Archive for June, 2009
I grew Topsy Turvy Tomatoes last year on my garage. I put 2 tomato plants (as they recommended) in each of my 3 planters and got only about 15 cherry tomatoes and 4 regular tomatoes. I also tried a zucchini plant which didn’t grow any fruit. I think that there were a number of factors working against me last year: weather, soil, type of tomato, staking, and watering.
Here is how I did it differently this year:
Weather: Last year it was a cold and rainy summer, this year, so far it has been warm and sunny.
Soil: Last year I used coconut coir and topsoil with a bit of manure, this year I have used ½ compost from my garden, 1/2 organic vegetable mix, and a handful of complete organic fertilizer for each planter.
Tomato bounty from upside down planters (cherry) & early coast plants (Siletz) from front flower beds
Type of Tomato: Last year I used 2 types of cherry tomato and a beefsteak. This year I bought tomato seeds meant for containers because they produce on small plants (Tumbler Cherry, Sweet Heart Grape tomatoes, and Gold Nugget Cherry). I still have 2 tomato plants in each planter, but this is working a whole lot better this year. The Tumbler is setting a lot of fruit, and the gold nugget is nice and bushy with small leaves. The only one that is too leggy and not setting fruit yet is the Sweet Heart Grape. I got these all at West Coast Seeds.
Staking: Last year the tomatoes grew up towards the sun then got heavy or wind blown and the main stalk would break or crack. This year, I’ve staked the plants downwards.
Watering: last year I would water from the top of the planter as recommended, and the water would run right through, taking all the soil nutrients with it and getting soil all over the leaves and fruit. This year I have put pop bottle watering spikes filled with sand to slow release the water over 12 hours.
The result: so far so good. After a sunny and average temperature June, I have lots of little tomatoes and steady healthy growth. No yellowing or drooping, the leaves are bright green, and they are setting fruit in healthy clusters. My next step will be pruning them. And the final step? Bruchetta, and salad, and salsa, and pasta, and omelets, and…
June 30 2009 | Gardening and Growing Food and Photography and Projects | 7 Comments »
Cacti & Sedums & Semps, Oh My!
On Sunday I went to the Desert Plant Show at VanDusen Garden. Very cool plants lovingly tended to by the members of the Desert Plant Society of Vancouver. Here is what their website has to say about the club:
We are an enthusiastic group of ‘casual amateurs’ who are fascinated by cacti and succulent plants. We meet monthly to discuss our hobby, to watch slide shows and to display our plants as they grow and flower.
The degree of interest of our members ranges from novice growers and casual hobbyists who like cacti and succulents because of their bizarre habits (of the plants, although according to some spouses – of the enthusiasts, too), to collectors and growers involved in specialized propagation of rare and endangered species. Collections range in size from the window ledge variety, to multiple greenhouses. Our membership includes those who have worldwide contacts, those who attend international and regional conferences, and those who regularly travel to destinations around the world to see plants in habitat. We share our interests in studying, collecting, growing and the conservation of cacti and succulents.
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lucky to see this in bloom
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pretty and delicate – but sharp!
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Spikey fingers
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Many little gems
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An amazing cacti
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Cacti & Sedums & Semps, Oh My!
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Lithops: “flowering stones” or “living stones”
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hens and chicks
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great texture on this one
June 17 2009 | Photography and Vancouver | No Comments »
Pork Marinade
½ cup cranberry or blueberry or cherry juice
1 tbsp lime juice
2 tbsp soy sauce
3/4 pound pork tenderloin
Salt and pepper
Mix first 3 ingredients in a bowl and marinade tenderloin for a minimum of 15 minutes. Sprinkle with salt and pepper, then grill pork off heat on BBQ for 10-15 mins. Keep basting with marinade as it cooks. Allow to rest for 5 minutes then serve it sliced widthwise ½” thick.
Cherry Reduction
1/2 pound dark sweet cherries, pitted and chopped (about 1 cup)
1 tsp fresh lime juice
2 tbsp finely chopped red onion
2 tbsp finely chopped fresh coriander
2 tbsp maple syrup
2 tbsp sweet wine (I used rhubarb wine)
Process all ingredients in a food processor and pulse until fine. Transfer to a skillet and bring to a boil on med-high heat, stirring constantly. Reduce to medium and continue stirring as the sauce thickens and reduces by about half the original volume, about 8 minutes. Spoon finished reduction over pork tenderloin to serve.
Sautéed Fennel
2 fennel bulbs
Olive oil
Salt and pepper
Chop fennel bulbs by slicing the bulb crosswise starting at one corner and continue to create ¼” thick pieces. Discard the stalk and foliage. Warm olive oil in a skillet on med-high heat. Sautee fennel until slightly soft, about 3-5 minutes. Do not overcook. Season with salt and pepper and serve immediately.
Spinach Chive Toast
Handful of chives
Handful of spinach
Large knob of butter (about ¼ cup)
Dollop of olive oil.
Mix all ingredients in a food processor until butter is completely mixed, and spread on hot toast. Season with salt and pepper to taste.
June 14 2009 | Recipes | No Comments »
I had a bunch of extra rhubarb (who doesn’t?!) and given it has been so warm this year, I made it into a sorbet that tastes tart and sweet just like the pie. It is even better served with a scoop of vanilla ice cream. Note: You need an ice cream maker for the smooth, creamy texture.
Ingredients:
- 3 large rhubarb stalks, cut into 1-inch-long pieces (~7 cups). Pick stalks with lots of red on them for pink sorbet.
- 1/2 cup water
- 1 1/2 cups sugar
- 1 tablespoon vanilla
- 2 tablespoons maple syrup (eh!)
Put everything in a large saucepan. Stir over low heat until sugar dissolves. Increase heat, bring to a boil, and simmer until rhubarb is tender (about 10 minutes). Don’t overcook, or you’ll lose the nice pink colour.
Using an immersion belnder, puree until smooth (or pour into the regular blender in batches – be careful -it’s HOT). Cool purée in the fridge until cold to the touch. Then, freeze purée in an ice cream maker as per the machine’s instructions. To harden, transfer the sorbet to an airtight container and put it into the freezer.
June 02 2009 | Growing Food and Recipes | 2 Comments »
