Garden Planning Round I

Though the weekend is cold and rainy, the upcoming week is suppose to be nice and warm. Perfect weather to begin planning the garden space. I am starting with a blank slate this year. We had one garden last year and that along with the produce from the great farmers at the Chattanooga Market and some mooching from Pat's garden we made it through. But, looking at the pantry here in mid-March I know we will run out of all things tomato long before tomato season comes around. So, expansion must take place.

I have a slightly sloping backyard but it is in full sun, near a water source and the kitchen so it makes for a perfect spot. The grass is sparse from years of neglect and drought so scraping that away will not be troublesome. I will be using raised beds since the soil in the backyard is poor and will set them up to work with the slope. The plan is to utilize ten to twelve inch wide boards in a four by eight pattern. I am planning on building five to eight beds if room allows. That gives me room for the onions, potatoes, tomatoes, herbs, lettuces, peppers and sunflowers we want to grow.

I had a lot of fun choosing seeds this winter. Most of you know that I love the book Animal, Vegetable, Miracle by Barbara Kingsolver. In her book she goes into great detail of the kinds of vegetables that she and her family grow in their Appalachian garden. So, in my research, I found Seed Savers Exchange located in Decorah, IA, www.seedsavers.org. There I found several of the vegetable seeds mentioned in Barbara's book which would work in our zone. Most of these seeds are heirlooms and have been saved for several decades and even further back. Many of these were found in our grandparents victory gardens during the first and second world wars.

I chose the Yellow Onion of Parma for its size and storage ability. Right now, it and the long red onion, is on the heat mats in the greenhouse. Green shoots are up about four inches and as soon as the beds are built and filled with soil they'll hit the ground. We eat a lot of onions so two eight foot rows will go in. On the other side of the onion bed goes the lettuces. Asian baby leaf, mesclun mix, and buttercrunch will be sown the first of April and then again every three weeks until it is too hot. Lettuce is not happy after mid-June in the south. I will sow a fall crop which will grow until a killing frost takes it out. For the tomatoes, I chose some very interesting old timers. Silvery Fir Tree tomato has been around for hundreds of years originally coming from Russia. It is an early producer. Cherokee Purple and Red Brandywine will go in as well as two I couldn't resist because of their names Isis Candy Cherry and Jaune Flamme. I also chose Martino's Roma based on Barbara's description of her spaghetti sauce's best ingredient. Of course I will add in Pat's Health Kick and German Stripe and some Celebrity to round out the tomato harvest. After all, I am trying to make enough sauces, pestos and pastes to last us through to next tomato season. For the peppers I chose Purple Beauty and Quadrato Asti Giallo which is a yellow and green mix with a very sweet flavor. We're even giving potatoes a try so I ordered a patriotic grouping of Yukon, Red and All Blue. And of course I have to try the fingerling potato, LaRatte, from the book.

Well, now that the plan is out there and published so to speak, I guess that makes it so. The kids are on spring break so we'll get wood and soil and get to work. Will post some pictures as things progress. I can't wait for that first tomato sammich.

You say "tomato" I say "tomAHto"

Ah, Fall. My favorite time of the year. Harvesting is in full swing if, unlike me, you were lucky enough to get your tomatoes to grow this year. We are in a third year drought that has devastated the gardens sending tomato consumers to the farmers markets, roadside stands and sneaking into their neighbor's tomato patch for the juicy fruit. Tomato sauces, tomato pies, chili, spaghetti, canned and frozen. We have been putting "them by" as we say here in the south for winter's soups and stews.

I thought you might enjoy a few recipes for that abundance of tomato harvest. Even a green tomato recipe for those of you who can't bear to wait. :)

Green Tomato Chutney

Yield: 4 half-pints if you're canning

3 pounds green tomatoes, cored and chopped

1 pound sweet green peppers, cored, seeded and chopped

1 pound apples, cored and chopped

1 pound onions, chopped finely

1 cup raisins

3 cloves garlic, minced

1 fresh red or green hot pepper, cored, seeded and minced

1 pint tarragon vinegar (recipe to follow make ahead)

2 cups packed light brown sugar

1 tablespoon non-iodized salt

1 teaspoon ground cumin seeds

1 teaspoon ground coriander seeds

1 teaspoon mustard seeds

1/2 teaspoon ground nutmeg

Combine all ingredients in a heavy-bottomed, nonreactive pot. Bring to a boil, stirring constantly. Reduce heat to low and simmer for 45 minutes, stirring frequently. Follow standard pressure canner method of preserving if so desired.

Tomato Dressing

Can be served over salad greens or raw veggies

2/3 cup tomato juice

1/2 cup extra-virgin olive oil

1/4 basil sherry vinegar (recipe to follow)

2 tablespoons sun-dried tomatoes, minced

2 tablespoons fresh basil, chopped fine

1 tablespoon fresh lemon juice

Salt and freshly ground black pepper to taste

Whisk all ingredients together in a nonreactive bowl. Cover and refrigerate for one hour before using to allow flavors to blend. Store in a tightly covered jar in the refrigerator.

Herb Vinegar

Yield: One cup

10-20 sprigs of any favorite herb such as tarragon, basil, rosemary, chive or mint

1/4 teaspoon black peppercorns, whole

1 cup white wine vinegar (white vinegar can also be used as long as it is 5% acidity)

Rinse and dry herbs. Bruise all the herbs with a wooden spoon and place in sterilized container such as a jar. Add vinegar and seal. Store is cool, dark place for at least three weeks. Strain into decorative bottles. Store in a cool, dark place and use within four months.