The Rewards are Coming In

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Summer Sunrise dwarf tomato is a new plant I grew from seed this year. I have been anticipating the ripening of its fruit, and one fruit finally changed to its golden yellow color with a pink blush on the bottom. It is also one of my first dwarf plants I’ve grown. The anticipation was greater than usual because I wanted to see how these taste, but this comes later in the day today. I wait to share the first taste with my hubby, Steve.

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It is funny how a person will get so excited to try new fruits from plants one grows themselves, especially this year, because I had some plants (not the dwarfs though) that experienced problems like blossom-end rot (as noted in a prior blog post). However, my first two dwarf plants are doing fine and the fruits are ripening now. I have another dwarf variety which I will blog about later as well. The other is called Mandurang.

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Good things come to those who wait – and I did wait to see my first Summer Sunrise dwarf tomato fruit ripen. I expected the fruits on the plant to be a bit larger but so far they are small to medium sized. That is fine, the flavor will be just as good I am sure. I am saving this one for a taste test tonight with my tomato-lovin’ husband, Steve, as noted above. It is a fun ritual. He loves tomatoes.

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Also, last night, I made my first batch of fresh pesto. It is ironic. I have eaten fresh pesto before, after all, I married an Italian and they have made it at dinners many times in the summer, so I know how good it tastes, yet, I had never taken the time to make it myself – which is just silly, because it takes so little time. It is easy. And I usually have fresh basil to make it with in the summer months.

Genovese Basil

 

I grew Genovese Basil from seed this year (again, as I did the last couple years), and it is a keeper. I gathered up a bunch from my planter, and used a small batch recipe primarily because I have a small chopper device that only holds about 1.5 cups of ingredients. It worked fine and was just enough pesto for two people.

The Pesto Recipe

The recipe called for the following:

1 cup fresh basil leaves
3 gloves garlic, peeled (I used 4 gloves, and it was very garlic strong, but we love garlic)
3 tablespoons pine nuts (which I picked up at Whole Foods the day before, but friends have since told me they use walnuts as a substitute)
1/3 cup freshly grated Parmesan (a must have to put in the chopper but also some to top off your pasta)
Salt (I used sea salt) and black pepper to taste
1/3 cup olive oil
Your choice of pasta if you plan to mix it with pasta

Freshly Picked

When I picked the fresh Genovese Basil from my deck planters, I just guessed at the amount and then I removed the leaves from the stems and kind of pushed it into my measuring cup to the 1 cup mark. I’m not sure if you are supposed to push the leaves down into the cup but I just figured, the more basil, the better.

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I was sure to follow the 1/3 cup of the “extra virgin olive oil” measurement, as to not over do it with oil, and I drizzled it in thru the opening in the top cover of the chopper as I pulsed the mixture together in the mini chopper.

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The Genovese Basil is a perfect pesto basil, that is for sure. The leaves are a deep green and leaves are medium sized to large. I started the seeds in my greenhouse early in the year (about 2-4 weeks before frost) and then transplanted them into medium sized terracotta pots. I water them at least once a day if the soil is dry, which it usually is in this heat. I also sold a lot of Genovese Basil seed packets this year to people as well as starter plants I had grown, which I plan to do next season again.

The basil plants grew huge and are healthy. I have topped them off – meaning snipped off the tops, constantly as I harvest for meals for at least a month now, and never let it go to flower. It is still growing strong and staying green. You may sow basil seeds at monthly intervals too, before we get a fall frost, but so far, my two plants are plentiful.

As noted above, I have a mini chopper and not a large food processor, but did you know you can make pesto with a mortar and pestle? I read in the seed packet that the word “pesto” comes from pestle. Interesting.

After mixing it up in the food chopper, it is just a matter of tossing the pesto into warm drained cooked pasta and voila. Of course, topping it with more Parmesan cheese is needed. And the better quality the Parmesan, the better it all tastes.

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As they say, we learn something new every day, and I’m glad I learned how to make fresh pesto, as well as try new tomato varieties. Both the Summer Sunrise dwarf tomato plants and the Genovese Basil plants make excellent candidates for kitchen gardens in patio pots and container gardens due to their sizes and uses. In this case, big leaves for pesto from the basil, and controlled plant height of the dwarf tomato plant for snacking tomatoes. The dwarf plant stays to about 4 feet max and is perfect for a big pot. Both are keepers on my list.

Cathy Testa
860-977-9473
containercathy@gmail.com

 

 

Ellington Farmers Market invites Container Crazy Cathy T

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Good Morning Everyone!

We had wonderful warmth and sun yesterday, and a nice rainfall is happening today which is providing everyone the perfect “setup” for the upcoming Memorial Day weekend – when many people start to plant their vegetable plants in their gardens – and of course, in container gardens and patio pots!

Most gardeners follow the rule of planting on Memorial Day because we are finally safe from frost and the soil is warmed up for our warm loving plants. This is especially true this year because of the our cool spring. Everyone is anxious – including our plants.

EFM Black Pepper Better Image

BEAUTIFUL BLACK PEARL PEPPER PLANTS – WONDERFUL IN MIXED CONTAINER GARDENS

Edibles and Fruiting Shrubs in Container Gardens

Thus – This weekend’s free talk on “Edibles and Fruiting Shrubs” in Container Gardens at Ellington Farmers Market is perfect timing. I will be at the big “square” gazebo (there are two gazebos on the site) from 9:00 am to Noon – and the talk will begin at 10:00 am.

I plan to go over tips on how to use fruiting shrubs in patio pots and also planting mixed container gardens with herbs and other wonderful various plants.

Thyme, pepper plants, tomatoes plants, banana plants, mint, fennel, oregano, rhubarb, Goji shrubs, blueberry shrubs, Sambucas Elderberries, cucumber, and many more will be available for purchase too. Will have select tropical thrillers and some flowering perennials and even succulents.

Don’t miss out – now is the time to grab them while they are hot.

EFF Blueberry Pot

Location of Ellington Farmers Market:

Arbor Park
Arbor Park is located Main Street in the heart of town. Arbor Park offers a safe area to walk. The Farmer’s Market is held in the park on Saturdays from 9 a.m. to Noon.

EFM Lemon Thyme

HEALTHY AND HAPPY LEMON THYME – FILLERS IN POTS – AND SNIP AWAY!

DIRECTIONS

1-84. Get off exit 66; proceed up the road towards rt. 30; turn right onto rt. 30; take immediate left onto west road (Vernon police dept. on your left).  Follow past Garden Barn, Walgreens, and Big Y.  Turn left onto Main Street (Light where Kloter Farms and Valero are located) Arbor Park is about 1/2 mile down the road on the right.
From Broad Brook Area – Take 140 to Ellington Center, get to Main Street and you will see the park on your left before Kloter Farms. There are signs indicating where to go for parking which is located in the back area of the market grounds. The big square gazebo is on the street side where the talk will begin promptly at 10 am.
Hope to see you there! 
Cathy Testa
Check Out Cathy T’s Feature in GoLocal’s May Issue
EFM Pepper Flowers

Pepper Plants in Flower – Ready to plant and produce for you!