Showing posts with label Tomatoes. Show all posts
Showing posts with label Tomatoes. Show all posts

Wednesday, June 15, 2016

Raising Beds and Planting Heirlooms.

So after a long winter of contemplating what went right and what needed improvement with the first growing season at the Localrootz Homestead, a glaring issue was where to plant our tomatoes.  Last year I made the mistake with planting the 10-15 tomatoes plants in the middle bed of the the raised bed trio, using classic tomato cages and and a makeshift trellis system of wooden stakes and twine. After a few big thunderstorms it turned into such a mess and the placement of the tomatoes lead to a lot of shade space that kept some of our plantings from being as productive as we had hoped them to be.


In comes this springs project of building a separate bed altogether. The first step was dropping a couple of maple trees that were shading the new location as I wrote about in a previous post. After that I spent a couple weeks taking a little time every morning before work to cut back the brush around the location of the new bed. Once things were under control I flagged out a couple 2 1/2' x 20' sections and contemplated my next step. 


We had good luck last year building up the depth of the beds to 24" or more and had no issues with the suppressed underbrush growing up through the compost layer.  I chose to roll the dice and forgo the pricey and unnatural layer of weedblocker on this project. Instead I started with overlapping layers of cardboard as a base layer for the construction.


On top of that I started piling up a couple weeks worth of lawn trimmings.


As the layout came together I started sourcing some good lengths of blow down timbers from the surrounding woods, which with a little bit of searching always proves a simple task.  After felling a large rotting birch tree a few hundred yards from the new raised bed site, I did however have to call in a helping hand to maneuver what proved to be a pretty hefty piece of lumber.


As the framework started taking form with timbers and grass clippings I also started included some layers of shredded leaves from an afternoon mowing session along the surrounding forest. This provided ample volumes that made spreading 6-12" of mulch and clippings a pretty easy task.


As the layers increased I added more timbers till I was around 18-24" high.


It took some grunt work but in the end I was pretty happy with the framework and now it was time to uncover the compost bin and see if I had enough left from last year to fill the new bed.


My makeshift winter storage bin worked great for easy access to the black gold as I spent a good portion of the day shoveling it into the wheelbarrow and then spreading it amongst the raised beds. 


With the compost I piled on another 8-12" on top of the base layer of clippings and mulch until I made my way around the U-Bed and had a good base of 18-24" of growing matter in which to plant into !


A few tips on grunt work... having a shovel at each end of the project makes life much easier not having to hold the shovel while pushing the load, its those little things that make a afternoon of lugging load after load a little more manageable. Another trick to the timber frame raised beds is to use pieces of bark to block the inevitable gaps between the timbers keeping the precious compost inside the bed.  Luckily I had ample pieces that I collected while splitting our firewood last fall so I was well prepared to get this project finished to completion ! 


The final length of the beds ended up around 17ft long and I was able to transplant 30 heirloom tomato plants as well as a smattering of basil and marigolds to help ward of some woodland nibblers as I do not have a fence in place at the moment.


With 10 different heirloom varieties Im hoping all goes well and we should have ample tomatoes coming our way this summer as the season of juicy ripe homegrown tomatoes grows closer and closer.

Valencia, Black Prince, Black Krim, Big Beef, Sungolds, Amish Paste, Speckled Roman, Red Zebra, Black Chocolate, Muskovich.


In the next week or two I should have the trellis system Ive been scheming out in my head and on some scraps of paper completed. The goal is to keep things neat and tidy this year and use the old tomato cages from last year for my pepper plants this season ! The plan is to run a center bar down the middle of the two beds and by attaching twine from the center bar to some eye hooks sank into the top outer edge of the timbers. I can then train the vines up the twine and it will create a nice canopy of tomatoes that I can access from the outside and inside edge of the bed. More on that as the tomatoes get used to their new home and I rinse the nutrient drenched soil from my well worked hands. 


Monday, September 7, 2015

Stocking the Cellar.

So the first week of September has come and the garden is still flourishing with delicious offerings. The wife and I decided this Labor Day weekend would be a great time to make some progress on our bounty and preserve plenty of summers tasty offerings.












Final Stock for the Weekend

12 Loaves Zucchini Bread
12 Pints Corn Salsa
11 Pints Tomato Sauce
6 Pints Maple Bread & Buter Pickles
4 Pints Sherry Bread & Butter Pickles
6 Pints Bread & Butter Pickles
6 Pints of Pickled Eggplant
5 Pints Salsa Verde

Here are the recipes we used... with some adaptations from the originals :

Zucchini Bread
6 Eggs
2 sticks of Butter
1 cup Sunflower Oil
2 tbls Vanilla*
2 tbls Blackstrap Molasses*
1 cup Maple Syrup
7 cups Grated Zucchini
8 cups Whole Wheat Flour
2 tbls Cinnamon*
2 tsp Baking Soda*
1/2 tsp Baking Powder*
1/2 cup Chocolate Chips*
2 tsp Applewood Smoked Sea Salt

We used a recipe from one of my favorite local food blogs Diary of a Locavore !
Added some maple syrup and doubled everything up pretty much... we used these great 4 loaf mini bread pans we scored for $3ea @ Mardens.

Corn Salsa
10 ears Fresh Corn
5# Heirloom Tomatoes
5 Hot Peppers (Poblano, Serrano, Cubano and Anaheim)
1 Large Onion
6 Cloves Garlic
1 cups Apple Cider Vinegar
1 cup Red Wine Vinegar*
1 cup Moscatel Vinegar*
1 cup Maple Syrup
1 tbls Cumin*
4 tbsp Sea Salt

Found this recipe from Mother Earth News but we amped up the Garlic and variations of vinegar varieties to add more complexity and to be all fancy and cool. Really we just had a few partial bottles in the cupboard and I figured it would be a good experiment !

Tomato Sauce
25# Heirloom Tomatoes
2 Medium Onions
1 Bulb Garlic
1 Quart Ace Peppers
Smoked Applewood Sea Salt
Fresh Thyme, Sage, Savory
Zinfandel Wine*
Olive Oil*

We don't get all fussy with tomato sauce, peels, seeds and all go into the caldron and simmer for 6 hours of so... start with the Onions, Garlic and Peppers browned in some Olive Oil and then unstick them with a dousing of red wine then pile the tomatoes in as you chop. Simmer for 2-3 hours skimming occasionally. Puree with a submersion hand held blender and simmer for a couple more hours till the liquid thickens slowly seasoning to taste as it nears completion. I always am very gentle on salt and herbs till the last two hours... if you over salt early it just gets more pronounced as the sauce concentrates and thickens.

Bread & Butter Pickles
8 cups Sliced Cucumbers
2 Large Onion (1 Red 1 White)
8 tsp Sea Salt
14 tbls Pickling Spice*
(Mustard Seed, Peppercorns, Red Pepper Flakes, Dill Seed, Clove among more)
2 cups Apple Cider Vinegar
2 cups Red Wine Vinegar(
1 cup Maple Syrup (Maple Style)
1/4 cup Pedro Ximenez (Sherry Style)*

We are new to pickles... I have done a couple quick pickle batches using baby cukes from our old community plot but the excess of cucumbers at the homestead got me excited to play this year. We also have acquired some whey from Swallowtail Farm to make a big batch of lacto fermented pickles. Ill be starting that and a kimchi this week and discuss the pro's and con's to using vinegar and canning vs the lacto fermenting method.

Pickled Eggplant
5# Eggplant 
6 Cloves Garlic
2 cups Distilled Water
1 cup Apple Cider Vinegar
1 cup Red Wine Vinegar*
4 tbls Raw Honey
Fresh Thyme, Savory and Sage
4 tbls Sea Salt

So much eggplant... after a few eggplant parms, grilling them whenever possible and thinking about other methods of eating them on a daily basis I was searching around to find a good eggplant canning option and this was the best one I could find that seemed plausible with what I has on hand. I found it on Ball's Website.

Salsa Verde
10# Tomatillos
6 Cloves of Garlic
3 tbls Grated Ginger*
1 Large Grilled Onion
1 Grilled Poblano Pepper
1 Grilled Cubano Pepper
6 tbls Smoked Applewood Sea Salt
1 Lime Squeezed*

We got a deal from a local farmer on some ripe tomatillos and went to town washing them, scorching them under the broiler, grilling up some veggies and filling some jars with this tangy green taste of summer. Looking forward to pouring this over some whitefish in the winter to get a glimpse of summer heat in a jar.

*Denotes Ingredients not from Maine and Italics means it was homegrown !

What a productive weekend spent with my wife working hard in the kitchen and filling some cellar space. These are hopefully going to taste amazing once the snow starts flying.

Till next project.

Friday, March 18, 2011

Day 12 Local Eating Community Giveback

March 18, 2011

Breakfast
Two Eggs Sunny Up
w/ Aroostook Wheat Toast & Kraut

Lunch
Plain Swallowtail Yogurt
w/ honey
Dinner
Tomato & Basil on Buckwheat Rye Pizza Crust


I love pizza and with a lot of web based work and some projects for the evening it was nice to have a quick dinner !  This was the last of our homemade tomato sauce so no more tomatoes until Olivia's Garden starts selling their Cherry tomatoes that they predict will be ripening up in the middle of April !
Stay tuned for a first hand look into the wonderful operation they have going on at Olivia's up in New Gloucester, if all goes as planned Ill be touring the greenhouses sometime next week !

Thursday, January 13, 2011

LocalrootZ Recipe 001 (Vegan Chili)

Ok so I've been asked more and more to post recipes.... Im gonna start with one that is good for everyone; vegan, vegetarian, gluten-free, wheat free go for it !

Let's Start with the ingredients...

 2 cups dried beans
(so far this season Ive found jacobs cattle red kidney & yellow eye
where do yo find them? I get mine at Lois Natural but I saw some at the last winter farmers market too!)

6 medium sized tomatoes (olivias garden)

1 Medium Yellow Onion
(I have 20# or so left from Freedom Farm but you can probably find them at the farmers market this winter too!)

1 Whole Garlic
(swallowtail had some last week at the market... I get mine from Good Dirt Farm @ Lois Natural)

1 Package Tempeh
(from Lalibela Farm if you cant find this then your beyond help... they are always at the market as well as numerous lil foodie locales throughout southern me)

2 Cayene, 1 Habenero, 1 Poblano  or any Hot Peppers to taste....
(I grew a bunch and dried them this year but I think Fishbowl may have some around usually...if not substitute hot sauce and next year remember to save some or make your own hot sauce when hot peppers are in season !)  

4 Tbsp Sunflower Oil
(also available in many places including Lalibela's stand at the market) 

Also used... Maine Sea Salt to Taste !

Ok so step one is to soak the beans... I usually put them in a medium pot and fill it to the 3/4 mark and let it sit for 6-8 hours while Im at work....once home I strain, then rinse and put into a large pot... fill half way with water and boil hard for 30-60 minutes depending on soaking time and bean variety. Beans are like pasta... pull one out every 5 minutes and give it a try....but wait at least a half hour first !


While the beans are boiling lets saute the other ingredients...
in a frying pan add your sunflower oil, then crush and chop garlic and onions rather coarsely
add oil in hot pan...cube the tempeh and also add to the pan...
Brown on high heat for about 5-10 minutes

As the beans boil down close to your desired consistency, monitor the water level so you are
not letting them burn. add more water if needed...then when they are ready, strain off excess water but leave enough in the pot to keep the beans submerged...you may not need to strain. Now is the time to turn heat to low and add the hot peppers, crushed for HOT, whole for mild... I leave the real hot ones whole and crush the poblano for a little extra heat... your choice! Also add the browned tempeh mixture as well as your tomatoes but chop them as shown below....

Keep that pot simmering on low for an hour or so tasting it periodically...

You should get it down to a less soupy consistency and more like gravy such as below...

thats when you know the flavors all have melded together...
Enjoy !

Saturday, August 21, 2010

Day 230 LocalrootZ Project (August 21, 2010)

Farmer's Market Goodies

After being away for a couple weeks we needed to stock up...




Frying peppers, tomatoes from our garden as well as Fishbowl, ground cherries, eggplant, mini watermelons, onions, shallots, lacinato and red russian kale, spinach, apples as well as some Manchego cheese and oatmeal bread !

Breakfast
Tomato Medley
w/ shallots & manchego cheese


Dinner
Curried Haddock
w/ Kale, Viking Potatoes, peppers, garlic & shallots
Glass of Coastal White Wine



Dessert
Apple Crisp 
w/ Maple Ice Cream

Alright we are back and rejuvenated !  Gonna try to get back to the day to day meals and hopefully spend more time describing recipes and such !  Sorry for the laid back posts of the last month but with a hectic schedule and a vacation to plan, the blog got set on the back burner.  I'm ready to finish these last four months strong though... fall is my ultimate favorite season hands down !

Transportation Today
Errands : 12 miles bicycle
4 miles walking

Tuesday, June 15, 2010

Day 164 LocalrootZ Project (June 15, 2010)

Breakfast
Plain Swallowtail Yogurt
w/ Honey

Lunch
New Leaf Salad Mix
w/ Pepperjack Cheese
 
Dinner
Curried Haddock & Collards
w/ Fresh Tomatoes

 
 
We have been utilizing the curry powder that we have had in the cupboard since the start of the project alot more as of late... not really sure why it took this long but it really adds a nice zing to an otherwise very familiar dish. Its funny... even though I started the project explaining that we would use up alot of the ingredients we had in the cupboards, we really have yet to touch any of them with the exception of the cinnamon, baking soda and now the curry powder.  Maybe Ill start integrating some of those old bags of rice and such in the coming weeks.... we shall see ! 

Transportation Today
Work Commute : 22 miles bicycle

Thursday, June 3, 2010

Day 152 LocalrootZ Project (June 3, 2010)

Breakfast
Plain Swallowtail Yogurt 
w/ Honey

Lunch
New Leaf Salad Mix
Sonnental Pepperjack Cheese
 
Dinner
Tomato & Basil Cod with Spinach
and Goat Mozzarella 
Glass of Spring Peepers
 
 


Tooth is feeling better but I decided to keep it pretty soft with dinner tonight... overall a very tasty meal but not all that much to look at.

Transportation Today
Work Commute : 22 miles bicycle

Tuesday, January 5, 2010

Day 005 LocalrootZ Project (January 05, 2010)

Breakfast
2 Eggs Sunnyside up
over Root Hash
(Mixed Potatoes,Parsnips,Celeriac Root, Onion & Garlic)
side of Fermented Carrots


 Lunch
Smith's Farm Maple Yogurt
Raw Carrots

Dinner
(pictured below)
Italian Fish Saute
Cocktail Tomatoes, Basil and Cusk
served over pea shoots
w/ cream sauce
Glass of Bartlett's Coastal White Wine


 Dessert
Baked Cranberry Apple w/ Oats
topped w/ Maple Ice Cream



 

What a wonderful dinner... Ok here is the rundown of where the ingredients were sourced, because if you are paying attention your probably saying cocktail tomatoes in Maine ? in January ?
Well yes... there is a wonderful little hydroponic greenhouse in New Gloucester that supplied not only the tomatoes but also the basil and pea shoots !  More on Olivia's in the future.... then we added to the mix a nice piece of cusk topped with leftover cream sauce from the last night and there you go... another classy meal that Cassi and I had never created before !


Transportation Today
Work Commute : 15 miles Bicycle
Errands : 3 miles Walking













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