I don’t know if my plants in my greenhouse died because they got too dry in the daytime, or if it was because there’s a hole in the plastic at the bottom, or if there is too much air coming up from underneath the deck and I should seal that off, or if I should have watered them even more. I have got to learn the right moves.
I wanted to wait. I was hoping I could let these tomatoes grow another week or two. But I was afraid of losing them. That’s the way it goes. If I’m lucky I’ll be slicing my last red tomato for a Thanksgiving salad.
It’s the time of year here in Greenville SC when the temperature fluctuates wildly between a high that can reach the eighties to a low in the thirties at night. Yesterday for Halloween we had a deluge of rain that brought with it a warm tropical wind, and we had a high of seventy nine degrees. But I have been anxiously looking at multiple sources for weather reports. I knew that the temperature was going to plummet last night, but of course not to the exact degree. So yesterday I brought my hibiscus and gardenia pots inside, where they will stay until the freeze has passed in spring. Since the temperature dipped to thirty nine degrees last night, I did the right thing. The hibiscus plants are not hardy below forty degrees.
The annual ritual of moving my potted plants has gotten to be a bigger chore than it used to be. I also brought in one of my avocado trees, and a potted amaryllis that I couldn’t find a spot for in my house last fall. At this point I have used up about all the space that I have in the sunny portion of our living room. I also brought in one of my pots that has both a tomato starter and a celery starter, both only a few weeks old. I put that one in the kitchen window, but I’m not sure what I’m going to do when that tomato vine starts spreading out a bit. I might experiment with keeping it clipped, (sort of like a tomato bonsai?) and see if I can coax a tomato or two from it that way. I squeezed the amaryllis into the guest room window, which already has an avocado tree, a large gardenia, and a bamboo plant that is almost ten years old now.
I have tomato starters growing on the deck in little pots right now, very late October. I rescued the sprouts from the compost heap a few weeks ago, because I have a hard time letting go of living things. At the time I had a vague idea about actually starting a greenhouse this winter and miraculously having some of these ripe beauties for a salad in the middle of winter. I’ve heard that it’s possible, but I haven’t done it yet myself.
It’s still tomato season around here, and I’ve done many things with the baskets of tomatoes yielded by about two dozen tomato vines. There are a variety of them, grown from starters that were purchased in our area. I’ve canned tomato sauce, paste, salsa, and BBQ sauce. But there’s also some heirloom varieties available around here, and a few years ago we started growing some Cherokee Purple that I discovered at the Farmer’s Market.
According to a story from NPR, the original seeds did indeed come from the Cherokees. Mostly they don’t grow picture perfect. They have a purple tinge to them and are really meaty and delicious. I don’t throw them into the crockpot to stew down. Instead I reserve them to eat fresh in sandwiches and salads. Continue reading →
When I have a load of food from the garden, the first thing I do is wash and sort it all. The okra I go ahead and chop right away. Then I bag it and put it in the fridge. Over the next few days I will fry it or make gumbo. Tomatoes get divided into the good and the ugly. This morning I took the ugly ones and cut the ugly parts out. The remaining parts I chopped up to make fresh salsa to go with dinner tonight.
There was also butternut, acorn and patty pan squash that I cut open and baked all together in the oven. Later I’ll scoop them out into freezer cups….
We plant tomatoes two ways. Mr. Mims usually plants about twenty or so starters in early spring. When all those tomatoes start ripening at the same time is when I pull out all three of my crock pots. I have become pretty efficient at canning tomato sauce and paste and love to have both all year round in my pantry. I fill my crockpots to the brim with stemmed whole tomatoes and turn them on low. When I get to it, at night or early in the morning I take the stewed tomatoes out, drain the excess liquid and run the tomatoes through my food mill to remove the skins and some of the seeds. Then the sauce goes back in the crockpot, cooked down and seasoned before canning.
Both of these beautiful food mills were purchased at thrift stores. One woman’s trash is another woman’s gold…