Blog Elements

The yearly gardening season is just about on us and for many gardeners that means a heavy focus on tomatoes. Specifically, heirloom tomatoes, as their meteoric rise in popularity over the past few years would have many a pop and rock star green with jealous envy. The heirloom tomato seems to be almost everywhere these days, from high end cooking shows with their ultra-close-ups and glamor shots to many new cookbooks focusing on home-grown and locally sourced produce to Farmer’s markets, CSA’s and almost everyone’s home garden. Even die hard hybrid “Better Boy” and “Early Girl” gardeners that have planted nothing else for years are giving these wondrous beauties a shot.

With all of this attention being paid to the “Love Apple” as it was known in Colonial times, we wanted to give you a better chance of harvesting all of that potentially rich, complex, juicy tomatoey goodness that are only seedlings at this point.

Tomatoes are complex creatures, needing rich and well mineralized soil that is well drained and not over-watered. The simple, ruinous yet well intentioned act of giving tomatoes too much water most likely accounts for fully 75% of all of the problems with them; from soil borne fungi and other micro-organisms attacking the roots to fruit splitting, cracking and blossom end rot and ultimately the worst- flavor wash-out. Ideally, tomatoes like a lightly moist soil. The best way to judge when to water is by getting to know your plants and paying attention to the leaves. When the leaves just start to curl at the very edges or tips is when the plant is telling you it’s thirsty. Different varieties of tomatoes will have naturally curling leaves, thus the need to get to know your specific plants. Give them a drink, but don’t drown them. There has been multiple studies done that have clearly shown that tomatoes do much better with a little less water than a little more. Production, taste and disease resistance all increase when the plant is watered a full 25% less than what is commonly believed to be the “right” amount.

Now that we have the biggest issue out of the way, let’s look at some other techniques to get the best out of this year’s tomatoes! This is not an exhaustive, encyclopedic resource. There are many, many books available that are devoted entirely to the subject of fixing your tomatoes. What we want to do is give you some good, proven and easily used tools to help you get the best out of your tomatoes this year. Some of the most effective remedies are the simple and easily applied ones, as they are the ones that get used more often. So here we go!

-If you see brown or black soft spots appearing at the blossom end (opposite the stem) of the tomatoes, you have blossom end rot. This is caused by a lack of available calcium and can be easily corrected. Tuck a Tums or other antacid tablet or two into the base of the roots and give them a little water to soften. The antacids are calcium carbonate and will quickly provide needed calcium to the plant. It won’t cure the existing blossom end rot- nothing can- but will prevent the next set of blossoms from having then same problems.

-A 10 – 20% milk solution used as a foliar spray is highly effective against mildews and tomato mosaic virus. This remedy was discovered by Wagner Bettiol, an agronomist from Brazil found that weekly sprays of a milk solution was faster and more effective than synthetic chemical fungicides. The milk solution controlled the fungi just as well, with the added benefit that it acted as a foliar fertilizer and boosted the plant’s immune system and production. This spray also works for zucchini, cucumbers and other cucurbits including melons. It seems to work on roses also!
1 Cup milk
9 Cups water
Mix well and spray on offending mildews, blights and assorted unwanted fungi.

-The baking soda/mineral oil approach has been around a long time and is familiar to long-time gardeners, but it bears sharing. Cornell University has research showing the effectiveness of this approach. The baking soda deters fungus spores, and the oil coats the leaves, holding the baking soda in place longer.
1 Tbs Canola or mineral oil
1 Tsp baking soda
1 Gal water
Mix well and spray directly on the fungal blights.

– To stop nematodes from attacking the roots of your tomato, insert old 1 to 5 gallon nursery pots that have been cleaned, disinfected and had the bottoms cut out into the soil leaving 2-3 inches showing. Transplant your tomatoes into these guards. For heirloom tomatoes, the larger the pots the better, as the root system can be extensive.

-Another preventative measure for blight and other diseases, sprinkle a handful of this mix into the planting hole before you insert the transplant.
3 Cups well aged compost or potting soil
1/2 Cup powdered milk
1/2 Cup Epsom salts
1 Tbs baking soda
Mix well and sprinkle a handful into each planting hole.

-For soft-bodied insects, the milk spray described above is very effective, as well as a simple home-made insecticidal soap spray. You must use soap and not a detergent. They are different in how they work. Soap will kill the bugs, detergent will often kill the bugs and your plants! You’ve been warned. One of the absolute best soaps out there is Dr. Bronner’s. You can get it in a liquid form, it is certified organic and won’t harm your plants.
1 Tsp liquid soap
1 Qt water
Mix well and spray on the unwanted critters.

-When the plants are really working setting flowers and fruit, use the Spring Garden Soil Elixir recipe and omit the Borax and cranberry juice. Mix as usual and give a light spray to the roots as a side dressing to give the tomatoes a boost in nutrients to keep the health and flavor up.

These techniques and tips will set you on the path of better, tastier and longer producing tomatoes this season. If you have an especially effective remedy or recipe that you’ve used to help your tomatoes do well, please share it with us!

by Stephen Scott

Vegetables

The History of Heirloom Peas

Heirloom Peas Have a Long History

Heirloom peas or garden peas originated in middle Asia, from northwest India through Afghanistan and adjacent areas. A second area of development lies in the Near East, and a third includes the plateau and mountains of Ethiopia. In these areas wild field peas have been found, along with many cultivated forms of P. sativum, but wild P. sativum has never been found. Vast areas in southern Russia and southern Europe still have large tracts of field peas growing wild. The garden pea was an early introduction in northern Europe and Asia and as far west as England and east as far as China.

Early heirloom peas were cultivated for their dry seed, similar to today’s “split peas” for soup. The varieties known a thousand years ago had seeds that were much smaller, dark colored from the modern garden peas. They were an ideal supplement to an early hunter gatherer lifestyle that was just beginning to transition into agriculture. They were durable, easily carried and their germination lasted for several years. They needed only a short season to produce food for both man and animals and flourish in soils too poor for early cereal grains which were being adapted to early agriculture at about the same time. No doubt that during times of scarcity of animals to hunt, peas became a chief source of protein.

Primitive garden peas have been found during excavations beneath houses of the Swiss lake dwellers around Morssedorf, Switzerland dating back to both the Bronze and Stone Age. Peas also were found in a Hungarian cave dwelling, believed to date back even further. Charles Pickering says in his 1879 Chronological History of Plants, “Of culinary vegetables, Pisum sativum the only kind that can with certainty be traced as far back as the Stone Age;…” He also mentions a type of Fava bean, parsnips and carrots found in the excavation.

Garden peas have been found in the excavations of ancient Troy. The Aryans from the East are thought to have introduced peas to the Greeks and Romans, who grew them in ancient times. Theophrastus, considered by many to be the Father of Botany, described peas in detail and their cultivation in his Enquiry into Plants in Chapter 8 which is devoted to cereals and peas. He is the author of the oldest existing treatise on botany, having died in 287 BC. U. P. Hedrick wrote about Theophrastus in his 1928 book The Vegetables of New York, “He wrote at a time when gardening, farming, orcharding, and the cultivation of flowers and medicinal plants were far advanced, when all food plants derived from the Old World had been named, domesticated, had their varieties and had been cultivated for many centuries. He was writing in a advanced stage of agriculture and civilization; quotes other books about plants and had much of his information from predecessors whom he looked upon as ancient as we look upon him as belonging to an age long, long ago.”

Heirloom peas were one of the most widely grown vegetables of northern Europe during the Middle ages, as their description and cultivation was evident in almost every early gardening or agricultural book of any language in middle and northern Europe. They were almost as widely grown as the early cereals as an easily produced storehouse of nutrition for the population and for food for the armies of the time. In 1066 they were one of the chief crops grown in England, and by 1400 peas were frequently mentioned in the “Expenses of Collegiate and Monastic Houses”. From the 1400s to the mid 1600s, peas were so commonly eaten that “pottage” and “porridge” were terms meaning peas as well as the dishes made from them. Sugar peas were common and described in John Worlidge’s Systema Horticulture, or the Art of Gardening in 1677.

Eating freshly shelled peas, or what were called green peas became a very popular delicacy with the aristocracy after the restoration of Charles II when they were parched, fried or boiled. Louis XIV was highly fond of them, and so was his entire Royal court. In a letter written by Madame de Maintenon dated 10 May 1696, she describes, “The subject of Peas, continues to absorb all others, the anxiety to eat them, the pleasure of having eaten them, and the desire to eat them again, are the three great matters which have been discussed by our Princes for four days past. …It is both a fashion and a madness.” Commoners didn’t partake of “green peas” until the early 18th Century.

Heirloom peas were introduced very early on by European explorers, possibly starting with Columbus himself on his 2nd voyage. It seems they were widely traded and spread rapidly. In 1535 Cartier mentions the natives of Hochelaga (now Montreal) growing peas, and in 1613 French traders obtained peas grown by the Ottowa River by the native tribes. Francisco VasquÃ©z de Coronado mentions “small white peas” in New Mexico in 1540. In 1614 peas were a food staple of the New England native tribes.

Subsequently, American gardeners have embraced heirloom peas wholeheartedly with many breeders improving yields, flavor and pod size. We have a nice selection in our Heirloom Pea Department for you to enjoy!

by Stephen Scott