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Raincatcher’s Plant Sale, April 26, 2018

Our annual plant sale will be held in conjunction with the April 26, 2018 meeting of the Dallas
County Master Gardener Association. Before the meeting: 10:00 – 11:30 After the meeting:
1:00 – 2:00

 

Come shop the great variety of plants we have to offer!! We have divided our perennials,
potted volunteers, started seeds, taken cuttings, dug bulbs..

We have herbs, succulents,
bulbs, houseplants, Louisiana iris, annuals, perennials, natives and adapted plants as well as
ornamental plant markers and other garden items.

 

Don’t forget our tomato and pepper plants, ready to go home with you!

 

Cash or Check preferred….Credit Cards accepted

11001 Midway Road, Dallas, Texas

2018 Summer Garden Plans

Raincatcher’s Garden Plots Spring 2018

Several weeks ago I was the fly on the wall listening to the greats of our garden map out future garden beds.

As you know from our last post, our 3  trial beds will have Celebrity tomatoes. One bed will be fertilized with chemical fertilizer, one with organic and one will receive compost.  Tomatoes will be weighed and plants measured to determine which method of fertilization is best.

Jim has started Black Krim and Purple Cherokee Tomatoes by seed.

We will also grow San Marzano tomatoes at Linda’s suggestion. These are the only tomatoes we will grow without a cage. Linda had great success letting her San Marzano sprawl across her garden bed rather than being contained in a cage. Linda says the thick cover of the plant kept the squirrels away. Really, Linda? I am going to give that a try.

Pepper plants will be in #3.  Poblano, Serranos, Hot Boss Big Man and Sweet Gypsy are on our list. Sue savored the Sweet Gypsy peppers.  And yes, Hot Big Boss Man is the name of a hybrid pepper, a cross between an ancho and  poblano.  More info here.

Cucumbers and Eggplant to be planted later in bed #5 and notice long beans will also have a home there.

Contender and Goldmine beans will be planted April 1st.

Okra will be planted  in 6 when the onions and garlic are pulled.

Blackeyed peas will grow on a trellis all summer says Dorothy.

We are out of room! What about pumpkins you say? Jim suggested planting them around the fig tree in the field.

If you need a vegetable planting guide, here are two we have relied on:

North Texas Planting Guide by TAMU

NHG Planting Guide

Be sure to tap our new Master Gardener website for a wealth of information.

Ann Lamb

Plot Plan by Dorothy Shockley

We Are Serious About Homegrown Tomatoes!

Every year at Raincatcher’s Garden we have had a bumper crop of tomatoes.  Not so last year. Not enough water and too much fertilizer caused the problem. Well, we are not going to duplicate that this year.

Jeff Raska, our horticulture program assistant, has put the “R” back in our Research, Education, and Demo title. We are embarking on tomato trials with the goal of higher and better tomato production. Jeff reminds us that his tomato plants at his home produce 40 pounds of tomatoes per plant. Ok, Jeff! Game on!

Fertilization Comparison Study 2018

Week 1-March 20, 2018

Celebrity Tomatoes

Protocol:

  • Prepare three raised beds and plant two tomato plants in each. Fertilize each bed with a different fertilizer (compost, organic, chemical) following label directions.
  • Each fertilizer is slow release and requires re-application every eight weeks.
  • Each Tuesday, measure the plant heights and weigh and record any tomatoes that are harvested.

    Syann dutifully measuring tomato plants last year. She has agreed to help with our 2018 study.

     

Bed #9- Compost

Week 1 – 1 Tbsp Epsom salts, 1 cup Miracle-Gro Compost (1-0-0)

Week 2 – Plant tomatoes

Week 8 – 1 cup  Miracle-Gro Compost (1-0-0)

Week 16 – 1 cup Miracle-Gro Compost (1-0-0)

Bed #1- Organic Fertilizer

Week 1 – 1 Tbsp Epsom salts, 1 Tbsp  Blood Meal (12-0-0), 2 Tbsp Dr Earth (4-6-3)

Week 2 – Plant tomatoes

Week 8 – 1 Tbsp Bone Meal (6-9-0), 2 Tbsp Dr Earth (4-6-3)

Week 16 – 1 Tbsp Bone Meal (6-9-0), 2 Tbsp Dr Earth (4-6-3)

Bed  #2- Chemical Fertilizer

Week 1 – 1 Tbsp Epsom salts, 1 Tbsp Vigoro, Tomato & Vegetable (12-10-5)

Week 2 – Plant tomatoes

Week 8 – 1 Tbsp Vigoro,Bold Flowers (15-30-15)

Week 16 – 1 Tbsp Vigoro, Bold Flowers (15-30-15)

 

Celebrity tomatoes characteristics: All-American Winner Selection, 7 oz, determinate, harvest 70 days. Tom Wilten calls Celebrity the preeminent mid-sized tomato.

 

Fertlization Comparison study write up by Jim Dempsey.

Picture by Starla Willis

Ann Lamb

Read up on tomatoes by using our search box. We have recipes, growing tips, and advice to produce tons of tomatoes.

 

 

Tomatoes For Dessert!

Green Tomato Brown Betty

Green Tomato Brown Betty

Ingredients:

2 cups crumbs (graham cracker, whole wheat cracker or cookie crumbs)

1 stick unsalted butter, melted

3 pounds (approximately 3½ cups) unripe green tomatoes, thinly sliced

¾ cup raisins

Juice of 1 lemon

1¼ cups light brown sugar

1 tablespoon cinnamon

1 teaspoon ground allspice

½ cup apple juice

Directions:

  1. Preheat the oven to 350˚.
  2. In a small bowl, combine the crumbs and melted butter. Set aside. In a medium bowl, mix the tomatoes, raisins, lemon juice, sugar and spices together.
  3. Butter a 2-quart baking dish. Spread a third of the crumb mixture evenly over the bottom. Spread half of the tomato mixture on top of the crumbs. Sprinkle with half the apple juice. Cover with another third of the crumb mixture, followed by the remaining tomatoes. Sprinkle with the rest of the apple juice. Finish by covering the tomatoes with the remaining crumb mixture.
  4. Cover and bake for approximately 45 minutes or until the tomatoes are soft. Remove the cover. Raise the heat to 400˚ and bake for another 10 minutes or until browned on top. Serve warm with a scoop of vanilla ice cream.

Serves 8

Adapted from TOMATOES: A Country Garden Cookbook by Jesse Cool

 

Tomato Ginger Upside-Down Cake

Ingredients:

1 stick unsalted butter, melted

1 tablespoon grated fresh ginger

6 tablespoons light brown sugar

2 to 3 ripe tomatoes (or enough to cover the bottom of the pan as you would a pineapple upside-down cake), skinned, seeded and sliced ¼ inch thick

1 stick unsalted butter, softened

1½ cups brown sugar

½ cup molasses

2½ cups unbleached white flour

2 teaspoons baking powder

1 tablespoon ground ginger

½ teaspoon ground cloves

1 cup buttermilk

Directions:

  1. Preheat the oven to 350˚.
  2. Combine the melted butter with the ginger and sugar and spread evenly on the bottom of a parchment paper-lined 10×14-inch pan. Cover with tomato slices.
  3. In a mixer, cream the butter with the brown sugar and molasses. In another bowl, sift together the flour, baking powder and spices. Add the flour mixture alternately with the buttermilk to the creamed butter and sugar. Pour batter over tomatoes in baking pan.
  4. Bake for approximately 40 minutes or until a toothpick comes out clean when testing the center of the cake. Remove from the oven, loosen outer edges with a knife and invert onto a platter larger than the baking pan. Let stand at least 5 minutes before trying to remove the pan. Carefully peel back the parchment paper. Serve warm with whipped cream or vanilla ice cream.

Serves 8 or more

Adapted from TOMATOES, A Country Garden Cookbook by Jesse Cool

Recipes and Picture by Linda Alexander

Editing-Lisa Centala

Tomato Sampler Lunch Recipes From August 1, 2017

Cream of Tomato Soup with Parsley Croutons

Cream of Roasted Tomato Soup with Parsley Croutons

Ingredients:

2 pounds large, ripe tomatoes

Olive oil to coat tomatoes

8 shallots

1 small carrot

1 small fennel bulb

3 tablespoons unsalted butter

2 cups chicken or vegetable stock

5 to 6 sprigs fresh tarragon

5 to 6 sprigs fresh parsley

Salt and freshly ground black pepper, to taste

1 cup heavy cream (optional)

Parsley Croutons:

12 thin slices baguette

Olive oil to generously coat both sides of each piece of baguette

3 cloves garlic, cut in half

½ cup Teleme cheese, grated (or use your favorite semi-soft cheese, such as Brie, Havarti, Monterrey Jack or Port Salut)

¼ cup chopped fresh parsley

Directions:

  1. Preheat the oven to 425˚. Cut tomatoes in half, seed them and coat with olive oil. Place tomatoes on a foil lined cookie sheet and bake for 30 minutes, turning every 10 minutes, until the skins begin to darken and blister. Remove from oven and let cool. Remove the skins and reserve the pulp and all the juices.
  2. Coarsely chop the shallots, carrot and fennel. Melt butter in a medium saucepan over medium heat and sauté chopped vegetables until they are very soft. Stir occasionally to prevent sticking. Add the stock and herbs and simmer over low heat for 30 minutes. Add the tomato pulp and reserved tomato juices. Remove the herb sprigs. Puree the soup or run the pulp through a food mill or fine sieve for a smoother soup. Season with salt and pepper and extra herbs, if desired. Keep warm over low heat.
  3. Lower the oven to 400˚. To make the parsley croutons, brush both sides of baguette slices with olive oil and place on a baking sheet. Rub one side of baguette with garlic. Sprinkle with cheese and parsley and bake until brown.
  4. Add the cream to the soup if desired and heat until warm. Ladle soup into warm bowls and float 3 parsley croutons on top of each.

Serves 4

Adapted from TOMATOES, A Country Garden Cookbook by Jesse Cool

 

Summer Cherry Tomato Dressing

Summer Cherry Tomato Dressing

Ingredients:

8 ounces small cherry or other tiny tomatoes, halved or quartered, depending on size

3 tablespoons extra-virgin olive oil

2 tablespoons drained, oil-packed sundried tomatoes, thinly sliced

1 tablespoon fresh basil leaves, thinly sliced

2 teaspoons drained capers, coarsely chopped

2 teaspoons sherry vinegar

2 teaspoons fresh orange juice

½ teaspoon minced fresh garlic

¼ teaspoon Kosher salt

Directions:

  1. Combine all of the ingredients in a small bowl and stir gently to combine. Let sit for 10 to 15 minutes (or up to 30 minutes) to let the flavors mingle and to let the tomatoes marinate some. Stir gently before serving over fresh green salad. May also be refrigerated overnight.

Yield: About 1 ¼ cups

Adapted from Edible Dallas and Fort Worth, Summer 2010

Curried Tomato Pickles

Curried Pickled Tomatoes

Ingredients:

2 pounds unripe green tomatoes

2 medium yellow onions

4 to 5 fresh whole red chili peppers

3 to 4 cups seasoned rice wine vinegar

3 bay leaves

3 cloves garlic

1 teaspoon whole allspice

2 tablespoons curry powder

1 tablespoon whole cumin

Directions:

  1. Sterilize 4 or 5 pint-sized jars by boiling in hot water or running them through the dishwasher without detergent.
  2. Cut tomatoes into wedges. Cut the onions into wedges approximately the same size as the tomatoes. Alternate layers of the onions and the tomatoes in the sterilized jars. Place 1 chili pepper in each jar.
  3. In a large, nonreactive pot, bring all the remaining ingredients to a boil for 5 minutes. Strain and pour evenly over the onions and tomatoes. Let cool.
  4. Add enough liquid to the jars to completely cover the vegetables and reach within ½ inch of the top of the jar. Add more vinegar if more liquid is needed. Cover with the lids and store in the refrigerator. Give them a minimum of a few days before eating. Good for at least 2 months in the refrigerator.

Makes 4 to 5 pints

Adapted from TOMATOES: A Country Garden Cookbook by Jesse Cool

Heirloom Tomato and Fresh Peach Salad

Heirloom Tomato and Fresh Peach Salad over Whipped Burrata Cheese 

Ingredients:

2 heirloom tomatoes, cut into wedges

4 yellow pear tomatoes, cut in half

2 ripe peaches, sliced

2 watermelon radishes, thinly sliced on a mandoline

12 zucchini spirals, thinly sliced longwise on a mandoline

2 tablespoons pine nuts, lightly toasted

16 ounces Burrata cheese (may substitute fresh mozzarella and cream for thinning) 

Directions:

1. Whip Burrata cheese in a food processor until creamy and spreadable.

2. Spread equal amounts of the cheese onto four salad plates, forming a circle.

3. Arrange an even number of tomato wedges, peach slices, radish slices and zucchini spirals on top of the cheese.

4. Sprinkle the pine nuts evenly over each of the four plates. 

Serves 4

Tomato Tart

Ingredients:

1 unbaked 10-inch pie crust (boxed, refrigerated type preferred)

Pinch ground nutmeg

1½ pounds Roma tomatoes, thickly sliced

1 rib celery, coarsely chopped

1 carrot, peeled and coarsely chopped

1 medium red onion, coarsely chopped

1 clove garlic, minced

¼ cup Italian parsley, coarsely chopped and firmly packed

2 tablespoons olive oil

2 tablespoons unsalted butter, melted

Salt

Freshly ground pepper

1 tablespoon minced fresh basil

4 large eggs, lightly beaten

2 ounces Parmesan cheese, freshly grated (½ cup)

1 large tomato, seeded and thinly sliced

Fresh basil leaves to garnish

Freshly grated Parmesan cheese to garnish

Directions:

  1. Unroll pie crust and roll out slightly to fit into and up the sides of a 10” tart pan. Gently press into place. Dust with nutmeg and prick bottom with a fork. Place aluminum foil with pie weights or dried beans over pastry. Chill 30 minutes in refrigerator or place in freezer for 10 minutes. Preheat oven to 425˚. Bake 10 to 15 minutes. Remove foil and weights. Continue cooking until crust is golden and dry in the center, about 5 minutes. Remove from oven and cool at least 15 minutes.
  2. Place Roma tomatoes, celery, carrot, onion, garlic, and parsley in a large skillet. Drizzle olive oil over top. Cover and cook over medium-low heat for 1 hour, stirring occasionally to prevent sticking on the bottom. Transfer mixture to a food processor and process until finely chopped. Add butter. Process to combine. Season with salt and pepper. Transfer tomato mixture to a medium saucepan or back into the skillet. Cook over medium heat until thickened, about 15 minutes. Transfer to a bowl and stir in basil. Set aside and allow to cool completely.
  3. Preheat oven to 350˚. Add eggs and Parmesan to cooled tomato mixture. Pour tomato mixture into tart crust. Arrange tomato slices over filling. Bake 20 minutes or until golden brown and filling is firm in the center. Cool 12 to 15 minutes before slicing. Garnish slices with basil and Parmesan.

Serves 8

Adapted from Stop and Smell the Rosemary by Junior League of Houston

Recipes and Pictures by Linda Alexander

Editing by Lisa Centala

More Tomato Recipes Tomorrow!

 

Tomato Class and Tomato Sampler, Tuesday, August 1st

Growing Fall Tomatoes

 

There’s still time (just a little…) to get your tomatoes in for a fall crop. Jeff Raska, horticulturalist with Texas A&M AgriLife Extension Service and longtime tomato grower, will share his recipe for success with this garden favorite. We will also have a few extra tomato plants available for sale after the class.

Jeff has helped design a tomato trial, which we are implementing at Raincatcher’s. Our volunteers will plant two of the same variety of tomato into each of three raised beds to demonstrate results from different types of fertilizer: compost, organic and chemical.

Raincatcher’s is a demonstration garden and project of Texas A&M AgriLife Extension Service and Dallas County Master Gardeners located on the campus of Midway Hills Christian Church. To find the fellowship hall, please park in the west parking lot and come through the courtyard to the south church building.

After the class, we will be hosting a tomato sampler lunch with suggested donations of $10 per person. Details below.

Bring a friend, the public is welcome to either or both events.

Lisa Centala

Tuesday, August 1

11:00 AM – 12:00 PM

Raincatcher’s Garden of Midway Hills, Fellowship Hall, 11001 Midway Rd, Dallas, TX 75229

 

“Just-picked, Homegrown and Vine-Ripened”

Welcome to the World of Tomatoes!

Join us at the tasting table immediately following Jeff Raska’s presentation…“Growing Fall Tomatoes”

$10.00 per person suggested donation

Menu

Cream of Roasted Tomato Soup with Parsley Croutons

Heirloom Tomato and Fresh Peach Salad over Whipped Burrata Cheese

Summer Cherry Tomato Salad Dressing Tossed with Mixed Greens

Tomato Tart

Curried Pickled Tomatoes

Green Tomato Brown Betty or Tomato Ginger Upside Down Cake

Linda Alexander

Leave a comment on our blog if you have a question!

Spring Is In The Air-Raised Bed Gardening

Good morning, Dallas Garden Buzz readers! If you are a subscriber and receiving emails of Dallas Garden Buzz posts, you can watch our informative videos by clicking on Dallas Garden Buzz at the top of your email. Pictures and videos are better if you go to our actual site rather than staying with the post in your inbox.

For those of you who have not become subscribers, please sign up to follow Dallas Garden Buzz by entering your email in the right hand column at the top of the page. We hope to have two posts a week during spring of 2017.

Recap of Jeff’s advice:

  • Top 12 inches of a raised bed should be a mixture of loamy soil amended with finished compost. We like homemade compost but it can also be purchased at garden centers by the bag or in bulk from companies who make it. Raised bed prepared mix by bag or bulk can also be purchased with compost already included.
  • Bottom portion of your raised bed could be hardwood mulch or even cut logs
  • 1/4 inch galvanized hardware cloth can be placed under the soil to deter unwanted critters from entering the bed by digging under it

What’s growing at The Raincatcher’s Garden of Midway Hills?

Garlic, potatoes, onions, spinach, leeks, radish, and mesculun were planted earlier.

Tomato varieties, Black Krim, Celebrity, Sun Gold, and Green Zebra have been planted. We were able to plant them in late February  because of our early spring weather.

Raincathcer’s will also be planting a Three Sisters vegetable bed, Ambroisa melon, okra (of course!) and peppers.

Ann Lamb

Thank you Jeff Raska, Dallas County Horticulture Program Assistant, Texas A&M AgriLife Extension Service.

 

 

 

 

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