Growing Tomatoes

Tomatoes

This Information come from this Groovy web site: http://www.gardenguides.com/plants/info/Vegetables/tomatocare.asp#morebelow

Site Preparation

Tomatoes grow best in full sunlight, in a location where they are open to free air circulation. The soil needs to be well-drained and should be cultivated with plenty of compost and well rotted manure.

Choosing a Variety

There are many varieties of tomatoes ranging from small to large, stake to cluster, and tiny cherries-on-a-bush to huge dinner-for-two-on-a-staked-plant. Some varieties include:
* Cluster tomatoes (hybrid) are borne in clusters of 6 to 8, and bear a smooth, firm dark glossy red skin. They are picked in clusters and retain their fresh taste even after picked.
* Beefsteak tomatoes are the hardier of the tomatoes and are available in many different varieties, with delicious fruit that can exceed 12 oz. in size. These are ideal for slicing and putting on hamburgers.
* Cherry tomatoes can be grown in the garden or in patio planters and come in many varieties and harvesting times.

Planting

Tomato seeds can be started indoors about 6 to 8 weeks prior to the last spring frost. Place 2 to 3 seeds in every 1-inch cell and then thin out to 1 per cell once they sprout. Cover the seeds with 1 inch of soil and keep them where the temperature will remain a constant 70 to 80 degrees F and where there is continual light. When the plants have 2 or 3 sets of leaves, transplant them into larger pots (2 or 3 inch squared). Fertilize with a water-soluble fertilizer every 2 weeks starting at half strength and increasing to full strength over the next 6 weeks. Transplant outdoors only after all danger of the last frost is passed, as they are very susceptible to frost damage. Space the plants 24 to 36 inches apart with rows at least 36 to 48 inches apart.

Tomatoes: Care

Pruning

Every gardener has his own theory about pruning tomatoes. I only prune when the plant becomes too heavy or is difficult to train on the stake. Young prunings can be rooted in a glass of water and will be ready to set out in a couple of weeks. If you choose not to prune, you can pinch out the top of the plant to encourage bushy growth. This works well in hot climates.

Side-Dressing

Plants that are dark green and vigorous don't need more nitrogen. If your plants are yellowing, the addition of nitrogen will probably solve the problem. Some lower leaves will inevitably yellow and drop off up to three weeks after planting. Too much nitrogen will result in lots of dark green leaves and no fruit, so wait until blooms appear to side-dress with nitrogen. Try using a quart of manure tea for each plant. The recipe is one third manure and two thirds water, stirring daily for two weeks. Don't get it on the leaves, as they burn easily.

Mixing lime in with the soil will help reduce mineral imbalances that cause fruit deformities. The calcium in the lime will help prevent blossom end rot which is a common problem with tomatoes.

Staking

Stems need help to support the heavy fruit. Use 6 foot stakes and fix firmly in soil at planting to prevent root damage in growing plants. As the plant grows, secure it to the stake with soft ties at 12 inch intervals.

Tomato cages work very well. Use commercial cages or make your own from wire fence. Make sure the gage of the fence is large enough to allow you to insert your hand and pull out a large tomato. Caging usually results in smaller but more plentiful tomatoes.

Companions

Good companions for tomatoes include cabbage, carrots, celery, onion, mint, pot marigold (calendula) and borage. Borage actually improves the flavor of tomatoes, and the young leaves are a great addition to a tomato salad. Pot marigold and borage help deter tomato worms. Don't plant tomatoes near fennel or corn.

Saving Seeds

First, make sure your tomatoes are not hybrids. Hybrid tomato seeds will not not produce plants like the parents. Heirloom tomatoes are the best for saving seeds.

Choose the best tomatoes on your plant for seed saving. It's a good idea to choose some of the last fruit of the season and let them ripen fully on the vine. When the tomato dents easily when squeezed lightly, it's time to harvest seeds. Remove the seeds from the tomato, then pick up a dozen or so with the tip of a spoon. Spread the seeds around on an index card and allow the card to dry in an area with good ventilation. Once dry, write the name of your tomato plants on the card, seal them in a baggy, and store in a cool, dry place. Next spring the seeds will peel from the card easily.

Harvest and Storage

Pick the fruit when they are firm and starting to turn red. If they are left on the vine to ripen, they should be used immediately as overripe tomatoes rot very quickly. The fruit can be eaten fresh, preserved whole in mason jars, or made into sauce or juice and preserved.

• Fried Green Tomatoes
• Grilled Focaccia with Tomato and Mozzarella Salad
• Summer Vegetable Salsa

Peace
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The 10 Easiest Vegetables to Grow at Home

This is an awesome website---> Ecosalon.com

April 6, 2009 at 5:00 am by Tina McCarthy
The 10 Easiest Vegetables to Grow at Home

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Gardening is hot, hot, hot. And why not? Planting a few seeds on your deck or in your backyard yields delicious, organic results - and money savings, too. Besides, April is National Gardening Month! You know the basics of how to start your own vegetable garden, but where do you go from here? Here are some crops that even the least green thumbed among you can tackle, and tips on how to make them flourish.


tomato



Originating in South America, this plump red herbaceous perennial is rich in nutrients like niacin, potassium and phosphorous, antioxidants like lycopene, anthocyanin and carotene, and vitamins A, C and E. Tomatoes can add a juicy shot of flavor to a variety of dishes, such as salads, sandwiches and pasta.

After the last frost of winter has thawed, pick a spot in your yard that receives ample sunlight and test the soil’s pH level - you want between 6 and 7. (To increase the Ph level, add lime. To decrease it, add sulfur.) Spread compost over this area and mix it with the soil. Dig a hole for each seed, leaving at least a foot in between for growth, cover them and firmly pat down the soil. Water them with a spray bottle a couple times per week.


radish



Existing in shades of red, purple and white, these root vegetables were first cultivated thousands of years ago in Europe. Radishes are a great source of potassium, folic acid, magnesium and calcium, and are commonly used in salad dressings or as a garnish for salads.

Radishes thrive in soil with a pH level of around 6 or 7. Till a sunny patch in your garden and plant the seeds ½ inch below the soil’s surface with one inch of space between each. Water them lightly every couple days. Radishes are fast growers and should be ready to pull in several weeks. Don’t wait too long, or they’ll begin to deteriorate.


zucchini



In the late 1800s, spontaneous mutations of summer squashes yielded the first zucchini in Italy. Typically shaped like a cucumber, this yellow or green vegetable is low in calories and chop full of potassium, folate and manganese. Zucchini can be boiled, fried or steamed as a tasty side or stuffed and baked as a delectable entrée.

In a mound of composted soil a foot high and a couple feet wide, sow several zucchini seeds. Space each mound approximately 3 feet apart, water them heavily every other day and wait for them to sprout in a couple weeks. They should be ready to harvest about a month later.

beets




Evolving from wild plants in the Mediterranean, the beet, or beetroot, has a fleshy root that can be boiled and eaten plain, tossed in a salad or used to make borscht. Betaine, one of the primary nutrients in this deep red or purple vegetable, is known to improve cardiovascular health.

Clean and strengthen the seeds by soaking them in water at room temperature for a day. Plow the soil and remove any stones from the top 3 feet. Plant each seed 2 feet apart and water them at least once every day.


carrots



This biennial root vegetable was first domesticated during the 10th century in modern-day Afghanistan. Rich in vitamin A, antioxidants and dietary fiber, the carrot’s orange color is a result of the carotene it synthesizes when growing. Carrots are equally delicious as a healthy snack, in a side of steamed vegetables or even baked into a cake.

Leaving several inches in between holes, dig less than an inch deep and plant a couple of seeds in each. Make sure that the soil stays moist but remember to water the carrots less as they begin to reach maturity.


spinach



Early forms of this annual flowering plant were first found in the ancient world on the Indian subcontinent. High in both iron and calcium, this green leafy vegetable is eaten plain, cooked in a quiche, used as a pizza topping and made into a chip dip.

Turn over the soil with compost and plant seeds less than an inch deep, placing them at least 2 inches apart to give room for growth. Sow the soil a couple more times in the first month and keep this area well-watered.


peas



Dating back to the Neolithic Age in Jordan, Syria and Turkey, peas grow in the seed-pod of a legume. A good source of vitamins A, B and C, these small green spheres can be roasted for a tasty snack or thrown into stir-fries, casseroles and soups.

Cultivate the soil with nutrient-rich compost. Keep in mind that your soil must drain well in order for peas for flourish. Space each seed several inches apart and sow them one inch deep. Freshly planted seeds require ½ inch of water every week, while more mature plants need a full inch.


peppers



Native to Central and South America, these green, yellow, red or orange vegetables range in flavor from spicy to sweet. Containing nutrients like thiamin, folate and manganese, peppers can be stuffed with rice and meat or give salads, salsa and pasta a zesty kick.

Till the soil with both compost and Epsom salts, which will make it rich in magnesium to help the peppers develop healthily. Since they grow best in warm soil, sow the seeds a foot or more apart in raised beds. Water them frequently, keeping the soil moist, or they may taste bitter once harvested.


lettuce



Enjoyed in ancient Egypt as an aphrodisiac, lettuce is a good source of folic acid and vitamin A. Used as the primary ingredient in most salads, this green leaf vegetable, of which there are dozens of common varieties, can also be stuffed with various ingredients to make a lettuce wrap or top sandwiches, hamburgers and tacos.

When cultivating the soil with nutrient-rich compost, break up any chunks and remove debris. Make sure that seeds are planted between 8 and 16 inches apart and water them every morning. Avoid doing so at night because this could cause disease.


onion



Archaeologists have traced the first known onions back to the Bronze Age in early Palestinian settlements. Rich in dietary fiber, folate and vitamin C, these bulb-shaped vegetables add flavor to an assortment of foods, like dips, soups, salads, casseroles and much more.

Plow the soil a foot deep and get rid of debris. Use parasitic nematodes to prevent maggots and cutworms from destroying the crop. Plant the seeds a couple centimeters deep and several inches apart. Weed this area frequently but gently and provide them with about an inch of water every week.

P.S. Bring out that green thumb with the complete guide to composting and tips for healthy soil.

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Source: wikipedia
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Peace
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