re: 2020 Garden Thread

Tomatoes are one of the more frustrating things to grow for me. Diseases and pests are killer in SELA.

I started my pepper seeds tonight. I’m growing these varieties this year:

Nikita
Islander
Big Red
Escamillo
Corno di Toro Giallo
Carmen
Jimmy Nardello
Giant Marconi
Hungarian Hot Wax
Big Guy Jalapeño
Mohawk
Redskin

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Grow some of the more rarer types."

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Paul Robeson is always the first one I recommend. It’s probably the most delicious tomato I’ve ever eaten. Not the easiest to grow. I’ve tried several times and only had 1 really successful season. I’ve always wanted to try to grow Atomic Grape. Blue Beauty is another interesting looking tomato. May try some in a container this year.

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So after looking at seeds on Reimer seeds

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I don’t know if any of those are sold by Reimer. But be careful ordering anything from them. On more than one occasion they sent me mislabeled seeds.

Baker Creek (rareseeds.com) will probably have the most interesting selection.

Damn good find!

This past fall/winter was my first time starting my own compost. I plan on planting already started vegetables (from local feed store) in the spring for a 6' x 12' raised garden. Probably a dumb question but, when do I add my compost? When I add my soil, do I go ahead and mix the compost in evenly?

Google Indian Stripe tomatoes. It’s my favorite tomato for slicing, rambles a Cherokee but doesn’t have all that cat facing where it grows ugly. It’s the meatiest tomato I have ever eaten and is delicious.

Where do you get the seeds?

Another thing about compost. If using an above ground bed, no need to put compost in and mix it all over. Just add it to the spots you think you are going to add plants. You’ll use less compost and you aren’t feeding weeds along the way. I’d also recommend everyone get soil tests done by the LSU ag center. Found out my soil had enough nutrients and more salt than I wanted. Therefore I bypassed any fertilizer in the fall and haven’t noticed any drop in production. I do also add vermicompost

I have mine written down at home, so I may be leaving a bit out.

1. 5-7 tomatoes depending on size, peeled and diced
2. 2-5 sweet peppers depending on size
3. 3-5 jalapenos or other hot peppers depending on heat tolerance
4. 1 red onion, diced
5. garlic powder, salt, cumin, and cilantro to taste
6. mix all of that in a blender or processor (I use a ninja because it's all we have) to your desired consistency
7. pour into a saucepan and simmer for half an hour or so, the liquid content is how you like.
8. when it's almost done simmering, squeeze in 4-6 limes depending on your taste.

I know that's a pretty loose recipe, but it literally changes every time I make it. People generally like the salsa I make though, and I get compliments on it often.

I also change it up sometimes by smoking the tomatoes and the peppers on my green egg prior to making the salsa. It doesn't take much. 15-20 minutes at 275 with moderate smoke, or until the tomato skins peel off easily. Don't over do it because a.) those vegetables absorb a lot of smoke, and b.) you'll turn the tomatoes to mush. Highly recommend.

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Havanna Tobacco

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Don’t plant this anywhere near your tomatoes.

Virus

Tobacco mosaic virus affects tomatoes, peppers, cucumbers, ornamental flowers and can overwinter in the soil on leaves, seeds, etc.