IN THE GARDEN AND OTHER PICS

THIS YEAR AS WITH THE PAST , TOMATOES ARE BEING GROWN. 2 VARIETIES , MONTESINO F1 AND SAKURA F1 FROM HIGH MOWING ORGANIC SEEDS . TOTAL OF 6 PLANTS AND THIS YEAR WITH PVC TRELLIS. SOIL BASED. STARTED INDOORS

THE MONTESINO ARE SANTA TYPE RED GRAPE TOMATO FOR FRESH EATING. HIGH YIELDS OF 1/2 OZ FRUITS IN UNIFORMLY RIPE TRUSSES. (LOOK LIKE MINIATURE ROMAS) NEW VARIETY THIS YEAR.

SAKURAS ARE FRUITS OF .5 TO .8 OUNCES ARE FLAVORFUL, BRIGHT AND CRACK RESISTANT TO SOME ROOT KNOT NEMATODE. A REPEAT FROM LAST YEAR.

SOME OF THE TRUSSES

ONE OF THE TRUSSES HAD 27 BUDS !

SOME SCRAP PVC TUBING, WEED BLOCK FABRIC AND SOME BRICKS LYING ABOUT MADE THE TOMATO GARDEN IN THE YARD WHERE IT GETS SUN FOR ALL OF THE DAY

TRELLIS IS ABOUT 7 FEET IN HEIGHT, HAD TO ADD SOME STAKED OUT RIGGING TO PREVENTING IT FROM FALLING OVER.NOTE THE DATE TIME STAMP FOR GROWTH. ALSO I TRIM THE SUCKERS FOR MORE STRAIGHT UP GROWTH

SOME HEAVY COTTON STRING TIED TO THE TOP FOR THE PLANTS NOT CLOSE TO THE PVC.

BRIGHT RED COLOR AND FLAVOR TO MATCH

YIELD OF THIS DAY

SALAD TIME ! THIS IS WHY I DON’T GO WITH STORE BOUGHT TOMATOES ! ALSO FRESH BREAD PAN BUTTER FRIED CROUTONS ATE THE WAY TO GO!

EXCELLENT TOMATOES JUST COOKED IN A SKILLET ! WITH SHRIMP, GARLIC, ONION, KALE, AND COUSCOUS, EASY AND FAST ! YES I’M IN THE SHELLS AND TAILS ON CAMP WHEN IT COMES TO SHRIMP , THE SHELLS ENHANCE THE FLAVOR IMO.

TWICE A WEEK NUTRIENT REGIMENT

SOME OF THE LOCAL WILDLIFE, AND YES THE GARDEN TOAD ALSO MADE AN APPEARANCE

STROLLING THE VILLAGE

NICE FLOWERS ALONG THE SIDEWALK IN THE VILLAGE

THE VILLAGE PARK REST STOP

THANK FOR YOUR STOPPING BY MY BLOG, ENJOY THE SUMMER!

Garden update

The hot weather has receded, cooler temperatures albeit humid,  scattered showers prevail. One single tomato stalk remains of the hydroponic DWC , a caterpillar munching on the last green tomatoes, as soon as this is done I will move on to most likely growing greens that will last during the fall.

The soil based tomato plant still thrives providing us with almost a daily supply.

A friend has been hanging around for a while, sharing some tomatoes with him.

Interior of the tomato stem

Hydroponic update

WTF

I was considering transplanting some of the tomato plants, someone beat me to it apparently .

Hydroponics 2018

Here we go, off to a good start for the season, same setup as last season, DWC outside . This year 2 different varieties, RoniF1 and Sakura F1,  both from High Mowing Organics. The Roni is a slicing tomato and the Sakura is a hybrid cherry. After the winter looking forward to fresh tomatoes. 

hydroponic update

pictures taken OCT 20

Even at this date the outdoor hydroponic DWC still provides us with tomatoes and also a few flowering brassica leaves and tatsoi leaves for greens. One tomato plant still going. I’ve pinched off growth of the tomatoes since any new flowers won’t have time to develop into fruit outdoors.

flowering brassica

flowering brassica, tomato and tatsoi

some  green tomatoes on the vine

a few each day are harvested as they turn ripe and a few outer leaves of the greens are used for soups and salads

tatsoi does well hydroponically

more greens

meanwhile indoors, using LED lighting seeds are started

using rockwool Grodan cubes, basil and rosemary are started with kale and tatsoi, a bit leggy on the greens, probably should heighten the lighting. These have been transferred to net pots since the picture was taken. Hydroponic works for me, unfortunately there are some who associate hydroponics with only cannabis  growing IMO.

another use for the tomatoes

 

 

 

on the rhode

Rhode Island

Farmers market, Cranston RI.,Wrights Diary Farm North Smithfield RI., Not shown, Sunset Orchid Farm, Scituate, (apples, cider, and pastry)

Getting close to peak foliage, fresh produce available in the city farmers market, coffee and donuts/baked goods  available  for breakfast while you shop on a cool, quickly warming morning.

Fruit from other farms in the North along with fresh baked goods!

 

plenty of space at this farmers market

olive bread,cookies,donuts,apples, cider, peppers and peas

from the diary farm cheeses and pizza strip

spinach pizza strips

mini eclairs

pastry

olive loaf, very tasty

fresh peas (stir fry?) and peppers (stuffed?)

 

 

Back of the house, hydroponic update

A sunny warm beginning to October, usually cooler in the early hours now, but not that crisp colder fall weather yet.

The DWC hydroponic has produced some greens , flowering brassicas and tat soi , the tomatoes have produced grape like clusters and with the beginning of cool weather pinching back any new growth. A clear type covering to the system in consideration to extend the growing season before it’s brought indoors. The outside limit will be the temperature of course anything near freezing the DWC will moved indoors. More greens should be started indoors.

For all you hydroponic geeks out there, I usually keep the PPM nutrient level now to about 900 to 1200, at the most bi weekly nutrient flush saponin.

Bonus pictures:

A simple chicken salad , Diane’s

Toasted, morning toast with onion, garlic and ginger butter, Good Morning!

window sash

Habanero paste/ chicken strips

From the farmers market what to do with the large bag of assorted color habanero hot peppers ?  The purchase from farmers market gives you fresh produce and as you would pick from your own garden the shelve life is short, shorter than that of the supermarket variety, that is the peak of freshness only last so long after picking.

Vendors  sometimes offer various spice pastes and jellies at some of the farmers markets , so I took a cue and blended some habanero paste. Some of the other Habaneros were blanched and frozen.

Somewhat a mix by eye of the red/orange  hot peppers, leeks, garlic, and ginger.
Pulse to a fine mince than add olive oil/vinegar and or sweetener to taste to bind and process to pasty consistency.

Store in a jar , refrigerated for use. Can be used as a dip, very very spicy hot. Most often I use  for  a paste as a marinade, adding some items such  as onions, wine and vinegar . Indian/oriental  spices can also be an addition.

Sliced chicken strips from chicken breast are a example. Treat with the paste mixture , let sit several hours and broil or grill outdoors. A dipping sauce would be a good finish but I found them to be tasty without. 

Wrap in lettuce leaves with some grains for a spicy treat. Some chicken was plain with BBQ sauce for those unaccustomed  to the heat of the Habaneros.

Shopping

Farmers market, Providence, Thursday 

Green Chili Tomato Jam

Adapted from blog Cooking without Limits

Substituted a few ingredients for a savory chili sauce\ jam.

Rough measurements, and by taste to get a sweet\sour taste.

Very  good use for tomato and hot peppers.

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Green jalapeno peppers with seeds…  about 125 grams, processed in a food processor

white sugar……. 68 grams

apple cider vinegar …. about 51 ml

bottled lemon juice and peeled processed orange  combination ….. 2 tablespoons more or less

Tomatoes, cherry/grape type  is what I have harvested recently.

Pour the vinegar, sugar, orange and lemon juice in a pan

boil for 5 minutes, add the hot  peppers, Add tomato (amount by eye) to achieve and desired consistency.

Cook on low heat to thicken, adjust measurements if necessary, place in jar, cool and refrigerate.

Due to the size of the tomatoes, the sauce has a high concentration of seeds versus pulp. A good condiment to have on hand not only for toast etc. but a cooking ingredient for sauces and marinades.