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.
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.
Today was a busy day for the little blue deck. Tomatoes (Black Cherry, Isis Candy, and Gold Nugget made the cut — alas, my Kellogg’s Breakfast and Dwarf Tims didn’t do so well as seedlings and were scrapped), beans, (more) lettuce, carrots, oregano, basil, and orange cosmos were all planted.
Unfortunately, Philly’s expecting a week of rain and evening lows in the upper 40’s; so it’s not necessarily ideal, but the tomato seedlings were straining at the seams of their seeding container. And this gardener was sick of hardening. If you can wait until next weekend, by all means, do. Anyway, in preparation for the big day the seedlings were doused fairly generously with water so they’d come out of their containers fairly easily — which one hopes will help reduce transplanting trauma.
The cucumber, pepper, and melon seedlings will join rejoin their friends in a week or two, after the evening lows have risen a tad.
This black cherry gets to call the container filled with 28 lbs of Organic Mechanics dirt home for the next 5 months. The soil acclimated to outdoor temperatures for a week and was augmented with a few eggshells for additional calcium, and a few handfuls of worm castings were mixed in as well. To help the seedling free itself from the bonds of its nursery, run the knife around the perimeter of the container and…
…Gently shake the seedling into your hand.
Tomatoes are one of the few fruits (or vegetables) that actually like to be planted below the soil line. That is, below the point where your seedling meets its original dirt. Strip the leaves that will be buried from the stem and set your seedling deep into its pot. This strengthens the primary stalks and roots will sprout from the submerged stem.
Here, the black cherry has been surrounded with luscious seaweed-enriched mulch (to prevent splash back and, one hopes, diseases) and lettuce seeds have been planted around the perimeter of the container.
Here’s a super easy (truly, it is) weekday meal that puts your over-producing herbs and under-producing (but adequate) Tumbling Tom and Gold Nugget cherry tomatoes to good use.
Serves 2 — preparation time appx. 20 minutes
Handful of almonds, lightly toasted (maybe a 1/4 or so) and chopped
1/2 c. fresh herbs (tarragon, rosemary, and thyme), chopped
OR 3/4 c. fresh basil, if you want to be a little more traditional
1 clove garlic, chopped
pinch of red pepper flakes
10-15 cherry tomatoes
salt and pepper
8 oz. spaghettini or capellini
1) Bring a large pot of water to boil. When it boils, add a generous dash or four of salt to the water.
2) While you’re waiting for the water to boil, stick the almonds, herbs (or basil), garlic, and red-pepper flakes in a blender (or a food processor, if you own one) and blend until chunky. Drizzle in about 1/4 c. olive oil until pureed, but still chunky. Add the cherry tomatoes and process until incorporated. The sauce should look a little like a bolognese — thick, rich-looking, and yellowish/reddish/orange. Season with salt and pepper.
3) Boil the pasta. Just before it’s done, scoop about about 3 tbs of the cooking water and dump it into a large bowl. Drain the pasta.
4) Scoop the sauce into the large bowl that contains your cooking water. Stir until smooth and the water is incorporated.
5) Add the hot pasta and toss until it’s coated. Serve. Top with cheese.