As the pumpkin vines continue to populate the vegetable patch, I was once again grateful for the City Picker boxes. I simply rolled the entire planter box of tomatoes to another sunny spot, and let the pumpkin vines continue to grow. (As if I would stop them!!!)
Unfortunately, one of the two boxes leaks when I fill the watering tube. I can’t do anything about it now, but I’ll investigate at the end of the planting season to see what’s up. I planted three starter tomato plants on one side and a variety of seeds on the other. Eventually, I thinned the plants to an even six to the box.
Here’s how they’re growing:
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I can’t believe they grow so fast, I think that’s an awesome way to tell your story. Do you have a favorite recipe for using them up or just ‘into a salad you go’?
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I love eating the small ones right off the vine when they are still warm. We eat them in green salads, and also dice them for enchiladas. My dream is to have the tomatoes ripen while we still have basil, and make a Caprese salad (slices of mozzarella cheese, basil and tomatoes with Balsamic vinegar and a little salt and pepper.
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Oh, yum you’re speaking my language. Caprese is my favorite. I could eat it all day long.
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We’re soul sisters!
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Maybe separated at birth? I saw a 60 Minutes once where this young guy who was adopted found out his real mom was the librarian in his school and they found each other, neat hey?
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That is a great story. I love that sort of thing. Let’s see…family tree: mother from Nova Scotia, father from Oldam in England. Married each other in Toronto, immigrated to the States in 1966. And you?
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Mmmm, guess not. Mother born in Germany. Father, strapping young farm boy from Alberta. 2nd child of four, I look just like my younger brother…lucky him or poor me, depends who you talk to. HA
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One of four! Nice big family. I’m one of three. We’ll just have to agree to be sisters from a different mother with a shared country.
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I love eating the small ones right off the vine when they are still warm. We eat them in green salads, and also dice them for enchiladas. My dream is to have the tomatoes ripen while we still have basil, and make a Caprese salad (slices of mozzarella cheese, basil and tomatoes with Balsamic vinegar and a little salt and pepper.
Thank you for the nice comment as well.
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