Wednesday, November 18, 2009

With the cold, comes the end

Of my warmth seeking plants.
The last couple of days it had dropped down to the low 40's up here and a few nights the high 30's, and after a week or so of very cold evenings, my tomato plants have gone to the beach, so to speak.

It is difficult to grow tomatoes up here since they like prolonged heat, and we don't ever have prolonged heat!

I have been thinking a building a greenhouse in order to extend my growing season, most of the tomatoes that are sold at the mercado are trucked in from who knows where.

They grow  a lot of tomatoes in Jalisco and Sonora, judging from the ones that we see on the side of the road and one that have been run over, all of which have fallen off of hasteliy loaded trucks.

There is something to be said about homegrown vegetables and fruits. There is nothing quite like biting into a ripe , vine ripened tomato that was hanging on your own vine ,, minutes before you slice it for your salad.

I doubt that a greenhouse will do much for tomatoes, unless I can get some seed for the "Fog" variety.

My chard does quite well, so does spinach, tomatillos and peppers, I guess I should be happy to have those available.


norm said...

Kale is a good cold weather crop. You have to slow cook it for about 4 hours but it tastes pretty good after a cooking time that would ruin most foods. We use it in soups, a topping for pizza and my favorite, mixed with mashed taters. It grows for two years, the second year is the best, it likes the north side of the house and is not a bad landscaping plant. It comes in many colors and sizes. And they say it is good for you-fights cancer cells, for what that might be worth...

Bob Mrotek said...

Your chard photo is a work of art!

Felipe said...

Tomatoes here are pathetic. I add them to salads for custom and color, not taste.

Tancho said...

Norm, we usually also grow beets, which also make great "greens" instead of tossing them like most people do. The kale is pretty versatile, I sometimes make kale and cheese ravioli, and as you say, you can's screw it up.
Bob, I had to show that vivid colors or nature, simply stunning.
Felipe....I quit buying tomatoes unless they were grown locally and even then they are a disappointment from the ones we know and love. I cook usually with canned stewed or sun dried tomatoes, much better than poor fresh tasteless ones.

Don Cuevas said...

It is time to cut all the fresh basil. We shall dry some and make a pesto with the rest.

Don Cuevas

Bob Mrotek said...

We grow "albahaca" (basil) too! I like to make fake hamburgers using grilled Portobello mushrooms with chopped onion, lots of fresh basil leaves, and red bell pepper strips with the skins removed. Yum!