Most excited to Grow List

Well, it's that time again.... my list of tomatoes I'm most excited to grow. I know I'm not alone in this... most of you have to have some that you are more excited to grow then others.

Absinthe: Another Alan Bishop tomato. This one is a green when ripe. His Jack White made my list last year and it was not a disappointment. Growing it again this year. Absinthe is flavoured distilled liquor, emerald green in colour, turning to cloudy, opalescent white when mixed with water. Absinthe inspired many prominent artists, writers and poets. Just to name a few - Vincent Van Gogh, Oscar Wilde, Ernest Hemingway - in fact his masterpiece " For Whom The Bell Tolls " was written under the influence of "The Green Fairy". Absinthe was first produced commercially in 1797 by Henry-Louis Pernod, who purchased the formula from a French exile living in Switzerland. That's just a little history on Absinthe... the tomato itself is a cross Alan did between Emaraude (or Evergreen) and Aunt Ruby's German Green and then later crossed back to what he "knew" was Evergreen.It is close to stable, maybe just a bit more work. The pic is from the French Tomodori peeps. Notice the Euro next to the mater. LOL. Got the seeds directly from Alan.

OSU Blue Fruit This is an experimental tomato being researched and developed at Oregon State University. Sometimes referred to as P20. Considered the first blue tomato. Not yet released to the public and probably won't be for a few years. Of course we hard-core growers have a secret seed cartel and not much doesn't get into our hands. Here's a copy/paste from Alan Bishop about it:

Jim Meyers has been working on this project for years. I believe the original breeding material for this particular project came from the Tomato Genetic Resources Center and was originally called LA 1996 I think (could be wrong). Anyhow, it's not just a novelty. It's actually an attempt by a university breeder to create a high Anthocyanin tomato line which will rival and possibly surpass blueberries as a commercial source of this valuable free amino acid!The taste is unremarkable from the conversations that I have had with Jim Meyers as well as articles I've read on the web where students of Jim's had spoken of tasting it with one even replying that it tasted like "Ink", something I don't think that anyone wants to taste in a tomato.I believe the idea was to cross this tomato to cultivars rated high in brix and in flavor to eventually develop lines which will be commercially available as seed and plants to home gardeners. I vaugely remember one student remarking that some sun-gold tomato crosses had already been made.One thing that I had in mind with this tomato was taking it and making crosses with the crimson gene that controlls high lycopene content and possibly (I'm not sure if it's possible to have both of these traits together) with something like Caro-Rich which is high in Beta Carotine. Then we would really be talking about a nutritionally efficient tomato crop of novel and medical use and what I like to call a "value added" seed line.In time I would love to get ahold of some seeds for this particular line whether from OSU or as it will be released eventually to home gardeners and do some crosses with it myself.-Alan

This should be an interesting grow-out. One of my U.K. friends grew it last year and said to make sure it get's maximum sun because it makes it more blue.

Mr. Hege's German Pink.. Don't have any pics of this one but got the seed from my tomato hero Gary Millwood. The seeds Gary sent me came directly from the stock of Mr. Hege that had been in his freezer. Unfortunately Mr. Hege has passed away so getting some of his original seed was a thrill. Mr. Hege germinated hundreds and hundreds (thousands) of this tomato each year and sold the seedlings at the Farmer's Markets in several locations near his home in Welcome, NC. Visitors to market always selected his tomatoes for home use over any other growers or varieties there! They loved the taste and quality! I understand he acquired the German Pink from an elderly gentleman who grew for market many years ago. So, it is an honor to continue the legacy passed on to us from the men who made growing this tomato for their livelihood.

Orange Minsk-- I got this seed from Andrey Baranovski in Belarus. He got the heirloom from an old woman at the Minsk Farmer's Market in 2006. I know from past experience that I have never gotten any Russian varieties from Andrey that weren't awesome.

The orange beefsteak-type fruits are huge (up to thirty six ounces). Less juice than other beefsteak types. Very meaty.

Rose Beauty--Got the seed from my good friend Remy in NY.

: Large yellow fruit with pink blush on blossom end, 1.5 lbs., very good flavor & productivity. Indeterminate. Yes, Rose Beauty is a YELLOW tomato! The name comes from John Rose of Richmond,KY. It was grown by his family on Happy Top Mountain on the Estlii/Jackson Co. line in KY, in the late 1920's and early 1930's.It is a large lemon yellow beefsteak with a wonderful mild flavor.Some yellows are bland tasting and mealy in texture,but this one is quite zippy when bitten into.Some fruits show faint pink streaks in the blossom end,and others show no pink at all.For a true heirloom that has never been 'monkeyed with' by the seed companies,this one's a keeper!

Maurine Verte ou Belle Maurinoise and Pamplemousse du Grand Père. Both new crosses from the French Peeps. (Thanks Laurent!!)... No pics. If I can get one off of Tomodori I will post them.

One is a green when ripe and the other is a blusher. I'll get more info from Laurent for you guys.

Edit: Both pics are from Tomodori. I will get the info on what the parents of both are.

ipods and poo pots

Okay... Take the poll at the bottom of the page about iPods. I'm just curious how many growers listen to one while in the garden. If you do, what are your favorite songs? You can post that under this post in comments. I'm adding a new list on the sidebar that I will update every week with my iPod list. Right now (this will change) my favorite tunes are: Cocoon and Wasting Time both by Jack Johnson, Hate my Life by Theory of a Deadman, Whatever you Like by T.I. and Solitary Thinkin' by Lee Ann womack. Kind of a good mix of stuff. If you want , you can check them out on Limewire. "snicker "

I potted up about 100 of my transplants Sunday. Using the Poo pots as Ami (Ted, my TBFF) and I call them. I love doing that. The healthiest, biggest ones I had were; my St. Fiacre Cherry, Len's Brandywine, Big Cheef and Aker's West Virginia. I've picked up a couple more big accounts so I might have to actually hire a driver this year. Whooo hooo!

All I can say is my life is a bit stressful right now so thank God for the tomatoes and all of my grower friends. You make it better.

New mater chat room

Just puttin' the word out for one of my mater friends. He has set up a new tomato chat room.
Here's the link: http://client11.addonchat.com/sc.php?id=384166
If you just want to shoot the breeze and talk maters with other addicts, this is a good place to visit. He is setting up a chat meeting tonight at 8 EST for those of you that would like to go.
Good Luck Mater!!!!

Finally!!!!

Ok...I have been sick for a few days. Today I woke up and felt better. It's going to be 53F outside. So, I go out and mosey around the garden. All of the garlic is popping up. The rose bushes are starting to green up. OMG.... I think winter is gone... Finally.
I noticed all of my mint is starting to turn green. You know what that means..... time for fresh brewed ice tea with mint....
Of course, this year I have to expand the garden. Hahaha... every gardener knows this is part of the sickness. You have to plant more every year. This year I am growing Leeks and trying to make an Asparagus bed.
I have 2 people I am seriously mentoring this year. I hope to do a few stories about it as we progress. I have to make them both buy iPods..LOL. Mandatory equipment for the garden.
Out of the 40 Peppadews I started it looks like 37 have germinated. I'll take it.
Hope everyone is getting into their garden mode. It's going to be a good season. I can tell.

Leeks

Leeks are a delicate and mild member of the onion family.Easier to digest than their onion cousins. They are also related to Garlic, Chives and Shallots.Leeks, unlike their counterparts, develop long, succulent stems rather than producing large bulbs. These stems are used as an onion substitute in many dishes. They're also easy to grow, tolerant of cold weather - and very expensive to buy in the supermarket. What more reason could you need to add a big patch of them to your kitchen garden? Often called the "gourmet's onion" Leeks add subtle flavor to soups and enhance the taste of many dishes.



Leeks can be grown from seeds or transplants. When growing leeks from seeds, it’s often easier to start them indoors even though they’re considered cold tolerant, as hard frosts can be detrimental to young plants. Sow the seeds in individual pots for easier transplanting about six to eight weeks before growing season or in early spring. Transplant seedlings once they reach about six inches tall.

Leeks like a place in full sun and thrive in rich, well-worked soil with good drainage. To grow large, white, succulent leeks, blanch the lower part of the stem by hilling the soil up around the stalk as it develops. Give leeks plenty of water to keep them growing strongly. Around midsummer, start removing the top half of the leaves. This will encourage greater growth of the leek stalk.

The time from planting to harvest is about 80 days from transplants and 120 days from seed. Pull the leeks as you need them, but harvest them all before frost.

There are several varieties of leeks available to home vegetable gardeners. Listed below are the different varieties of leeks.
Broad London, harvest at 30 days from seed, produces thick mild-flavored stems.
Titan, harvest at 100 days, is earlier and larger than Broad London and has a broader base.
American Flag, harvest at 95 days, is easy and flavorful.

According to Welsh tradition, back in the days before military uniforms, the Welsh fighters were instructed by their king to distinguish themselves from the enemy by fixing a leek to their helmets. Whether because of this legend, or for older reasons, the leek is one of Wales' national symbols, and is worn on the lapel in honor of St. David, Patron Saint of Wales, on his Day.

The very famous soup, Vichyssoise is made with leeks and potatoes. Traditionally, vichyssoise is served cold, and it may be garnished with snipped chives or parsley. This classic French-style soup is very easy to make at home, and many people find it enjoyable hot as well as cold, although vichyssoise purists may frown on serving the soup warm. It is also available in many some restaurants and cafes, especially those with French pretensions.

If you're interested in making a batch of vichyssoise for yourself, start by frying some sliced leeks and onions in oil and a small amount of butter. Add loosely chopped potatoes and chicken or vegetable stock. Boil until the ingredients are soft before adding cream or a non-dairy alternative for vegans, and season with salt and pepper to taste. Puree your vichyssoise before serving, and garnish as desired.

Farmer's Markets

I have to admit...I am a huge fan of Farmer's markets. After growing tomatoes, there is nothing I like better in the summer than visiting the markets on the weekends.

Farmers' markets are one of the oldest forms of direct marketing by small farmers. In a farmers' market, a group of farmers sell their products once or twice a week at a designated public place like a park or parking lot. Some farmers' markets have live entertainment. Shopping at a farmers' market is a great way to get local fresh, flavorful produce and seasonal items direct from the source.

One of the things I love about these markets is the diversity of products. You can get anything from homemade natural soaps to organic, fresh dog treats. Fresh cutting flowers, local honey, grass fed cheeses and meat and fresh seasonal berries are just a few of the things you can count on. Most of those products would cost you an arm and a leg thru a store but since there is no middle man, prices remain reasonable to low. Here in Ohio, the Amish are very present at the markets and a good place to find their products if you are looking.

One of my favorite aspects of the markets are the sellers or growers. They are the friendliest group of people. They are more than willing to educate you on any product and offer suggestions and smile the whole time they are doing it.

If you have never made it to a farmer's market, this is the year I would do it. They run every weekend in most states and some areas have them year round. You'll get the best of the best, the freshest and the most in season produce available.

You can probably do a google search for markets in your local area.

A Tomato Prayer

A Tomato Prayer From "A Common Prayer" by Michael Leunig, well-known Australian cartoonist.

It is time to plant tomatoes. Dear God, we praise this fruit and give thanks for its life and evolution. We salute the tomato, cheery, fragrant morsel, beloved provider, survivor and thriver and giver of life. Giving and giving and giving. Plump with summer's joy. The scent of its stem is summer's joy, is promise and rapture. Its branches breathe perfume of promise and rapture. Giving and giving and giving.Dear God, give strength to the wings and knees of pollinating bees, give protection from hailstorms, gales and frosts, give warm days and quenching rains. Refresh and adorn our gardens and tables. Refresh us with tomatoes.Rejoice and rejoice! Celebrate the scarlet soul of winter sauces. Behold the delicious flavor! Behold the oiled vermilion moons that ride and dive in olive-bobbing seas of vinegared lettuce. Let us rejoice! Let this rejoicing be our thanks for tomatoes.

Amen

Started Peppadews today

Today I started 40 Peppadew seeds. Last year it was a bust. The seeds I got were imposters. So this year, I got them from 3 different sources. A grower in the U.K., a grower in Canada and a grower in Wasington State. All of them swear they are the real deal. I sowed all 40 of them. I have them marked so I know which ones came from which grower. The truth is, you can't have too many Peppadews. I have had some requests for the brine recipe... Well, it's a secret recipe and I have one that is supposedly close.


Peppadew Pickled Peppers


Cut off stem and deseed unless you want burning hot peppers. It's best to use surgical gloves, as the peppers can make your fingers burn. Cut off the stem end and scrape out the seeds with a small teaspoon. Try to remove all the seeds.

Dissolve about 4 tablespoons sea salt in just over 2 cups water. (We have metric measurements: 60g salt to 600ml water.In another submission of this recipe, the author gave the following instructions: Leave overnight in a brine consisting of 2 ounces kosher/coarse salt and about 2 1/3 cups water). Drop peppers into brine after deseeding, and leave them in for a few hours or overnight. (Increase brine mixture according to volume of peppers!) Put a plate or other weight on top if necessary, to stop them from bobbing on top. Before continuing, be sure your jars, caps and rings are very clean and sterilized in boiling water. Leave in the hot water until ready to fill the jars.


Syrup ingredients: 1-1/2 cups good vinegar, grape or wine or malt (5% acetic acid) 1-1/4 cup sugar
1 cup water
a few pieces sliced fresh ginger some fresh garlic cloves
2 tablespoons crushed peppercorns (the mixed peppercorns are nice)
some bay or lemon leaves
a little sea salt

Additional ingredients:

2 whole green chili peppers, reserved, optional extra small whole green chili peppers for garnish

Combine the syrup ingredients in a non-reactive pot that is large enough to hold the peppers. Stir over low heat until the sugar dissolves. Then bring to a rolling boil. Take care, as the mixture does foam up a bit.In the meantime, rinse the brined peppers. Place in a colander or sieve and shake to remove as much moisture as possible. Add the peppers along with the green chili peppers to the boiling syrup. Boil for a minute or two. Use a slotted spoon to fill the jars with the peppers. Push them in; you want to fill the bottles nicely! Then pour over the boiling hot mixture. Use a small rubber spatula along with gentle tapping and rotation of the jars in to fill the pepper hollows with the syrup.

You can add a green chili to each jar for decorative purposes if you like. Final filling should be to 1/2-inch of the top. Wipe the rims of the jars. Cap the jars and process in a boiling water bath for 10 minutes at altitudes up to 1000 feet, 15 minutes from altitudes of 1000 to 6000 feet, and 20 minutes above 6000 feet. Leave for about 2 - 3 weeks before use.This recipe fills 2 ordinary (supermarket size!) 375 ml bottles, i.e. each about 1 1/2 cups. Don't work with huge quantities -- rather make in smaller batches, it's easier and safer. * I use white grape vinegar because it's pure white. I dislike the cheaper spirit vinegar. Use whatever is available to you. Cider vinegar is also fine, except that it's slightly colored.

Also, Here is a link to Peppadew International that has recipes for the Peppers.


http://peppadew.co.uk/how_to_peppadew.php

Let's all cross our fingers that all or at least one of the groups of seeds are the real deal. Then I will make sure everyone get's them. I might end up in Peppadew Prison but...it's a worthy cause.

Forcing a bulb

Ok... I've never forced bulbs before but I'm trying it for the first time. It's kind of nice to be growing something when the snow's still flying.

I'm in a little competition with a friend of mine over whose is going to bloom first. I'm glad I didn't wager anything because mine is lagging. Haha. If I remember right, mine is a Hyacinth. My friend's are Paperwhites. Wonder if I gave mine fertilizer if he'll sprint to the finish line? (snickering to myself)..

Addition to the grow list

I am adding one I got from Gary Millwood

Mr. Hege's German Pink--I always trust Gary's finds.

Post Script on my growlist.

I would like to say to all of my followers the following about the tomato under blacks called LN.

I hear there are some out there that are saying it's a racist name and that maybe I should have improvised and used another name for it. I did not name the tomato. It is listed with the SSE under that name. That is the historically correct name for it.
Most of you know me and know I'm a stickler for the correct names and histories of all heirlooms.
The fact is, I am growing it because it is a very seldom if at all grown variety. It has nothing to do with racism. I gave it some thought before I put it on my growlist. I know in this day and age there is great sensitivity about that word. So..... for the record.

I did not name the tomato. It was listed with the SSE under this name.
I am not a racist.

I am willing to grow this variety out, save seed and re-list it with SSE under a new name.
If you have suggestions as to an appropriate new name, please feel free to email me with it.
I agree that it's time to change the name of this tomato.
P.S.S.
Apparently the original Russian name for this was Negrityonok.. Translated that means Black Child. It was mistranslated I believe by the seedsman that sent it to the U.S. I received my seed from an '07 SSE listing. I have been told that starting in '08, SSE has started listing it under the name Little Black.
So.... Hopefully this clears it up and we can all go forward and grow our tomatoes.

Growlist Up-date

Okay........I think I finally have my growlist complete. I have to force myself to quit messing with it. LOL.

Here it is....(drumroll)

2009 Growlist

Reds
Aker’s West Virginia
Frank’s Large Red
Big Red
Ramapo F1
Brandywine Len’s Garden
Jewish
Serdtse Buivola (Buffalo Heart)
Brannar

Pinks
Marlowe Charleston RL
Marlowe Charleston PL
Fritz Ackermann RL
Earl’s Faux
Dora
Liz Bert
Papa Vic’s Big Cheef
Heatherington Pink
Heart of Compassion

Yellow/Orange
KBX
Yellow Cookie
Claude Brown’s Yellow Giant
Golden Queen USDA
Peg’s Round Orange
Orange Minsk
Dad’s Sunset

Blacks/Purples
Carbon
Spudakee Purple
Kumato
JD”s Special C-Tex
Gary O’Sena
Chocolate Stripes
Brad’s Black Heart
Negrityonok aka Little Black
Cherokee Chocolate
Tim’s Black Ruffles
Mr. Brown


Greens
Green Giant
Green Velvet
Max’s Large Green
Malachite Box

Blushers/Bi-Colors
Grandma Viney’s Yellow and Pink
Pamplemousse du Grand Père.
Holyland Yellow
Spudayellow Strawberry
Scabitha
Spunky
Lucky Cross
Big Orange Stripe
Striped German
Orange Fleshed Purple Smudge
Virginia Sweets

Whites
Jack White
Blanche de Fred

Cherries
Champagne Cherry
Nicholayev Yellow Cherry
Marizol Gold Cherry
Green Grape
Black Cherry
Sungold F1
Isis Candy
Piccolo
Black Zebra Cherry

Experimental
Lincoln Adams
Jack’s Paste (Canada)
OSU Blue Fruit
St. Fiacre Cherry
Regina Yellow F1 X

Seed Starting 101

I know it's getting to the time when everyone is thinking of starting their seed.

Here is a copy/paste from Botanical Interests for those who might be new at this.

Seed Starting 101 Why should you grow plants from seed? ` Witnessing a seed sprout and grow into a plant is a joy and wonder of nature! ` Starting plants from seed gives you control over growing conditions. ` It's less expensive than purchasing plants, especially if you want large numbers. ` Many unique or larger varieties are not available in garden centers as plants. ` All Botanical Interests seed varieties have been pre-tested for germination rate at an independent laboratory to give you the best chance for success. What do seeds need to succeed? A Comfy Container - Almost any empty container at home can be used to start seeds - clean milk, yogurt, or margarine containers, egg cartons, etc. Seed starting trays and small packs are also available at garden centers and are fairly inexpensive. Any container used must have drainage holes on the bottom. If you reuse containers each season, be sure to disinfect them with a 1:9 bleach solution to destroy any potential seedling pathogens. Good soil - For best results, always start your seeds in a high quality seed starting mix (available at most garden centers and nurseries). It will be light and fluffy to prevent compaction and will not have pathogens or pests like garden soil. Consistent moisture - Seedlings must be kept moist (but not soggy) at all times. If they dry out just once, they are "toast"! Conversely, you don't want to drown them. Soil that is too saturated is an invitation for fungal problems. Air Circulation - Indoors, providing good air circulation (similar to wind fluctuations outside) will help prevent damping off fungus (causes stems to get spindly and fall over) and increase the strength of each seedling's stem. To do this, you can place a small oscillating fan a few feet away from seedlings. Temperature - Most seeds will germinate just fine at room temperature.A heat mat is usually not necessary, but seeds that prefer very warm temperatures for germination (like tomatoes and peppers) may benefit from it. And most importantly ... Let there be light! When you start seeds indoors, do they get tall and skinny and fall over? The most common reason that seeds don't develop into healthy plants is lack of sufficient light. If you are starting them indoors, they must be in a sunny south-facing window that gets light most of the day or be under fluorescent light bulbs with 14 to 16 hours of light every day. (You should keep the lights 1-2 inches above the seedlings to prevent them from stretching towards it.) When to Plant: Before you plant, the most important thing to know is when the AVERAGE LAST FROST DATE occurs in your region in spring. (If you are interested in planting a fall garden, look up your AVERAGE FIRST FROST DATE.) You can contact your local county extension office for this information and more particulars about gardening in your area. To find your local office, click here: Local Extension Office
For a general U.S. map of average last frost dates, click here:Average Last Frost Date Why is this important? So you will know how many weeks before the last frost to start seeds indoors or when it is safe to plant or transplant outdoors. Sowing indoors: What types of plants should be started indoors?
Plants that require a long growing season to reach maturity
Biennial or perennial flowers that you want to encourage to bloom in first season
Plants grown for edible sprouts
Some vegetables that are recommended for starting indoors include: Artichokes, celery, eggplant, endive, leeks, onions (bulbing), peppers, sprouts (alfalfa), sprouts (mung bean), sprouts (fenugreek), tomatillos, tomatoes, wheatgrass Herbs that are recommended for starting indoors include: Most herbs, but especially: fenugreek (for sprouts), marjoram, oregano, savory, thyme Some flowers that are recommended for starting indoors include: Flax, Impatiens, Lobelia, Marigolds, Nemesia, Ornamental Peppers, Ornamental Eggplant, Pansies (12 weeks before blooms desired), Salvia Blue Victoria, Statice, Violas (Also note that seedlings started indoors must be 'hardened off' gradually to allow them to adjust to outdoor weather conditions. Put them outside in a filtered sun/shade location away from harsh winds during the day for just a short time at first. Bring them in at night and gradually increase their time outdoors each day for a week.) Sowing outdoors: What types of plants should be started outdoors?
Plants that don't transplant well (weakened by root disturbance)
Plants that require very warm temperatures to sprout and get established
Root crops (carrots, beets, parsnips, etc.)
Vegetables that are recommended for starting outdoors include: Amaranth, arugula, beans, beets, bok choy, broccoli, carrots, cauliflower, corn, edamame, gourds, mustard, onion (bunching), parsnips, peas, pumpkins, radishes, spinach, squash (summer), squash (winter), Swiss chard, turnips Herbs that are recommended for starting outdoors include: Borage, cilantro, Clary sage, dill, fenugreek, mitsuba Flowers that are recommended for starting outdoors include: All large packet flower mixes, Baby's Breath, Bachelor Button, Bishop's Flower, Black Eyed Susan Vine, Broom Corn, Cardinal Climber Vine, Castor Bean, Cat Grass, Chocolate Flower, Cleome, California poppies, Forget-Me-Not Spring & Summer, Four O'Clock, Godetia, Hyacinth Bean Vine, Love in a Mist, Money Plant, Nasturtiums, Poppies, Sunflowers, Virginian Stock, Zinnias Most Botanical Interest varieties not listed above can be started indoors or outdoors. Follow instructions on back or inside of packet. So now that you've taken Seed Starting 101, it's not too early to start choosing seed varieties for your spring garden if you haven't already. Remember that some plants like TOMATOES and PEPPERS require sowing indoors 6 to 8 weeks before transplanting outside, and you will want to give them a good head start before spring to get the most fruit before fall frost.

Michelle DePaepe

How to make a glow in the dark tomato

I
know there is no useful reason to do this but hey.......it's winter. We have to amuse ourselves somehow.

Make A GLOWING TOMATO ! - video powered by Metacafe

Piment d' Espelette ; Doux des Landes

Piment d' Espelette

Most tomato growers also grow peppers. They just belong together like salt and pepper.
Seems I have neglected to give much attention to the peppers. I'm going to do better. I'm going to start with a little info on two of my favorite French peppers.

Piment D' Espelette--Piment d'Espelette literally means “pepper of Espelette” in French. It is a food product produced around the town of Espelette in Southern France, in the region sometimes known as Basque Country. This pepper is so famous that in 1999 AOC (Appellation d'Origine Controlee), was granted to Espelette peppers, or "Ezpeletako bipera" in Basque language, giving it the same protection as more famous names, such as Champagne and Roquefort . Only ten communities are allowed to use the name Espelette.Piment d’ Espelette is most commonly strung up to dry and ground into a powder and is often used as a substitute for black pepper in the Basque country and in common Basque dishes.Once harvested, they are threaded by hand and hung on the facades of buildings to dry in the sun -- this initial process takes about two months. After being dried a second time in wood-fired ovens, the peppers are ground into a fine powder. Every October, Espelette and surrounding villages hold a festival honoring the finished product -- a celebration complete with parades, dancing and cooking competitions.
Espelette’s hotness falls between sweet bell pepper and Cayenne. It has a rich, round deep flavor with heat present, lifting flavor, but not intrusive.PIMENT d'Espelette is to French Basque cooking what curry is to Indian cuisine.
Doux des Landes This is another pepper from France. It translates Long from Landes. Honestly, it is the longest pepper I have ever seen. It is a sweet pepper and turns from green to red. Also from the Basque region, it is sometimes called a Basque fryer. A delicious, sweet pepper, it is used in many basque recipes including piperade. Can also be eaten fresh or sautéed. Landes is in the South West of France also know as the home of Our Lady of Lourdes. I personally like to use this pepper as a fryer or diced up in my tomato salad.

How to make seed tape

Seed Tape
If you notice a lot of seed vendors sell seed tape but at a very hefty price. You also have to stick with whatever varieties of seeds they have. It's very easy to make your own and you can use whatever seeds you like.
Here's what you will need:

Newspaper, toilet tissue or pre-cut seed tape paper
Elmer's Glue OR Glue Stick
Seeds
Ruler
Waterproof Marker

If you do not want to mess with using newspaper or toilet tissue, you can order just the seed tape paper at: http://seed-tape.com/ You will want to cut your newspaper or TP into 2 in long strips.You will want to check the spacing requirements on the type of seed you are using.
Using your ruler, mark off the correct intervals with a waterproof marker.
Drop your glue on the designated spots or use your glue stick. Place seeds over glue spots. Allow to dry 24 hours
Trust me, this makes planting flower and small seeds so easy in the spring.

BlueRibbontomatoes.com

Blue Ribbon Tomatoes

You'll notice on the sidebar that my friend Maria Stenger from Blue Ribbon Tomatoes is the Tomato Rock Star of the week (Even though it usually goes longer than a week)
I am doing a little copy paste from her blog at: Blueribbontomatoes.blogspot.com
She is a wonderful tomato grower and I consider her a great source for Kentucky heirlooms.

Here is a bit about her:

Blue Ribbon Tomatoes specializes in Kentucky heirloom tomato seeds. We're located in a rural county in central Kentucky (zone 6), and actively search out newly discovered local heirlooms. Tomato varieties that have evolved here are the thoroughbreds of the tomato world. They tend to be large and sweet family jewels, grown for the simple reason that they taste good sliced on a plate.



Our growing season here is at least 160 days, with a limestone clay loam. In our county, tomatoes go into the ground on Derby Day, the first Saturday in May. Late summer can get really hot and dry, but with a little care, the plants come right through it, and some produce until October's first frost.



I use no chemicals in the garden. Permanent raised beds are kept covered with leaves, hay, and paper, with supplemental horse manure, and organic foliar sprays as needed: seaweed tea, colliodal silver, and molasses.

Herbs, annuals, berries, and other vegetables are included in a naturalistic style. The tomatoes are given proper spacing, and the rest is filled in by intuition. Earthworms, birds, snakes, toads, and butterflies are welcome residents.



Our farm is a 24 acre wildlife habitat on a windy hill. Walking paths wind around blackberries and raspberries, and the expanding orchard is an ongoing process. Here's a couple of pics of two of Maria's Ky Heirlooms. Also, there is a link to her site on the sidebar for those of you that would like to order seeds from her.
Max's Large Green

Franks Large Red

BURRATA; Tomatoes new BFF

I have found the ultimate companion to tomatoes...Although fresh Mozzarella has been the standard, there's a new kid in town. Not really new, just new to us.
It's called Burrata. It means Buttered in Italian.
Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it a unique soft texture. It is usually served fresh, at room temperature. Burrata, once only packaged in leaves, is nowadays wrapped in a plastic sheet, sometimes printed with a leaves pattern on the outside. Even so, the tradition of having a wrapper of asphodel leaves is still followed, even if only covering outside the plastic. The leaves are indicators of the freshness of the Burrata; as long as the leaves are green, the cheese within is still fresh and ready to ooze out. Young Burrata is a magnificent cheese, and must be consumed fresh, no more than 48 hours after production. Its marvelous liquid center can be scooped up with slices of crusty bread, and is excellent when enjoyed in the company of a bottle of Montepulciano. Try tossing Burrata into pasta, such as drained penne or spaghetti. For a truly rich caprese salad, encircle fresh Burrata with slices of ripe red tomatoes and torn basil leaves, and drizzle with olive oil.
Extremely hard to find because of its short shelf life, burrata must be flown in from Italy the day after it is made and quickly sold to consumers. Once a challenge to find in the US, burrata has recently become more widely available, as it is being distributed domestically by an Italian cheese producer in southern California. It has recently become a "hot"gourmet item in places like New York City and Beverly Hills.

Many recognize burrata as one of the best fresh cheeses in the world.

So... My goal is to find a source for Burrata before tomato season. Would love to hear from any materheads that have actually had it.

2009 Grow list

Well now comes the hard part... Narrowing down what you are growing for the season.
Here is my tentative grow list. Of course it will be whittled on some more.


2009 GROWLIST

REDS
AKER’S WEST VIRGINIA
Indiana Red (heart)
Big Red
Ramapo F1
Brandywine Len’s Garden


PINKS
MARLOWE CHARLESTON
Fritz Ackermann
Earl’s Faux
Dora
Liz Bert
Kellogg’s Breakfast Pink
KBX Pink



BLACK/PURPLE
CARBON
SPUDAKEE
AKER’S WEST VIRGINIA BLACK
Kumato
Tennessee Black
1884 Purple
JD’s Special C-Tex
Gary O’Sena
Chocolate Stripes
Brad’s Blackheart
Little Black
Cherokee Chocolate
Tim’s Black Ruffles
Mr. Brown

YELLOW/GOLD
KBX
Yellow Cookie
Tangerine
Orange Heirloom
T.C. Jones
Dr. Wyche’s Yellow
Golden Queen USDA
Brandywine Apricot
Peg’s Round Orange
Orange Minsk
Dad’s Sunset


Greens
Green Giant
Aunt Ruby’s German Green
Green Velvet
Cherokee Green
Max’s Large Green
Malachite Box (Malakhitovaya Shkatulka)

Bi-Colors/Blushers
Grandma Viney’s Yellow and Pink
Spunky
Holyland Yellow
Scabitha
Lucky Cross
Big Orange Stripe
Striped German
Orange Fleshed Purple Smudge


Whites
Jack White
White Oxheart



Cherries
Champagne Cherry
Marizol Gold Cherry
Brown Berry Cherry
Black Cherry
Sun Gold F1
Isis Candy
Fruity Orange
Piccolo

Experimental
Lincoln Adams
Jack’s Paste (from Canada)
Ya’ara (Israel)
St. Fiacre Cherry
OSU Blue Fruit

St. Fiacre Cherry

Here is the story of my miraculous little cherry tomato.
My tomato garden is at the back of my property. Living on almost 3 acres that's quite a distance. In the front of my house is a long rose bed, heavily mulched every year.
For the last 2 years, this random tomato plant sprouts up right next to my Princess Diana Rose. I always find it weird because I wonder how a tomato seed got down thru that mulch and comes up every year in the same spot. Well I'm pretty sure it's a white cherry. The odd part comes in that I have never grown a white tomato until this year and it wasn't a cherry. So being me, I sit and chew on this all of the time. Hmmmmmmmmmmmm.... So I decided this year that since that little plant was so determined to come back every year, I would taste it. It was very good. So I saved seeds for it and have named it after the Patron Saint of gardens and gardeners. St. Fiacre cherry. It's on my grow list for next year and will finally have it's proper place in the big garden. I am posting pics because I am wondering if it's a yellow or a white.Let me know what you think.

Peppadew Update

Well, I wasn't kidding when I said that Peppadew International is serious about NO ONE getting these seeds. Click on the following link and see what I mean..
http://www.whatsnewiningredients.com/pages/PRDetail.aspx?articleId=20190

Duane Rocks

I have to brag about my friend Duane Perry. He is a greenhouse owner that lives south of me and is kind enough to allow me to keep my tomato seedlings there in the spring. Well........my friend just won the state record for the largest tomato ever grown in the state of Ohio. 4.48 lbs.
I talked to him and told him that would be a tough record to break and so typical of him, he said he intends to break his own record next year. LOL.
So, congrats to my friend that now has the bragging rights to growing the largest tomato on record ever in the great state of Ohio.
By the way.........the tomato was a Church. Listed on my "waste of garden space" sidebar. lol... It is a spitter but for size, I've never seen 'em bigger.
In the photo is his little girl Taylor...

Ghost Chili

Ghost Pepper

OMG!!!! I can't even begin to explain how hot this pepper is. So hot that I don't even know how it could have a culinary purpose.
Certified in 2006 by the Guiness World record keepers as the hottest pepper on the planet. From Northeastern India, it is called Naga Jolokia, or Bhut Jolokia. I believe that translates to "Ghost chili". Apparantly eating one can cause you to give up the ghost.

One of my best friends bit into one and got a blister on his lip. One of my chef's decided to make a hot sauce out of them and had to repeatedly leave the room because the fumes were burning his lungs and sinuses.

So...other than having the bragging rights of having the "hottest chili in the world" growing in your garden, I have no idea what to do with this.... It's just off the charts hot!!!!
I'm curious if anyone else grew it or anyone has any suggestions for uses of a pepper that could destroy your digestive track?

Tomato Porn 2008

Here is the tomato porn for 2008... I will be adding more pics as I take them so keep checking.

This Year's All-Stars

Every year I have tomatoes that are so good they go on my all-star list. Meaning they become a fixture in the garden every year. You'll see on the sidebar I have an "all-star" list and what I call the "waste of garden space" list. Here's this year's list makers:

Marlowe Charleston: What a great tomato!! I got the seed for this from my friend Maria in Ky. It's such a dark pink that it almost looks like it should be in the purple category. Very productive and somewhat disease resistant. Sweet beyond belief.


Champagne Cherry: The seed for this one was hard to find but it was worth the work. In the white category but turns yellowish when very ripe. It is larger than a currant tomato but smaller than most cherries. Grows in clusters like grapes. I have never eaten a sweeter cherry. It got rave reviews from every person that ate it.!!

Jack White: This was my first year growing a white variety. I also grew Viva Lindsey's White Ky.Heirloom. It was interesting having two whites side by side to try. The Jack White was early, very disease resistant and so productive it was almost funny. Stayed very white even when ripe. The VLWKH was later, not as productive and turned more yellow as it ripened. Not nearly as good and smaller too. Jack White is an Alan Bishop tomato.

KBX: What a beauty!! It's true, it's better than the RL version. I won a tomato judging in Pittsburgh with a 2 lb. KBX. (pics soon).. Not a big fan of the yellows but this even hooked me.

Now for the losers:

Beauty King: In all fairness, I might have to try this one again. It looked more like a striped variety than a blushing tomato and I believe BK is supposed to be a blusher or true bi-color. This one looked like a Big Zebra but rounder. It had a distinct melon taste and not one of my tasters liked it. I have a suspicion that the seed I received might not have been true so I am giving this a thumbs down with reservations. Whatever I grew labeled Beauty King was a real spitter. If anyone has a comment on this one, feel free to correct me if I am wrong.

Giant Belgium: They were huge and they were beautiful but the taste was very sub-par. I kept trying them thinking they would get better but it never happened. Nice looker but very disappointing in the taste category. There are much better tasting big tomatoes. Very blight suseptable (more than any other variety in the garden).

As soon as possible I will try and post pics of these. I have to upload hundreds of pics I have taken while my pc was down.