video tutorials, tried-and-true tips + our latest learnings to surround you with abundance all season long
I love eating garlic.
All season long.
I've let untold bulbs of garlic sprout, shrivel and mold over the years.
My hope for the Fruition Garden Journal is to save you time, money and heartache, so here is how to store garlic well, for seasons to come.
The short story:
- 56 to 58 F
- 45 to 50% relative humidity
- Plastic mesh bags are ideal
Bottom line: Fairly cool, relatively dry & well-ventilated areas store garlic best
Clean bulbs in mesh bags with good airflow, cool temps and moderate relative humidity have the greatest longevity.
Like anything, there is so much more to consider.
Here's the full story:
The storage life of your garlic is a complex equation, with three main variables:
- Growing Conditions
- Storage Conditions
Let's dig a little deeper.
Beyond softneck and hardneck, there are many different DNA types of garlic with thousands of...
This day always comes: It's early September and green tomatoes abound.
So much green fruit, heavy on the vines.
This fruit would most likely not ripen before frost.
With a little foresight and a bit of effort, you'll ripen more tomatoes than you otherwise might. Photo credit: Markus Spiske.
I'm honored to share our strategies to encourage our tomatoes to ripen at the end of the season, how to enjoy your green tomatoes in the kitchen as well as set you up for success for next season.
Give them a trim!
With scissors, garden shears or large pruners, trim your vines all the way back to the green fruit. Six weeks before last frost is your optimum window to maximize your harvest. Suddenly, your plants will
- Focus their energy on ripening fruit rather than continuing to blossom;
- Invite more light into depths of the plant, helping fruit ripen, as well as
- Experience greater air flow, which discourages the spread...
It's almost September and true confessions: I'm exhausted.
I know I'm not alone.
We've been cultivating beauty and abundance for months, with so much on our minds and hearts, amid the bustle of our everyday lives and cultural chaos. Behind each of those gorgeous photos on social media we know there is a weary gardener, often wishing someone would make her dinner from all the glorious food she's surrounded by.
Last year, Dandy saved us: Last September, while we were busy harvesting seed and picking up irrigation, she sowed seeds. Greens and herbs that fed our bodies and souls until snowfall and many that even survived the winter, re-growing the most tender and sweet leaves of the season as spring arrived. Taking that extra moment to sow a few seeds this September may be one of the best decisions you make this season. Certainly, one of the most delicious :)
Interplanting maximizes every inch of your garden space; especially when you plan to put hoops with row cover over your greens...
Is a deceptively obvious question.
No matter our preconceived notions of color & shape, a tomato is ripe when its soft to the touch.
The best way to judge if a tomato is ripe is not by the color, but it's softness.
Touch your arm, squeeze it gently: Both firm and supple, your arm as well as your ripe tomato can be plied and is ready to bounce back instantly.
And yes, I am totally encouraging you to squeeze your tomatoes...!
Do your otherwise ripe tomatoes still have green or orange shoulders? Let’s talk.
First, know this: tomatoes photosynthesize sugars from the sun not only in their green leaves, but directly in their green fruit, as well. About 80% of the flavor in a tomato comes from the energy harnessed in leaves, the balance from the fruit itself.
Second: There are different levels of photosynthetic molecules and not all are equally powerful.
Third: The most powerful ones take the longest to ‘break...
~ join us for Fruition Seeds’ annual harvest party ~
Enjoy Fruition in the glory of August with tours and tastings!
Savor a slice of our Fruition-bred watermelon, August Ambrosia...
...and pick up your organic garlic and shallots for planting this fall...
...all among thousands of dahlias :)
Bring your family, bring your friends!
Our annual harvest party is always free, always open to the public...
...and we can't wait to see you soon!
Sow Seeds & Sing Songs,
Stay tuned for our Ginger Harvest Party this fall, date TBD!
If you're growing tomatoes in the Northeast, you're likely growing tomato diseases, as well.
Here is how to identify the four most common tomato diseases here in the Northeast and what to do next.
Blossom-End Rot is an abysmal disappointment that is both manageable and preventable. Affecting paste and roma types more than other tomatoes, blossom-end rot is mostly an issue with the first set of fruit, quickly disappearing once conditions shift for the better.
Remove fruits affected by blossom-end rot as early as possible (like the fruit on the right), since the next flush will likely not be affected.
Symptoms: black, leathery lesion at the blossom-end of the fruit, often visible when fruit is still green and quite small, becoming larger as the fruit matures.
Cause: Calcium deficiency. More accurately, it's a water deficiency. Here is how I visualize it: Calcium is a huge ion while others are small, so calcium needs more water to be absorbed...
Flavor keeps me coming back to the garden.
Keeps me coming back to myself.
Garlic and shallots, with their exquisite flavor and versatility, accompany me to the kitchen in each season.
For many years, I had no idea different varieties of garlic could taste to different. Several years back, we hosted a gathering of friends, chefs and food writers, garlic lovers and garlic haters alike. We sauteed and roasted 17 varieties of garlic (it's true), each one labeled. A feast we set out, each dish without garlic: roasts and quiches, olive oil and baguette, smashed potatoes and hummus. We then added garlic to each dish, one variety after another, attempting to characterize and articulate what we were tasting.
Italy Hill Porcelain is our favorite variety for making pesto.
The unanimous conclusion: We all know the apple varieties we like best. Surely you know if you prefer an Empire over a Granny Smith, for example. But in our rush to commoditize food, we've largely forgotten the...
As I look around the farm this final week of July, I see red tomatoes on the vine, seven-foot pole beans reaching for the sky and thousands of dahlias in full bloom. Abundance and beauty abound!
Amid the extraordinary bounty of summer, I'm sowing the abundance of autumn. This week, we're prepping beds and sowing carrots, beets, watermelon radish, more cilantro, the start of cool-season lettuces and (my favorite) dwarf peas. These are the seeds that will feed us in the cool months to come.
The right tool for every job: The tine-side of a rake picks out rocks while the flat edge levels the soil.
Here is the full list of seeds we're planting now, from the final week of July til the second week in August. They break down nicely into four categories:
Fall peas are the best peas, which you know as soon as you take your first bite. As cold turns starch to sugar, fall peas are the sweetest and easily the most tender. And, because the days are getting...
Friends, I garden not only for the beauty and abundance, not just for the smell of fresh lavender or the satisfaction of good, hard work.
I garden to be in awe of the world.
Today, lacewings are the embodiment of such awe for me.
What is a lacewing?
Chrysopa carnea (there's a clue!) is one of our finest beneficial insects native to the Northeast, very likely the most voracious insect in your garden. For breakfast, lunch and dinner they dine on your aphids, thrips and cabbage looper caterpillars.
Here are four reasons you want lacewings in your garden:
Adult lacewings are darling with their sweet lime green bodies, sparkling gold compound eyes and dramatic, sweeping wings like exquisite, translucent stained glass. Adult lacewings feed on nectar, pollen and the honeydew of aphids, like ants.
Lacewing adults are gorgeous as well as nocturnal, so they're rare to see. Photo courtesy of Wikipedia.
We've cultivated garlic as a species for six thousand years...
...so when you find yourself wondering when is the perfect moment to harvest your garlic, know you are not the first person to wonder this.
In truth, the 'perfect moment' is up to a week and sometimes more, depending on the weather.
Here in the Northeast, mid-July, that 'moment' is just about...now :)
Here is the one consideration to look for, demystifying the predicament:
Wait for at least two or three bottom leaves to turn brown before you harvest your garlic.
Each of the leaves above ground have a corresponding 'wrapper' around each bulb, becoming papery when cured. Once one third to one half of the leaves are brown and brittle, you have strong bulb wrappers awaiting you and your garlic is truly ready to harvest.
Nutrient deficiency or nearing maturity? If your leaves are fully brown, from tip to stalk and it's July, your garlic is almost ready to harvest.
⭐️ love what you sow ⭐️
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