I love going to seedling sales.  It’s not that I’m going to buy something in particular, and I never go with a list. Rather, I like to see what’s different or new and what somebody else thinks is so fabulous that they label it as such. I always find things I never even knew about…Yes, I grow a lot of tomatoes, but there’s no way that I can know them all!

Last weekend, we actually had a rainstorm in Los Angeles. Storm Watch ’12 really was more than a drizzle.  But, I would never let a little or a lot of rain stop me from checking out some new tomato varieties. So, off I went, in my oh-so-cute rainboots to visit the seedling sale at Two Dogs Organic Nursery.

When I arrived, I was greeted by Jo Anne and Alejandro and their two dogs (hence the name) Jake and Lalo. I immediately felt right at home.  The driveway was lined with rows of tables of tomato varieties. I decided to save the best for last, so I went all the way to the back to see what was there.  

 I wasn’t disappointed…there were so many vegetable starts that I was like a kid in a candy shop! There were a number of lettuces – greens and reds and speckled.  I opted for Nevada because I know it’s one of the only lettuce varieties that can survive in the San Fernando Valley heat. Then,  I was elated to find golden beets. First of all, beets are really easy to grow. The golden ones are more mild and subtle in flavor. They’re so delicious in salads with fresh greens, toasted walnuts, a drizzle of really good olive oil and a sprinkle of Fleur de Sel.  There was a nice selection of peppers, both hot and sweet varieties.  I went for one I’d never grown before and chose Purple Bell. 

I really love to grow squash. They’re easy and prolific and, when picked young and tender, are so tasty.  The White Bush Scallop is just so cute I couldn’t resist, but the one I’m most excited about is Zephyr, an adorable two-toned, yellow and green straight necked squash. It can be eaten cooked or raw so it will be a beautiful addition to my crudités baskets in the summer.

Not wanting to go too crazy, I decided to move on to the tomatoes.  There were many of my standards and favorites and, of course, those made their way onto my flat.  What really excited me, though, was the many varieties of tomatoes that were early producers.  Some were grown from seed that Jo Anne discovered at the Heirloom Expo last year.  I’m most excited about AAA Sweet Solano, a yellow striped tomato with a slightly tropical flavor. Sounds like perfection to me.  And Early Annie, a determinate, 60 day producer of high yields sounds great for salads early in the summer. It’s also known to be a great canning tomato.

With a full flat of assorted veggies and tomatoes I felt happy that I made the drive in the rain to this seedling sale. They have many more plants, including berries and citrus trees that I look forward to seeing at one of the farmer’s markets they sell at all season long. To know more about Two Dog Nursery visit Two Dogs Nursery.

Jo Anne and Me talking tomatoes!

Tomato Essentials or the Ultimate Tomato Series

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 $200 for The Ultimate Tomato Series (an incredible savings).  Which way is right for you?

An Interesting Question...

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.