Tomatoes in the Kitchen and in the Fall Garden
By Dr. Bob Randall
June is one of the best months of
the year for the vegetable gardener
because so many vegetables and
annual fruits are ripe. Cucumbers,
green beans, sweet corn, the first
sweet peppers and chiles, okra, and
cantaloupes are just some of the
fine eatin� we enjoy. But surely of
all the veggies, homegrown tomatoes
are near the top of the list since
they are so much better than most
supermarket ones. Unhappily,
tomatoes dripping with juice and
sugars don�t do well on trucks, so
conventional varieties have instead
been bred for machine harvest, easy
boxing, crush-resistance, long
distance transport and extended
shelf life.
June Tomatoes
Area gardeners have however lots of
opportunities to do much better.
There are thousands of varieties of
tomatoes, and nearly all of them are
better than the long distance types
available in the stores. Most of
them can be grown from seeds that
you can get locally from another
tomato, from a package, or by mail
via the internet. Look at the tomato
variety pictures at
www.swallowtailgardenseeds.com/veggies/heirloom.html
or
www.rareseeds.com or
www.tomatogrowers.com or
www.totallytomato.com or
www.seedsavers.org.
The June Harvest
June is an excellent month to study
tomatoes. Outside, my tomatoes
continue to ripen and a couple of
young mockingbirds are doing their
best to puncture every red one. By
picking tomatoes just as they begin
to tint, we beat the birds and get
plenty of delicious fruits no worse
for their premature harvest because
they are already turning.
The plants themselves are
deteriorating everyday as they die
from heat, humidity and the fungus
diseases that like these conditions.
For all but the most disease-prone
types, this isn�t a concern since
the daytime temperatures are already
too high for further flower
pollination, and all the fruit on
the vines will likely ripen at a
good size.
If you are growing tomatoes, you are
eating lots of them fresh and in
many different dish-es. At our
house, we grow about 20 plants, so
we end up canning some, freezing
salsa and, of course, cooking with
them. Right now they are lined up in
the kitchen on every available cookie
sheet ripening until they turn deep
red or the yellow ones turn orange.
Then they are eaten or preserved at
peak flavor.
Nancy�s Version of Bill Adam�s Salsa
Salsa, if made with little or no
salt and excellent tomatoes, is one
of the healthiest flavor-ings you
can eat. Former Harris County
Extension agent Bill Adams invented
a wonderful raw salsa made by
processing fresh tomatoes, a lime,
garlic cloves, � supersweet onion,
Creole salt, pepper, cilantro
leaves, and jalapenos/serranos.
Nancy Edwards modified this to use
what we grow: 12 oz. of cherry
tomatoes, 2 handfuls of bought fresh
cilantro (or winter frozen cilantro),
1 Tbsp. Metechi or Burgundy garlic,
2 chile pequin peppers, and juice of two
fresh calimondins. However you make
your salsa, consider freezing enough
until the next tomato season.
Time for Fall Tomatoes
Oddly enough, June is not only
tomato harvesting time, but also
tomato planting time! Tomato seeds
planted now will make plants big
enough to transplant in late July or
early August, and these will be in
flower when the temperatures cool in
late September.
Either buy, if you can, good
transplants in late July or plant
seeds now. These can be in large
pots in light shade or even right in
the bed where they will grow.
Whether you plant seeds directly in
the garden or in pots and later
transplant, your biggest problem
will be the tomato�s dislike of our
summer heat and the possibility they
will die if not watered. Give them a
little shade until the temperatures
drop into the eighties in the
daytime. And if you are going to be
away a lot this summer, wait until
next spring or get some help.
My general instructions for growing
tomatoes are at the Urban Harvest
gardening advice web site
Top ten
tips for tomatoes.
Which Varieties To Grow?
The biggest problem with growing
tomatoes in our area has to do with
pollination. For most varieties to
pollinate, the flowers need daytime
temperatures below 85˚ F and
nighttime temperatures between 55˚F
and 70˚F. Our spring weather is very
reliable in this regard, so it is
fairly easy to know when to plant in
the spring, but in the fall, we
sometimes get these temperatures in
late September and sometimes do not.
The safest approach is to grow
continuously flowering
(indeterminate) cherry tomatoes
since they have the largest number
of blossoms, and therefore are the
most likely to have some blooming
when the temperatures are right. I
am fond of sweet Chelsea and the
yellow sungold. But nearly any
cherry type will work well.
If you have some space, you can
certainly try some of the wonderful
standard varieties and heirlooms. At
the Cornelius Nursery tomato
tasting, the winning tomato plate
entry was a combination of celebrity
and brandywine. Another winner
included Cherokee purple and
brandywine. As judge, I didn�t know
until the end what varieties I was
eating and was frankly surprised
that an ordinary variety like
celebrity rated so highly. But it
was at absolutely peak ripeness, and
many of the other submissions were
not.
Another possibility is to visit
Urban Harvest Farmer�s Market at
Eastside�s Tomato Fest the morning
of June 11, where a wide variety of
locally grown tomatoes will be for
sale. There you can purchase many
kinds of tomatoes from the different
farmers and find out what you want
to grow for fall or next spring.
If you are fortunate, you may get a
few of Gita Van Woerden�s Anna
Russian or any of her three German
types: German Johnson, German
strawberry, or German head. Or try
the lus-cious and super sweet Green
Zebra: the green tomato that
everyone loves. The surest way to
know what to grow is to eat it
first.
Bob Randall, Ph.D. is the former
Executive Director of Urban Harvest
and is the author of Year Round
Vegetables, Fruits and Flowers for
Metro-Houston. Contact him at
Year-RoundGardening@comcast.net. To
learn about gardening classes and
more go to
www.urbanharvest.org or
call Gary Edmondson at 713-880-5540
ext.13.
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