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Tag Archives: Heirloom Tomato

Seed Starting 2023 and Save the Date for our Plant Sale

February 1, 2023

Real gardeners are not letting grass grow under their feet; they are busy starting seeds. By starting seed indoors you can extend a plant’s growing season, scoop up new and varied varieties of seed rather than depending on garden center transplants, and maybe even save money. Packages of seeds are so much less expensive than transplants.

The Master Gardeners at Raincatchers Garden have seed starting operations in their homes.

This is Joe Armitage, Class of 2019, and his set up with LED lights. He started Tasmanian Chocolate and VR Moscow tomato seeds on 1/10/23.

Jackie James has a simple set up in her sunny window for seed starting and uses reading lamps to provide extra light.She enjoys up cycling take home containers. They work just as well as store bought trays with humidity domes for germination.Pimento peppers planted January 14th are already sprouting.

Peppers in production are:

Mad Hatter, Purple Jalapeno, Lemon Spice Jalapeno, Orange Spice Jalapeno, Aji Amarillo, Hot Hungarian Banana Pepper, Cherry Bomb, Pimento, Shishito, Fish Pepper, Hot Pops Purple Ornamental, Santos Orange Ornamental, Wicked Purple Ornamental. 

Sheila Kostleny has started pepper seeds for the North garden at Rainctcher’s and our plant sale. Sweet Jimmy Nardello, Northstar Hybrid, Gypsy Hybird, Habanada and Early Jalapeno are in production.  

As seen on the bottom rack, Sheila is trying paper towel germination for Marconi Sweet pepper, Tam Jalaepeno and Rainbow Blend Lunchbox Peppers.

Jim Dempsey uses a grow light with three trays and each tray holds two 72 count seed trays. He planted the peppers around January 18 and plans to start tomatoes in the next few days. Next he will plant flower seeds.

Jim has a total of 175 peppers in this tray.

These seedlings will be potted up and planted at The Raincatcher’s Garden in the spring. Many varieties will also be sold at our plant sale in May.

Ann Lamb, Dallas County Master Gardener Class of 2005, with input from Beverly Allen

NEWS-OUR PLANT SALE AT THE RAINCATCHER’S GARDEN IS SCHEDULED FOR MAY 4TH!

The Garden In January As We Wait for Spring

January 26, 2023

A quote from Southern Bulbs has captured my thoughts:

“Spring starts the day after Christmas.”

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. 

More May Recipes

 

Heirloom Tomato Tart with Black Pepper Crust

Heirloom Tomato Tart with Black Pepper Crust

Black- Pepper Tartlet Crusts

Ingredients:

2 ¼ cups all-purpose flour

½ teaspoon salt

½ teaspoon ground black pepper

1 cup unsalted butter

¾ cup sour cream

Directions:

In the work bowl of a food processor, combine flour, salt, and pepper; pulse to combine. Add butter, and pulse until crumbled.  Add sour cream, and pulse until mixture comes together.  Remove mixture and form into a disk; wrap with plastic wrap, and refrigerate until firm, at least 2 hours.

  1. Preheat oven to 350°.
  2. On a lightly floured surface, roll dough to 1/8-inch thickness. Cut 6 (5-inch) rounds from dough.  Place a round in bottom and up sides of each of 6 (4-inch) tartlet pans.  Line tartlet crusts with parchment paper to cover bottoms and sides, and top with pie weights.  Bake for 15 minutes. Remove from oven; cool slightly.  Remove pie weights and parchment paper.  Return to oven, and bake for an additional 10 minutes, or until lightly browned.  Remove from oven, and cool.

Pesto

Ingredients:

3 cups fresh basil leaves

3 tablespoons fresh oregano leaves

3 tablespoons fresh lemon juice

3 garlic cloves, peeled

¼ cup grated fresh Asiago cheese

¼ cup toasted pine nuts

½ teaspoon coarse salt

½ teaspoon ground black pepper

⅓ cup olive oil

Directions:

  1. In the work bowl of a food processor, combine basil, oregano, lemon juice, garlic, cheese, and pine nuts; pulse until smooth, scraping down sides of bowl as necessary. Add salt, pepper, and olive oil; pulse until smooth.  Prepared pesto can be stored, refrigerated in an airtight container, for up to 3 days.

Linda

The black pepper crust and pesto recipes are part of the Heirloom Tomato and Goat Cheese Tartlet recipe on the previous post.

 

 

 

 

 

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