Category Archives: Tomatoes

container gardening, urban gardening, growing tomatoes, tomato, tomatoes, tomato diseases, gardening tips

Where’s the Tomato?

Philly’s cold wet spring (remember that?) has been immediately replaced by a hot, dry August. Er. June. A few weeks ago, in a flurry of pre-littlest deckhand productivity, spindly-looking seedlings were planted and just today the minder managed to thin, snip, and top off those tomato pots.

Incidentally, it appears as though the newest (and littlest) deckhand isn’t much help after all. When asked to haul up a bucket of water she said, “pbbbbtttt.” Go figure. But, thanks to an hour-long walk with Appa, the tomatoes got a second helping of dirt.  The goal here, by the way, is that new roots will form along the newly submerged stem and the plant will grow big and strong. The tomatoes even got the first complex sentences of the day. Not once did their minder say, “Where’s the tomato?” Progress.

And plenty of tomatoes, there are. Here’s hoping this year’s crew, which includes patio princess, sweetheart of the patio, tomande, and good old gold nugget (all determinates this year) fare well — ’cause thinning means repotting, in POD’s book. Now we’ve got three tomandes, two gold nuggets, one patio princess, and two sweethearts.

There’s the tomato.

Sweetheart of the PatioSweetheart of the Patio

Experimenting

So, last year’s soil woes (and bug woes, for that matter) were pretty well documented here at plants on deck. Alas, this year’s seedlings, despite fancy seedling soil, plenty of light, and pricking didn’t thrive the way they should. Oh well. (Side note: judging by the piles of diseased leaves hidden in dark corners at my favorite garden source, it’s looking like POD’s not the only one with tomato seedling problems. )

Anyhoo, soil temperatures have finally reached a safe sowing range and, well, big changes are ’round the bend. The spindly suckers on deck.

tomande seedlingYou’ll note that there’s plenty of room to add soil once/if the plants establish themselves. Sort of an attempt to retroactively plant the seedlings below the soil line. That, my friends is experiment #1.

organic tomandeExperiment #2 is a little well, nerdier. If you can believe it. This year’s tomato crop includes tomande, gold nugget, princess of the patio and sweetheart of the patio. Some have been planted in organic soil and compost and some planted in evil MiracleGro. These here tomandes, however, will serve as the purest experimental control: one organic, one not. One will be treated with organic fertilizers and pest control — the other, will not.miraclegro tomande

Uh Oh, Tomatoes

Tomato seedlings pre-pricked

Tomato seedlings pre-pricked

They’d hit a wall. And looked leggy. And as it’s getting close to that time when all the plants on deck need to be on deck, it was time to do something. Like pricking out. Why, you ask, is it “pricking out?”

No clue. Sorry.

But, regardless of whatever silly name gardeners have given the process, it seems to make good sense. About a month ago, Tomande, Princess of the Patio, Sweetheart of the Patio, and Gold Nugget were planted. And since then they’ve glowed the night way in front of wide-spectrum fluorescent bulbs and on sunny days, soak up the rays on a warm, south-facing South Philly window sill.

tomato seedlings true leaves

True Leaves

Last week, though, they hit a wall. The first set of true leaves had appeared — those jagged leaves that sprout just above the “baby” (cotyledon) leaves — and the leaves are a bright, happy green (indicating they’re receiving enough light), but the old nemesis, “legginess” had also joined in on the party.

So, overcoming inertia and general gardening laziness, the poor little things made a trip the the little blue deck for some early transplanting.

pricking potsFirst fill new, larger pots with seedling soil, making a deep well for the plant in the center of each container. Using a fork, gently loosen the dirt around the seedlings.

pricking tomatoes

forked

Then, very gently grasp the seedling by its baby leaves and prick it from the soil. (Hey, maybe that’s the reason. Why it’s not “pulling,” “uprooting,” or “early transplanting” remains a mystery.) Gently lower the seedling into the hole. The leggy stem should be well-submerged tomato prickinginto the new container — new roots will sprout along the newly-buried stem.

Return them to their indoor location.  Water and resume light therapy.

And hope for the best.

tomatoes pricked

pricked

Bad Blogger

Bad blogger. Bad gardener. The past couple of weeks have been nuts in PODland. It’s good to be back. And it only makes sense that these hands would dive into the dirt today, with yesterday marking the bi-yearly sojourn to the nail salon for a delightful (and much needed) little mani/pedi action.

So we’re off to a late start, but that’s okay, as it seems spring in South Philly is off to late start, too. While these tomatoes should have probably been started a couple of weeks ago, we’ll just have to make do.

Sweetheart of the Patio, Tomande, Gold Nugget, Patio Princess

The Lineup

Introducing Patio Princess, Sweetheart of the Patio, and Tomande. Welcome back, Champ (Gold Nugget). Grow well.

Dirt Bag

Dirt Bag

And instead of relying on whatever leftover soil that could be excavated from the little blue deck and the basement, this year’s collection enjoys a lux home. And while while peat pots aren’t POD’s favorite, here’s hoping this year’s experiments with bottom-watering will keep them happily moist.

Too Many Tomatoes

Seed List, Tomatoes

You didn’t think Plants On Deck was going tomatoless, did you?

After last year’s abundance of well-documented tomato woes (and not such an abundance of tomatoes), this year’s hybrid fixation/experiment includes tomatoes, too. Here’s hoping these compact determinates produce more vigorously than last year’s bug-ridden indeterminates.

Patio Princess Hybrid: “Just the right size for small pots, while 2-3 plants will file a large tub. Each 24″ plant produces an abundance of 2 1/2 – 3″ fruits.”

Sweetheart of the Patio Hybrid: “This compact super producer bursts with snack-ready supersweet  baby cherries about 1″ round.”

Tomand Hybrid: “Tomato connoisseurs rave about the flavor of these broad-shouldered beauties. Fleshy, juicy and flavorful, ‘Tomande’ will treat gourmet gardeners to both heirloom taste and abundant hybrid yields.”

(Of course, Champ is heading back into the ring for another round.)

WARM! Be patient, POD. Don’t transplant those seedlings until Philly’s enjoying open-window 60° nights. 60°. pH 6.0-6.8. Well fertilized (esp. phosphorus, potassium, and calcium.) Consider plastic “mulch” in the early part of the season. 60°.

This Will Go Down on Your Permanent Record, Part II

It’s Just a Habit: part two in a series of notes for POD 2011

We may be grasping for a leg of hope here, but nutrient deficiencies were a rather large bane of the little blue deck’s 2010 existence. Which seems a bit ironic, really, because this was the year POD went all-organic. Like Dylan in reverse.

Fancy soils were purchased, bags of worm poop were made into teas, stinky seaweed and fish emulsion fertilizers were religiously applied, and  wee bags of frighteningly expensive organic fertilizer (also stinky) were sprinkled.  And what happened? Tomatoes died, beans fell down dead, and peppers rotted.

So what’s a container gardener to do? Experiment! How, you ask?
1) Buy a pH tester and test the darn soil.

  • Tomatoes: slightly acidic 6.2-6.8
  • Greens and Beans: ditto, 6.0-6.5
  • Peppers: 5.5-6.0
  • Cucumbers, Melons, Parsnips, Carrots: 6.0-6.8

2) Be like Noah and plant two of everything. One in lovely organic soils, treated with organic remedies, and fertilized with smelly organic stuff. And the other in old-fashioned time-release fertilized soil, bathed in bright pink MiracleGro, and treated with chemical bug killers.

So what do you think? Tell me honestly.

[10/14/10 Note to Self: Head up to Fairmount Organic Recycling Center next year for free compost. Thanks, Domestic Efforts!]

Shooting Blanks

Mr. StripeyGood thing the bank didn’t get busted on Mr. Stripey. ‘Cause the dude didn’t do diddly. Planted in rich organic soil, topped off with a handful of natural fertilizer, Mr. Stripey produced thriving happy greenery and cheerful blossoms throughout July and August.

By September he was ailing and all the blooms, bankrupt.

For lack of a better theory, the soaring temperatures probably didn’t do much for the poor guy and likely caused a serious (but unsurprising) case of blossom drop. Still, it was quite the let-down. This weekend he was ripped from his ginormous pot (the root system was vigorous, indeed) to allow the remaining plants on deck just a few more rays of sun.

Yo, Adrian!

Gold Nugget: Champ

Gold Nugget: Champ

In case you hadn’t gathered, POD hails from the city of brotherly. South Philly, in fact.  And while POD 2010 hasn’t been as victorious as this gardener would like, there have been some unlikely successes (hello, super-melon that may or may not have been a Charentais) and a few survivors. Hello, Champ.

Gold Nugget: The Final Round

Gold Nugget: Back in the Ring

Most notably this hideous, battered, and aging gold nugget cherry tomato. Let’s hear it for the champ. Nearly four pounds of tomatoes were harvested and Champ can take most of the credit.

Although he appears to be begging to be put out of his misery, it looks like he’s got one more trip to the ring left in him: the 20-some fledgling tomatoes just may make it to harvest.

This determinate’s a keeper. In fact, POD’s swearing off the indeterminates and is gonna’ stick to the underdogs next year.

August “Progress”, AKA: Reboot

August Plants on DeckSo last weekend, in a fit of frustration, a bunch of plants on deck were yanked and became seeds on deck. The Boothby Blonde cucumber, Black Cherry and Isis Candy tomatoes, and all the beans were ditched (more on that later).

In their place cooler weather crops have been oh-so-optimistically planted. August Plants on DeckPlants on Deck 2.0 features fresh lettuce, Franklin Hybrid Brussels Sprouts (technically the wrong planting season, but they almost worked last year), Javelin Hybrid parsnips, Erbette and Charlotte chard, Romanesco, French Breakfast and Long Scarlet radishes (which have already poked their heads above ground), and Winterbor kale.

Champ is still blooming and Mr. Stripey is showing signs of disease but he’s still largely green, so he gets a pass for now. Aphids continue their iron-fisted reign (and four adult brown marmorated stink bugs were killed yesterday) so next up on the hit list are the besieged True Lemon and the newly-breached Charentais.

Arugula and Spinach Gnocchi

arugula spinach gnocchiBetween last week’s spinach and this week’s arugula, courtesy of the Greensgrow CSA, a half pound of Champ’s tomatoes (Gold Nugget), and some POD oregano, a pretty wonderful gnocchi landed on the table this week.

You’ll want to blanch the spinach and arugula the night before you plan on making this meal. Gnocchi inspired by Marc Vetri, courtesy of il viaggio di vetri.

Arugula and Spinach Gnocchi with Marinated Tomatoes, serves 2

Ingredients for Gnocchi:
1/2 lb. spinach
1/2 lb. arugula
1/2 egg (be creative, strain off half the whites and half the yolk and you’re good to go)
1/4 c. flour, plus more for dusting
1/4 c. grated parmesan cheese, plus more for topping
1/4 c. bread crumbs
pepper to taste

  1. The night before serving, bring a large pot of salted water to boil, add the spinach and blanch for 2 minutes. Add the arugula to the pot and blanch for an additional 1-2 minutes.
  2. Drain the spinach and arugula and dump it into an ice water bath. The shocking will preserve the super green color.
  3. Once the greens have cooled, drain them again and then process them in a food processor or blender for 3-4 minutes until very, very smooth. You can add a couple tablespoons of the blanching liquid if you need to. The consistency should be pretty mushy — like a wet batter.
  4. Place the spinach and gnocchi puree in a strainer and set over a bowl. Refrigerate overnight to drain off the excess moisture. This step is annoying, but critical — if you don’t you’ll have heavy spinach and arugula bombs rather than pillowy gnocchi.
  5. The next day, when you’re ready to make the gnocchi, bring a large pot of salted water to a boil.
  6. Place the spinach and arugula batter in large bowl and add the egg, flour, breadcrumbs, cheese, and pepper. Mix well, your hands are your best tool.
  7. Scoop the mixture into a sandwich bag, seal, and snip off a bottom corner edge of the bag. (Unless, of course, you have a pastry bag handy).
  8. Squeeze out little gnocchi-to-bes that are about 3/4″ in diameter onto a well-floured surface. Gently roll the balls around the flour until they’re evenly dusted.
  9. Drop the balls into the boiling water and cook for about 2 minutes.
  10. Scoop them out and cover with the marinated tomatoes (see below).

Ingredients for Tomatoes:
8 oz. cherry tomatoes, halved
a generous splash of balsamic vinegar
1 tbs. olive oil
1 tbs. chopped fresh oregano
pepper to taste

  1. Combine ingredients and allow to marinate for 3-6 hours.
  2. Top gnocchi with tomato mixture.
  3. Pour a glass of wine. Eat.