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I Forgot How Connnected Everything Is

Posted 5/4/2017 8:39am by David Zemelsky.

The other day I was trying to uncover a few of the spring garlics that were so thickly covered with leaves that they haven't been able to emerge yet. Garlic is stubborn and doesn't just die in a situation like this.  They'll grow sideways until they figure out a way to get to the light.   They're a pale pale green when you find them.  The absence of sunlight and no photosynthesis does this.  While rooting around in the leaves, I came across a profound amount of acorns-all germinated.   This is as a result of the landscaper who brought us the leaves in the first place. A grabbed a small pot and planted one of them in it for our youngest grandchild-Frida.  I thought it would be fun for her almost 2 and a half your old brain to watch a tree grow.

Later, that same day they were talking about the  profound increase in ticks this year.  Not so hard for me to figure out.  I'll pick off two or three in one day.  Apparently, the best explanation for this is the increase in the white-footed mouse population.  Tick larvae thrive in their fur.  Didn't know that. And what has made the white-footed  mouse population increase so dramatically.  The answer turns out to be- an abundance of acorns!  This is what makes everything so interelated,doesn't it.  And that's why I don't trust Scott Pruitt, the new Secretary of  the EPA because all he can think about is how regulations get in the way of jobs.  That kind of thinking is not good for the health of our planet.

We're steadily changing over the hoop houses as places to grow tomatoes,peppers, cucumbers and eggplants.  At the same time, our fields are filling up with kale, collards, spinach, greens and carrot seedlings

It is officially time to start buying tomatoe plants.

Here's what we have for your consideration:

Green Moldovan: a soft, wonderful green tomato.  Texture of an avocado, but a taste more like a fruit salad. Heirloom. Look here for imagehttp://www.thisgardenisillegal.com/2008/08/green-moldovan-tomato-hannas-tomato-tastings-2008.html

Striped German: My favorite for flavor and looks.  If you look on our website and see our grandson about to eat a tomato-that's a striped german.  It has a ripple of bright red going through a light orange flesh. Heirloom. Look here for image.http://www.johnnyseeds.com/vegetables/tomatoes/heirloom-tomatoes/striped-german-organic-tomato-seed-2372.html

Juliet-these are my Desert Island tomatoes.  The only one, if I had to choose just one to take to a desert island.  Great for both cooking and eating raw (a rare combo). Small, red rugby shaped fruit.  And a real producer. Look here for image.http://www.johnnyseeds.com/vegetables/tomatoes/paste-tomatoes/juliet-f1-tomato-seed-707.html

Sun Gold- perhaps the most popular tomato ever.  Small, orange fruit. Productive. And sweet. Did I say sweet?  Don't buy these if you can't stand sweet.View image here:http://www.johnnyseeds.com/vegetables/tomatoes/cherry-tomatoes/sun-gold-f1-tomato-seed-770.html

Black Cherry-another cherry variety like sun gold.  The fruit is just a little bit bigger than sun gold and the color is kind of a musky purple,red.  Savory and sweet at the same time.  The taste is very complex.  Sometimes, I say that if sungold is grammer school, then black cherry is graduate school.http://www.seedsavers.org/black-cherry-organic-tomato?gclid=CPOExZ6t1tMCFc-EswodqWoGGA

Paul Robeson- a cult classic in the world of heirloom.  This is a black russian variety.  The color is exactly the color you'd want to see on your tomato plant, but not on your living room walls!  Its taste is probably why people prefer heirlooms to regular tomatoes.  Also, if you've never checked out Paul Robeson himself.  This would be a great time.  A true Renaissance Man who was never recognized for all his many talents.  One of my real heroes in life. View image here:https://www.totallytomato.com/P/00540/Paul+Robeson+Tomato

There's probably more, but I'll stop there.

If you ordered a strawberry plant, I'll be sending them out next Friday.  If , for some reason, you want them this Friday, just let me know.  They're happy where they are, but I'm sure they'll also be happy when you get them.

Next are the potted plants:

Dwarf Sunflower:  They are happy either in the ground or a small pot.  They are small and a big surprise in how cute they are.

German Winter Thyme and Sage-both wonderful to cook with

Compact Genevese Basil-this is the basil variety that chefs want, only in a smaller size.  Perfect to grow in a patio pot

Flat-leaf Parsley-again, what chef's want to cook with.  Either put in the ground or a patio pot

All Plants: $5/pot

On to produce:

Arugula- $6/bag

Braising Greens-those of you who tried it last week-how'd it go.  I find braisiing greens the answer to dull cooking options.  Just enough heat(spicy) to keep people coming back for more, but not a hot pepper , over the top thing.  $6/bag

Spinach- it just keeps getting better (untill the end, which is so close)  $6/for a huge bag

New Spinach- equally impressive $6/ for 6oz. bag.  This is what you want to buy, if you're interested in raw spinach

Spring Garlic- Use the whole plant from bottom to top.  A real early spring treat.  $3/stalk

Salad Greens-$6/bag

Email me back what you'd like before 10AM Friday (May 5th).  Come get your order after 2pm in our shed at 54 Fowler Ave.  Money jar for payment.  Cash preferred, but checks are ok if you're in a bind. TELL FRIENDS ABOUT US!