Tomatoes, I owe you an apology. All is forgiven. We had some rain and a mild beginning to the summer. You behaved reasonably under those circumstances and gave us an abundance of delicious fruit. I’m sorry for all the negative things I’ve said about you. I have called you names. I have described you as difficult. I have suggested to beginning gardeners that they avoid you and try peppers instead.
Our biggest problem with you this year was that certain bushy tailed scoundrels found you irresistible even when you were green. That was not your fault. Never fear, we are planning our squirrel defense strategies for next year.
Now our high temperatures are in the triple digits and you have developed blight and begun providing food and shelter to stink bugs. You held out as long as could be expected and for this I thank you.
Diane, our photographer friend, snapped this picture of a stink bug. Notice its fierce mustachioed look. It has already begun assaulting our tomatoes.
Tomatoes, despite the pain of previous seasons, I am grateful for what I have learned from you-mostly patience.
Beverly Allen, Dallas County Master Gardener, Class of 2018
It’s tomato time at Raincatcher’s garden of Midway Hills. Over 84 pounds were donated and the plants are loaded down with more fruit to harvest this week. It looks to be a very good harvest and we wanted to share the story of our 2023 tomatoes.
Thirty tomato plants, determinate and indeterminate varieties, were started from seeds in January 2023 and put into the ground and in raised beds in early April. This was later than is recommended but the nighttime temperatures were too low in March. It is often difficult in Dallas to get the necessary time for a good crop to mature in between the last frost and the onset of temperatures above 92 degrees.
Prior to planting we amended the beds with compost and MicroLife Multi-purpose fertilizer. After two weeks, Tomato-tone fertilizer was applied and that schedule has continued. The lower leaves are trimmed up off the ground to help prevent fungal disease.
Our team decided that with our hot weather it would be best not to prune the suckers (new growth in the areas between the main stem and branches). Instead we allowed them to stay in place and protect the developing fruit from sunscald. There are many different opinions about this practice but it might be that those advocating for drastic removal of suckers live in areas with less extreme weather.
Harvest before they are ripe, but after color appears. Squirrels keep a keen eye on the ripening tomatoes and early on they ate on the larger varieties before we could take them off the vine. To combat that, tomatoes are harvested at the first sign of color change and ripened indoors. When ripe, fruit is then weighed and donated to the North Dallas Shared Ministries Food Pantry.
The indeterminate varieties, such as Celebrity, Cherokee Carbon, Early Girl, Juliet, and Sweet 100, are towering over 6 feet in the air in a fenced garden area and in tall, raised beds with supports.
The determinate varieties are producing abundantly as well in raised beds. The variety, Patio Choice Yellow (AAS), has impressed our team with its prolific crop, disease resistance, and sweetness.
Patio Choice Yellow, one of our new favorites
While we are enjoying this season of abundance, we are aware that the blooms here in North Texas will soon slow to a crawl, due to the lack of cooler weather in the early morning. In general nighttime temperatures over 75 degrees will cause the plants to stop setting fruit. We are quickly approaching that season.
There are two ideas of thought about what to do –
Cut the tomatoes back severely so when it gets cooler they will begin producing again, or
2. Pull up the plants when the blooms stop coming and prepare to start new tomato plants in July for a fall harvest before the first frost. Smaller varieties with shorter days to maturity are recommended for fall due to the risk of an early frost.
Our dedicated and determined gardeners frequent Raincatcher’s most days, but our scheduled work times are Monday and Tuesday mornings.
Please leave a comment below if you have a favorite tomato variety for our area or tomato wisdom to share.
Starla Willis with input from Beverly Allen, Dallas County Master Gardeners
I’m kind of obsessed with pepper plants lately. This is the second year in a row we have loaded Raincatcher’s courtyard beds with pepper plants and I have 27 pepper plants growing in containers at my house.
I think my obsession started when Jim Dempsey grew the Emerald Fire Jalapeno for our plant sale several years ago. The award winning Emerald Fire Jalapeno has become my absolute favorite pepper plant. It produces an abundance of jumbo sized, glossy green jalapenos that are longer, wider and thicker than standard jalapenos. It turns a beautiful red color if left on the plant. Because of the large size of the fruit, it is great for stuffing and grilling as well as pickling and salsa making.
Comparison of standard jalapeño at bottom with Emerald Fire jalapeño on top
Pepper plants need full sun and plenty of water during the hottest part of the summer. They do well with a well balanced fertilizer (5-10-10) every few weeks for the best production. So if you have space in your vegetable garden or a have a large container, you might want to consider growing this jalapeno.
Jackie James, Dallas County Master Gardener Class of 1993
Note: Start jalapeños as seeds in January or as transplants after that threat of frost has passed.
An amaranth volunteer provides climbing support for a Minnesota Midget cantaloupe vine. Since 1948 this plant has been known for producing sweet 4 inch cantaloupes on 3 foot vines.
Blackberry season is at its peak. Volunteers harvest and freeze them every day so that the jam and jelly team can work their magic.
Patio Choice Yellow and Cherokee Carbon tomatoes have been especially productive. All of the tomato varieties have to be picked at the first sign of color change and ripened indoors to protect them from squirrels.
The season is off to a great start. We donated 142 pounds of potatoes to the North Dallas Shared Ministries food pantry in May. The peppers, cucumbers, long beans, and eggplant are coming along nicely. The squash vine borers have been distracted long enough to allow us to harvest some lovely round zucchinis.
We welcome Master Gardener volunteers and community support. Drop us a line in the comment section if you are new to our garden and would like to know more.
Beverly Allen, Dallas County Master Gardener class of 2018
Mark Jones demonstrating how to dig under the potatoes and lift them out to minimize damage.
These potatoes were hilled up with compost but we did not add any support to keep the compost in place and they peeked out of the soil. The skin became scaly.
Ruth Klein with a gigantic red potato
Ruth Klein and Yuliana Rivas Garcia digging up potatoes
It is fun when the potatoes pop up out of the soil.
We improvised to keep the compost from sliding off after we hilled up the potatoes. The added layers of compost increase yield and keep the potatoes from being exposed to the sun.
Cynthia Jones preparing just over 68 pounds of Red La Soda potatoes for North Dallas Shared Ministries Food Pantry.
Beverly Allen, Dallas County Master Gardener Class of 2018
Red La Soda and Kennebec potatoes were planted in February
Working with our veggie team at Raincatcher’s last Monday, January 16th, spring was definitely in the air and now we have had over an inch of rain to further encourage our spring longings.
We sat at tables under our education pavilion planting tomato seeds with dreams of epic tomatoes. For a list of tomato varities we are seeding, see below.
Elephant garlic planted in November, to be harvested in June, was examined. We considered the carrots that took a hit during the December low temperatures but have rebounded.
Last year the Raincatcher’s Garden delivered 700 pounds of fresh vegetables and fruit to North Dallas Shared Ministries Food Pantry. The goal for 2023 is 1,000 pounds of harvest. With the dedication of this band of Master Gardeners and expert leadership, I am sure they will succeed.
Ann Lamb, Dallas County Master Gardener Class of 2005
Tomato varieties and place purchased are as below.
Johnny’s Selected Seeds – Hybrid Cherry BHN-968, Early Girl, Five Star Grape, Tasmanian Chocolate and Juliet.
John Scheepers Kitchen Garden Seeds – Cherry Falls.
Botanical Interests – Patio Choice Yellow.
Tomato Growers Supply Company – Red Robin and Wild Cherry.
Joy in the garden and what to expect in your fall and winter gardens:
Our gardeners who work in the gardens pictured are called the “vegetable team.” Beverly writes-I have been thinking about the gratitude the vegetable team has for the harvests we have donated. (over 675 pounds donated) When we are trying a variety that is new to us, we taste it-often as a part of lunch before we go home from our workday. I’m grateful for that fellowship. I’m also grateful for the gardeners who start seeds for us at their homes. The loofah and Zucchino Rampicante (Baker Creek Heirloom Seeds) escaped the raised beds and trellises after the worst of the summer heat was over. The loofah seeds were saved from a prior year and direct sowed. Aji Dulce peppers are mild and productive. They become very sweet when allowed to turn red. Our seeds were a gift and we save them from year to year. They are becoming easier to find at some of the specialty seed outlets.
We planted small varieties of carrots such as “Little Finger” from Botanical Interests and kept the soil consistently moist until they germinated.
Even though garden centers have turned their inventory to Christmas trees, you can still find lettuce, Swiss chard, spinach, kale,and herb transplants. Also, keep direct sowing radishes. You may get a wonderful winter crop of vitamin packed vegetables.
Ann Lamb and Beverly Allen, 2 Dallas County Master Gardeners
Pictures by Starla Willis, Dallas County Master Gardener-2008
Grow your own garden art! Romanesco is a cole crop with characteristics of broccoli and cauliflower. It is widely grown in Italy and gaining popularity in Texas. Thanks to Romanesco, vegetable gardening is not just rewarding and nutritious it is also beautiful.
Romanesco produces thick stalks and wide, rough leaves. Leave a large space to grow this vegetable. The central head grows very large and eventually the plant can span 2 feet in diameter.
Me-Ann Lamb holding a Brocolli Romanesco from my garden in 2016
Sow seeds in a fertile location from February 1 to March 5 for a spring crop or August 20 to September 20 for a fall crop. Fall crops are ofter more sucessful as this plant thrives in cool weather. Sow seeds tinly and cover with 1/2 inch of fine soil. Keep evenly moist. Seedlings will emerge in 10-21 days. Thin to about 16 inches apart when seedlings are 1-2 inches high. Transplants are also available and much easier to grow. These plants will reach maturity in 75-100 days. To harvest, pick the enitre head before it begins to seperate.
Romanesco is a true photo opportunity. Take a close-up shot and it looks like and apple-green mountain range. The scientific name for this unusual ordering of rows is a “fractal.” Fractals can be thought of as never-ending patterns-nothing wrong with bringing math into the kitchen.
Susan Thornbury, Dallas County Master Gardener Class of 2008
Photo by Starla Willis, Dallas County Master Gardener Class of 2008
I have to say that the squash vine borers (SVBs) were getting me down. After spending the summer of 2021 removing borers from the squash plants and still not seeing much of a harvest, I swore off growing squash, almost.
The SVB larva grows inside the squash vine (often killing the plant) and then makes a cocoon that overwinters in the soil. The adult moth emerges from the cocoon in spring and lays eggs on the undersides of the squash leaves. The eggs hatch and the larvae begin destroying your plants again.
One solution is not to have any squash handy for the adults to lay their eggs on (thus the almost swearing off). You can also interrupt this cycle by finding and removing the eggs. That is a real challenge unless you have a small number of plants and time to check every single leaf every day.
We started off the spring season with some lovely Italian cucumbers that were producing well but suddenly began to droop just like the squash had the previous summer. It turns out that if they don’t find any squash, the borers may settle for your favorite cucumber. It almost seems spiteful.
I was persuaded by a team member to try growing butternut squash in late summer. Cucurbita moschata has a reputation for borer resistance. Throwing caution to the wind, we decided to try zucchino rampicante and calabacita as well.
Despite my skepticism, we have a raised bed full of butternut squash maturing now with no sign of SVBs.
Cucurbita moschata, Butternut squash
The zucchino rampicante is in the same family and has a hard stem that I assumed the borers would not be able to breach. However, we found a few larvae in the stems and removed them. The plant now has huge beautiful leaves and vines that run about 12 feet. It is producing two foot long fruits that weigh a pound or so.
Calabacita and zucchino rampicante Zucchino rampicante
The calabacita (Cucurbita pepo), also known as tatume or Mexican zucchini, has a tough, thin vine and has shown few signs of distress from SVBs. It is taking up a lot of garden space but makes up for it by being very productive. The fruit may be eaten like a thin skinned summer squash or allowed to grow into a soccer ball sized pumpkin.
Going forward I will swear off swearing off.
Beverly Allen, Dallas County Master Gardener Class of 2018
If you’re growing shishito peppers in your summer garden, this recipe should be on the menu. Blackened, blistered and dipped in a creamy Greek yogurt flavored with papalo, it’s a global experience not to be missed.
As you may have guessed, shishito peppers originated from Japan. The name “Shishito” is derived from the combination of “shishi,” “lion,” and “togarashi,” which means “chili pepper.” Take a closer and decide for yourself, “does the creased tip of the small and finger-long shape somehow resemble a ferocious lion?”
Grrrrr…ferocious lion or tasty pepper?
After blistering your harvested peppers in a cast-iron pan, sprinkle with fine, gray sea salt from France. The history of this unique salt will inspire you to use it in many other dishes. But take note, due to its robust flavor, use only ⅓ of the amount of salt you would normally use.
(In Guerande, western France, pristine Atlantic, seawater passes through the locks of the salt marshes and rests for six months until the salt is ready to be harvested. In summer, the salt is gathered by hand using wooden tools, as it has been for centuries. The rich clay in the marshes lends a pale gray color to this salt and also adds beneficial trace minerals.)
Next, mix up a little Greek yogurt for dipping. Its rich flavor and thick texture offers a higher concentration of protein and probiotics than traditional yogurt. Stir in some grated garlic, lime juice and zest to give it a little kick. Chop up a few fresh papalo leaves from Mexico if you desire a cilantro-like finish. When cilantro succumbs to our summer heat papalo rises to take its place. Use it in any dish where a substitute for cilantro is needed.
Shishito peppers have an interesting flavor profile and one that calls for a bit of caution. About one in ten peppers contains a fiery punch that dials up the heat factor. Overall, though, you can expect a sweet, typically mild spiciness that registers between 50 and 200 Scoville heat units. Their grassy, citrusy taste touched with a slight hint of smoke makes the shishito pepper’s flavor pretty unique. Not surprisingly, today they can be found as a popular appetizer on many restaurant menus. Are you ready now to take an international trip with shishitos?
Do shishito peppers “pop” when being blistered, charred, etc.? The short answer is “yes”. *Is there a way to prevent the “popping”? Yes, just use your handy cake tester or a toothpick. Poke a hole in each pepper before blistering to prevent popping.
Note: Now is the time to start planting peppers for a fall crop.
One local Italian restaurant features a lovely “Little Gem Lettuce Salad” drizzled with Charred Shishito Vinaigrette. Delizioso!
Linda Alexander, Dallas County Master Gardener Class of 2008
DALLAS GARDEN BUZZ 