Grow and Sell Heirloom Tomatoes
(Page 5 of 6)
December 2006/January 2007
By Walter Chandoha
Kennedy says the simplest supports for growing tomatoes are homemade cylindrical cages fashioned from concrete-reinforcing wire (see photo). The generous-sized grid allows easy access for picking ripe fruit. A 60-inch length with a 6-inch grid makes a cage about 20 inches in diameter; its 5-foot height can support even the most vigorous vine.
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To prevent cages from toppling in windy weather, Kennedy drives a stake into the ground adjacent to each cage, then ties the stake and cage together. Should stems escape to the outside of a cage, she gently directs them back inside by bending them into an adjacent grid. Her cage-grown tomatoes are never pruned; she believes the plants need all their leaves for photosynthesis and to prevent the fruit from scalding. Kennedy uses store-bought tomato cages only for the ‘Roma’ variety and other short-growing types.
No matter how they’re grown, though, Kennedy says tomatoes are best enjoyed fully ripe. She recommends picking them on a warm, sunny day right off the vine and eating some right there in the garden. (Be sure to bring the salt shaker with you!)
The next best way to relish these fruits — which are loaded with healthy lycopene, an antioxidant that can help prevent cancer and the effects of aging — is in one of Kennedy’s favorite recipes, her garden marinara sauce (see recipe). It can be frozen and enjoyed during the winter as a reminder of your tasty summer harvest.
A writer and photographer for more than 40 years, Walter Chandoha is the author of 100 Garden Tips and Timesavers. He lives on a farm in rural Hunterdon County, N.J., where he grows flowers, vegetables, fruits and herbs.
The Tomato Lady’s Garden Marinara Sauce
A colander heaping full of heirloom tomatoes (assorted varieties make the best sauce)
2 tbsp extra virgin olive oil
4 cloves garlic
2 handfuls fresh mixed basil, parsley, oregano and marjoram, chopped
2 tsp kosher salt
Several grinds of fresh pepper
Peel and seed the tomatoes. (For easy peeling, cut an X in the bottom of the tomatoes, then boil them briefly — the skins should slide right off.) In a sauté pan, heat the olive oil over medium heat, then add the garlic. When the cloves turn a honey brown, remove and discard. Put half of the tomatoes in a food processor and pulse to make small chunks. Add to the oil. Pulse the remaining tomatoes with half the herbs. Add to the pan with salt and pepper. Simmer to the desired consistency, 30 to 40 minutes depending on the tomatoes’ water content. Turn off the heat and stir in the remaining herbs. Enjoy. The sauce can be frozen for future use. Serves 8 to 10.
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