Archive for the ‘Herb Everything’ Category

Hardy fall vegetables


2014
11.06

Big beautiful leeks, leafy chard, sweet baby carrots are still in the garden.

chard, leeks

Pot of Gold chard, is a garden show off now that the weather has cooled. The big leafy plants are not bitter. Photo PBH

 

There are also some young kale, broccoli and, cauliflower plants still in the garden. The plants are slow-growing and may not have time to make before the cold weather settles in. I’ll harvest the young kale leaves.

Read more:  Cool season crops organic Swiss Chard

Build a bed this fall. Get a jump or the spring garden season. Try  simple wood framed easy raised bed. Build the basic garden this fall. Get a jump on next spring’s garden.

Raised beds are a quick start for new gardeners

Baby kale is sweet and crisp.

Read more:  Cool season crops organic Swiss Chard

 Kale

The baby kale will be part of Zuppa Toscana, an Italian potato soup with sausage and kale. It’s one of the many soups collected on the Bread and Soup board on my Pinterest .

Add kale in the last minutes of simmering so it will stay bright and green.

 

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Sweet baby carrots

Carrots

Little carrots still have time to grow bigger and sweeter.

Little carrots still have time to grow bigger and sweeter.

Daucus carota. There are lots of carrots out there in the garden. They are sweet, orange and about three inches long. I’m curious, they have been thinned and are growing faster than anything else.

I’ll just watch and see how long they keep growing. Carrots as a fall crop are new in my garden. I’ll sow more carrots in the spring.

A packet of carrot seed has about a gazillion seed. Buy it and you will have enough for two crops a year. There are dozens of varieties.  You can get a generous packet of carrot seed for two bucks at Nichols Garden Nursery

I pulled up some short fat carrots, Chantenay Red Core Carrot, I think. It’s an old heirloom and it is growing well in my Southeast Missouri garden. They take up so little space in the garden.  Try to grow carrots if haven’t.

There's lots of parsley in the garden this fall.

There’s lots of parsley in the garden this fall.

Parsley

Parsley is loaded with vitamin C. It’s a real asset in chicken soup. I’ll add a heaping helping in the last minutes of simmering.

Some parsley will stay in the garden because it is a biannual and will appear early in the spring. It will flower and go to seed in the second year.

Calendula

Calendula

Calendula

And finally, perky little blooms are hard to come by in November. Calendula, “Flashback” is a volunteer. They frequently self seed. Anywhere this colorful plant appears, it’s welcomed to stay. This bright orange bloom brings pollinators to the garden.

Yaya

Yaya

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Scarlet Nantes

 

Baltimore

Baltimore

More information:

Grow 2 crops of carrots this season

How to grow long straight carrots

Nichols Garden Nursery – Fine Seeds & Herbs. Has some good carrot growing tips. Plus, they have 11 varieties of carrots. several good varieties that are under $2 a packet. I may have slightly exaggerated in saying there are a gazillion seeds in a packet.

There are approximately 18,500 carrot seeds per ounce or 650 seeds per gram.

 In the soup pot today: Washed and coarsely chopped chunks of  these Leeks, kale, carrots, onions, oregano, garlic, parsley and rosemary are simmering in a big pot destined to be a vegetable broth by tomorrow. Beef, chicken, or vegetable both will make any soup brighter, adding another levels of taste.

When cooking a chicken for chicken soup, cook it in your homemade broth instead of water. The resulting golden chicken broth is the best. Really. I mean it. Double broth may have originally come from heaven.

Today’s Harvest Basket 9/28/14


2014
09.28

Today’s Harvest Basket September 28,1914

Tomatoes, hot and sweet peppers, sage

Food is just coming in “dribs and drabs”, as grandmother would say.

A little bit of this, a little bit of that.

A little bit of this, a little bit of that. Tomatoes, peppers, and herbs.

Happy Birthday to our resident hole digger and full-time weeder. His birthday dinner will be all locally grown (in my garden or in the surrounding counties.)

Everything except for the pasta. It was a very bad year for macaroni in the garden. It doesn’t grow here in Southeast Missouri, USA

Jules is one of the unsung hero’s of the garden, chasing moles, resetting the stones in the walkway once the culprit is finally caught. Most of all, when we both stumble inside at the end of a long, hard day, I will say I forgot to turn off the water, bring in the tools, whatever.) Out he goes to solve the problem. Jules is the apple of my eye.

Cooler fall weather means apples are plentiful. Missouri has a bounty of apples.

 

Apples

Honey Crisp, big, juicy, crisp.

Honey Crisp, big, juicy, crisp.

Speaking of apples, they are here, every kind you can imagine. I had to take out a second mortgage to buy the first Honeycrisps that arrived in the area. They are big enough to share, crisp and sweet as any eating apple you ever tasted.

Because this young apple has quickly developed such a big following. The Grocer charges more than double the price of other apples.

It takes five to six years for Honeycrisp to produce fruit. They grow best in cold weather states, like Minnesota.

Honeycrisp apple is a cross between Macoun apple and Honey Gold apples. Developed by University of Minnesota.

It will not come true when grown from seed. Honeycrisp apple flowers must be pollinated by another apple variety. Even a crabapple will do.

They are pricey apples. But I love them for fresh eating. For making homemade applesauce, pies, fried apples, I choose a more affordable variety.

Applesauce or apple pie filling are a good idea to start home canning. The weather is cool, the work in your garden has slowed down, apples are plentiful most everywhere.

Apples as a first home canning project

This is a favorite apple pie recipe for a fall apple bounty.

Sausage and apple pie a fall favorite

Make it a brunch dish using good breakfast sausage. For dinner, I use sweet Italian sausage. Honestly, I don’t need a reason, the pie is one my fall favorites.

Today’s Harvest Basket 9/16/14


2014
09.17

Today’s Harvest Basket, September 16, 2014.

Bunnies are always hiding in my garden. Today, I also discovered carrots.

Big long, straight carrots.

Big long, straight carrots.

I was planning a journal entry called “Garden Cleanup.” While I was tidying up the herb garden, I discovered these giant carrots. This is a new vegetable in my garden, it is only the second year to grow carrots. I was never inclined to grow carrots because I didn’t especially like them.

Carrots

Carrots was not a crop grown in Grandmother’s garden. Her Ozarks garden was red clay and very rocky, making it impossible to grow carrots. I had no idea where carrots came from.

The 10″ long carrots were masquerading as it’s cousins: parsley, cilantro, and chervil. All of these herbs are members of the carrot family. The flowers look like Queen Ann’s Lace.

Sitting behind the harvest basket are water-filled jars of parsley, cilantro, or chervil. The parsley will go into tabouleh. Cilantro will be frozen into a pesto-like condiment, ready to drop into bean dishes, chili, enchilada sauce or salsa.

Chervil on potato salad

Chervil on potato salad

Chervil has only been in the garden for a couple of years. I will use chervil in potato dishes like potato salad.

It is one of the herbs in the fines herbes blend. (pronounced “feen erb.”) 

Fines Herbes

My recipe for fresh fines herbes

• 3 Tablespoons chervil
• 3 Tablespoons chives
• 3 Tablespoons parsley
• 2 Tablespoons tarragon

Finely chop all these herbs and mix together. Use fresh or store in the refrigerator in a zip lock or small air tight container for a couple of days.

I have all these herbs growing in the garden now. Usually, chervil is available only in the cool season. I will mix fines herbes into an herb herb butter to freeze.

Lacy chervil in part shade.

Lacy chervil in part shade.

Try chervil or fines herbes:

Today’s Harvest Basket 8/11/14


2014
08.12

Today’s Harvest Basket August 11, 2014

Squash and tomatoes, plus a fruit jar full of herb cuttings. Mint and parsley will go into tabouleh.

Today's Harvest Basket 8: 11: 14

Mint in upper right, Italian flat leafed parsley in lower left.

Baby zucchini

The monster zucchini are now under control. I’m picking them at 7″ or so. Sliced lengthways and brushed with a hint of roasted garlic olive oil, these little tender squash and so, so good on the grill (or roasted in the oven)

In August, when the garden is in high production, I can easily be a vegetarian. That big yellow tomato weighs about a pound and a half.

Late blight has taken over most of the garden.

Late blight has taken over most of the tomatoes in the garden.

Yellow tomatoes

I hope to get one last flush of tomatoes before the plants succumb to late blight. Each of the tomatoes in this photo weigh well over a pound.

Heirloom tomatoes do not have the disease resistance that many hybrids do. But I challenge you to find a sweeter or prettier tomato than Gold Medal.

They are susceptible to late blight. I had the same problem a couple of years a go when I planted them.

But wait till I slice one open for you. Lovely meaty, yellow flesh with a splash of red radiating from the center.

Gold Medal Seedling

Gold Medal Seedling.

Generally speaking, it is not true that yellow tomatoes are less acid than red tomatoes. However, this big yellow tomato is less acid than most tomatoes.

Today’s Harvest Basket 6/18/2014


2014
06.19

June 18, 2014

Parsley, mint, onion, ity bitty carrot.

Fresh parsley  + mint make the best tabouleh.

Fresh parsley + mint make the best tabouleh.

I always grow more parsley than we can eat. It is because of the rule of three. Grow one for me, one for others, one for the wildlife. Tabouleh is made with ingredients from my garden plus bulgar, a squeeze of fresh lemon and a bit of olive oil.

When tomatoes are producing, stuffed tomatoes are a good lunch.

When tomatoes are producing heavily, stuffed tomatoes are a good lunch.

Tabouleh will have a lot of parsley and mint in tonight’s dish. Next week when we have TONS of cucumber, the recipe will be heavy on cucumbers. Finally, when the tomatoes are the star of the garden, there will be a lot more tomato in the recipe.

About that carrot, it was harvested because I was thinning the carrots to encourage  them to grow straight and tall. When we have enough for carrot cake, I’ll share my recipe. But, it looks like it could be awhile before we have fresh carrot cake.

Take a jar of cool water to the garden. Plung herbs and leafy greens in cool water to prevent wilting.

 

This mint is called chocolate mint. It tastes nothing like chocolate. The stem is chocolate colored.

It is one of my favorite  mints because it has a pure mint flavor. It is a very bright, clean taste.

I keep it from growing out of control by using it at least once a week, clipping a generous portion to put in sun tea.

I buy mint from Richters Herbs.

Richters has a huge selection of herbs and a stunning variety of mints.

4’x8′ Community Garden in Owasso, Oklahoma


2014
02.14
TomatoOrganicStupice02

Organic Tomato “Heirloom Stupice” photo: Renee’s Garden

“I’m looking for some bush type cucumbers and green beans. My community garden is small and last year my cucumbers took over. This year I want to start with multiple color potatoes and Bush green beans.  

Question: best place to buy? Where to look? Best tomato plants? My tomatoes last year were way to big.  Looking for the old fashion bush type plants that produce without getting six feet tall.”

The 4×8 raised bed can produce a lot more food than you imagine. Because the cost of shipping and handling can be more costly than the seed you ordered, I’m sticking mainly with one seed company.

First, here are my suggestions for the crops you said you want to grow.

  • Potatoes – Try these small patch potatoes from Renee’s Garden. If you are ordering onion starts or seed potatoes, do it very soon for best choice. Renee’s Garden
  • Bush green beans – Seeds you can find locally at big box store or garden center. Plant a few seed every 2 or 3 weeks for a continuous supply of fresh green beans. Don’t plant them all at once unless you are planning to can or freeze green beans.

    IMG_4441

    Mascotte dwarf plants, 6″ long, thin green beans. Photo: Patsy Bell Hobson

Mascotte – dwarf, 16-18″ tall plants. Continuous yield of crisp, medium green skinny, stringless 6″ long beans. 50 days. New. AAS Winner. Harris Seed or Jung Seed

Blue Lake – long time home gardeners have probably grown this old favorite. 6 -6 1/2” pods mature early and all at once. 58 days. Heirloom. Renee’s Garden, Harris Seed, Jung Seed

  • Tomatoes – Plants you might find locally at big box store or garden center. Space plants 2 feet apart

Celebrity - Compact plants produce heavy yields of medium sized tomatoes on disease-resistant plants. 75 Days. AAS Winner.

Jet Star - An indeterminate, 4′ – 5′ tall plants produce big yields of low acid, bright red 8 – 9 ounce fruits. 72 days. Heirloom.

  • Cucumber – Consider adding a trellis for long straight cucumbers that take up little ground space. Or grow bush cucumbers.

    cuc-slicer1

    Cucumbers photo: Renee’s Garden.

“Bush Slicer” – disease resistant, dwarf bushes, produce 6 to 8″ long fruits. Keep picked for continued production of tender, crisp, sweet fruit. Cut cucumbers – do not twist fruits from plants. Renee’s Garden

 

More suggestions for a small space gardens.

You will have room for more vegetables by choosing the plants ment for small space or container gardens.

  • Squash – bush type varieties of summer squash are easier to see, watching for size.

    zucchini-astia2

    Container grown zucchini is easy to pick. Check every other day to keep squash size in control. photo: Renee’s Garden.

“Astia” zucchini - French bush variety perfect for small space gardens. Non-rambling, early bearing and productive. Renee’s Garden

  • Turnips – Plant in both spring and fall.

“Mikado” turnips, Japanese baby globe-shaped roots with white flesh and mild flavor. Nutritious tops make fine cooked greens.  Renee’s Garden

Before you plant these seed, there is plenty of time to plant lettuce, spinach radishes, green onions in the space where tomatoes and peppers will be planted after the ground is warmed enough, 50° F.

Also, you can plant peas, bush snow peas or spring peas.

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Companion plant Italian basil near tomato plants. photo: Patsy Bell Hobson

Add Herbs. Buy a few starter herb plants to tuck into empty spaces. 2 or 3 parsley, 1 basil, 1 dill.

When your tomatoes are in full production, use the tomatoes and parsley to make Tabouli. Add dill to vinegar and marinate cucumbers. Sprinkle torn basil leaves over tomato slices or stir into tomato sauce.

 

The Owasso Community Garden consists of 34 – 4 x 8 raised bed gardens, 15 of which are American Disabilities Act beds, located south of the Community Center in Owasso, Oklahoma. Facebook

I am starting container grown tomatoes from seed.

My small space tomato choices:

Stupice – richly flavored fruits on 5′ vines. Great tasting 2” fruits and perfect for container growing or small space gardens. From the Czech Republic, pronounced ”Stu petes”. (Stupice may win the neighborhood first tomato contest.)

tomato-superbush3

Super Bush. photo: Renee’s Garden

  Super Bush – Continuous producer of 5 ounce   fruits on 3 foot tall plants. Good choice for containers and small gardens. Hybrid, disease resistant. 

Both tomato varieties are from Renee’s Garden

← This is the photo that convinced me to grow Super Bush.

 

BUILD A BED

Use concrete blocks to build a raised bed. Quick, easy, lasts forever. Grow a theme garden. This one is a spaghetti sauce garden.

A 4′ x 4′ raised bed is big enough to grow enough produce to make fresh spaghetti sauce and freeze or can a few jars for winter.

Build a spaghetti sauce theme garden in a 4′ x 4′ concrete block raised bed.

 

Herb Vinegars


2014
02.05

Make extra for gifts

Buy this at the store and it could cost you $20. Make it at home for pennies. Plus, your custom blend always tastes better.

Finally! It’s time to fill you salad bowl with home-grown greens. I love those little bitty butter lettuces, so tender and perfect. Place the whole head of butter lettuce in each salad bowl. Get a jump on spring with this selection of lettuces.

tarragon Begin adding layers of flavor in your herb vinegar by adding more herbs as they each become plentiful. Start with a good vinegar. If it doesn’t taste good now, it won’t get any better with the addition of herbs. Stock up on your own blends of herb vinegar.

Tarragon vinegar is a popular herb vinegar and so easy to make. Start with a white wine vinegar. Only two items are required: tarragon and vinegar. More instructions are here: Make Tarragon Vinegar

Tarragon is a low growing, disorderly bright green herb. It likes full sun, well-drained soil. Adding compost in the summer and leaf mulch in the winter is all the care, this little herb needs.

Once it is well established, you have a bonus in the garden traders plant exchange. You must have a starter plant, it does not grow from seed. Rarely does it bloom, but the seeds are sterile.

Fines herbes

Fines Herbes – parsley, tarragon, chervil, chives. A beautiful herb combination for a container garden near the kitchen door. photo by Patsy Bell Hobson.

Tarragon, (Artemisia dracunculus

You must have tarragon or you can’t make Béarnaise sauce, channel Julia Child, or cook like a French chef. Buy a starter plant. It’s lovely and fragrant. Say hi to Julia for me.

Becky’s Flowers


2013
10.25

Delivered Fri October 25, 2013

St John’s Wort  (hypericum perforatum)

 

St John’s Wort  (hypericum perforatum) is a herb, sometimes it is considered a wild flower right up until the minute it is considered an invasive weed. The common name, St John’s Wort was given because it is usually in bloom during the summer solstice (dedicated to St. John).

St. John’s wort, a plant that grows in the wild, has been used for centuries for health purposes. I grow this herb because the flowers are beautiful. I do not use it as a medicine.

This plant cast it’s spell the minute I first saw it. Waving it’s petals in the warm, gentle breezes of late spring, I knew we were meant for each other.

St John's Wort

When I brought it home from the nursery, in a two gallon pot, it was covered with blooms. That was the last time it bloomed for the next 5 or six years. Since then, I’ve moved it many times, trying to find it a happy home where it can bloom and thrive.

For some reason, it began to bloom again last year. And it has those big carefree gold blooms. It is lovely, butterflies and hummers like it too. Becky, this is the flower I’m sending to you today. St John’s Wort*.

Imagine St. John’s Wort, golden as sunshine, with shrubby medium green leaves. If I could deliver this flower myself, it would come mounded in an old antique china tea pot.

I love this bright bloom. It just makes me happy to be around it. I hope you like it too. It’s easy to dig up and divide, so just say the word and I’ll send you a division.

St. John’s Wort is a shrub-like perennial herb and it can be invasive. So, be careful what you ask for.

St John's Wort flower

Some folks use this herb medicinally. St. John’s wort may help some types of depression and, it can also limit or increase the effectiveness of many prescription medicines. I don’t use this herb as a drug because of the potential for interaction with prescription medication.

It’s just beautiful and cheery in the herb garden. I hope I always have it blooming somewhere. 

Enjoy!

*Becky Funke is in a hospital that does not allow flowers in the rooms. So, not to be deterred, I’ll send them on Pinterest. You can stop by her CaringBridge site to leave well wishes and get updates. The girls, her 3 beautiful daughters, keep the site up to date.

Becky’s Flowers


2013
10.22
delivered October 22, 2013

Borage (Borago officinalus)

An herb, borage is a sun-loving annual that reseeds from one year to the next. Once it is established, borage may be returning to your garden every spring. Even though it is an annual, it freely reseeds.

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Find two or three colors on one plant. Photo by Patsy Bell Hobson

Each plant has dozens of blooms continuously all summer and until frost. In my garden, it tends to sprawl and reaches a foot or two in height. I love the periwinkle-blue blooms, a few of the flowers are pink, lavender and, rarely white.

borage bud

The dill and borage grow tall, perfect in the back of the herb garden border. Photo by Patsy Bell Hobson

Borage flowers are Becky’s flowers today, each plant is a bouquet of  colored blooms.

The blooms are edible. Sometimes flowers are served on tea sandwiches, the taste is a mild hint of cucumber flavor. They can garnish a salad or cold soup. Candied borage flowers will decorate cakes or cookies and maybe cup of  sorbet.

borage

Pale blue to a sky blue in color, the sweet 1″ flowers are beautiful served candied and decorating the tea tray.  Photo by Patsy Bell Hobson

In the garden, borage grows well in containers, bed and borders. It is a blooming delight, a little taller than many herbs, it is a good choice growing in the back of the herb bed.

It is believed to have originated in Syria, but borage has naturalized throughout most of Europe and the USA. Because it reseeds easily, you often find it near abandoned farm homes and junk heaps.

Bees love borage, it may increase the amount of honey produced in the nearby hives. Leaves can be added to green salads. Add sprigs to wine, cider or tea. Borage is a good companion plant for strawberries.

*Becky Funke is in a hospital that does not allow flowers in the rooms. So, not to be deterred, I’ll send them on Pinterest. You can stop by her CaringBridge site to leave well wishes and get updates. The girls, her 3 beautiful daughters, keep the site up to date. 

Enjoy! 

 

May Day!


2013
05.01

To me, May 1st is a the beginning of the growing season, the get outside season. The mantra is “Never Waste a Day of May”.

We’ve had several meals with asparagus so far this year. The purple asparagus are producing more and bigger stalks. They are big, tender stalks that turn green when cooked. Infact, I am planting a few more crowns this year.

I paid for 2-year roots, Jersey Knights, but I don’t believe that is what I received. There are several female plants and the stalks are skinny. They have been growing for three years.

Read more about Asparagus on my hub pages and find great recipes on my Pinterest page: Asparagus Everything or just checkout my Pinterest.

Last night we had a salad of “thinnings,” mixed lettuce, baby chard and, arugula, a few radishes and green onions. How to grow and cook Swiss chard. Or checkout my gardening pages at Hub Pages.

Chive flowers are just a day away. Photo pbh

Chive flowers are just a day away. Photo pbh

The chives are about in full bloom. That means get the vinegar bottles washed and ready. Take advantage of the earliest herb garden offering, make several containers of chive vinegar.

Mixed Herb Vinegar – Put the pink chive blossoms in a quart jar and fill with white vinegar. I use white wine vinegar. Top the jar with a piece of plastic wrap to keep the lid from coming directly in contact with the metal lid.

In two weeks, taste and see if it has the right flavor. If it is too mild, cover and wait for another week. Strain out blossoms, cap and store. Chives are flavor layer number one. We will add more herbs as the season progresses.

The two small bottles in the middle are simply chive vinegar. Chive blossoms are beautiful but not here for long. photo pbh

The two small bottles in the middle are simply chive vinegar. photo pbh

Make more than you think you will need. The delicate pink colored vinegar is very good on it’s own. I use a lot of this right away on tender young salad greens. You get just a hint of chive flavor mixed into a light salad dressing.

Keep a few small, decorative bottles on had for gourmet gifts. Include a salad dressing  recipe card.

 

 

 

TOMATO REPORT

• Tomatoes in 5 gallon buckets:

  Gold Medal (75 days indet) Bicolor, yellow with streaks of red inside. Winner of several tomato taste contests. Early for a big tomato, sweet, low acid, 1 pound).
Pineapple (85 days indet) Bicolor yellow with red streaks produces big beefsteak type  1 and 2 pound tomatoes.
Omar’s Lebanese (80 days indet) Whileit has won size records, I’ve never got those giants in my garden, though it is prolific.
Hillbilly or Flame (80-85 days indet)
are planted in water saver 5 gallon buckets. All four of the above tomatoes promise 1 pound tomatoes. Read more: Best Home Garden Tomatoes: Hillbilly or Flame Tomato. 

Bison (65-77 days det) tomato is in a 5 gallon bucket over at Neighbor Dorothy’s house. Promises to be a heavy producer.

Though, bucket tomatoes usually under produce in size and quantity. The taste is true in flavor, tasting  like the ones grown in the garden or in a container.

• Tomatoes in containers (giant planters)

Great White is in a container along the patio wall.

80-85 days. Large, 1-lb giant, creamy white fruit, this tomato is superbly wonderful. The flesh is so good and deliciously fruity, it reminds one of a mixture of fresh-cut pineapple, melon and guava. One of our favorite fresh-eating tomatoes! Fruit are smoother than most large beefsteak types, and yields can be very high. Introduced by Gleckler’s Seedsmen. – This description from Baker Creek.

•  Raised beds in garden soil

All are heirlooms requiring sturdy support or staking. Good ole’ garden soil tends to produce the biggest and most tomatoes of  the 3 locations.

Black Krim (80 days indet) is one of the most popular black tomatoes.

Heirloom whose big leafy vines produce lots of slightly lobed deep purple/”black” fruits whose juicy, rich red flesh offers sweet and delicious flavor.  Described by Renee’s Garden.

 Carbon (80 days indet) is my favorite black tomato. The fruit are beautiful, lightly lobed and blemish free, heavy producer of  8-10 ounce tomatoes.

Persimmon (80 days indet) is new to me. 1 pound tomatoes are promised, meaty texture and mild flavored. Orange.

Costoluto Genovese ( 80 days indet) looks like an old fashioned, deep red Italian tomato because it is. Beautifully lobed rich, deep tomatoey flavor, great for canning, pasta sauces, and lovely on a plate of sliced heirloom tomatoes. Been around since the 19th century.

 

 = my favorites

Tomato seeds from:

Baker Creek

Renee’s Garden

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