Tomato Tastings, Fall Garden Starts, and Getting Ready for Garlic

heirloom tomatoes 3 Ira with tomatoes 

We are in a thick of harvesting tomatoes and
attending internal Tomato Tasting with samples from a many varieties in our
trial gardens.  Last week we were at
Monticello for their Annual Saturdays in the
Garden Tomato Tasting
.

They customarily have a tomato tasting during a corner of
the orchard nearby a quarrel of fig trees brimful with developed fruit, though after a rainy
ending to a tasting final year and many 100°F days recently a eventuality was
moved to a Woodland Pavilion. Surrounded by shade trees and comfortable
chairs in a poetic room with healthy light and atmosphere conditioning in reserve, I
think we like a change. With 30+ participants and over 30 varieties of
tomatoes a tasting is a low pivotal chronicle of a tasting during a Heritage Harvest
Festival during Monticello
, entrance adult on Sept. 15, 2012. 

heirloom tomatoes 2 striped tomato  

Here are some of a varieties we tasted and talked
about final week during a Saturdays in a Garden during Monticello:

Varieties from a
Southern
Exposure Seed Exchange Trial Gardens:
 

Amys’
Apricot
Old
Virginia
Dwarf
Rosella Purple
Glacier
Matts’
Wild Cherry
Red
Cherry
Radiator
Charlies’ Mortgage Lifter
Roma
Black
Cherry
Hungarian
Italian paste
Amish
Paste
Red
Pisa Date
Green
Zebra

More varieties from Southern Exposure: 

Cherokee
Purple
Georgia
Streak
Yellow
Brandywine
Persimmon
White
Wonder
Paul
Robeson

Varieties
from Monticello:
 

Purple
Calabash
Costoluto
Genovese
Large
Red
Black
Krim

Varieties from
Ann Eddins, internal tomato grower:
 

Estonian
Granny
Cantrell’s German Red/Pink
Mortgage
Lifter Halladay’s Strain
Rose
Mortgage
Lifter Bicolor
Dr. Lyle

Plus
last notation additions from participants.

We
have another Tasting Scheduled for a Edible Orange Fest and a possess on Farm
Tasting for internal business after this month. Of march we will have lots of
varieties for a Heritage Harvest Festival during Monticello and the
Mother Earth News Fair during Seven Springs in PA
. What a great
way to share a ambience of heirloom tomatoes.
 drip irrigationkale red russian 

When
we aren’t bustling picking, eating and preserving tomatoes, pepper, beans,
eggplants, and some-more we are perplexing to keep a weeds underneath control and
everything watered. we felt like it was all value it when we went out to the
partially shadowy area where we say my seedling beds and start especially
tricky fall
crops
like snap peas. How honeyed it is! The snap peas have
blossoms and are environment small peas. Our broccoli, Brussels sprouts, and other
brassicas that were only small sprouts final month are stout small plants
growing good and only watchful for cooler continue to unequivocally take off.  If we haven’t started your cabbage family
seedlings nonetheless some should start to seem in internal garden centers and farmers
markets soon.

lettuce  

The
long fibre of 90-100°F days has cut down on how mostly we can have salad, but
we do still have lettuce. As shortly as a new planting are large adequate for cut
and come again we should be behind to daily harvest.

We
just prepared a area for our
garlic planting
and sowed it with a discerning cover stand of
buckwheat. In October, we’ll compartment underneath a buckwheat, supplement some-more compost, and
wait a few weeks for all to mangle down before planting a perennial
alliums.

allium sorting  

I
love alliums. We plant garlic, elephant garlic, yellow potato onions, white
multiplier onions, several varieties of shallots, and long-lived leeks. They are
all easy to grow if we ready a abounding good emptied bed, mulch them, keep them
well weeded and watered. So sequence your planting batch and start scheming your perennial
onion and garlic beds now.
 alliums hill 

We’re
trying to use adult a final of a furnish we have in storage, as we’ll shortly be
replacing it with a tumble plantings
of carrots, beets, radishes
and other winter roots. One of the
things we suffer is preserved carrots. It is a good recipe for regulating now or in
winter.

Refrigerator Dill Carrots 

1 bruise carrots, peeled
1 1/4 cups water
1 crater cider vinegar
1/4 crater sugar
2 garlic cloves, lightly-crushed
1 1/2 teaspoons dill or 2 tablespoons uninformed dill weed
1 1/2 tablespoons counterfeit salt
2 brook leaves

1. Cut a carrots into sticks approximately
the distance of your fourth finger. Bring a medium-sized pot of lightly-salted
water to a boil. (Use a non-reactive pot.)

2. When a H2O boils, dump a carrots in
and cook for one minute. Pour into a colander and rinse underneath cold water.
Drain thoroughly.

3. Using a same pot, move all a remaining
ingredients to a boil. Reduce a feverishness and cook for dual minutes.

4. Remove from feverishness and supplement a carrot
sticks. Cool until room temperature, afterwards put into jars and chill.

Carrot sticks should be done during slightest one day
in advance, and will keep for adult to 4 weeks in a refrigerator.

Thanks
for interlude by and we wish you’ll come behind mostly to see what we’re growing
and cooking.
___________________________________________________________________

Ira Wallace lives
and gardens during Acorn Community Farm, home of


Southern Exposure Seed Exchange

,

where she coordinates accumulation preference and seed growers. Southern Exposure
offers 700+ varieties of non-GMO, open pollinated, and organic seeds. Ira is a co-organizer
of a


Heritage
Harvest Festival during Monticello


. She serves on the
board of a Organic Seed Alliance and is a visit presenter during a Mother
Earth News Fairs


and many other events


throughout a Southeast. Her initial book a “The Timber Press Guide to
Vegetable Gardening in a Southeast” will be accessible in 2013.