Tag: Tomato

  • High Tunnel Tomato Plants, Take Two

    High Tunnel Tomato Plants, Take Two

    Frost Damaged Tomato Plants. May 18, 2023 (Photo: R.P. Murphy)​
    High Tunnel Tomato Plants, Take One: Frost Damaged Tomato Plants, May 18, 2023 (Photo: R.P. Murphy)

    Sometimes, when I’m trying to explain the many merits of gardening, I describe the cultivation of plants as a quasi-religious force in my life. Sincerely. Hyperbole? Perhaps, but there’s much in the practice of planting and sowing, cultivating and composting, even weeding and pruning and grafting that underpins my worldview, informs my optimism, and provides a circular and self sustaining system of belief and practice. What constitutes a religion is a debate for another blog. But tossing this into the mix may help contextualize the significant ache I was veiling in my recent High Tunnel Hubris post.

    I tried to remain matter-of-fact, sidestepping the debilitating discouragement that sidelined me for a day or two after a severe frost shocked dozens of the plants that I’d helped transplant.

    High Tunnel Tomato Plants, Take Two: Suckering Back to Life? (Photo: R.P. Murphy)
    High Tunnel Tomato Plants, Take Two: Suckering Back to Life? (Photo: R.P. Murphy)

    So… when we jumpstarted our spring starts in the high tunnel, I was fueled with fervor and faith. We’d have tomatoes by the end of June!

    But a severe frost reminded us that BLTs and gazpacho aren’t a matter of pipe dreaming alone. Yes, nature humbles.

    High Tunnel Tomato Plants, Take Two: Suckering Back to Life? (Photo: R.P. Murphy)
    High Tunnel Tomato Plants, Take Two: Suckering Back to Life? (Photo: R.P. Murphy)

    No blame, except my own optimism. I understood the stakes. I understood the risks. And I understood the consequences. Although the perspective is pretty bleak, at this point, I’m tentatively hopeful that some of the tomatoes may recover. If the soil was warm enough, the roots may remain vital. If a sucker shoots in, we can cultivate it into a new plant. The prospect, of course, for tomatillos is less good. But I’m not prepared to give up yet. The possibility of new growth might yet eclipse the discouraging dieback we’re now witnessing. After all, I’m not aware of anyone who has ever died of optimism! (Source: High Tunnel Hubris)

    And so I fell back on optimism. Pollyanna optimism. We left the cold-shocked tomato plants in the ground. And little by little *some* regrowth has occurred. A minority, but an inspiring minority of our zapped tomato plants have rebounded, sending up new growth as “suckers” that we’re endeavoring to cultivate into new stems, new productive tomato plants.

    High Tunnel Tomato Plants, Take Two: Suckering Back to Life? (Photo: R.P. Murphy)
    High Tunnel Tomato Plants, Take Two: Suckering Back to Life? (Photo: R.P. Murphy)

    It’s still early, as you can see in today’s photographs. They may endure. They may thrive. They may produce a robust tomato crop. Or, they may not. But we’re tending them. Loving them. Believing in them. We’re fertilizing these resilient tomato plants with optimism. If fortune so chooses, we’ll have learned from our hubris *AND* we’ll be able to celebrate our wisening with the sweet tangy sacrament of Black Krim and Green Zebra tomatoes!

  • Transplant Soon?

    Transplant Soon?

    With the high tunnel prepped and heating up and a variety of organic veggie seedlings maturing, we just might be able to jumpstart garden planting by a month.

    Transplant Tomatoes Soon?​ (Photo: R.P. Murphy)

    We have been fortunate this year to have help getting our vegetable plant seedlings underway from the Amish family up the road who helps us with so many outdoor activities at Rosslyn, from Aimee Baker who started growing for us last year, and from Pam Murphy who manages projects like this for us on the property.

    Transplant Peppers Soon?​ (Photo: Aimee Baker)

    So we have all sorts of healthy young organic vegetable plants, thriving and approaching the point when they can safely be transplanted. Here’s the most recent update from Aimee.

    I’ve been putting them in greenhouse during day, bringing them in at night… next week is looking fantastic temperature wise. But I have a few more to transplant. I’m the next couple weeks they’ll really take off! I figure more towards 3rd week they should be doing well enough and hardened enough to get some into ground. The peppers may take a little longer as they take a little more time to take off and harden, I’m figuring an extra week so end of April they’ll be good to go. –Aimee Baker

    With temperatures improving, there’s a fairly good chance. We will begin to get things seated in the next week or two. And possibly transplants in mid/late May… Stay tuned!

  • Homestead Haikus

    Homestead Haikus

    Homestead-grown Asparagus (Source: Geo Davis)
    Homestead-grown Asparagus (Source: Geo Davis)

    I often refer to Rosslyn as a homestead, but I’m aware that might mislead some of you. No livestock. That’s probably the biggest deviation from most self proclaimed homesteads. No chickens. No pigs, sheep, or goats. No milk cow. No 160 acre land grant (though we’ve slowly grown Rosslyn’s acreage to more than a third of that historic sum.)

    I’ve long longed for ducks. Hatchlings, then ducklings, then juvenile ducks, then mature plump ducks waddling around gobbling grubs and beetles and vegetable garden pests. Susan’s been a staunch bulwark against this homestead addition citing coyotes and hawks and an inadequately envisioned long term plan. Perhaps one day, some day. For now I celebrate wild ducks (“Common Goldeneye Ducks”) and safeguard the mallards (“Make Way for Ducklings” and “Mallard Jacuzzi”).

    But ducks or no ducks, our homestead is not about livestock. There’s abundant wildlife, and our vegetable gardens and orchard provide plenty to eat for our family and friends. Throw in farm shares with Full and By Farm, plenty of supplementary victuals from Hub on the Hill, and nourishing ourselves offers bountiful satisfaction.

    At Rosslyn, homesteading is less about producing everything that we eat and drink, and more about living as responsible stewards in a property presently and historically endowed with sufficient grounds and outbuildings for homesteading while honoring the homesteading tradition in as many ways as practical for us. I’ll revisit this idea soon, endeavoring to articulate more concisely our personal vision of Rosslyn as a homestead. For now I’ll shift to a few homestead haikus that might better — for their ample vantage despite minimalist format — illuminate what I’m trying to convey.

    Homestead Highlights

    Bookended between
    asparagus and apples:
    skinny-dips, bonfires.

    Brookside Dissonance

    While ambling brookside,
    celestial cacophony,
    a murder of crows.

    Apropos Tomatoes

    Green Zebras, Black Krims,
    early cherry tomatoes,…
    December daydreams.

    Now about those ducklings… I might bring up the idea again this spring. Wish me luck!

  • Autumn Vegetable Garden Update

    Autumn Vegetable Garden Update

    It’s been getting considerably cooler at night lately, and feeling fall-like much earlier than the last few years. We’ve already had two nights that broke forty degrees! But still no killing frost.

    The vegetable garden is still thick with produce. We’ve been eating cantaloupes and musk melons just as quickly as we can. The same goes for eggplant and tomatoes. We’ve lost the battle with cucumbers which are getting so big they’re almost obscene. I have to apologize before giving them away as a gifts lest I offend someone with tender sensibilities. Fortunately they still taste good. The key is to slice them the long way and scoop out all of the seeds the same way you do with melons.

    Several varieties of tomatoes have succumbed to blights. Fortunately the affliction hasn’t really damaged many tomatoes themselves, just the plants. It seems to primarily be an issue with the determinate varieties. 75% of the indeterminate plants are still growing like gangbusters, pumping out large, delicious heirloom tomatoes.

    The zucchini seem to have gone dormant, although they’re still producing lots of blossoms. I would love to cook up some squash blossoms before the season ends, but haven’t managed to do it yet.

    Lots and lots of sweet peppers too. And a full crop of green beans, spinach, lettuce, Swiss chard, and baby kale coming online soon. I grew a small quantity of beets with the intention of harvesting their “greens” (actually, their deep purple/red). We ate about half of the crop in our salads this summer, but at this point many of them have grown into full grown beets. So we’ll end up harvesting those as well this fall.

    What else? The Brussels sprouts are just beginning to set, so I need to snap off most of the foliage to concentrate their energy into sprouts. We pulled up all the corn stocks and composted them. The leaks will be ready to start harvesting in about a month, and only the artichokes have failed to produce. After last summer’s bumper crop, it’s a mystery. Half of the plants succumbed to root rot during the rainy month of June. And the half dozen plants that lived are runty and unproductive. To date none have set even the smallest of chokes. Not giving up yet though…

  • Rosslyn Gardens: Heirloom Tomatoes and More

    Rosslyn Gardens: Heirloom Tomatoes and More

    Rain, rain, rain. That was the main melody this spring, and all of that rain delayed planting vegetables. But as Lake Champlain‘s devastating flood of 2011 begins to subside, I shift my attention to the garden. The latest video update takes a look at what’s been planted in the garden including lots of tomatoes: Beaverlodge 6808, Cherry Buzz, Cuore Di Bue, Green Zebra, Kellogg’s Breakfast, Sweet Seedless Hybrid, Fourth Of July, Tye-Dye Hybrid, Brandy Boy, Orange Wellington and Steak Sandwich.

    In addition to the organic and heirloom tomatoes, Rosslyn’s 2011 vegetable garden includes Casper Eggplant, Prosperosa Eggplant, Millionaire Hybrid Eggplant and Fairy Tale Organic Eggplant.

    On to the peppers: Felicity Pepper, Pizza Pepper, Créme Brulée Pepper; Ancho Magnifico Pepper, Ascent Pepper and California Wonder 300 Pepper.

    Then there are the melons: Fastbreak Cantaloupe, Petite Treat Watermelon and Ruby Watermelon.

    Last but not least there are Franklin Brussels Sprouts and Dimitri Hybrid Brussels Sprouts.

    But that’s just the new transplants. Onions, radishes, peas and Swiss chard are already underway! And many more seeds will be planted over the next couple of weeks including zucchini, summer squash, cucumbers, pumpkins, lettuce and beans…

    What are you planting in your garden this summer?

  • Coeur de Boeuf Haiku

    Coeur de Boeuf Haiku

    Coeur de Boeuf Tomatoes (Source: Rosslyn Redux)
    Coeur de Boeuf Tomatoes (Source: Rosslyn Redux)

    Coeur de Boeuf, Cuore di Bue, Ox Heart, Oxheart,… A bevy of bovine bywords for a bountiful, flavorful, and 100% practical heirloom tomato variety that we’ve been cultivating in Rosslyn’s vegetable gardens for over a decade.

    And since it’s seed sourcing season again — time to reflect on last summer’s vegetable garden and plan what we hope to begin harvesting in in five or six months — my whimsical mind eschews efficient seed ordering and stalls a moment for an Coeur de Boeuf haiku.

    No swollen coin purse
    blushing with loot, green thong drawn,
    this heart of an ox.

    Why Coeur de Boeuf?

    The moniker’s derivation becomes obvious the first time you spy one of these tomatoes up close. The honestly do resemble an ox heart, albeit a less bloody and more aesthetically fetching ox heart.

    A dozen years ago I tasted Coeur de Boeuf tomatoes for the first time (see “Cuore di Bue“), and I’ve been planting them ever since. The fruit are dense, easy to slice, and full of flavor. Each a feast. And unlike some tomato varieties that just barely contain a geyser of gelatinous liquid, Coeur de Boeuf tomatoes are heavy with fleshy tomato “meat”. The skins are often slightly striped, orange and red, with ridges that run top to bottom reminiscent of a small pumpkin. Or a full pouch gathered with a string at the top. (As I understand it, this variety is especially popular among canners and tomato sauce makers, but we eat them long before preserving becomes a priority.)

    As I plan tomato plants for summer 2022, I’m also brainstorming another scheme to accelerate maturation, ripening, and harvest of this coveted vegetable garden staple. Think incubation, jumpstarting transplant date from Mother’s Day to… But I’m saying too much too early. I’ll resist divulging the pipe dream until it’s closer to reality. Or redaction!

    In the mean time, if you’re wondering about what tomato plants to grow in your garden, you might appreciate Nan Schiller’s post, “21 of the Best Heirloom Tomatoes“.