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August 13, 2007

Comments

jess

Beautiful!

and yum.

Kyran

oh, well done, matthew. there is something almost sacramental about biting into something still warm from the vine.

Orange

Those tomatoes look glorious!

braine

I've been cultivating new strains of blossom-end rot and compost-born volunteer pumpkini, so I can appreciate your joy at a working garden. Those burgundy-colored ones look especially cool. What variety are they?

Assertagirl

Mmmm, they look wonderful. I'm growing twelve varieties of heirlooms this year (two are volunteers from the compost pile) and I'm being overrun these days. Gotta start canning!

zach

Lovely! Here's what we're planning to do when the garden's output exceeds our kitchen's demand: Once a week throw all the ripe tomatoes in blender; hit blend, puree, pulverize or other preferred setting; throw in large tupperware vessel in freezer; eat with pasta over course of long, bitter winter. Easier than canning, though it'd be cool to design a label. That or you can just give 'em away.

barmak

Apiculture is the coolest. Our collaborators (I call them that, instead of the terribly passive/recipient/dependent term "beneficiaries," because they really are the former and not the latter) in Somalia use it to earn income and make food for themselves :-) Check it out > http://www.usaid.gov/our_work/humanitarian_assistance/disaster_assistance/countries/somalia/template/files/som_livelihood_success_story.pdf
(Sorry! I thought I could use html here, but I guess not....)
p.s. i work for the US-funded ngo IMC mentioned in the article, not USAID.

juliloquy

Ooh, garden envy! Our matchbox-sized Philly backyard is too shady for anything but herbs. But we do worm composting and the basil and mint has gone crazy. Come by and I'll make you an awesome virgin mojito!

LetterB

You guys are all so kind! The burgundy ones are "Black Krims" and I believe they are a russian variety. What I do know is that they are f-ing good. Meaty, juicy and full of love. The little Sungold cherry tomatoes are totally insane. They are little tomato essence a-bombs. I wish all of you were next door so I could stop over with a peck.

Karen G

Lovely,lovely 'maters. We are jealous, as Phil's crop has been puny, but I managed a delish gazpacho last week. Our herbs and flowers have gone gang-busters, and we have random spaghetti squash, the result of composting last winter. But nothing beats a garden fresh 'mater.

Kathleen

Hi. I am an organic gardener myself and growing 9 different varieties of tomatoes, 7 different varieties of peppers, four different varieties of eggplant, etc.....recommend for the eggplant next year hubby plants ichiban along with a "fairytale" eggplant which is the meditarean version. Just make sure to give your blooms a light shake or pluck. Nothing like being the farm version of a porn "fluffer", but it is important to pollination. Also some plants don't like being planted next to one another. They actually will cancel out one anothers pollination. For a pollinator boost consider putting your eggplant next to a patch of summer squash. Just trail the summer squash off the corner of the garden and put the eggplant in the middle before the squash leaving plenty of room so that the squash will not trail that way. Also consider when planting to add crushed eggshells and a little pinch of epsom salts into the soil, not right onto the root ball though. Peppers and eggplants need their nitrogen to boost blooming. To boost your fruit production, increase yield, size, juice and overhealth of plant consider using "cold pressed" fish emulsion/seaweed fertilizer. It is not cheap, but it does work and I can provide you a source for it. Helped my garden survive the two weeks of 108 degrees without a hiccup. Good luck and happy gardening!

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