By Mindy McIntosh-Shetter

Tomato gardening takes space not only from the standpoint of land or containers but also from cages, stakes, or trellises.

But a solution to this problem is no farther than the hardware store or construction site.

This tomato cage is made much like one made from chicken wire, but instead of trying to fold wire, this cage can be taken apart, tied together, and stored away.

The items needed for this project are listed below. But keep in mind that these dimensions can be changed to create a trellis or to house more than one plant.

Materials needed:

• Goggles
• Mulch Read the rest of this entry »

By Mindy McIntosh-Shetter

For many years I have always looked for something to do with all those bales of straw I see going to the landfills after Halloween.

In the past I have gathered what I could and used them for bedding for my animals or as mulch for my garden but there does exist another garden use.

This use can benefit every conceivable type of gardener from apartment homesteader to homeowner.

What could straw bale and gardeners without land have in common?

The answer to this question is straw bale gardening.

The most important aspect of this type of gardening is using the right type of straw. Do not use hay but instead use wheat. The reason for this is Read the rest of this entry »

By Mindy McIntosh-Shetter

Gorilla gardening has always fascinated me.

What a wonderful idea to sneak into an area during the night and plant a garden for everyone to enjoy.

Whoever thought of this idea should get the Nobel Peace Prize.

But I have often wondered why only flowers are planted and how are these plants watered.

The other day I found the solution that was like Eureka why did I not think of that. The solution to the watering problem is ooze tubes.

These wonderful tubes have been used for years to water trees but now are gracing gardens as a means of watering plants when you are away. So now the technology has got up with the idea of gorilla gardening but has now raised the bar to reach into the food desert that every city seems to be experiencing.

These ooze tubes they say hold water for up to Read the rest of this entry »

By Mindy McIntosh-Shetter

This summer has been a unique one for any tomato gardener.

The cool and wet spring, dry summer temperatures and lack of rain along with insect infestations has been the norm it seems for the 2010 tomato season.

And the list does not stop there but for my dad the tomato season blues seemed to be never-ending.

First, as a seasoned tomato gardener, my dad decided to plant his tomatoes in planters. Two of these planters were near the house while the third was in the middle of the backyard. He staked his tomatoes in this third container and wrapped fishing line around the tomatoes to deter the deer.

But within a week Read the rest of this entry »

By Mindy McIntosh-Shetter

Gardening in recent years has become a popular hobby and a way of stretching the food budget.

But items used for gardening sometimes can be gathered for free by reusing or re-purposing but normally they require money.

Below is some of my money saving tips that I have learned through many years of raising tomatoes.

Containers

Assorted containers are any tomato gardener’s friend. These can be as varied as buckets, hanging baskets, planters, and bags of soil to name a few. Discount stores, at the end of the season sales, and peoples’ refuse are great places to look for containers.

Another technique to save money is by creating your own Topsy Turvy planter. This type of planter requires a container with a hole in the bottom and a means to hang it with such as a handle or chain. But Read the rest of this entry »

By David Harbilas

Food is fickle.

Some days it seems like the supermarket is carrying only the best, most perfect tomatoes and unblemished basil, and other days all that seems to be available are green, rock-hard tomatoes and basil with black tips and leaves that look like they haven’t seen water in over a week.

At no other time and in no other place is this evident than in a restaurant kitchen during service.

Two weeks ago I participated in a local farm-to-table dinner at Aka Bistro, where I work as the restaurant’s sous chef. Our chefs, Chris Chung and Christophe Santos, and pastry chef Jillian Rosenberg wrote a simple, four-course menu, the first of which featured last of the season heirloom tomatoes. Part of the challenge Read the rest of this entry »