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Tips On Growing And Supporting Washington Cherry Tomatoes

March 14th, 2014

Cherry Tomato

Peak into a few backyards in the summertime, and you may find gorgeous, cherry tomato’s, ripe on the vine and ready for harvest. You can also grow these gorgeous tomato plants too! Here are some tips to get you started:

Some background:

Our Washington Cherry Tomato’s are organic, will grow all season long, yielding 1 ¼” meaty and flavorful fruits.  They are perfect for appetizers, salads, and snacking. We love to roast our tomato’s at 325 degrees F (until softened) with fresh thyme, salt pepper and olive oil.  After roasting, we pair them with crackers, mozzarella cheese, and basil – it’s a real treat! You can find these seeds in our Veggin’ Out and Producer seed kits.

Surprising Health Benefits:

One serving of fresh cherry tomato’s  will provide Lycopene, Vitamins A, C, K, Potassium as well as Folate.  These nutrients will contribute to strong bones, better skin and vision, a healthy immune system, reduce inflammation, and can even fight cancer. Tomato’s are also low in calories and fat, and are naturally cholesterol and saturated fat free. Even we are amazed that something this tasty can do so much good.

Growing Tips

-You will need a tomato cage or other support system to hold the tomato plants upright – we have a few great ideas below.

-If starting inside, begin 6-9 weeks before the average last spring frost. If sowing outside after the last frost, wait until temps are above 60 degrees. Tomato plants also tend to grow very well in warm summer areas.

-Plant at ¼-1/2” depth and space 1”.

-Washington Cherry Tomato’s require full sun, moderate watering, and perform best when soil is 80-85 degrees F.

-A high yielding plant will produce many 1 ¼” meaty, red cherry tomato’s that can be enjoyed right off the vine!

-Harvest when tomato’s are firm and fully colored.

Two New Ways To Support Tomato’s

Traditionally, gardeners use metal cages or stakes to keep their tomato plants upright. Yet, many are now finding that these methods can be unstable, lead to uneven sunlight exposure, or other nuisances.  Now more than ever, gardeners are trying a new method to grow their tomato plants upright: they are bending and tying the tomato plants’ rubbery stems on a flat plane.  Using a flat plane can offer what stakes and cages cannot: more stability, even sunlight exposure, a decreased likelihood of fungal disease, increased air circulation, less drooping, and an easier time spotting pests.

1. An Arbor or Backyard Archway: a unique and beautiful instrument for growing tomato’s, and can provide plenty of support.

How to:  Much like you would use a trellis, plant the tomato’s at the bottom of the arbor. Gradually train your tomato plant to climb the arbor by weaving the stems in and out of the support bars, and tying and twisting the flexible stems up and over the archway. Be sure to prune or tie loose stems that meander away from the arbor. Trellises and lattices can also make gorgeous arbors during the summer growing season.

2. A Wire Fence: These are already commonly available in many backyards. Using it for a tomato plant is a great way to create a “living wall” for you and your neighbors to admire.

How to:  If you already have a wire fence – you’re set! If you’d like, you can reinforce the fence stability further by attaching “hog wire” or “horse corral panels” commonly found at animal feed stores. To get started, plant the tomato’s at the bottom of the wire fence. As the tomato plant grows, the trick is to weave and tie the branches as wide as possible. This will provide stable support, and even sun exposure. Soft ties, hooks and twine can also help to ensure the tomato plant stays securely on the fence. Feel free to prune or redirect plants up and over the fence if they grow too tall.

Other Flat Plane Ideas:

-Grow tomato’s up a nice lattice or trellis.

-Create a “bridge” by leaning two wire mesh panels against one another (wire the top for stability). Grow tomato’s on the top surface of the “bridge.”

-Weave tomato plants up a gazebo or similar structure for a unique look.

***Friends, will you grow tomatoes this season? What are some tips that have proved successful in your garden?

About Us:

Humble Seed specializes in premium garden seed kits that are packaged and themed for convenience and ease. We are dedicated to providing the highest quality heirloom, non-GMO, non-hybrid, and organic seed varieties to those who choose to start from seed. We’re also proud to say we have taken the Safe Seed Pledge!

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Turn A Family Dinner Into Baby Food: Summer Squash Soup

July 3rd, 2013

photo (11)

Move over Gerber, there are some delicious meal options out there that the whole family can enjoy. Here’s the thing: babies can eat real food, and from our experiences, they enjoy it more than what you can find in a jar. Furthermore, if you turn up your nose at bland, over-steamed vegetables, your baby might have the same reaction. Therefore, don’t be afraid to make baby food taste good. Get creative and add fresh cilantro, chopped chives, and dried seasonings to a meal, and serve it to the entire family (just take an additional step to puree or chop into small pieces for your little one).

All over the world, babies are introduced to flavor very early on. In India, curry spices are mixed in with yogurt and rice after 6 months of age. In other parts of Asia, lemongrass, tamarind, and coconut milk are introduced within the first year – and in South American – babies can be seen enjoying food with chili peppers!

A great trick to get the entire family eating one nutritious meal is a creamy, choc-full-of-good-stuff soup. You can make a soup out of just about anything (and we have!). In the summer, seasonal summer squash, carrots and sweet potatoes can turn even a baby who wants to only be fed by a sock puppet (ahem, our baby) into one that grabs the spoon to feed herself. If your baby eats the whole bowl, go ahead and call it a miracle as you ladle another helping for yourself.

Summer Squash Soup With Basil

Serves 4-6

Recommended starting at 8 months of age

2 Tablespoons olive oil

1 medium onion, chopped

½ teaspoon sea salt

1 ¼ pounds yellow squash

2 carrots, thinly sliced

1 sweet potato, peeled, halved and thinly sliced

5 cups low-sodium vegetable broth

½ cup julienned basil

salt and pepper to taste

Directions: Heat oil in a large saucepan, and add the onion and a pinch of salt until it’s translucent. Add the remaining vegetables and vegetable broth, and bring to a boil. Bring down to a simmer, and allow the vegetables to soften, partially covered for 20 minutes. Stir in the basil and puree.

Friends, what is your favorite way to turn dinner into baby food? We’d love to hear your recipe ideas and inspiration.

About Us:

Humble Seed specializes in premium garden seed kits that are packaged and themed for convenience and ease. We are dedicated to providing the highest quality heirloom, non-GMO, non-hybrid, and organic seed varieties to those who choose to start from seed.

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A Heart-y Holiday Menu

November 23rd, 2011

Looking for a non-traditional entrée or a side dish that will wow your guests over the holiday? Try these delicious yet heart healthy dishes that will certainly break up the monotony at your dinner table! The winter holidays arrive only once a year; making it unlikely that one or two high calorie meals will tip the scale.  But healthy eating as a lifestyle is really about the big picture of what you choose to put in your body.  Replacing heavy creams and fatty meats with fresh vegetables, herbs, nuts and lentils are just a few ways to transition a holiday meal while still making it taste flavorful and satisfying. For more pictures, information, and recipe ideas go to Happygoluckyvegan.blogspot.com.

Holiday Lentil Walnut Loaf

An exceptionally delicious entrée for vegetarians, and for those wanting to serve a unique dish on the holidays. Use fresh herbs and vegetables. This recipe can be made gluten-free.
(6-8 servings)

1 cup dry green lentils
3 tablespoons ground flax seed
½ cup warm water
1 tablespoon olive oil
2 garlic cloves, minced
1 small yellow onion, diced
1 medium carrot, diced finely or grated
1 celery stick, diced finely
1 small apple, grated
salt and pepper
1 teaspoon fresh thyme, chopped
1 teaspoon fresh parsley, chopped
¼ teaspoon Herbes de Provence
¾ cup chopped walnuts, toasted
½ cup whole wheat flour (or oat flour to make this gluten-free)
¾ cup leftover stuffing (or breadcrumbs)

Method: In a medium- sized pot, add 1 cup of dry green lentils to 3 cups of water.  Allow lentils to boil, reduce heat and simmer for 45 minutes, or until lentils are tender.  Strain lentils, and process 75% of the lentils in a food processor or blender. Add the processed lentils to the whole lentils in a large bowl.

Preheat the oven to 350 degrees. Heat a large pan to medium-high heat and add olive oil.  Combine onions, garlic and a pinch of salt, and allow the onions to sweat.  Add carrots, another pinch of salt, and sauté for 2-3 minutes.  Add the celery and the apple, and mix in your fresh and dry herbs. Allow flavors to combine for 2-3 minutes.  Let it to cool slightly, and combine the onion mixture with the lentils.

Make flax egg by combining the ground flax seed and warm water in a small bowl. Allow mixture to thicken for 5 minutes. Combine the flax egg, walnuts, flour, and leftover stuffing with the lentil mixture.  Knead the loaf with hands until it is moist and all ingredients are mixed well together.  Form into a large loaf and place into a well-greased loaf pan or casserole dish. Bake for 35 – 40 minutes. Use your favorite barbecue or tomato sauce to glaze the loaf.

 

Cauliflower with Curry Butter

This non-traditional cauliflower dish is incredibly flavorful, and full of spices rich with anti-inflammatory properties.  Although, your guests will not be concentrating on the latter as they go back for seconds! Use fresh cauliflower:

(6-8 servings)

3 pounds cauliflower
4 tablespoons Earth Balance, or other vegan butter
½ teaspoon turmeric
⅛ teaspoon cayenne pepper
¼ teaspoon black pepper
⅛ teaspoon nutmeg
⅛ teaspoon ground cloves
2 teaspoons fresh ginger, finely minced
2 tablespoons cilantro, chopped
1 tablespoon lime juice
salt

Method: Using a paring knife, cut cauliflower into small florets. This should yield 8 cups of cauliflower. Heat a large pot of salted purified water to high. In batches, stir in cauliflower once the water reaches boil. Allow the cauliflower to simmer for 4-5 minutes, or until tender.  Use a slotted spoon to remove the cauliflower and set aside.

In a medium saucepan, melt butter and combine turmeric, cayenne pepper, black pepper, nutmeg, ginger and cloves.  Once all ingredients are incorporated, drizzle the butter sauce onto the cauliflower while mixing.  Stir in cilantro and lime juice.  Add additional salt and pepper if needed. Garnish with additional cilantro and serve warm.

Homemade Herbed Stuffing

A vegetarian-stuffing full of flavorful herbs, this recipe can be made gluten-free.
(6-8 servings)

1 loaf of bread (brown rice, whole wheat, multi-grain), torn into small pieces
olive oil
2 cloves garlic, minced
1 onion, diced
2 stalks celery, finely diced
½ cup parsley, minced
1 teaspoon fresh thyme, minced
1 teaspoon fresh rosemary, minced
1 teaspoon fresh sage, minced
salt and pepper
2-3 cups vegetable stock

Method: Preheat oven to 350 degrees. Toast bread cubes in the oven or toaster until golden brown.  In a large saucepan, combine olive oil, garlic, onions, and a pinch of salt and sauté until onions have sweat.  Add the celery, another pinch of salt, and cook until celery is tender (about 4-5 minutes).  Allow the celery mixture to cool, then using a rubber spatula, add the celery mixture to the bread crumbs. Add the fresh herbs and additional salt and pepper to taste to the bowl.

Slowly pour the vegetable stock in, as some bread absorb better than others. The bread should be evenly coated, moist and clumping together.  It should not be soggy or drowning in stock.  Pour bread mixture into a large casserole dish, and drizzle a little olive oil on top.  Cover with foil, and bake for 25 minutes. Remove the tin foil after 25 minutes, and bake an additional 10 minutes for a crispier top.  Serve warm and with vegetarian gravy.

Savory Green Beans and Roasted Tomatoes

A simple yet satisfying dish with heart healthy green beans and cherry tomatoes.

(6-8 servings)

2 pounds of green beans, ends trimmed

1 carton of cherry tomatoes (about 10 tomatoes)

1/2-teaspoon cumin

1/2-teaspoon cayenne pepper

1/4-teaspoon ground cloves

Salt

Pepper

Method: Preheat oven to 350 degrees.  On a lightly greased cookie sheet, place tomatoes on sheet and lightly salt and pepper them. Bake tomatoes for about 50 minutes, or until no longer firm   Boil 1 inch of water in a deep skillet.  Add green beans and allow water to boil again.  Place cover on beans, and simmer for about 10 minutes.  Simmer until beans are tender, but still a little crisp.

Remove beans and add seasonings. Toss green beans evenly, and add salt and pepper to taste.  Place roasted tomatoes on top.

 

What’s your favorite holiday dish?

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Parsley Salad (Tabouli)

March 22nd, 2010

2 cups cracked wheat
2 cups very hot water
1/2 cup fresh lemon juice
3/4 cup extra virgin olive oil
2 teaspoons salt
1 tablespoon pepper
1 medium-size cucumber, chopped
2 small tomatoes, chopped
8 green onions, sliced
1/2 cup fresh chopped mint
2 cups fresh chopped parsley
1 garlic clove, minced

Soak the cracked wheat in the hot water for about 30 minutes, until most of the water is absorbed. Drain any excess water then squeeze cracked wheat dry. While cracked wheat soaks, prepare dressing by mixing the lemon juice, olive oil, salt and pepper in a small bowl; set aside. When cracked wheat is ready, add cucumber, tomatoes, green onions, mint, parsley and garlic to a large bowl. Add cracked wheat and dressing; stir to combine. Serve chilled or at room temperature.

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Basil Pesto

March 22nd, 2010

2 packed cups fresh basil leaves
1/3 cup pine nuts
3 medium garlic cloves, minced
1/2 cup extra virgin olive oil
1/2 cup freshly grated Parmesan-Reggiano cheese
Salt and freshly ground black pepper, to season

Place basil and pine nuts in a food processor; pulse to combine. Add garlic; pulse to combine. With the food processor running, slowly add in the olive oil in a constant stream. Stop food processor then scrape down the sides with a rubber spatula. Add grated cheese; pulse again, to combine. Season the pesto with salt and black pepper.

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Cilantro-Lime Dressing

March 22nd, 2010

1 Conchos jalapeno pepper, seeded, deveined and coarsely chopped
3/4 teaspoon minced fresh ginger root
1 garlic clove
2 teaspoons balsamic vinegar
1/3 cup honey
1/4 cup lime juice
1/2 teaspoon salt, plus more for seasoning
1/4 cup packed cilantro leaves
1/2 cup extra-virgin olive oil

Place jalapeno, ginger and garlic into a blender; pulse until finely chopped. Add balsamic vinegar, honey, lime juice, 1/2 teaspoon salt and cilantro leaves; pulse, to blend. Turn on blender then slowly drizzle in the olive oil until blended into the dressing; season with salt if desired.

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Oregano Pesto Fingerling Potatoes

March 22nd, 2010

1 cup fresh oregano leaves
2 cups fresh parsley leaves
2 cups torn spinach leaves (fresh)
2 tablespoons freshly grated Parmesan cheese
2 large garlic cloves, peeled
2 tablespoons sliced almonds, toasted
1 tablespoon lemon juice
1/4 teaspoon salt
2 tablespoons olive oil
16 fingerling potatoes

Preheat oven to 425 degrees F. Place first 8 ingredients into a food processor; process until smooth. With food processor running, slowly add olive oil via food chute; process until well-blended then set aside. Place potatoes on a jelly-roll pan then place in oven and bake until tender, about 20 minutes, stirring occasionally. Put potatoes in a large serving bowl, add 1/3 cup pesto then toss gently to coat.

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Grilled Chicken Breasts with Cumin

March 22nd, 2010

Cooking spray
2 teaspoons olive oil
4 skinless, boneless chicken breast halves, pounded to 1/2-inch thick
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper

Spray grill rack with cooking spray then heat to medium-high. Rub olive oil onto chicken breasts. In a small bowl, combine cumin, salt and pepper; rub mixture evenly onto chicken breasts. Place on grill and cook for about 4-5 minutes per side, until grill marks have formed and chicken is cooked through. Remove chicken from grill then let rest for 5 minutes.

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Sauteed Fingerling Potatoes with Sea Salt and Fresh Sage

March 22nd, 2010

1 1/2 pounds fingerling potatoes, unpeeled
3 1/2 teaspoons coarse sea salt
2 tablespoons extra virgin olive oil
1/2 teaspoon freshly ground pepper
8 fresh sage leaves

Place potatoes and 2 teaspoons of sea salt in a saucepan then add enough water to cover by 2 inches; bring to a boil. Reduce heat to medium, cover pan then cook for 20 minutes; drain. Heat olive oil in a large skillet that is set over medium-high heat. Add potatoes, stirring to coat. Sprinkle potatoes with pepper and remaining sea salt. Add sage leaves to skillet then cook for about 10 minutes, until sage is crisp and potato skins are lightly golden.

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