blessing to have this haven just outside my kitchen door.

I hope you’ll share your thoughts about gardening whether you’re across the country or right next door in the West San Fernando Valley. I invite you to share your gardening experiences with my readers. The door’s always open.

Gardening makes my heart happy.
Laura