Category Archives: Vegetable Gardening in Dallas

Tomato Talk

TOMATO TALK

Dallas Tomatoes ripening on the counter

Thirty tomatoes ripen on the kitchen counter.  Little red bottoms in the air, stem side down, they were picked when blushing, but not ready to slice.  Now they deepen into that lovely rosy red of June gardens.  A strainer full of cherry tomatoes drains in the sink.

A part of me wishes the tomato plants in my garden were as lovely as their offspring.  Now, with our high temperatures, their yellowing leaves are hosts to masses of spider mites, a miniscule pest. Yes, we did spray the plants with fish emulsion—which is just what it sounds like—that is supposed to repel the insects.  But we lost that battle.

And there’s the space issue. Or lack thereof. The unruly Sweet 100 Cherry tomato bush is about 8 feet tall by 4 feet wide and completely covers the well-behaved Celebrity tomato.

Celebrity Tomato

In the seed stage, tomatoes line up to be Determinate or Indeterminate.  Determinate tomatoes agree to only grow to a certain height, have lots of large offspring, and bring them to graduation ALL AT THE SAME TIME.

Indeterminate tomatoes are the embarrassing relatives of the straight and narrow determinates.  They have their own time table and in mid- June look like they haven’t had a shave or decent haircut in months.

Indeterminates grow as tall and as wide as water and fertilizer will take them, have zillions of cherry tomatoes, and ripen WHENEVER THEY WANT TO.

Sweet 100 Cherry Tomato

If that’s confusing—a little botany goes a long way—look at it this way:

A determinate Celebrity tomato would vote for Mitt.

An indeterminate Sweet 100 Cherry tomato would support Barack.

Elizabeth

 

A “Farm to Table” Menu

Looking Back at the May Master Gardener Meeting

Planning to feed over 125 Master Gardeners a satisfying lunch fresh from our garden can be quite a daunting task.  Preparations must start early.  This year was no exception. 

In late January Jim set out over sixty 1015 onion slips.  By mid March it was time to plant green bean seeds.  We weren’t sure of the variety because the seeds were given to us.  However, they ended up producing one of those “bumper” crops.  Then in April some radish seeds were added to one of our raised beds.

Already in the ground and doing well after three years were four different varieties of blackberries:  Natchez, Rosborough, Womack and Brazos.  Also, our upright rosemary was so large it was about to overtake the raised bed planted three years prior. 

Blackberry Blooms at the Demonstration Garden

As May rolls around with the thought of providing a healthy and delicious lunch for our Master Gardener friends it’s time to get started with menu ideas.  Our speaker for the event was going to be a professional “bee keeper”.  How appropriate for our group since we all value and understand the importance of bees in the garden.  

Why not offer the group a “honey” based menu?  Here’s what we finally decided was doable with limited oven space but volunteers determined to meet the challenge. 

Menu  

Rosemary Chicken Skewers with Satay Sauce

Rustic Onion Tarts

Garden Salad Bowl with Fresh Green Beans and Radishes

Honey Lime Vinaigrette

Old Fashioned Blackberry Cobbler 

Blackberries Picked for our Cobbler

Here’s how we did it.  The onions were fully developed and ready by mid May so the harvesting and drying in bundles of eight began.  At the same time, our blackberry bushes were heavy with luscious ripe berries in beautiful shades of purple, black, and burgundy.  Picking them over the next few weeks was a treat. Our strategy was: eat one, pick a dozen.  And so eventually we dutifully harvested over 15 gallons and sent them to the freezer.  

Happily, our “garden to plate” plan produced the following: 

  • Enough 1015 onions for ten rustic tarts (each tart yielded 12 slices)
  • Plenty of “thyme” for flavoring the tarts
  • Blackberries to make six 13” x 9” cobblers (each cobbler fed 25)
  • 125 10” rosemary strips for the chicken skewers
  • Six gallons of green beans for the salad
  • One lonely radish (if you have to supplement somewhere, why not with radishes?)  Rosemary Skewers on the Grill

Thanks to Abbe’s husband, Neal, for bringing his grill to cook the chicken skewers on site.  What an enticing smell as MG’s were arriving!  It was a delightful morning for our event.  Lots of full and satisfied gardeners celebrated the joy of locally grown, fresh organic food.   

Waiting in line for homegrown cooking!

 Now it’s time to get our hands dirty again and put that fall crop in the ground.  After all, some new menu ideas are buzzing around in our heads! 

Linda