Quotation of the Week: "Perennials are the ones that grow like weeds, biennials are the ones that die this year instead of next and hardy annuals are the ones that never come up at all." — Katherine Whitehorn

Choosing Tomato Plants

Looking around at the choices available in tomato plants, it's easy to get confused. What do they mean by determinate and indeterminate — not to mention semi-determinate? Should one buy an heirloom or a hybrid? Everyone knows what a cherry tomato is--but what is the difference between a beefsteak and a salad tomato? Determinate, Indeterminate, and Semi-determinate Determinate varieties are also known as bush tomatoes. They stop growing when fruit sets on the top bud, ripen most of their fruit in a short period, usually about 2 weeks, and then die. They generally require no staking or caging and are usually early-maturing. Pruning is not recommended. The plants and their fruit are generally smaller than indeterminate sorts. Most varieties that do well in pots are determinate. Indeterminate varieties are also called "vining" tomatoes. They grow, bloom, and produce fruit until the end of the growing season (generally first frost). These almost always require staking or caging for support, and pruning may be required. Semi-indeterminate varieties are basically indeterminate in nature, but have some determinate qualities, such as earlier yield and less need for staking. Non-hybrid, Heirloom and Hybrid Tomatoes are usually self-fertilizing. A non-hybrid tomato is one that has been allowed to self-fertilize to produce non-hybrid seed. Growers can save seed of non-hybrid tomatoes to plant the next season's crop. Non-hybrid tomatoes will grow true from seed. Old, non-hybrid, cultivated varieties are often known as heirloom varieties. Hybrid tomatoes have two genetically different parents that are crossed each year to produce the hybrid tomato seed. Although hybrid tomatoes do produce seed, the seeds will not have the characteristics of the hybrid — though it can be fun to plant them just to see what you get! General Types Beefsteak Tomatoes Beefsteak tomatoes are known for large size and thick, meaty flesh. The pulp cavity of this type is small and may resemble a "marbled" steak--hence the name. This meatiness makes them hold together well when sliced, and the large size makes them great for sandwiches. One slice does the trick! Salad Tomatoes Also referred to as globe or slicing tomatoes, this variety is medium-sized, meaty enough to hold together well, and juicy. The smaller size makes them popular for salad wedges (bite-sized), or sliced to accompany a meal. Cherry Tomatoes Measuring less than an inch in diameter, these tomatoes make excellent bite-sized nibbles or tasty additions to salads. Cherry tomatoes are also great for grilling on skewers. Sub-types include grape and currant tomatoes, which are smaller in size but slightly sweeter than regular cherry tomatoes. Plum Tomatoes Also known as Roma, these are egg-shaped tomatoes that have thick skin and flesh. They are less juicy than most other varieties, which makes them good candidates for baking, canning, and broiling. They also do well for sauces and paste. Paste Tomatoes These are dryer than other varieties; many plum tomatoes are also 'paste tomatoes.' They are good for making tomato paste and dried tomatoes.

Companion Planting!

Companion planting can brighten up your vegetable garden, improve plant growth, and help keep away some nasty bugs! Vegetables, as we all know, are well-liked as a food source — and not only by us! Companion planting can help keep some pests away, or attract them elsewhere. Borage, for instance, keeps tomato hornworms away from tomatoes and attracts bees for pollinating. Basil planted around tomatoes is reputed to improve their flavor -- whether or not it does, you'll have some fresh basil to improve the flavor of your spaghetti sauce! Dill can act as a hornworm trap, as they'll go for it before almost anything else. Mint, peppermint and catnip (also a member of the mint family) repel a number of pests, including aphids. However, they are best kept in pots around your plants, as they can be very invasive. Geraniums and marigolds both repel a number of insects, as well as adding some color to the vegetable garden. The onion family (including garlic) repels a number of insects, and some mammals as well. (More ingredients for that spaghetti sauce, too!) Legumes (peas and beans) are nitrogen fixers, and good crops to plant near heavy nitrogen users. Plant some shade lovers below tall plants. Native Americans were known to plant beans (a nitrogen fixer) and corn (nitrogen user) and squash (needs some shade) together for these reasons. There is, of course, the other side of companion planting... some plants do not do well in proximity. Plants with the same needs will compete for space and nutrients. When planning your garden, consider companion planting. There are a number of good books on the subject and you can experiment on your own as well. Even if things don't work completely as planned, you'll have a great variety of vegetables and herbs to harvest for a dinner from your garden. And some flowers for a centerpiece!

Deborah Clevers Green Thumb Garden Pro

Create Longer Blooming Times

Enjoy a greatly extended blooming period of many of your favorite plants by removing mature flowers and developing seed pods. Plants that respond most to this treatment include cosmos, coreopsis, marigolds, and zinnias. Verbena, phlox, and dianthus are some that keep blooming all summer without this help. When seeds are allowed to develop, plants stop blooming because their "job" of reproducing is complete. Removing developing seeds forces the plants to continue to bloom to complete their reproductive "mission" in life. To successfully prolong blooming, you'll also need to keep plants actively growing with regular watering and fertilizing.

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Recipe of the Week: Fried Green Tomatoes

What You'll Need: 3 to 4 unripened tomatoes, cut into approximately ¼ inch slices Vegetable oil, butter, or bacon grease for frying 1 cup flour or fine-ground cornmeal [1] Salt and pepper to taste Heat enough oil to cover the bottom of a large skillet over medium-high heat. Dredge the tomato slices in the flour to coat both sides; shake off excess. Place in hot pan and brown quickly until golden (tomatoes should be slightly softened but not mushy). Adjust heat as needed. Add more oil as needed between batches. Place briefly on paper towels to remove excess oil, then on a large platter in a single layer. Sprinkle with salt and pepper. [1] You can also use coarse-ground cornmeal or breadcrumbs; if you do, you'll need to first dip the tomato slices into beaten egg. Yield: 4-6 servings