Creating Tomato Cages that don’t Suck

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I read somewhere, I think in Sunset, a blurb that said “humans have managed to put a man on the moon, but we haven’t invented a tomato cage that actually works”. This made me laugh, because, as every gardener knows, the flimsly 3-teired cages sold for tomatoes do absolutely nothing. They work great for eggplant and peppers, but the tomatoes will grow right past and MOCK you for thinking the cage would be supportive.

Knowing that the average tomato cage is useless, last year we naïvely thought that sticks and twine would be sufficient to hold back the masses of vines and branches. And yes, I know you can prune and pinch back, but they just grow so fast! In case I need to remind you of tomato situation, 2011:

"I see you stake, and raise past you 4 extra feet"

bewildered at the next branch to try and tie up

forging through the vines to bring mischievous Gaia inside. note the string, tied to string, trying to hold back a branch to make the path passable

Armed with this knowledge, this year we made the investment and bought a roll of hog fencing. This is hardcore metal fencing, with big 6″ squares. We got a roll of 50 feet, at 5 feet in height, and spent last Sunday making cages.

To make tomato cages, the first step is to unroll out the wire. When you buy it, it will most likely have one row half cut out, leaving wire “arms” wrapped around inside squares. These are your friends, and are very useful.  Lay the wire on its side and carefully unbend until the wire roll has sprung loose from its tight roll. Use pliers to bend the edge of each non-attached-to-a-square wire “arm” into little hooks. Push the wire against your leg for leverage.

step 1, curl edges.

Carefully unbend until the wire roll is loose. Its very stiff, and you have to step on it as you try and push it back. DON’T step off, or it will smack you in the face. Using rocks or flower pots won’t work as anchors. Trust me.

step 2, unroll

Have someone stand on the other end of the wire until you roll it out to the length that you want. Remember you are going to make a circle, so you need to go about twice as long as you want your circle width to be. We hoped to get 10 cages our of our 50 foot roll, so we stopped off at 5 feet.

step 3, sit on the wire

We tried multiple ways to getting the wire to stay put while we tried to cut it, but it always rolled back. We discovered the easiest way is just to sit on the roll. MAKE SURE someone is standing on the unrolled side, or it will snap back and hit the sitting person in the face.

step 4, cut

While seated on the highly uncomfortable roll of wire, we used a Dremel to cut at our 5 feet mark. After trying both wire cutters and the SawsAll, it seemed to be the most effective. Make sure you have extra cutting disks. We went through a disk every two cages. You want to cut right BELOW the square weld, leaving the little wire “arms” for the next cage available.  Note my foot weighing down the wire while Matt anchors the other end. Once you have it cut, CAREFULLY step off the wire, and then gather the cut portion into a hoop.

step 5, hoop and pinch

Loop your pre-bent hooks over the square on the other side, and use pliers to pinch them shut. I let Matt do this, I didn’t even bother to try. That wire is strong!

step 6, pile cages behind you

Finish pinching the wire around each opposite square, then pile behind you! Repeat: bend, roll, cut, curve, pinch! Our 50 feet of wire got us 9 cages, each about 2.5 feet diameter. We were hoping for 10 but I think that we gradually loss a few inches each time we cut.

A world without tomatoes is like a string quartet without violins. -Laurie Colwin

Spring is Here

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Rains mid last week and heat in the 80′s today is a sure sign that Spring has come to Sonoma County.

This means there is work to do in the yard! This past week we:

harvested peas….

sifted compost….

harvested the remainder of parsnips and beets to make space for summer squash, as well as gather snails that were hiding amongst the beet greens….

added more sideboards and then more soil to our potato bin

harvested our one head of cauliflower that made it without bolting

I just love spring, there is so much life & color all around!

bee in the lavender

nasturtiums and borage surrounding the compost bin

spider eggs hatching on the apricot tree

arugula gone to seed

chives in full bloom

mama & baby dove in the aviary

This is our yard this afternoon. The top beds are full of favas, garlic and leeks. The bottom bed with the last of the kale. The sun is finally high enough in the sky again to plant in the lower half of the yard. Radishes were pulled to prep for tomatoes. Last bit of compost is piled up top to pile over the growing potatoes. Drip tubing is awaiting a weekend to have time to be installed.

And Gaia continues to be underfoot. And yes, my kitchen floor is THAT dirty.

“In the spring, at the end of the day, you should smell like dirt.”
-Margaret Atwood

its the time of Mint

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It appears to be the time of mint in my yard right now. Mint, or mentha, from the lamiaceae family, is a Mediterranean native. You can identify this family by its square stem. It is known to be very easy to grow, and propagates by sending runners underground. Some (ok, most) people would even consider it to be invasive. Most gardening books recommend growing it exclusively in pots, to avoid it taking over your yard.

I have vivid memories of spending time at my dear childhood friend, Diana’s, house. They had an outdoor shower, and the round, rocked concrete slab was surrounded by mint. We would always use it to make tea, and I loved the smell of it when we would walk through to the shower. When we got our yard last year, one of the first things I did was buy multiple 4″ pots of mint and plant them under our hose spigot.

This is our mint patch today, a year and a few months later after the initial planting. After going dormant during the winter, it recently reappeared with a vengeance. I love it. I’m also not too worried about it taking over the yard. This area doesn’t get enough sun to grow many vegetables, and it seems to have over powered the crabgrass. :)

There are TONS of different types of mints, I have three different types planted.

This is Peppermint (mentha piperita). It can be identified by tooth-edged leaves and dark green leaves. They are often slightly purple tinted, and grows to be about 3 feet tall. It has small purple flowers.

Peppermint is has lots of medicinal qualities. It has about .4% volatile oil, composed mainly of menthol. Menthol is antibacterial and antiparasitic. Externally, oil or menthol is used in pain relieving balms, oils and lineaments. Internally, it has a antispasmodic effect on the muscles of the digestive system. I regularly use peppermint in tea when I have a stomach ache.

 

This is Spearmint (mentha spicata). Its leaves are slightly smaller than the peppermint and its stem are not as dark. It grows from 1-3 feet high, and has leafy spikes of pale blue flowers.

Spearmint is the most common mint. It is great to add in iced tea, use in mixed drinks like a mojito, or use to flavor foods. I use lots of mint in Vietnamese bun, cold soba or cellophane noodle salads and spring rolls.

 

I also have another mint that is either chocolate mint or a variety of Spearmint called Kentucky Colonel. I planted both at one point, but one of them got sucked under by a gopher. It has reallllyyyy big leaves, a dark stem, and makes it really easy to chiffonaide.

Whats your favorite thing to do with mint?

Meal Planning & Starting To Save

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I have a very busy upcoming week. Field visits for almost 8 hours a day, all week long for job #1, evening meeting tomorrow to discuss food and drink pairings at an upcoming fundraiser I’m planning, Leadership Institute class on Wednesday, and two late nights staffing an art opening and an artist workshop for job #2.

Additionally, Matt & I have set an ambitious goal, albeit possible, of saving for a year to get a down payment for a house. That means NO eating out, and being limiting on our groceries. We’ve also set a moratorium of buying “new” ingredients from the bulk section, we need to eat the TONS of dry goods that we have in the house.

Exhausting week ahead has left of us with this meal plan:

  • tonight, which was shared with our neighbors: lettuce salad with radishes; lasagna with kale & chard; marscapone lemon mousse
  • Breakfast for the week: crustless beet-top quiche
  • Snack for the week: black bean hummas with pita & carrots & radishes
  • Monday Lunch: winter spring rolls with spring onion relish, baked tofu, mint and carrots
  • Monday dinner: pork shank osso buco, served over risotto milanese; green salad
  • Tuesday lunch: green salad with brown rice, dates & cashews
  • Tuesday dinner:  leftover lasagna
  • Wednesday lunch: leftover salad
  • Wednesday dinner: roasted vegetable ragu of carrots, parsnips, fennel & turnips over brown rice
  • Thursday lunch: beet salad with wheat berries and pumpkins seed dressing
  • Thursday dinner: pasta with garbanzo beans, sausage & arugula
  • Friday lunch: noodle salad with tofu, green onions and mint
  • Friday dinner: either leftover ragu or pasta
  • Saturday dinner: barley & kale soup with fennel and lemon
Today was spent making tonight’s dinner, the breakfast quiche, the osso buco, risotto, hummas, veggies prepped for the ragu, and tomorrow’s lunch.
The total cost of all the “new” ingredients: $67 and some odd change, a large chunk being cheese for my dinner party. Combined with the meat from our CSA and the ingredients we already had, I’m still under our $100 a week budget. Not bad for 16 meals, plus snack, for 2 people, all organic.
And now its time to sit on the couch and relax!

Meal Planning and Signs of Spring

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The Spring Equinox was on March 20, but our erratic weather has created the illusion that Spring has been here for a while. The ornamental plum and cherries were in bloom everywhere 2 weeks ago, now they are flushed with leaves. Our winter was exceptionally dry, but the past few weeks have brought rain. With the wet weather, our garden is slowing springing back to life. I finally had time to do some harvesting and some clearing out of the arugula that had gone to seed.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Life has also been very busy. Working 2 jobs, plus wedding planning, leaves me exhausted every day. If I don’t meal plan, I eat poorly during the week, making me even more tired, and hungry.  Normally I bring leftovers for lunch, but the second phase of my project for job number 1 takes me out of the office all day, leaving me the choice to either go out and eat lunch, or bring a cold lunch. If I don’t make Matt a lunch, he doesn’t eat all day, and then is starving when he gets home.  Job number 2 has be either working late, or needing to answer emails when I get home, meaning I need something quick to prep and get on the stove.

Here’s what the plan looks like for the week:

  • Sunday- ginger lime chicken Legs with Carrot & Couscous Salad
  • Monday lunch- lentil salad with ginger, beets and mint
  • Monday dinner- roasted salmon with parsnips & rutabaga
  • Tuesday lunch- tortellini pasta salad with fresh picked peas, radishes, mint and cilantro
  • Tuesday dinner- chicken satay with peanut sauce, over soba with mint & cilantro
  • Wednesday lunch- salami sandwich with artichoke spread
  • Wednesday dinner- black bean, sweet potato & quinoa chili, topped with cilantro
  • Thursday lunch- soba with herbs and marinated tofu
  • Thursday dinner- greens & beans over toast
  • Friday lunch- green salad with lentils
  • Friday dinner- turkey burgers in pita
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