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August 2008
Heat
and Rain, Rain and Heat, sometimes it feels like we are in a steam bath here in
Alabama.
The plants in our garden feel the same way and it is really hard on the tomatoes
which have produced lots of fruit but seem to just get tired and stop producing
altogether. After harvesting about 500 pounds of tomatoes, mostly sold at our
local farmers market, they deserve a rest. It is a perfect time to start new
with fresh replacements of "Fall" tomatoes. As long as we have time for the
fruit to
mature before the first frost in November, we should be able to grow a whole
second crop!
Lots of our tomatoes have been canned, frozen as salsa, or made into marinara and we have our recipes listed below for you.
Fall vegetables, that mature in cooler temperatures, are available online now for shipment beginning next week. "Fall" or "Cool season" Vegetables will begin shipping August 11th and continue through September as quantities last. Every year we plant a full collection of the most beautiful vegetable plants, all ready to go into your garden. Many of these vegetables such as Arugula and Mustard Greens can be harvested very quickly and will continue throughout the fall. A few vegetables will even overwinter such as Cabbage and Collards! Try growing some of our greens this fall and add nutrition and superb taste to your table. Read the article below for more information on Growing Greens in your Garden.
At The Tasteful Garden, we are all about happy, healthy plants and you can count on us for success.
Our End of Summer Book SALE!
    Stay inside where it's cool or sit by the pool and read some fantastic books about, what else? Gardening and Cooking from the Garden. Our books are all on sale right now in our bookstore with many new titles!
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Growing
Greens in your Garden
Healthy and Nutritious, greens are really the easiest vegetables to grow. You can even grow them with only a half day of sunshine or in containers with fantastic results. No staking, no pruning, no fuss and no bother.
Arugula - Fast growing leafy greens for salads or pizza or pastas.
Beans and Peas - While not exactly winter crops, beans and peas love the cooler weather of fall and fast maturing varieties will grow and harvest before your first frost.
Beets - Easy to grow for the tops as greens or wait just 60 days and harvest the root for soups and stews.
Kale - Very nutritious leafy greens on huge plants that over-winter easily even in cold climates.
Collards - Another leafy green similar to kale but with larger, stronger flavored leaves.
Lettuces - Easy to grow in areas with milder winters, they will grow throughout the fall season and can be extended by covering with a light fabric.
Spinach - Delicious and sweet when the weather cools off, spinach will also grow through the winter under a light cover.
Bunching Green Onions - easy to grow and long lasting, you will harvest them similar to large chives.
Broccoli - Incredibly delicious when you grow your own. Broccoli grows a central flower head and continues with side shoots that can harvest after the main head is cut.
Cauliflower - Cauliflower planting must be timed well in order to develop large heads but they are sweet and delicious when grown fresh.
Mustard - Spicy hot leaves, this is a very fast growing vegetable which can be harvested quickly and eaten all through November and into December.
Cabbage - Huge plants make good sized heads, watch for the number of days to maturity for best results.
Pac Choi - Perfect vegetable for fall production the stalks are tender and tasty.
Endive - Attractive frilly leaves with a slight peppery taste which can be braised or eaten in winter salads.
Swiss Chard - Very easy to grow and delicious to eat braised with a little garlic or in a soup or stew. Leaves can get quite large and will produce all winter long in mild areas.
Brussels sprouts - Best from transplants these are wonderful little cabbages to grow. Check days to maturity for best results in your growing area.
Read more about fall vegetable gardening here.
Harvesting now in our garden! Lots of Tomatoes--soooo many! Here is what we do with them...
Marinated
Roasted Tomatoes:
Quarter and squeeze tomatoes to drain the juices slightly using your fingers to remove some of the seeds. Chop Sweet onions and Sweet Red or Yellow Bell Peppers about the same size as tomato wedges. Add 2-3 Rosemary sprigs, Oregano, Marjoram, Thyme, Basil or other fresh herbs, several cloves of garlic, crushed slightly or pressed, salt & pepper to taste. Roast in a 300 degree oven for about 45 minutes to an hour or until all vegetables are soft and fragrant. Use as a spread on crusty bread, as a pasta sauce or for the bread salad listed below. Great to freeze or can in jars for later use.
NEW ITEMS For your Kitchen! (click the photos to view these items in our catalog)
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Our Tomato Survey is coming up next month, please jot down any notes you have about how varieties grew for you and which ones you like best so you can share with others. You can go onto our website and post reviews for any of your favorites from our Spring Catalog here. Just find the tomato or vegetable you want to review and scroll down to the bottom of the page and click on Write your own review
Remember, gardening doesn't have to end with summer, a fall garden can be just as productive. So go out and renew your garden and prepare for a wonderful and tasty fall harvest.
Cindy & George Martin
