Drink Milk

Tomato Milk
Tomato Milk

Last year POD’s Nebraska Wedding suffered from (among other things) a nasty case of blossom end rot. Wherein the lovely half-formed fruits suddenly blackened at the, well, blossom end and rotted. Exactly as the difficult-to-parse name would suggest.

Since then I learned that tomatoes need calcium to keep their cell walls strong and healthy. So this Chocolate Cherry is soaking up a diluted mixture of soured skim milk (why use good milk?) and water. This particular batch was about 40% milk and 60% water but it’s not all that fussy.  Well, calcium and warm soil. So practice patience, if you can, and wait for temperatures to stabilize.

Supposedly tomatoes also enjoy a seaweed snack every now and again. Since South Philadelphia isn’t quite close enough to the Jersey shore to use seaweed as mulch, I ground up some dried seaweed from the Number One Asian supermarket, dumped it in the milk solution and called it a day. We shall see.

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