Column: Verlys Huntley, Notes from the Garden

I could hardly believe we nearly set a record low temperature on Aug. 17 — we were just one degree off. Our summer has been unusually hot and humid, but now suddenly our nighttime temperatures are indicating that fall is fast approaching. Hopefully we are still a few weeks away from that first freeze, but with everything being about two weeks early, who knows what will happen?

A few soybean fields are starting to yellow in places, and some of the corn is maturing and starting to dry up, so I look for an earlier than normal harvest this year. The drought will certainly hurt the yields for local farmers, and also affect food prices for all of us. Gardens are even starting to get that “fall” look. Although we are still short on rain, the rain we did receive has made the lawns look a little better, and I even have taken a break from watering the garden. But we are still very short on subsoil moisture and it could take quite a while to make this up.

We still have almost two and half months of farmers market season left, and with the cooler weather now (especially nights), you will be seeing some of the crops that like cooler weather coming on the market before long. This includes crops we typically think of as spring crops, such as radishes, lettuce, and spinach, but which also do very well in the cooler weather of fall. This is also when the fall or second crop of everbearing raspberries comes along. Muskmelons and watermelons are ripening, and there is a good supply of apples, cucumbers, summer squash, tomatoes, peppers and eggplant. And of course there are beans, beets, carrots, kale, cabbage, swiss chard, potatoes, onions, sweet corn and much more.

This is the time when you may want to put up some of that good produce for winter. Freezing vegetables is really simple, and almost always involves blanching. The length of time required for blanching varies with different vegetables, but don’t try to take a shortcut and skip that, or you will be very disappointed with the product when you take it from the freezer next winter.

Canning, although a little more difficult, is still fairly easy. This is how you would preserve salsa and pickles. If you are interested in learning the basics of hot water bath canning, there will be a two part class on Sept. 11 and Sept. 18 at Albert Lea High School. Call Community Education for more details or to sign up for the evening class. The class costs $25, and you will receive a Ball Discovery Canning Kit and four jars of canned product to take home. If you stop at the red awning at the Albert Lea Farmers Market, you can get some very good coupons for Jarden/Ball products, including jars.

 

Produce of the week: Tomatoes

Tomatoes are probably the most widely grown vegetable raised by home gardeners. You don’t need a lot of space. In fact, they can be grown in a large pot on your patio or deck. If growing tomatoes in a pot, or where crowded for space, you will probably want a determinate variety. Determinate varieties get only so tall and then quit growing, whereas indeterminate will continue to grow and set on fruit throughout the season, until frost kills them. Tomatoes are actually a perennial plant, but are grown in our area as an annual.

A strange fact is that tomatoes were once thought to be inedible, or poisonous, which might be due to the fact that they are in the nightshade family. Originating in South America, they were probably spread to other areas by early explorers, and were first known to be grown in North America in 1710, probably more as ornamental plants. Thomas Jefferson, who ate tomatoes in Paris, is believed to have promoted the fact in America that they are indeed edible, and quite tasty.

Botanically, tomatoes are fruit, but are now considered a vegetable for culinary purposes. They can be consumed raw, or as an ingredient in many dishes and sauces, and drinks. Tomatoes are high in lycopene, a proven anticancer agent, as well as a good source of vitamins A and C, folate and potassium. One bushel of tomatoes weighs 50 to 55 pounds, and will give you approximately 38 to 40 pints.

 

Recipes

Tomato corn casserole

2 cups fresh corn

6 tomatoes, sliced thick

1 onion, chopped fine

1 green pepper, chopped fine

2 Tablespoons butter

Salt and pepper

1 cup coarse bread crumbs

4 slices bacon, diced

Spread half the corn in a greased casserole dish, cover it with slices of tomato, packed closely, sprinkle with half the onion and green pepper, and dot with butter. Sprinkle with salt and pepper. Add another layer. Top with bread crumbs and diced bacon. Bake at 375 degrees for 40 to 45 minutes.

 

Taco salad with tomatoes

1 pound of ground beef

1 15 ounce can kidney beans, drained

1 teaspoon chili powder

1/2 teaspoon salt

1 head lettuce

1 onion, chopped

4 tomatoes, chopped

1 cup shredded cheese

2-4 cups taco chips

1 cup French dressing

Brown ground beef and drain. Add kidney beans, chili powder and salt. Simmer 10 minutes. Tear lettuce into bite size pieces and put in large bowl. Add tomatoes, onion and cheese. Mix in meat mixture and slightly crushed taco chips. Stir in French dressing and serve.

See you at the Albert Lea Farmers Market from 4 to 6 p.m. Wednesday and from 9 a.m. to noon Saturday.

Verlys Huntley is a master gardener and the president of the Albert Lea Farmers Market.