Black Krim Heirloom Tomato

If you can’t decide which of the wonderful heirloom tomatoes to plant in your garden, may I suggest Black Krim tomatoes. It was my lucky day early last season when my local greenhouse offered a few heirloom tomato plants including Black Krim. So, I bought a couple and stuck them in the ground with no big fanfare. Then despite a rather rough spring weatherwise, and more neglect of my garden than I care to admit this year, I was gifted with a nice crop of the most beautiful and delicious tomatoes I have ever eaten.

Black Krim tomatoes, belonging to the group known as the black tomatoes of course, are not at all delicate and I am living proof they can survive well in adverse conditions. But then, they originate in a not-so-perfect climate in the former Soviet Union. That point is the “Isle of Krim” located on a peninsula in the Black Sea and Ukraine. Not surprising then to learn that they are called tough enough to thrive in colder climates as well as tolerate heat and produce heavy yields as well. Gardeners are encouraged to cage these plants to keep the heavy fruits off the ground (something I did not do, and a few rotted on the ground).

It only took one mouthful and it was love at first bite when I sampled my first “harvest”. Incredible taste which is hard to describe, but I would say the flavor was the most intense I can ever remember. And, these fruits are absolutely beautiful. They are truly beefsteak, about 3″ to 4″ in diameter. The color is deep red and mahogany and can be almost black. The shoulders are deep green. Inside red/mahogany to black contrasts with greenish seeds. The taste is just slightly naturally salty. This alone makes Black Krim the perfect tomato for people on low-sodium diets.

Let’s just say Black Krim is the perfect tomato for any garden. It’s a beautiful heirloom worthy of saving seed each season. It’s taste is supreme. And, from what I’ve seen in my garden, just leave it alone and you’ll be rewarded with delicious gifts from nature, and your friends will be so amazed. Happy Gardening.

Victory Gardens

Just the other day I spied ugly little grey creatures crawling on my yellow crookneck squash plant. They may be God’s little creatures, but I still don’t like them. They are borers and can kill a squash plant in a heartbeat. Did I spray? No! Once in another “lifetime” a long time ago I might have poisoned them. This time I am proud to say I attacked the situation IMMEDIATELY! I carefully cut off the part of the plant where the little critters were congregated and scooped it all in a garbage bag. It may or may not be a real kosher way to deal with the problem, however, my plant is bug free and still giving me more squash than I ever dreamed. We do what we have to do………..

But what is really on my mind today is the Victory Garden concept of growing primarily vegetables that originally came into being during World War I as an effort to enable American citizens to produce food that would help secure their needs as well as our troops. Need I say that prior to the end of World War II all gardening was (as far as I know) an organic affair. You can read the very interesting history of victory gardening on our sister site at www.thewholefoodjournal.com. Dare I say that victory gardening is just as important today as it always has been in history?

Some of the most basic foods to grow in a victory garden are potatoes, corn and beans allowing for ideal use of space in a small organic garden. Simply plant corn along the potato rows and also pole beans that will climb the corn stalks and keep producing ’til frost if you keep picking.

Grow more tomatoes than you will ever need. Two years ago I planted eighteen tomato plants in my pretty tiny garden for two. Most everybody thought I was nuts, but they loved the fruits (and the variety) I shared with them. It’s surprising how many meals begin with tomatoes in some form. Cucumbers are another crop that provides the basis for such goodies as old fashioned sour pickles like my grandmother used to make and a myrid of other preserved foods. FYI: The recipe forGrandma’s Old Fashioned Sour Pickles, as I remember them and still make them, will magically show up on www.foodpreservation.com very soon……cause time could be running out this season.

Back to the Victory Garden. Always, always plant black zucchini and yellow crookneck squash. I have two of each. Stir-fry with onion and red and green peppers……..very good! My sister-in-law slices the big ones and cooks them on the grill, seasoning with olive oil and parmesan. I like to dehydrate chunks for winter soups and stews. If you are the brave one, try one of the unusual and beautiful heirloom squashes.

You will want in your victory garden lots of greens, especially spinach and lettuce, as well as those from various root crops like beets, turnips. Try several different varieties of carrots here and there in soft ground. Cabbage and melons require more space……..if you have it.

Finally, our beloved herbs and flowers. My favorite herbs are parsley, basil, oregano, dill, cilentro, garlic and rosemary. My favorite flowers are zinnia, marigold and calendula. Plant your favorites.

I hope you come back to Organic Garden Corner all winter long as you will find all sorts of great information about gardening with emphasis on organic methods. Along with topics like companion planting and heirloom seed treasures, you’ll also learn the best places to buy your seed and how to save your own if you want. Right now, plan ahead and Happy Victory Gardening!

Organic Gardening

Hi, and welcome to my corner of the world of organic gardening. It is in this corner where the magic of organic agriculture and sustainable growing meet. Growing food organically is rewarding enough, just knowing the food you grow and eat is the best nutritionally for you and your family. The added reward is knowing you aren’t contaminating your food or your world with more of the bad chemicals and stuff than is already out there.

Your organic garden, be it large or small, focuses on the health of the soil and the natural tools and methods handed down for generations for centuries. No matter what you plant, replenishing the soil is the foundation of your organically grown garden. Before too long, you’ll probably wish that I would just shut up about compost and mulch.

If you’ve watched any news at all this year, you know that one of most notable effects of skyrocketing oil prices is that so many people decided to grow at least some of their own food. The result was that seed sales were higher than ever before. Why do I think that the price at the pump, and all the other related price increases we’ve seen this past year aren’t going away anytime soon, if at all?

I’ll bet a record number of people are already thinking “garden in 2009″. Unfortunately, a few generations of precious little individual gardening has left a big gap in even the most basic information a would-be gardener might have. I hope to help fill that gap with information you can use to create your organically grown food.

If this is your first venture into gardening (or even if it’s not) check out www.gardenbasicsguide.com for some good general information about home gardening. Then come back to this corner for the “secrets” of gardening with nature, not inspite of it.

Because we all, and always, learn from each other, I invite comments and suggestions. If something worked for you, tell the world about it. If you’re stuck, ask and find answers right here.

Do grow at least some of your own food (and herbs and flowers too). And, grow it all organically!!!