Growing Vegetables

Tomato Season Is Here!

It may seem early, but it’s time to start planting tomatoes if you want to harvest early fruit. Unlike peppers and eggplant, tomatoes will tolerate cool evenings as long as they are protected from frost. Peppers and eggplants don’t like to be planted out until the evening temperatures are consistently above 50 degrees. Planting too early can stunt their growth. Although tomatoes are much more cold tolerant, I recommend protecting them if the temperature is predicted to drop below 35 degrees. The small, young plants can be easily protected by placing an upside down pot, or halved plastic milk carton over the plant.

Homegrown tastes best!

Homegrown tastes best!

Tomatoes seem to be a common entry plant for beginner vegetable gardeners. Why are tomatoes so seductive? The varieties of flavors, colors, shapes and sizes that are available to grow at home greatly surpass what’s available in your grocery store. The quality of flavor is also worlds above store-bought tomatoes. I am always resentful if I have to purchase a store bought tomato in winter. I usually avoid it, as even the expensive, heirloom varieties sold in stores cannot compare in flavor to a delicious, sun warmed tomato plucked at its’ peak of ripeness.

Tomatoes are also fairly easy to grow-even for beginners, and you get a lot of bang for your buck. Choosing the right variety is important for first-time success. Unfortunately, I see a lot of beginners choosing the large, beefsteak varieties to try for their first tomato plant. This is usually a mistake. I always recommend beginners plant the cherry-type tomatoes their first year. The larger the fruit, the more difficult it is to grow. Cherry tomatoes are more vigorous, pest-resistant, drought tolerant and shade tolerant than larger tomatoes. Some of my favorite cherry varieties are Matt’s Wild Cherry, Sungold, Risenstraube and Black Cherry. Slightly larger tomatoes like my all-time favorite, Jaune Flamme, are also easier to grow.

‘Jaune Flamme’ Tomato

‘Jaune Flamme’ Tomato

As usual, I will be planting some of my tried and true favorites this year like Jaune Flamme, Eva Purple Ball, Sungold and my newest favorite, Mandarin Cross. This year, however, I will be saving space for some exceptional new varieties I am really excited to try. In December I purchased seed from Brad Gates at Wild Boar Farms in Napa, CA. He has carefully cultivated these unique varieties through crossing and selecting plants from different heirloom varieties. He selects for production, disease resistance, striking looks and “outrageous” flavor.  His tomatoes definitely look different, but they have been getting rave reviews across the country. They all have interesting names like Dragon’s Eye, Red Boar, and Pink Berkeley Tie-Dye, to match their striking looks. The AAA Sweet Solano looks particularly mouth watering to me! We will only have a limited amount of these tomatoes plants grown from the seed I purchased, as it is still limited and expensive. However, all of his varieties are open-pollinated. This means you can save seed from your crop this year to replant, knowing that you’ll get a plant next year with the same attributes.  I will be planting one of every variety we are trying, and I’d love to hear how they do for other Tallahassee growers.

Happy planting to you all and may you soon be swimming in a sea of tomatoes!

Homegrown taters!

homegrown-potatoes

To me, all homegrown vegetables taste better than store bought. A few, however, taste so much better homegrown that I almost never bother buying them from the store. Tomatoes, eggplant, broccoli and cucumbers all fall into that category. I never thought that potatoes would be included until I finally grew them at home for the first time five years ago. A spud was a spud, I assumed, and they were so inexpensive in the grocery store anyways. The whole process of growing and “hilling” potatoes also intimidated me.

Indeed, I was wrong. I grew Red Pontiacs that first year and have ever since. Garden-fresh potatoes are so creamy and smooth, they truly taste as if they’ve already been buttered-up for you. My favorite recipe for them includes fresh garden sage leaves, and is so simple, easy and delicious, it has become one of my favorite dishes (I’ll include the recipe below). I love this recipe so much; I tried making it after I ran out of potatoes one year and substituted them with store-bought. Well I learned my lesson. The homegrown potatoes were what made the dish so delicious. Those grocery spuds tasted like wax in comparison. How disappointing. Potatoes are also pretty easy to grow. Here in Tallahassee they are traditionally planted around Valentine’s Day, and harvested by May. My friends Katie and Aaron, who run Full Earth Farm in Quincy, have a traditional Valentines Potato-date every February. There are many ways to plant potatoes, but I’ve been most successful with the following technique;

Make a trench 10 inches wide and 4 inches deep on level ground. Place a 2 inch layer of compost in the bottom. Cut Seed potatoes in halves or quarters, making sure there is at least one sprouting ‘eye’ in each piece. Allow cut potatoes to air-dry and callus over for a few days. Press each, cut side down, into the compost in the center of the trench to form a hill about 7 inches above the ground. I like to then cover them with mulch to prevent weeds.
By the end of April, the green tops will start yellowing and dying back and that means those little taters are sizing up underground. I use a garden fork to lift up the tubers with the least amount of damage. This is my favorite part of the growing process, because it feels like you’re digging up buried treasure. It’s a great activity for kids (of all ages). So set a potato-date and save this recipe for your harvest!

Roasted Sage Taters

Method:

1. Preheat oven to 425°F. 
2. Scrub and dry the potatoes. 3.Pour the oil into a heavy oven-proof skillet, preferably of cast iron, and spread evenly. Lay a thick bed of sage leaves flat on the oiled surface, completely covering the bottom of the pan.
4. Sprinkle the salt over the sage. It may look like too much salt, but it’s not.
5. Cut small potatoes in half or large ones in quarters and arrange, cut side down, on the sage.
6. Bake, uncovered, until the potatoes are tender and the cut sides are crusty brown, usually about 35 min.

Ingredients:

2 lb. Red Pontiac potatoes
2 Tbs. extra-virgin olive oil
20-30 fresh sage leaves
1 tsp. coarse sea salt 4 servings

 

 

Fun with Fennel - Useful and Delicious Herb!

Native to the shores of the Mediterranean, fennel has naturalized in many parts of the world. It’s a hardy perennial that grows happiest in a sunny spot with adequate moisture and well-drained soil. It self-sows freely, especially in West Coast states, where itis a weedy garden escapee and even listed invasive. In Tallahassee, however, fennel is not invasive and is very popular with pollinators, as well as a useful culinary herb and vegetable.

Fennel, Foeniculum vulgare, has a long and varied history of use. British farmers rubbed a mixture of fennel seeds, soap, and salt on the blade of their plow to strengthen the land and encourage better harvests. Similarly for fertility, fennel was thrown at newlyweds instead of rice. For protection, fennel was hung over the doorway during the Summer Solstice to keep away evil spirits and the seeds put into keyholes to keep out ghosts. Medicinally, the Egyptians and Chinese used it to strengthen eyesight and to settle an upset stomach. Fennel seeds are still praised today for their great nutritional and medicinal value. They contain a number of unique phytonutrients, one of which is known for its powerful inflammatory and cancer fighting properties. Today fennel is most commonly used for its crisp, yet delicate flavor and aroma in cooking.

Fennel is considered both an herb and a vegetable, depending on how it is prepared. The bulb can be fried, pickled, baked and more. The seeds are often used as an herb for flavoring foods. The leaves are sometimes used in salads, and the flower is used as a lacy garnish. Fennel lends a bright anise flavor to potatoes, rice, eggs, cheese spreads, salmon, salad dressings, herb butters, and breads. The stalks are delicious in place of celery in lentil soup or vegetable stew. The fennel seeds make a tasty addition to pickled beets and the bulb is wonderfully paired raw with salads or roasted with root vegetables.

Black Swallowtail butterflies lay their eggs on fennel, and their caterpillars feed upon it until they are ready for metamorphosis!

Black Swallowtail butterflies lay their eggs on fennel, and their caterpillars feed upon it until they are ready for metamorphosis!

In addition to its kitchen contributions, planting fennel will attract beneficial insects to the garden. Its leaves are a favorite food source for the caterpillars of Black Swallowtail butterflies. By mid-summer in Tallahassee, the Swallowtails butterflies begin laying their eggs on fennel, and in no time a plant can be covered in hungry caterpillars, soon to be butterflies.

In the garden, fennel can grow up to 4-5 feet tall with finely divided feathery green leaves and bright yellow umbrella-shaped flowers. The verdant green color of 'Florence' fennel adds a soft touch in the herb garden, or choose 'Bronze' fennel, for a darker and deeper point of interest. Both will attract the Black Swallowtail butterflies, but the 'Florence' fennel produces the larger, bulbous base for cooking. This herb makes a good border, or, when intermittently placed among shorter specimens, creates an unusual garden skyline and even more alluring, a wildlife habitat.

Whether grown for its culinary value or for wildlife habitat, growing fennel is an easy and attractive addition to your garden. Cold-hardy fennel can be planted now, and year round here in Tallahassee. I've included a favorite fennel recipe to inspire your kitchen creations below.

Baked Pear And Fennel Stacks

Sliced pears sandwiched with fennel, coated in warm spices and sugar and baked to perfection. Then drenched in a super easy white wine reduction and maybe a scoop of vanilla ice cream; a very flavorful, comforting dessert dish. 

Ingredients:

3 ripe pears
1 stalk fennel
1 tbsp coconut oil (or butter)
Raw honey to drizzle
Cinnamon
Nutmeg
Sea salt
1/2 cup Brown sugar
1 cup white wine
1 tbsp Balsamic Vinegar

Method:

1. Preheat oven to 400 degrees.
2. Slice pears horizontally - thickness to your preference.
3. Slice fennel bulb in a similar fashion.
4. Coat your baking skillet or dish with melted coconut oil and honey.
5. Place your slices evenly throughout the dish. Garnish with the fennel stems and cinnamon sticks.
6. Before baking, pour a quick mixture of coconut oil, honey, brown sugar, and spices over the pears and fennel, evenly.
7. While your dish is baking, whisk together your reduction: white wine and vinegar over the stove, with brown sugar until syrup thickens.
8. When your pear and fennel is done baking, create your stacks by alternating between the two.
9. Dress with your reduction.