Tomatoes Redux

Last year I complained about my sorry tomatoes. ("Trouble with Tomatoes," 3/19/18). This year has been a completely different story. We've been having sweet, red tomatoes for over a month now. As a former Master Gardener getting it right should have been a no-brainer for me, but it's taken me only about 25 years to start geting the hang of vegetable gardening in sw Florida.

I suspect that the main difference was much earlier planting. I also used better potting soil and a bigger pot, and positioned it close enough to the hose that it was easy to water. I bought an "Early Girl" start, and fertilized it with slow-release pellets. At the moment the plant is looking rather sorry, and apart from its last ripening fruits, has just a few flowers. There may be something wrong with it, but more likely, it may have run its course.

 Even though it is resistant to both fusarium and verticillium wilt, "Early Girl" is not listed as particularly well-suited to south Florida by the University of Florida, IFAS. However, it was recommended to me by an experienced gardener here, and I was familiar with it from earlier gardening days in Georgia. So far there's been no damage from birds, but the Grackles show up in force in late winter and spring. I suspect them as the main culprits. Insect activity also picks up with warm, windy and dry spring weather.

"Early Girl" Watercolor and Colored Pencil

Last week I planted 2 more tomato slips, and they already have produced small green tomatoes. It will be interesting to see if they have time to ripen before the weather gets too hot. Ditto for the lettuce and sweet alyssum seeds I planted along the rim of the pots.

I'm doing an online course in colored pencil with Wendy Hollander, organized by Karen Abend. It's just a little task each day, and so far I've been more or less able to keep up, despite a frustrating elbow injury. Along with the colored pencil technique itself, it's also a review of basic drawing skills, which certainly is not wasted on me. I'm very pleased with what I'm learning, if not by what I'm doing. I've got a long way to go with colored pencil, as my tomatoes below show. I was trying different colors for shading, and got much too heavy-handed with the dark sepia in the tomato on the left. In fact, two of the tomatoes look more like apples to me.

"Early Girl" - Colored Pencil

I still need to contact Harry's Tasty Tomatoes (see my 3/19/18 post  ). No matter what seeds I may get from him, I think I will keep "Early Girl" on my list of Florida favorites.

I also have beautiful kale under the Fiddlewood. (I need to do a post on that wonderful plant. It provides just the sort of dappled shade under which so many plants thrive, and is a favorite perch for the few songbirds we get here). I'm picking it young, so I can braise it with plenty of garlic and some broth, and then add it to sauces or stir fries. To my way of thinking, a lot of recipes underestimate the time it takes to cook "greens." That includes baby kale. I just keep checking until I think it is tender, regardless of the cooking time given. I don't mind a bit of crunch in most vegetables, but undercooked greens to me are about as chewable as grass clippings, which doesn't mean they have to be cooked "dead," either. The bigger and older the leaves, the longer they need to cook.

Kale Mix from Burpee

The wonderfully textured and/or crinkled leaves are endlessly fun to draw, as long as I don't grimly attempt to get every little curlicue right. This sketch started out as ink (Pigma Micron #005) and watercolor. I made the mistake of using yellow for the highlights, but that made the leaves look sickly, so I tried to brighten them up with watercolor pencil, which didn't work too well, and colored pencil, which worked better. Some of the varieties are very blue-green, which I didn't capture here.

Trouble with Tomatoes

Back in my previous life in Georgia, I was a pretty decent gardener. Corn, cabbages, squash, zucchini, all manner of "greens," lettuce, cucumbers, tomatoes, sweet potatoes, okra, broccoli, and too many snow peas all flourished until the heat and stink bugs of July became too much. I canned, froze, and pickled all summer, and with the aid of cold frames, we had fresh lettuce and "greens" throughout the winter. About the only vegetables we bought were onions and garlic. It was wonderful to wander out to the garden on a hot afternoon and eat warm cherry tomatoes off the vine!

First Cherry Tomato of the Season

In the nearly 30 years I have been back in south Florida, I have yet to grow a decent tomato. It can be done. Neighbors across the street do it. They're "real" tomatoes, red, juicy and flavorful, because I've tasted them. (I have nice neighbors who share). I've never tried very hard, which might be one reason for my lack of success!

Here, the sand we so wistfully call "soil" does not retain water. You can be flooded on Monday and parched by Thursday, especially if it gets windy, and here practically on the Gulf, it is windy a lot. In their article "Unique Challenges for Florida Growers in Tomato and Pepper Production" G. McAvoy and M. Ozores -Hampton called Florida soil in general "merely a media (sic) to hold plants...". Heavy rainfall and high temperatures also mean that our sand doesn't retain nutrients either. In the same article the authors state that in some Florida soils, "there is nothing to bind minerals to what are basically miniature glass beads." Add root-knot nematodes to the mix, and it's obvious that you can't simply dig up a plot in the back yard and go to town.

Raised beds with lots of organic material and some bags of planting soil are the way to go, but somehow I haven't found the time. Hmmm... in 30 years? I've had minimal success growing tomatoes in pots, but this year I decided to try again. I bought good potting soil and composted manure, and planted my bought tomato starts in large pots.

I must have overdone the manure, because the plants almost died at first, but they recovered and bloomed. I was watching one large tomato swell and ripen - it was beginning to glow with promise, especially on one side. Then something - the grackles are my main suspects - pecked/ate a big hole in one side! Muttering and swearing, I  picked it and cut the offending half off.

The "Good" Side

I used the "good" side in a sauce I made - mainly to add bulk and moisture, because in its unripened state, there wasn't much flavor to be had. Actually, it had about as much flavor as many tomatoes I have bought from supermarkets over the years. 

My truly sad-looking cherry tomato plant pushed out a few berries on a languishing stem. I brought this plant into the screened patio to protect it from birds. As for the big flavor test - They were red inside - that's something, and they sort of tasted like a tomato should, but there was no explosion of flavor in the mouth. They also had tough skins. I read that that can be a reaction to too much sun, so I've moved the pot to a shadier spot back out in the yard. I'm hoping new growth will flower and set fruit before it gets too hot. The plant that produced the first tomato produced some small new fruits, so I brought it into the patio as soon as I noticed any color. Now it is a matter of waiting to see what happens.

Surviving Branch

Thirty odd years ago we were following a huge trailer loaded with green tomatoes in Homestead, Florida. They were piled so high that a bunch rolled off every time the truck hit a dip or hump in the road.  A lot of them bounced! That is no lie. After they'd been exposed to ethylene they might have turned reddish, but they never would have developed the characteristic flavor of a vine-ripened tomato. I doubt that anything has changed flavor-wise in supermarket tomatoes since then.

But there's hope, at least for the home gardener. In developing tomatoes that would produce heavy yields, ripen uniformly, ship well, and appeal to buyers, genes responsible for the tomato's distinctive flavor simply were bred out of the mix. 

Dr. Harry J. Klee, in the Horticultural Sciences Department at the University of Florida, and his colleagues here subjected hundreds of tomato varieties to taste panels to select for best flavor and some keeping ability. The researchers identified the minor chemical compounds responsible for the flavor, and colleagues in China sequenced complete genomes of nearly 400 varieties. If you send a $10 donation for the research, Dr. Klee will send you seeds of 3 varieties - "Garden Treasure," "Garden Gem," and "W. Hybrid." 

My summary is a vast oversimplification, but you can read about it all on Harry's Tasty Tomato Page.

Dr. Klee's lab also is doing some work on melons, lettuce and strawberries - sure would be nice to have strawberries that don't taste like styrofoam! 

Part of my disappointing experiences growing tomatoes in containers in south Florida may be that instead of starting specific varieties from seeds, like I did in Georgia, and like my generous neighbors, I have bought plants from garden centers. They may not have been best-suited for this climate, and it is possible that they suffer from the same genetic flaws as their relatives in the supermarkets. I'm going to send my $10 to Dr. Klee, and wait until it cools off enough to plant - sometime in August or September, I hope. And maybe by then I will have made a few raised beds. It's about time.