Choosing Tomato Seeds

Always a difficult decision. Tomatoes (and corn) is everyone’s favorite homegrown vegetable. We’ll be starting them indoors in late February and early March. If you haven’t gotten your seeds yet, get them NOW.

This year I’ve decided on Aunt Ruby’s German Green, Pineapple Tomato, Cherokee Purple and Sungold Tomato.

Sungolds are bright orange, cherry tomatoes, hybrids, very sweet, and very high yields. The others are heirlooms, open-pollinated, 1-2 pounders: green, yellow blush, and deep red.

The intent is both visual and culinary. The different colors will delight any child and the depth of flavors from the four varieties in a freshly made salsa, bruschetta, or checca will excite the palate of any adult.

Favorite Seed Companies:
Baker Creek
Botanical Interests
Gourmet Seed
PineTree Seeds

Summer Bounty Recipes

May not be many students around over the summer, but that hasn’t stopped our school gardens from performing. Corn is high, tomatoes are plump, cucumbers are fat, peppers are turning color, pole beans are still producing, and zucchinis are abundant.

Two recipes to utilize all this goodness are included below.

1) Black Bean and Quinoa Salad is courtesy of the Los Angeles County Nutrition Program. Be sure to check out their healthy recipes/cookbooks page and their onsite cookbook of healthy, low-fat, easy to prepare, ethnically inspired recipes (in both spanish and english.)

Ingredients:
½ cup quinoa
1 cup water
1 cup corn
2 scallions chopped
½ cup tomatoes
½ cup green peppers (or red)
1 can black beans drained and rinsed
2 Tbs olive oil
2 Tbs lemon juice
1 clove garlic
2 Tbs cilantro chopped
salt and pepper to taste

optional:
1 cup chopped zucchini
Grilled Shrimp chopped
Grilled Chicken chopped

Soak quinoa for five minutes then drain. Bring water to boil and add quinoa. Lower flame to barely simmer, cover, and cook until all of the water is absorbed (20-30 minutes). Let cool. Mix the remaining ingredients in a bowl and mix well. (Note: bulgar can easily be substituted for quinoa).

2) California Tabboulleh is a variation on traditional tabbouleh.

Ingredients:
1/2 cup bulgar (medium size)
1 cup stock or boiling water
1 lb tomatoes
1/2 cup green onion
1 can black beans
1 cup corn
2-3 cups cilantro
2 jalapeno peppers diced (rib and seeds removed)
1/8 teaspoon cayenne pepper
1/2 tsp. salt if using water
1/2 teaspoon pepper
1/4 cup citrus (lemon, lime and orange combination)
1/4 cup olive oil

optional:
Queso Fresco or mild Feta Cheese
Avocado
1 cup chopped cucumber
1 cup chopped red pepper

Pour 1 cup boiling water over bulgar and allow bulgar to soften while you prepare the other ingredients. Chop tomatoes and leave in a colander to drain. Chop onion, cilantro and pepper. Rinse black beans. Drain and discard excess liquid from bulgar.

Toss bulgar, tomatoes, onion, cilantro, corn and beans. Dress with citrus juice and olive oil. Season to taste. It’s best prepared a couple of hours or more ahead of serving to allow flavors to develop. (Note: quinoa can easily be substituted for bulgar).

Feel free to alter ingredients and measures according to taste and harvest.

Spring Planting

In order to get our spring vegetables harvested before the end of the school term we are currently sowing the following from seed directly into the ground: bush beans, pole beans, zucchini, and lettuce. We are also transplanting seedlings of corn and cherry tomatoes, which we started in our greenhouse. Cherries mature quicker than the larger beefsteaks.

For those with year round gardens wait until the weather warms up a little more before planting cucumbers, melons, and winter squash.

If you’re not sure what to plant or when check out this planting guide from DigitalSeed.com

If you haven’t gotten seeds yet visit our friends at Botanical Interests and while you’re there check out their fundraising for school gardens.

Week 26 – Starting Tomatoes from Seed

We are currently planting rows of bush beans, zucchini and corn as well as starting tomatoes from seed. We are using a recycled egg carton as our container with one seed being planted in each compartment. Remember to keep the soil moist throughout the entire germination process.
Once the seedling gets two sets of leaves like below we pot-up to a larger 3″ peat pot container. Peat pots can be planted directly in the ground.
Once the seedlings are about 6-8 inches tall we can then transplant them to our garden. Remember to harden-off your seedlings before transplanting. Hardening-off is the process which introduces the seedlings to the outdoors a little at a time. We place the seedlings out side for a day, then bring them in at night. We do that for 2-3 days then allow them to stay out at night 2-3 nights. Once acclimated we can then transplant them to our garden.

Week 24 – Spring Garden Preparation

We’re a little more than halfway through the school year. According to my calculations we have 17 weeks remaining. We are still harvesting chard and kale on a weekly basis, however most of our other winter veggies have either all been harvested or gone to seed. We are now clearing those beds and amending them once again with organic compost for an all new planting of warm-weather, spring vegetables. Over the next couple of weeks we will be planting rows of beans, corn, squash and decorative sunflowers, as well as transplants of tomatoes, peppers, eggplants and cucumbers that were started indoors. For schools that are not accessible year-round I recommend growing cherry tomatoes, as the larger beefsteaks will not likely mature before school’s end.