Tomato Garden August 2022

 I realized that I've yet to do a post that is solely about my tomato garden area. This was the first year that I've grown tomato from seed. If you haven't done that, I highly encourage people to try it out. It's not as hard as I had made it out to be. They are rather forgiving. Anyhow, I seeded them all in on April 1st and I got them all potted out in mid-June due to wacky weather. We had a super wet June here and most of my warm weather crops are a month behind. No matter. This is the most tomatoes that I've ever grown in a summer and we're already figuring out how to double this amount next year.

These are the tomatoes that are in the first row. I give 1 foot of space for each variety and I have them planted out in 5 gallon grow bags. We have 2 10-foot long, 6-foot high chain length fence panels secured on t-posts and I use plastic clips to secure the plants to the fence.

My first tomatoes are starting to blush. These are Isis Candy Cherry.

Yes, my plants are in various stages of yellow. Due to growing in fabric bags, we have to water more often. Since I have beds/gardens spread out all over the place, it would take hours to walk around to everything and water it. We opted to use sprinklers. It's not the most conducive way to get water to tomato plants as they don't like to have their leaves wet. We have found out that if we water at night, we get less burned leaves. So that's what we do. We put the sprinkler on them for about 30 minutes nightly.

These are Purple Russian tomatoes. They are a plum shaped black variety. The black tomato flavor profile has always been my favorite.

These are the Black Krims and the Red Dumplin Winner Pinks. 
Black Krims are, hands down, my favorite tomato as far as taste goes. I've yet to find another tomato that can beat the taste of a Krim.

Here's a closer look at the Red Dumplin Winner Pink tomatoes. This variety came from Tomato Jim Wyant.

Here's another shot of those Purple Russian tomatoes. They will sure look pretty once they start to blush.

These are baby Orange Jazz tomatoes. I have a particular fondness for orange tomato varieties. I love the flavor of them. Not the yellows so much, but the oranges.

Here's another variety that falls into the orange category that I'm anxious to try. This a Thorburn's Terra Cotta.

This is my group of the 5 tomatoes that I did not grow from seed. The Isis Candy Cherry is one that I bought and the 2 Black Krims, the Purple Russian and the Bonny Best are from my friend, Jean.

Here is Bob's hand for size perspective on these Isis Candy Cherry tomatoes. Like I explained, I know exactly why we have such yellow leaves on there.

Bob's hand for perspective on one of the Black Krims.

Another pair of Black Krims. One can never have too many Black Krim tomatoes to enjoy.

This looking down the middle aisle of the tomato garden from the side that I'm growing Sart Roloise on. Those bigger ones are Bulls Heart Red.

I believe that every single plant has set fruit now. This is a baby Dark Galaxy.

Here's a cluster of Cream Sausage. These are a determinate white paste variety. I'm very anxious to try them and see what a white tomato tastes like. I've never had one.

Everywhere I turn the camera in there, I'm finding more and more tomatoes. These are Cascade Lava.

Here are some of the Opalkas. I have 5 Opalka plants. I'm happy that I was able to get that many! These are for processing.

These are Prairie Fire tomatoes. I purchased the seed for these from Baker Creek. I planted these out to can up. The description said that they are very sweet, so I'm hoping that when I make sauce, I won't need to add very much sugar by adding these in.

Another shot of an Opalka tomato. Opalkas, due to their sheer production, will always have a place in my garden from now on.

No tomato garden would be complete without a picture of our volunteer er...tomato. I had Bob stand in front of it to show how big it's gotten. I don't think it will produce squat but, it's a determined little bugger, so who am I to pull it up? I'll let it go and see what it does.

These Opalkas are odd shaped tomatoes and that's what makes them so easy to identify especially when the names have washed off the tags. Next time, I'll use a pencil.

These are Pink Fang. The seeds came from Baker Creek. These are another paste variety that I planted to grow out for canning up.

Here's my tomato garden oddity. This is a Reisetomate. I've been wanting to grow this particular variety for the past 10 years. I cannot wait to see this ripe. If I like it, I'll grow it again next year to save seeds from. These are also called "Traveler's Tomato".
They are cool to look at because they look like a deformed tomato.

This is my garden beauty this year. This is a Sart Roloise. Once fully ripe, these are white and blue. I can't wait to see this fully ripe. I have 2 of these plants out there on the fence.

Here's another shot of the Reisetomate. It's just really cool and I can't quit looking at it!

Another Sart Roloise. I'm beyond happy that I was able to get these to produce.

This is a Bulls  Heart Red. This is another variety that I planted out for canning.

Baby Prairie Fire tomatoes. I'm pretty pleased with their production. I can't wait to taste these guys.

Here's another shot of the Cascade Lava tomatoes. These are a Brad Gates variety. I grew these out because of the name. I live in the Cascade Mountain foothills and I live very near Mt. St. Helens, so the name means something to me.

And yet more baby Opalkas. What can I say? I have 32 tomato plants and 5 of those are Opalka.

I am also growing 4 tomatillo plants. I planted 2 of them from seed and 2 I bought from our local farmers market because I wasn't sure if I would get the tomatillos that I planted to maturity or not. As it stands right now, I couldn't tell which are the ones that I grew or which are the ones that I bought.

This is a shot from the center aisle of my tomato garden looking out toward our cat pen. It's amazing to me that everywhere I point the camera, there are tomatoes!

Everywhere I look, I've got these small, stunted, sturdy tomato plants producing. It's a marvel to me!

One of my last parting shots of the Sart Roloise. It's just a stunning looking tomato, no matter how you look at it. That's why I put these right at the end of the row, closest to my deck. I want to sit here and look out my dining room window, while I type out this blog post, and look at them.

I did the same thing with the Reisetomate. I put them right at the end of the row, right in my line of sight.

If anyone is curious as to just how big Opalkas get, there's Bob's hand for perspective. Bob is 6'1" and has some catcher's mitts for hands.

 
Here's a more clear shot of my tomatillos. Again, I don't know if I grew this one or not. I just know that all four bushes are producing and they love the hot weather.
I will hopefully not have to purchase supplemental tomatillos for green salsa and enchilada sauce, but if I do, I know that next year, I need to double the amount I grow and I'll put them in the greenhouse.

Oh, yes, before I forget. We ordered another greenhouse like the one we have up, but it's a 20 foot long one.

Tomatillo blossoms. We still need to put a few things in place, such as our fifth wheel hitch.

Here's my tomato garden. I will always grow them up using a chain length fence as a trellis. It's super easy to throw a tarp over the top to protect them if we're looking at getting a deluge of rain.
I also like how neat and tidy this looks. My plan is to get another 2-3 fence panels put up to grow tomatoes on. I just need to figure out where to put them.

I could possibly just continue off the back of these and have rows of 20 instead of 10. We'll have to wait and see.

By garden time next year, that pile of metal will be gone. That's for our canopy that goes over our trailer. As soon as Bob gets a free few days, he's going to pay someone to come up and help him get that thing up over the trailer. I told him he can do it whenever just as long as it's done by this winter.

A parting look at my tomato garden this morning. I love these foggy, overcast mornings, when the sun just starts to push the fog out and then the fog fights back and covers the sun again. It's soothing to me as I sit and look at my tomato garden out of my dining room window, drinking my coffee and writing this blog post.

Thanks for taking the tour with me.

Heirloom Tomato Chat With 'Tomato Jim' Wyant

 I've mentioned before that I own several heirloom gardening groups on Facebook. Today, I want to have a chat with my main administrator, Jim Wyant aka Tomato Jim.

I met Jim through a Facebook group several years ago. It was back in mid-to-late 2013. Things happened and I decided that I wanted to create my own Facebook group where people could chat freely about tomatoes and if, for whatever reason, the conversation evolved into something else, that would be just fine, too. If memory serves, I do believe that I asked Jim to be an admin for Heirloom Tomato Addicts Anonymous first. To date, there are several admins, but we have close to 6500 members in just that group alone. By the time you factor in the 6 (yes, 6) other Heirloom Addicts Anonymous groups, we are getting gardening and growing information out to around 10,000 people on a daily basis.

Jim specializes in rare and obscure heirloom tomato varieties that originate from the area of eastern Kentucky, Tennessee, West Virginia, North Carolina, South Carolina, Southern Ohio and Georgia. This is the area that most people think of when they think of Appalachia.

I did a quick Q & A with Jim.

Q: What do you specialize in, as far as gardening?
A: Heirloom tomatoes. My nickname is Tomato Jim for a reason.

Q: When did you first get interested in growing rare and/or obscure heirloom tomato varieties?
A: Some new neighbors, Donnie and Teresa Fields, moved into the log home that is further back our lane. Really nice people! Mrs. Fields loves cooking and liked my fresh tomatoes. One day she asked me if I had ever grown Opalka tomatoes. Someone in her family grew them and she thought they were the best sauce tomato she had ever tried. I had never heard of them but the computer age was upon us so I started investigating. I found seeds available for them. I also found out they were something called “heirloom” tomatoes. Hmmm. During this search I also found references to a tomato called Romeo. Reviews for this one generally were much better than for Opalka. I figured I would surprise Mrs. Fields with two kinds of sauce tomatoes. But, I could not find Romeo seeds anywhere on line. Some places that carried them were out. I also discovered forums for tomato growers. In one of these forums I found a conversation between a couple folks referencing Romeo seeds. A gentleman named Gary Millwood had agreed to send another person some Romeo seeds. I sent a message to Mr. Millwood inquiring about buying a few Romeo seeds. Weeks went by with no reply. One day nearly two months after my request, Mr. Millwood answered. He stated that he had nine seeds that were at least nine years old. No guarantee they would germinate but that I was welcome to them for free. Free! Nothing in return! I couldn’t talk him into taking anything. Little did I know how that conversation would change the rest of my life!

Q: Do you have a personal favorite tomato?
A: My favorite tomato is a ripe one. No real favorite. I am partial to oxhearts but not a certain favorite and I will eat any that are ripe!

Q: On average, how many tomato plants do you grow in a year?
A: I grow between 100 and 250 plants a year. I average 150. I try to grow 100 varieties each year with varying degrees of success.

Q: Tell me about your mentor. Who are they and why?
A: This question is actually a continuation of how I got started. Gary Millwood sent those seeds to me. All nine germinated for me! When I told Mr. Millwood of my success at germinating them he was very excited. He quickly asked me if I would like to try another variety since I still had plenty of time before planting time. I said sure. How do you refuse someone who just gave you his last nine seeds of a variety? He sent me Sochulak seeds. He said it was a delicious ugly tomato in danger of disappearing. He said the shoulders were real rough but the tomato was very tasty! Both varieties did very well for me that year. Gary and I communicated often all year about their progress. That was the start of a great friendship. Gary was very patient with my questions. I now know some of them really showed how inexperienced I was about heirloom tomatoes. He explained how the fermentation method of preserving seeds worked. I sent hem a couple hundred seeds from Romeo and Sochulak. He was tickled! Gary and I talked on the phone, texted and wrote old fashioned paper letters. I always wanted to visit him. He only lived in Louisville.’ about three hours form me. My work schedule always seemed to get in the way. We were friends for three years before I finally scheduled a vacation to coincide with something he called Mater days at Thienemen’s Nursery in Louisville, where he volunteered as their heirloom tomato guru. Gary passed away before that day came. I had no idea how badly I would miss someone I had never laid eyes on.

Q: You've been featured in a book. What is the title of that and who is the author?
A: From Our Seeds & Their Keepers by Bevin Cohen.

Q: How many varieties of heirloom tomato seeds do you have for sale currently?
A: I currently have approximately 200 varieties of seeds available for purchase.

Q: How would people get in touch with you to order?
A: People can contact me through Facebook or email at jjwyant1@frontier.com. Facebook is preferred. The purchases are made through Messenger.

Q: Are you planning on having a website in the future?
A: I have zero plans to create a website. I am a hobbyist and plan to stay that way.

Q: What is the rarest tomato seed in your collection?
A: I have no way to rate the rarest tomato I have. Captain Meyers may be it. I got it in Livingston, Tennesee from Joe Brown who was in his 90's. He stated that he was the only one left in the area that still grew that tomato. Captain Meyers had brought it back Livingston when he returned from the War of 1812. I have sent a lot of those seeds out to folks to continue its legacy.

Q: What's the best tomato group on Facebook?
A: Heirloom Tomato Addicts Anonymous of course!!

Wrapping up my interview with Jim, I'll add that this guy is a legend in the tomato world. I'm not even kidding. He's a damn legend and I'm equally damn lucky to have him on my admin team.
If you have any tomato questions, Jim's the one you want to ask. The most well-informed tomato group on Facebook today is Heirloom Tomato Addicts Anonymous. If you want to join, click here and make sure to answer our membership questions.

So, as I wrap up this conversation with Jim, I'll leave you with a thought. If you want to grow tomatoes, learn how to grow great tomatoes! HTAA (Heirloom Tomato Addicts Anonymous), Jim and all the other members in the group can teach you that.

Shakshuka

 If you're ever stuck as to what to fix for dinner and you don't have a lot of time, Shakshuka is right up your alley. This meal comes together in under 30 minutes and you can adapt to use whatever garden vegetables you have on hand. 

I started out by sauteing diced bell peppers (one of our local stores had an amazing deal on bell peppers, so I picked up all colors of them, diced them all up, put a quart up in the freezer and have half a quart to use up in recipes. I also used half of a peeled zucchini and a quarter of a Walla Walla sweet onion. There's also a couple of cloves of minced garlic in there, too. 

Now, why am I mincing everything up so finely and peeling the zucchini? My husband has had all of his teeth removed and will be getting dentures. He's been dealing with the after effects of having radiation treatments for throat cancer over 10 years ago. There's a spot in his throat that the muscle just doesn't work and food hangs up there and it chokes him. Pair that issue with the fact that radiation treatment wiped his teeth out and he didn't have any molars to properly chew food, well...you get the idea. Cooking has been a challenge, to say the least.
I only have a few more months and he'll have dentures and he'll be able to eat proper food again. First on his list, I'm sure, is a steak and a salad.

Here is my spice blend that I used. It contains paprika, chili powder, ground cumin, basil, oregano and some palm sugar (just a pinch). 

I use 2 eggs per person for this recipe. If you only want one per person, that's fine. Eggs are completely subjective in this recipe.

Now, with the tomatoes, you can either use a can of tomatoes or you can use fresh. It's all up to you. I didn't have enough ripe tomatoes, so I opted to use a can of diced. If you used canned tomatoes, you can use pureed, diced, whole, stewed, it doesn't matter. Since I used canned tomatoes, I used a pinch of palm sugar to take the tin taste out of them. This is when all the vegetables get cooked down into a homogeneous pan full of deliciousness.
This is a different type of cooking for me. Usually, I like my vegetables to retain some of their texture. For Bob, they have to be cooked super soft. Last night, I didn't quite achieve that with the bell peppers. Next time, I will.
Let this stew, over low heat, until the vegetables are done to your taste preference.

Once the tomatoes and vegetables have cooked to your liking, make a well with a spatula and crack an egg into. Continue to cook, over low heat, covered, until the whites are set and the yolks are still runny. 

You can serve this dish over rice or with toasted bread. I actually put it over mashed potatoes so that Bob could get some substance in him.

Shakshuka
2 servings

 

1 tablespoon avocado oil
1/2 small zucchini, diced (you can peel, if desired)
1/4 small Walla Walla sweet onion
1/3 cup finely diced bell pepper (whatever colors you like, or a mix of colors)
2 cloves minced garlic
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon chili powder
2 teaspoons dried parsley
1/2 teaspoon palm sugar
1 (15-ounce) can diced tomatoes
4 eggs
Salt and pepper, to taste

In large skillet, over low heat, cook all vegetables, except for canned tomatoes, and garlic until very soft, about 15-20 minutes.
Meanwhile, in a small bowl, mix all spices together, with palm sugar, and set aside. Once the veg is cooked, sprinkle the spice mixture over evenly and cook for about 1 minute. Add tomatoes. Let heat until simmering. Add salt and pepper, to taste.
Make a well in the sauce, with a spatula, and crack an egg into it. Repeat for all eggs. Cover, and continue to simmer over very low heat until the egg whites are set but the yolk is still runny. Serve over rice or mashed potatoes or serve with toasted bread.