Tomato Taste Off

Plucked the following tomatoes last week (probably a day too early-- but oh so yummy). Hubby and I taste tested each, with bread, cheese, and a fresh garden cuc as the perfect pallate cleanser. All were fantastic, but here are our thoughts on each (from left to right in the picture).

*Rose - So much flavor. No tomato wateriness!

*Carbon - sweet and smooth - delish!

*Zogola (small and got tomatoes with black bottoms) - tangy and very tasty

I'll definitely regrow all of these!

Drying Herbs

Now that I've pinched and cut off stalks of basil, I'd like to dry it to use in the winter. Luckily, Denver's arid climate makes drying easy. Tie together stalks of herbs and hang to dry for a couple days (or set out individual leaves on some sort of screen that lets air flow around). I learned on a herb tour at the Denver Botanic Gardens that once they've dried, store herbs in a glass jar. If you store them with stalks and all, you preserve more of the essential oils, which means more flavor and healthful properties.

Trimming Basil

I realized recently that my haphazard method of picking leaves off my basil plants just when I happened to need them wasn't encouraging future basil production. I was told by my urban garden leader to cut the top third of each stem off when the basil starts to go to seed, as is happening to this Thai Basil (bottom picture). Another method, which I personally think is more fun, is from my California gardening guru, Jaime, who advises pinching off leaves at the crook of the stem in areas where tiny new leaves are growing (top left picture). Both methods, particularly the latter, encourage bushier growth, rather than straight up, bolting to seed growth.

More Pics

Progress Photos

This post goes out to my friends and fam wondering on what is growing. Here are some pics from last weekend. (Click on each to enlarge.)

Summer Veggies

August 1 and the summer veggies have started to produce. Not an abundance yet, but enough to be exciting! Check out this photo - I chopped off a head of broccoli (finally! thought they would have been ready sooner), a zucchini, a cucumber, lots of basil, and some tomatoes (perhaps a little early - but oh how exciting!). Some other plots in my urban garden seem to be producing more - I think that may have something to do with the fact that my square foot method is so intensive. Also, most of what other gardeners are growing were started in the free transplant program that DUG has and they are hardy varieties, whereas a lot of mine are heirlooms started from seed. And lets not dismiss the possibility that they may just have a greener thumb!

Swiss Chard and Eggs

July 29 - I picked this beautiful bunch of Swiss and Rainbow Chard on Tuesday. We made the Eggs in a Nest recipe created by Camille Kingsolver. It was interesting and a good use of chard, but the jury is still out on feelings about Swiss Chard in this Denver household. It is one salty vegetable. (I'm not saying its sassy or anything -- it really tastes like its been salted.) Is that due to my soil, or is this a standard flavor? I liked the mix of eggs and greens, but I'm not sold. Though it is nice to get a leafy, spinach-like green that is still growing in 100 degree heat. If anyone has an excellent recipe (meat free please) showcasing Swiss Chard or Rainbow Chard, I'd be glad to try it!