Last year I gave into my undeniable impulse on an airplane. I know most of you are wondering what this has to do with this blog, centered around cooking with fresh, seasonal produce. I would be too. But, as I explained last year, I was thumbing through an inflight catalogue on my way to places unremembered, and I came across the perfect solution to my tomato planting problems, the upside down tomato planter!
Ah yes, how people laughed and pointed. And how envious they were when we ate our first BLT of the season on July 1st.
Our upside down tomato plants were an undeniable success. But imagine my surprise when this blog began to get hundreds of visitors, attracted by entering the keywords “upside down tomato plants” into Google. Entertainingly enough, it turns out that this is now the trendy way to plant tomatoes, and even more amusing, it appears that I am the only person on the internet who actually was brave enough to blog that she did it.
Since that time, I’ve seen commercials on television promoting something called the Topsy Turvy Tomato Planter. I suspect that this new product will work, and it is, on the surface, considerably cheaper than what I bought. But, my planter is rock-solid and sturdy, it stands up on its own, and it has an area on top to plant other plants too.
My father, always looking for ways to beat the system, decided that all you really need to do if you want to plant tomatoes in this manner is to get some old buckets, cut holes in the bottom, and hang them from ropes. He’s right too.
This year I planted a variety of herbs on the top of the planter. I also planted four pepper plants. The pepper plants were purchased from a stand at the Dane County Farmers’ Market. I chose miniature bell peppers, Sweet Italian peppers, and a hungarian style pepper.
I decided to take a gamble with the tomatoes that were planted this year. Most years we go with relatively safe, proven tomato plants from our favorite vendor at the market. Buying their Early Girls ensures that we will get that coveted first tomato by the first weekend of July. But this year, I went all Heirloom, choosing the following plants to try out:
- Stupice: These Czechoslavakian tomatoes are early, cold resistant tomatoes that grow fruit approximately 2 inches in diameter.
- Matina: These heirlooms from Germany are also very hardy and early. They are medium-sized plants, and they are known to have great flavor.
- Black Cherry: I can’t wait to try these tomatoes. They are a classic cherry tomato, but have black skin, and the flavor of other black heirlooms.
- Sungold: I love Sungold tomatoes. They are also a cherry tomato, with a golden apricot color and deep, sweet flavor.
And the Shiba Inus, as usual, were out and about as we planted. Toshiro really didn’t care what we were doing, but Jimbo thought it might be possible that we were planting food for him. Because, ever the optimist, he’s sure that everything that we do involves food for him.
PS: This post was written outside, on the back deck, taking full advantage of the spring weather.
Turns out, this is darned good. So one recent night found me in the kitchen with a bag full of nice, crisp, fresh spring greens from the Farmers Market. And I thought, “Why not?”. Preparation was simple. Take the freshest spring greens you can find, toss with olive oil, a touch of Balsamic Vinegar, Salt, Pepper, add some crisp sliced scallions (bulbs and greens), and then add the Pièce de résistance, an egg, fried in olive oil sunny side up. Grate some fresh asiago cheese and pepper over the yolk before serving.
