Planted out 36 varieties of tomatoes, four rows with 9 plants each. Links to descriptions of most of them are here. I found some frost damage on three or four of the many plants we started, particularly on smaller plants of "Marianna's Peace". "Boondocks" turned out to be regular-leaf plants, so it seems to be mislabeled. "Grightmire's Pride" included both plants with typical Oxheart foliage and small potato-leaved plants, which can't be right. Haven't planted the PL type yet, and haven't given any away, either. But "Boondocks Mystery" was popular with the Cub Scouts.
We still have 16 or 17 varieties to go, mostly cherry tomatoes and other small varieties. We should know more about tomatoes at the end of the season. Or at least, I hope we do.
From the Southwest:
Row 1: Early Challenge Hybrid, Boondocks (RL mystery plant), Red Rose, Ponderosa Pink, Absinthe, Anna Russian (oxheart), Aunt Ginny's Purple (PL), Super Beefsteak Hybrid, Fourth of July Hybrid
Row 2: Pink Berkeley Tie-Dye, Purple Passion (PL), Orange Russian 117 (sturdier foliage than the typical oxheart), Brandy Boy Hybrid (PL), Gary O Sena (PL), Black and Red Boar, German Head, Reif's Red Heart (oxheart), Moskvich
Row 3: First Lady II Hybrid, Royal Hillbilly, Brandywine OTV (PL), Barbara, Tidwell German, Better Boy (purchased, gallon plant), Heidi, Jetsetter (purchased), Nyagous
Row 4: Cosmonaut Volkov, JD's Special C-Tex, Black Krim, Anna Maria's Heart (oxheart), Momotaro, Goose Creek, Oxheart Pink, Marianna's Peace (PL), AAA Sweet Solano
I also planted in RootTrainers indoors:
Cucumbers: Cool Breeze (HPS), Suhyo TK (Pinetree), Natsuhikari (Evergreen) and Summer Dance (Pinetree). Weather has been warm during the day. Summer Dance started coming up on March 25, a day when the weather was getting cooler and rain was predicted.
Squash: Cougar(Harris), Sweet Zuke (Burpee), Kojac (T&M), Butterstick (Burpee), Magda (Willhite).
Melons: Savor (VBS), Extra Summer Sweet (Evergreen), Early Sugar Shaw (HPS), Summer Dream (Nichols), Lilly (Twilley).
Pole beans: Fortex (VBS) and Champagne (from Zeedman at Gardenweb). They started coming up on March 25.
Update, March 29: We had another family, and James, over to plant tomatoes tonight. They'll be sharing the garden. Planted cherry tomatoes and others, including a few repeat varieties. East fence, from the North: Porter's Dark Cherry, Rosalita, Sweet Chelsea, Black Cherry, Sweet Quartz, Haley's Purple Comet, Evans Purple Pear, Berkeley Tie-Dye, Green Zebra, Golden Egg, Yellow Submarine, Beam's Yellow Pear, Grightmire's PL (unknown), 2 plants
South Fence, from the East: Pop-ins, Green Grape, Grightmire's Pride (oxheart), Dr. Lyle (?), Big Beef, Mortgage Lifter, Momotaro, Aunt Ginnys?, Brandy Boy, Moskvich?, Cosmonaut Volkov.
Had some "help" from a toddler labeling some of the last tomatoes planted..
61 tomato plants. Crazy.
Saturday, March 20, 2010
Monday, March 15, 2010
March 15: Official "frost-safe" planting date
Well, it was cold and windy on Saturday, nicer on Sunday and in the 70s today. David finished tilling and prepared a row for the greens and the rest of the beans I had started. Hope they didn't stay in their little containers too long.
Canadian White Blenheim has some blooms now, coinciding this year with a few stragglers on Blenheim and more on Golden Amber, which is further from the big CWB tree. Chinese also had a couple of blooms.
'
Emerald Beaut plum is blooming right with our little Plumcot. Hope it will cross-pollinate. I took some branches over in a bottle-vase. Cassleman and Flavor King still have a few blooms open, too.
Time to get going in the garden.
Canadian White Blenheim has some blooms now, coinciding this year with a few stragglers on Blenheim and more on Golden Amber, which is further from the big CWB tree. Chinese also had a couple of blooms.
'
Emerald Beaut plum is blooming right with our little Plumcot. Hope it will cross-pollinate. I took some branches over in a bottle-vase. Cassleman and Flavor King still have a few blooms open, too.
Time to get going in the garden.
Thursday, March 11, 2010
March 11 - Frost
Surprise. We have light frost on the ground. Most of the tomato seedlings and the beans were outside, and some were on the porch (with an eggplant). So far, it looks like there wasn't much damage. Not cold enough to hurt the fruit trees.
I had watered the seedlings in the afternoon yesterday, and that may have helped protect them. Some of the water on the plants is frozen, and the box containing tomato seedlings has frozen droplets. Just a bare hint of damage on a few tomatoes so far. No frost in the 10-day forecast. March 1 is supposed to be the 50% chance of frost date around here, and March 15 is supposed to be the day when you can plant without significant chance of frost. So I guess this year is pretty typical. Frost on March ll.
I had watered the seedlings in the afternoon yesterday, and that may have helped protect them. Some of the water on the plants is frozen, and the box containing tomato seedlings has frozen droplets. Just a bare hint of damage on a few tomatoes so far. No frost in the 10-day forecast. March 1 is supposed to be the 50% chance of frost date around here, and March 15 is supposed to be the day when you can plant without significant chance of frost. So I guess this year is pretty typical. Frost on March ll.
Friday, February 12, 2010
Popcorn Popping, planting greens
Today, the Flavor Delight Aprium tree and the Royal Rosa Apricot started blooming. It's a beautiful day, but probably not quite warm enough for honeybees to be really happy yet. Hope some other insects are out.
I plants some "summer turnips" using the Winter Sowing method today. An experiment. I really prefer turnips in the fall. Five 6-oz. deli cups fit in a fried chicken tray from Walmart. Cut some slices out of the bottom edge of the cups and poked some holes in the bottom of the chicken tray. The top is already vented. Used a UV resistant industrial marker (Sharpie) to mark the cups. We're comparing:
White Lady to Tokyo Cross
Hakeuri to Oasis
Just Right (a fall turnip) as control.
I don't think any of these, except maybe Tokyo Cross, are true, 100% turnips. They have sweet, non-hairy leaves which are much milder than regular turnip greens.
I also started some greens and assorted brassicas - 9 deli cups in a pumpkin pie tray from Costco, with plastic wrap snapped into the rim. Poked 2 holes in plastic above each cup, and a few extra holes. The sun is out now, and I don't want any over-heating.
I plants some "summer turnips" using the Winter Sowing method today. An experiment. I really prefer turnips in the fall. Five 6-oz. deli cups fit in a fried chicken tray from Walmart. Cut some slices out of the bottom edge of the cups and poked some holes in the bottom of the chicken tray. The top is already vented. Used a UV resistant industrial marker (Sharpie) to mark the cups. We're comparing:
White Lady to Tokyo Cross
Hakeuri to Oasis
Just Right (a fall turnip) as control.
I don't think any of these, except maybe Tokyo Cross, are true, 100% turnips. They have sweet, non-hairy leaves which are much milder than regular turnip greens.
I also started some greens and assorted brassicas - 9 deli cups in a pumpkin pie tray from Costco, with plastic wrap snapped into the rim. Poked 2 holes in plastic above each cup, and a few extra holes. The sun is out now, and I don't want any over-heating.
Saturday, January 30, 2010
Tomato Seeds Planted
Well, I planted more than enough varieties of tomatoes on Thursday the 28th and Friday the 29th. Thursday's went into Jiffy Mix in Root Trainers. Friday's went into Miracle Gro Seed Starting Mix. The latter is higher in peat, is easy to wet. I think it holds more water when hydrated. We'll see how things go. They have bottom heat, on and off, from a seedling heat mat.
Some of the seeds I ordered haven't come yet. Don't know if I'll plant them all this year. I will try a few heat-setting and/or fall storage tomatoes using the Wintersown method if all goes well. Along with some ground cherries and flowers. Maybe I'm crazy.
Extra-early slicing tomatoes
Jan. 28: Fourth of July Hybrid (got seeds at Walmart last year) for my early tomato this year. It's indeterminate. Won a taste test at UC Davis in late summer 2004. Great flavor in hot weather. Has tough skin, but I don't mind. Reportedly resistant to nematodes. Burpee likes to keep details about disease resistance secret.
Jan 28: Park's Early Challenge Hybrid VF12NTmv - 63 days, 4 oz., indeterminate.
Jan. 28: Moskvich - 60 days, indeterminate, 4 to 6 oz., does well in cool weather, and reported to taste great in the hot Sacramento Valley.
Early Wonder - 55 days, determinate. Dark pink slicer, 6 oz. Freebie from Tomato Growers Supply.
Jan. 29: First Lady II VFNTASt - 66 days. midsized, crack-resistant, better flavor than Early Girl. 2003 seed. Indeterminate.
Plum and other small to mid-sized tomatoes - Indeterminate:
Jan. 28: Barbara Hybrid VFFN Have to grow this one, because Barbara is David's mom's name. It's a plum tomato bred for the French fresh market according to marketing hype. Seed is from 2003. Won a taste test, hands down, of plum tomatoes at UC Davis in 2004 and was apparently taken off the market in about 2005. I planted some after the normal season last year, and one lived over the winter on the porch in a Root Trainer, along with a Sweet Cluster, a Red October (has a blossom) and a Winter Red.
Jan. 29: Heidi - Heat-tolerant plum tomato from Africa - good flavor.
Jan. 29: Evan's Purple Pear - 70 to 80 days. Sweet. Name a play on the famous "Eva's Purple Ball", but derived from the equally famous Pruden's Purple.
Jan. 28: Cosmonaut Volkov - 65 - 75 days. "Best flavor" per Fedco seeds in New England. Wonder how it does in hot weather?
Jan. 29: Momotaro Hybrid VF1NSt (Tough Boy) - 70 days. Beautiful sweet pink tomatoes from Japan, heat-tolerant, 6 to 7 oz., fruits grow in clusters.
Jan. 29: AAA Sweet Solano - Firm, small, sweet orange tomato with gold stripes.
Jan. 29: Golden Egg - 70 to 75 days. Egg-shaped, pale yellow. Flavorful fresh or dried.
Jan 28: Goose Creek All the rage right now. Said to be a heat-tolerant tomato from a (South Carolina?) Atlantic black Island culture.
Jan. 28: Nyagous - A smallish, black-red, pretty tomato, said to be more crack-resistant than Black Prince.
Jan. 28: Berkeley Tie-Dye, - Striped tomato from Napa Valley.
Jan. 28: Black and Red Boar - smallish striped tomato from Napa Valley.
Jan. 29: Green Zebra - a tennis ball-sized green tomato, blushed yellow to pink when ripe with green stripes. Full, acidic flavor, midseason, does well in heat. Recommended for salsa. I think it's a parent of Berkeley Tie-Dye and probably Black and Red Boar above.
Cherry and Grape tomatoes - Indeterminate unless noted
Jan. 29: Rosalita - 65 days. An early pink grape tomato with white speckles.
Jan. 29: Sweet Quartz Hybrid VFNT - 65 days. Pink Japanese cherry tomato. Gets raves on the GardenWeb tomato forum.
Jan. 29: Sweet Chelsea VFFNT 67 days. Low-acid sweet large cherry tomato.
Jan. 29: Yellow Submarine - Yellow pear type, better flavor.
Jan. 29: Beam's Yellow Pear - Best-tasting yellow pear from Seed Savers.
Jan 29: Haley's Purple Comet - Large cherry tomato, originating from Cherokee Purple. Well-regarded. Compare with Black Cherry.
Jan. 29: Black Cherry - 80 days. Lots of people love this one. Cracks in rain.
Jan. 29: Green Grape - Determinate plant. Spicy flavor. Good front-yard tomato. Not as early as one might expect.
Jan. 29: Pop-Ins - 60 - 65 days. Small red teardrop-shaped tomato
Oxhearts - Indeterminate Meaty medium to large tomatoes, wispy foliage.
Jan. 29: Orange Russian 117 - 85 days. Sweet fruit, pretty.
Jan. 29: Anna Maria's Heart - in honor of our niece
Jan. 28: Anna Russian - 65 days. Early pink oxheart. Also in honor of niece.
Jan. 28: Oxheart Pink - 80 to 95 days. Big. Reputed to be somewhat heat-tolerant.
Jan. 28: Grightmires Pride (medium-sized, fairly early oxheart)
Jan. 28: Reif Red Heart medium-sized heart, good flavor.
Large Tomatoes (including beefsteaks) - Indeterminate
PINK/ROSE
Jan. 28: Purple Passion - An early pink Utah heirloom beefsteak.
Jan. 28: Pink Berkeley Tie-Dye - 65 to 70 days. Striped pink beefsteak from Napa. Better than Cherokee Purple? Compact indeterminate plants.
Jan. 29: Red Rose - 6 to 10 oz.,
Jan. 29: Aunt Ginny's - 75 to 85 days. Famous heirloom, 12 to 16 ounces.
Jan. 28: Dr. Lyle - 80 days. A meaty, fairly smooth large (1 to 2 pound) pink beefsteak without many seeds.
Jan. 29: Boondocks - 80 days. Big, fat beefsteak, over a pound. Does well in warmer climates. Mislabeled in my little pots. Should be potato-leaved.
Jan. 28: Marianna's Peace - 85 days. A popular pink beefsteak said to be more productive than Brandywine. 1 - 2 pounds.
Jan. 29: German Head - smooth, pink beefsteak.
Jan. 29: Tidwell German - big, pink beefsteak from Tennessee.
Jan. 29: Royal Hillbilly - 85 days. Fairly smooth, little cracking, good yields. One pound average.
Jan. 29: Ponderosa Pink Big, mild, rough-shouldered tomato, susceptible to sunscald. Seed from 2003.
Jan. 29: Watermelon Beefsteak - Up to 2 pounds, smooth blossom end. (Didn't come up - old seed).
Jan 28: Brandy Boy Hybrid Brandywine type from Burpee.
Jan. 29: Mortgage Lifter 75 to 85 days. Big beefsteak-type.
PURPLE/BLACK/BROWN
Jan. 28: Black Krim (black, early, heat tolerant)
Jan. 28: JD's Special C-Tex
Jan. 29: Gary O Sena - 70 to 75 days. Stabilized cross of Brandywine x Cherokee Purple. Loved by tomato lovers.
RED
Jan. 29: Brandywine OTV - 85 days. Red, more productive than regular Brandywine, especially in warmer climates.
Jan. 28: Big Beef Hybrid VFFNTASt - 73 days. Reliable, disease-resistant, heat-tolerant, good flavor. I have enough seeds for emergencies now. May try as grafted second rootstock for some heirlooms.
Jan 28: Super BeefsteaK VFN - not sure if this one is an F1 hybrid. Smooth shape, small blossom scar. 2003, Gurneys'
GREEN
Jan 28: Absinthe
Update, February 11: The plants started on the 29th in the Miracle Grow Seed Starter Mix are growing healthier-looking, sturdier plants. I've started giving the ones started the dåy before some plant food. Jiffy Mix plant starter may be most suitable under a layer of the Miracle Grow - for aeration.
Some varieties have not come up: I did not get good results with pre-soaked "Barbara" seeds (only one of 8 survived) - 12 hours in dilute "bloom" plant food plus a couple of drops of hydrogen peroxide in water. The ones planted on the 29th, untreated, did better. Pink Berkeley Tie-Dye did not come up. It was late for Bro. Cox. "Pop-ins" just came up today. Long after most varieties emerged. No response from old "Watermelon Beefsteak" and "Mortgage Lifter" seeds, either. Berkeley Tie-Dye and Absinthe did not come up, but the seed came from a non-profit organization, so who knows their storage history?
The old Atlas beans I planted rotted. Red Swan looks vigorous. Contender - plants are smaller and leaves more yellow. Seeds were older. For the main crop, I got new seed this year.
Update Feb. 18: Saw the first sprout of Pink Berkeley Tie Dye today. Some other seeds are also sprouting just now. There's another "Barbara" start from soaked seed, and another seedling which hasn't shed the seedcoat yet. Wonder why some tomator seeds are so much slower than others? Other than age of the seeds, which is one explanation. Maybe storage conditions, too. And after the first leaves sprouted, I took the Root Trainers off the heating mat, so later-sprouting seeds had to finish at lower temperatures. And tomato seeds seem to sprout fastest at around 80 degrees. Temps. above 86 may be harmful.
Some of the seeds I ordered haven't come yet. Don't know if I'll plant them all this year. I will try a few heat-setting and/or fall storage tomatoes using the Wintersown method if all goes well. Along with some ground cherries and flowers. Maybe I'm crazy.
Extra-early slicing tomatoes
Jan. 28: Fourth of July Hybrid (got seeds at Walmart last year) for my early tomato this year. It's indeterminate. Won a taste test at UC Davis in late summer 2004. Great flavor in hot weather. Has tough skin, but I don't mind. Reportedly resistant to nematodes. Burpee likes to keep details about disease resistance secret.
Jan 28: Park's Early Challenge Hybrid VF12NTmv - 63 days, 4 oz., indeterminate.
Jan. 28: Moskvich - 60 days, indeterminate, 4 to 6 oz., does well in cool weather, and reported to taste great in the hot Sacramento Valley.
Early Wonder - 55 days, determinate. Dark pink slicer, 6 oz. Freebie from Tomato Growers Supply.
Jan. 29: First Lady II VFNTASt - 66 days. midsized, crack-resistant, better flavor than Early Girl. 2003 seed. Indeterminate.
Plum and other small to mid-sized tomatoes - Indeterminate:
Jan. 28: Barbara Hybrid VFFN Have to grow this one, because Barbara is David's mom's name. It's a plum tomato bred for the French fresh market according to marketing hype. Seed is from 2003. Won a taste test, hands down, of plum tomatoes at UC Davis in 2004 and was apparently taken off the market in about 2005. I planted some after the normal season last year, and one lived over the winter on the porch in a Root Trainer, along with a Sweet Cluster, a Red October (has a blossom) and a Winter Red.
Jan. 29: Heidi - Heat-tolerant plum tomato from Africa - good flavor.
Jan. 29: Evan's Purple Pear - 70 to 80 days. Sweet. Name a play on the famous "Eva's Purple Ball", but derived from the equally famous Pruden's Purple.
Jan. 28: Cosmonaut Volkov - 65 - 75 days. "Best flavor" per Fedco seeds in New England. Wonder how it does in hot weather?
Jan. 29: Momotaro Hybrid VF1NSt (Tough Boy) - 70 days. Beautiful sweet pink tomatoes from Japan, heat-tolerant, 6 to 7 oz., fruits grow in clusters.
Jan. 29: AAA Sweet Solano - Firm, small, sweet orange tomato with gold stripes.
Jan. 29: Golden Egg - 70 to 75 days. Egg-shaped, pale yellow. Flavorful fresh or dried.
Jan 28: Goose Creek All the rage right now. Said to be a heat-tolerant tomato from a (South Carolina?) Atlantic black Island culture.
Jan. 28: Nyagous - A smallish, black-red, pretty tomato, said to be more crack-resistant than Black Prince.
Jan. 28: Berkeley Tie-Dye, - Striped tomato from Napa Valley.
Jan. 28: Black and Red Boar - smallish striped tomato from Napa Valley.
Jan. 29: Green Zebra - a tennis ball-sized green tomato, blushed yellow to pink when ripe with green stripes. Full, acidic flavor, midseason, does well in heat. Recommended for salsa. I think it's a parent of Berkeley Tie-Dye and probably Black and Red Boar above.
Cherry and Grape tomatoes - Indeterminate unless noted
Jan. 29: Rosalita - 65 days. An early pink grape tomato with white speckles.
Jan. 29: Sweet Quartz Hybrid VFNT - 65 days. Pink Japanese cherry tomato. Gets raves on the GardenWeb tomato forum.
Jan. 29: Sweet Chelsea VFFNT 67 days. Low-acid sweet large cherry tomato.
Jan. 29: Yellow Submarine - Yellow pear type, better flavor.
Jan. 29: Beam's Yellow Pear - Best-tasting yellow pear from Seed Savers.
Jan 29: Haley's Purple Comet - Large cherry tomato, originating from Cherokee Purple. Well-regarded. Compare with Black Cherry.
Jan. 29: Black Cherry - 80 days. Lots of people love this one. Cracks in rain.
Jan. 29: Green Grape - Determinate plant. Spicy flavor. Good front-yard tomato. Not as early as one might expect.
Jan. 29: Pop-Ins - 60 - 65 days. Small red teardrop-shaped tomato
Oxhearts - Indeterminate Meaty medium to large tomatoes, wispy foliage.
Jan. 29: Orange Russian 117 - 85 days. Sweet fruit, pretty.
Jan. 29: Anna Maria's Heart - in honor of our niece
Jan. 28: Anna Russian - 65 days. Early pink oxheart. Also in honor of niece.
Jan. 28: Oxheart Pink - 80 to 95 days. Big. Reputed to be somewhat heat-tolerant.
Jan. 28: Grightmires Pride (medium-sized, fairly early oxheart)
Jan. 28: Reif Red Heart medium-sized heart, good flavor.
Large Tomatoes (including beefsteaks) - Indeterminate
PINK/ROSE
Jan. 28: Purple Passion - An early pink Utah heirloom beefsteak.
Jan. 28: Pink Berkeley Tie-Dye - 65 to 70 days. Striped pink beefsteak from Napa. Better than Cherokee Purple? Compact indeterminate plants.
Jan. 29: Red Rose - 6 to 10 oz.,
Jan. 29: Aunt Ginny's - 75 to 85 days. Famous heirloom, 12 to 16 ounces.
Jan. 28: Dr. Lyle - 80 days. A meaty, fairly smooth large (1 to 2 pound) pink beefsteak without many seeds.
Jan. 29: Boondocks - 80 days. Big, fat beefsteak, over a pound. Does well in warmer climates. Mislabeled in my little pots. Should be potato-leaved.
Jan. 28: Marianna's Peace - 85 days. A popular pink beefsteak said to be more productive than Brandywine. 1 - 2 pounds.
Jan. 29: German Head - smooth, pink beefsteak.
Jan. 29: Tidwell German - big, pink beefsteak from Tennessee.
Jan. 29: Royal Hillbilly - 85 days. Fairly smooth, little cracking, good yields. One pound average.
Jan. 29: Ponderosa Pink Big, mild, rough-shouldered tomato, susceptible to sunscald. Seed from 2003.
Jan. 29: Watermelon Beefsteak - Up to 2 pounds, smooth blossom end. (Didn't come up - old seed).
Jan 28: Brandy Boy Hybrid Brandywine type from Burpee.
Jan. 29: Mortgage Lifter 75 to 85 days. Big beefsteak-type.
PURPLE/BLACK/BROWN
Jan. 28: Black Krim (black, early, heat tolerant)
Jan. 28: JD's Special C-Tex
Jan. 29: Gary O Sena - 70 to 75 days. Stabilized cross of Brandywine x Cherokee Purple. Loved by tomato lovers.
RED
Jan. 29: Brandywine OTV - 85 days. Red, more productive than regular Brandywine, especially in warmer climates.
Jan. 28: Big Beef Hybrid VFFNTASt - 73 days. Reliable, disease-resistant, heat-tolerant, good flavor. I have enough seeds for emergencies now. May try as grafted second rootstock for some heirlooms.
Jan 28: Super BeefsteaK VFN - not sure if this one is an F1 hybrid. Smooth shape, small blossom scar. 2003, Gurneys'
GREEN
Jan 28: Absinthe
Update, February 11: The plants started on the 29th in the Miracle Grow Seed Starter Mix are growing healthier-looking, sturdier plants. I've started giving the ones started the dåy before some plant food. Jiffy Mix plant starter may be most suitable under a layer of the Miracle Grow - for aeration.
Some varieties have not come up: I did not get good results with pre-soaked "Barbara" seeds (only one of 8 survived) - 12 hours in dilute "bloom" plant food plus a couple of drops of hydrogen peroxide in water. The ones planted on the 29th, untreated, did better. Pink Berkeley Tie-Dye did not come up. It was late for Bro. Cox. "Pop-ins" just came up today. Long after most varieties emerged. No response from old "Watermelon Beefsteak" and "Mortgage Lifter" seeds, either. Berkeley Tie-Dye and Absinthe did not come up, but the seed came from a non-profit organization, so who knows their storage history?
The old Atlas beans I planted rotted. Red Swan looks vigorous. Contender - plants are smaller and leaves more yellow. Seeds were older. For the main crop, I got new seed this year.
Update Feb. 18: Saw the first sprout of Pink Berkeley Tie Dye today. Some other seeds are also sprouting just now. There's another "Barbara" start from soaked seed, and another seedling which hasn't shed the seedcoat yet. Wonder why some tomator seeds are so much slower than others? Other than age of the seeds, which is one explanation. Maybe storage conditions, too. And after the first leaves sprouted, I took the Root Trainers off the heating mat, so later-sprouting seeds had to finish at lower temperatures. And tomato seeds seem to sprout fastest at around 80 degrees. Temps. above 86 may be harmful.
Friday, January 15, 2010
Spring almost here: Tomato Seeds Ordered
We've had three days now when the sun came out - Southern California Rose Bowl weather - after some much-needed rain. More rain is forecasted. We've had kind of a gray winter so far, as usual.
I started to get "spring" seed catalogs in November, and I just got one from Park yesterday. So much fun to dream about a bounteous garden. Buying seeds is my way of "gambling", I think, or perhaps indulging in fantasy. Probably cheaper than going to Las Vegas. If anybody needs some seeds, check with me first. I always have too many.
This year I concentrated on new tomato varieties. And it's not as if I didn't already have seeds. We'll see how many I actually grow. The large number of big pink tomato varieties is due to an effort to discover one like David's Mom remembers from childhood:
Extra-early slicing tomatoes
I'm going with little Fourth of July Hybrid (got seeds at Walmart last year) for my early tomato this year. It's indeterminate. Won a taste test at UC Davis in late summer 2004. Great flavor in hot weather. Has tough skin, but I don't mind. Reportedly resistant to nematodes. Burpee likes to keep details about disease resistance secret.
Park's Early Challenge Hybrid VF12NTmv - 63 days, 4 oz., indeterminate.
Moskvich - 60 days, indeterminate, 4 to 6 oz., does well in cool weather.
Polfast hybrid - 54 days. Determinate. Larger fruits than Fourth of July. Sent the seeds to Betty's parents in Utah.
Early Wonder - 55 days, determinate. Dark pink slicer, 6 oz. Freebie from Tomato Growers Supply.
Plum and other small to mid-sized tomatoes - Indeterminate:
Heidi - Heat-tolerant plum tomato from Africa - good flavor.
Evan's Purple Pear - 70 to 80 days. Sweet. Name a play on the famous "Eva's Purple Ball", but derived from the equally famous Pruden's Purple.
Momotaro Hybrid VF1NSt (Tough Boy) - 70 days. Beautiful sweet pink tomatoes from Japan, heat-tolerant, 6 to 7 oz., fruits grow in clusters. Compare to Tolstoi (have seeds) from India. Larger clusters, smaller tomatoes: 3 to 4 oz. Sold on the vine.
AAA Sweet Solano - Firm, small, sweet orange tomato with gold stripes.
Golden Egg - 70 to 75 days. Egg-shaped, pale yellow. Flavorful fresh or dried.
Little Lucky - 90 days. Yellow with red blush. Complex flavor.
Angora Orange - Medium-sized tasty fruit on a silvery, furry plant. Freebie from Glecker's
Porter - 78 days. Small plum-shaped pink fruits. Heat-tolerant. Old Southwest favorite.
Porter Improved - Very different from Porter. Round, pink, medium to small.
Cherry and Grape tomatoes - Indeterminate unless noted
Rosalita - 65 days. An early pink grape tomato with white speckles.
Sweet Quartz Hybrid VFNT - 65 days. Pink Japanese cherry tomato. Gets raves on the GardenWeb tomato forum.
Yellow Submarine - Yellow pear type, better flavor.
Haley's Purple Comet - Large cherry tomato, originating from Cherokee Purple. Well-regarded. For comparison with Black Cherry.
Black Cherry - 80 days. Lots of people love this one. Cracks in rain.
Green Grape - Determinate plant. Spicy flavor. Good front-yard tomato. Not as early as one might expect.
Pop-Ins - 60 - 65 days. Small red teardrop-shaped tomato
Cherry Roma - 75 to 80 days. Looks like a grape tomato. Holds well. Freebie from Diane's.
Jenny Hybrid 65 days, sweet, small, orange cherry tomato. In honor of Fred's new bride. Looks like it might be discontinued soon.
Ladybug Hybrid - red, clustered. I want to see if all of the tomatoes in a cluster ripe at the same time. Crack-resistant, heat-tolerant.
Large Tomatoes (including beefsteaks) - Indeterminate
PINK/ROSE
Purple Passion - An early pink Utah heirloom beefsteak. Compare to Pink Berkeley Tie-Dye, Pruden's Purple.
Pink Berkeley Tie-Dye - 65 to 70 days. Striped pink beefsteak from Napa. Better than Cherokee Purple? Compact indeterminate plants.
Pruden's Purple - Early pink heirloom - sent seeds to Betty's parents.
Red Rose - 6 to 10 oz., cross between Brandywine and Rutgers. Compare to Cosmonaut Volkov (red) and Goose Creek.
Aunt Ginny's Purple - 75 to 85 days. Famous heirloom, 12 to 16 ounces.
Dr. Lyle - 80 days. A meaty, fairly smooth large (1 to 2 pound) pink beefsteak without many seeds.
Mexico - 80 days. Heat-tolerant pink beefsteak, averaging over a pound.
Boondocks - 80 days. Big, fat beefsteak, over a pound. Does well in warmer climates.
Marianna's Peace - 85 days. A popular pink beefsteak said to be more productive than Brandywine. 1 - 2 pounds.
German Head - smooth, pink beefsteak.
Tidwell German - big, pink beefsteak from Tennessee.
Giant Belgium Pink - Huge beefsteak, smooth blossom ends. Sweet and mild.
German Johnson Regular Leaf - 85 days. Mild, reddish-pink, fairly smooth. Average 1 pound.
Royal Hillbilly - 85 days. Fairly smooth, little cracking, good yields. One pound average.
PURPLE/BLACK/BROWN
Cherokee Purple - I grew this one last year. Maintains flavor in cool fall weather. Best picked when shoulders are still green.
Gary O Sena - 70 to 75 days. Stabilized cross of Brandywine x Cherokee Purple. Loved by tomato lovers.
Indian Stripe - Similar to Cherokee Purple, smaller plant and slightly smaller fruits, a little earlier. Pick ripe. The favorite of many.
RED
Marmande - Small pack from Artistic Gardens, 35 cents, for someone in a cool-summer climate.
Cosmonaut Volkov - 65 - 75 days. "Best flavor" per Fedco seeds in New England. Wonder how it does in hot weather?
Brandywine OTV - 85 days. Red, more productive than regular Brandywine, especially in warmer climates.
Big Beef Hybrid VFFNTASt - 73 days. 100 seeds. Reliable, disease-resistant, heat-tolerant, good flavor. I have enough seeds for emergencies now. May try as grafted second rootstock for some heirlooms.
Oxhearts - Indeterminate
Orange Russian 117 - 85 days. Sweet fruit, pretty.
Anna Maria's Heart - in honor of our niece
Anna Russian - 65 days. Early pink oxheart. Also in honor of niece.
Oxheart Pink - 80 to 95 days. Big. Reputed to be somewhat heat-tolerant.
May also get from Wintersown (sent them 5 bucks, will try their plant-starting method) Berkeley Tie-Dye, Black and Red(?) Boar, Black Krim(black, relatively early to late, heat tolerant) Nyagous (black, pretty), Grightmires Pride (medium-sized oxheart), Reif Red Heart (Oxheart), Goose Creek, JD's Special C-Tex, Absinthe, Olive Hill.
Like I said, I can't use all these seeds myself.
I started to get "spring" seed catalogs in November, and I just got one from Park yesterday. So much fun to dream about a bounteous garden. Buying seeds is my way of "gambling", I think, or perhaps indulging in fantasy. Probably cheaper than going to Las Vegas. If anybody needs some seeds, check with me first. I always have too many.
This year I concentrated on new tomato varieties. And it's not as if I didn't already have seeds. We'll see how many I actually grow. The large number of big pink tomato varieties is due to an effort to discover one like David's Mom remembers from childhood:
Extra-early slicing tomatoes
I'm going with little Fourth of July Hybrid (got seeds at Walmart last year) for my early tomato this year. It's indeterminate. Won a taste test at UC Davis in late summer 2004. Great flavor in hot weather. Has tough skin, but I don't mind. Reportedly resistant to nematodes. Burpee likes to keep details about disease resistance secret.
Park's Early Challenge Hybrid VF12NTmv - 63 days, 4 oz., indeterminate.
Moskvich - 60 days, indeterminate, 4 to 6 oz., does well in cool weather.
Polfast hybrid - 54 days. Determinate. Larger fruits than Fourth of July. Sent the seeds to Betty's parents in Utah.
Early Wonder - 55 days, determinate. Dark pink slicer, 6 oz. Freebie from Tomato Growers Supply.
Plum and other small to mid-sized tomatoes - Indeterminate:
Heidi - Heat-tolerant plum tomato from Africa - good flavor.
Evan's Purple Pear - 70 to 80 days. Sweet. Name a play on the famous "Eva's Purple Ball", but derived from the equally famous Pruden's Purple.
Momotaro Hybrid VF1NSt (Tough Boy) - 70 days. Beautiful sweet pink tomatoes from Japan, heat-tolerant, 6 to 7 oz., fruits grow in clusters. Compare to Tolstoi (have seeds) from India. Larger clusters, smaller tomatoes: 3 to 4 oz. Sold on the vine.
AAA Sweet Solano - Firm, small, sweet orange tomato with gold stripes.
Golden Egg - 70 to 75 days. Egg-shaped, pale yellow. Flavorful fresh or dried.
Little Lucky - 90 days. Yellow with red blush. Complex flavor.
Angora Orange - Medium-sized tasty fruit on a silvery, furry plant. Freebie from Glecker's
Porter - 78 days. Small plum-shaped pink fruits. Heat-tolerant. Old Southwest favorite.
Porter Improved - Very different from Porter. Round, pink, medium to small.
Cherry and Grape tomatoes - Indeterminate unless noted
Rosalita - 65 days. An early pink grape tomato with white speckles.
Sweet Quartz Hybrid VFNT - 65 days. Pink Japanese cherry tomato. Gets raves on the GardenWeb tomato forum.
Yellow Submarine - Yellow pear type, better flavor.
Haley's Purple Comet - Large cherry tomato, originating from Cherokee Purple. Well-regarded. For comparison with Black Cherry.
Black Cherry - 80 days. Lots of people love this one. Cracks in rain.
Green Grape - Determinate plant. Spicy flavor. Good front-yard tomato. Not as early as one might expect.
Pop-Ins - 60 - 65 days. Small red teardrop-shaped tomato
Cherry Roma - 75 to 80 days. Looks like a grape tomato. Holds well. Freebie from Diane's.
Jenny Hybrid 65 days, sweet, small, orange cherry tomato. In honor of Fred's new bride. Looks like it might be discontinued soon.
Ladybug Hybrid - red, clustered. I want to see if all of the tomatoes in a cluster ripe at the same time. Crack-resistant, heat-tolerant.
Large Tomatoes (including beefsteaks) - Indeterminate
PINK/ROSE
Purple Passion - An early pink Utah heirloom beefsteak. Compare to Pink Berkeley Tie-Dye, Pruden's Purple.
Pink Berkeley Tie-Dye - 65 to 70 days. Striped pink beefsteak from Napa. Better than Cherokee Purple? Compact indeterminate plants.
Pruden's Purple - Early pink heirloom - sent seeds to Betty's parents.
Red Rose - 6 to 10 oz., cross between Brandywine and Rutgers. Compare to Cosmonaut Volkov (red) and Goose Creek.
Aunt Ginny's Purple - 75 to 85 days. Famous heirloom, 12 to 16 ounces.
Dr. Lyle - 80 days. A meaty, fairly smooth large (1 to 2 pound) pink beefsteak without many seeds.
Mexico - 80 days. Heat-tolerant pink beefsteak, averaging over a pound.
Boondocks - 80 days. Big, fat beefsteak, over a pound. Does well in warmer climates.
Marianna's Peace - 85 days. A popular pink beefsteak said to be more productive than Brandywine. 1 - 2 pounds.
German Head - smooth, pink beefsteak.
Tidwell German - big, pink beefsteak from Tennessee.
Giant Belgium Pink - Huge beefsteak, smooth blossom ends. Sweet and mild.
German Johnson Regular Leaf - 85 days. Mild, reddish-pink, fairly smooth. Average 1 pound.
Royal Hillbilly - 85 days. Fairly smooth, little cracking, good yields. One pound average.
PURPLE/BLACK/BROWN
Cherokee Purple - I grew this one last year. Maintains flavor in cool fall weather. Best picked when shoulders are still green.
Gary O Sena - 70 to 75 days. Stabilized cross of Brandywine x Cherokee Purple. Loved by tomato lovers.
Indian Stripe - Similar to Cherokee Purple, smaller plant and slightly smaller fruits, a little earlier. Pick ripe. The favorite of many.
RED
Marmande - Small pack from Artistic Gardens, 35 cents, for someone in a cool-summer climate.
Cosmonaut Volkov - 65 - 75 days. "Best flavor" per Fedco seeds in New England. Wonder how it does in hot weather?
Brandywine OTV - 85 days. Red, more productive than regular Brandywine, especially in warmer climates.
Big Beef Hybrid VFFNTASt - 73 days. 100 seeds. Reliable, disease-resistant, heat-tolerant, good flavor. I have enough seeds for emergencies now. May try as grafted second rootstock for some heirlooms.
Oxhearts - Indeterminate
Orange Russian 117 - 85 days. Sweet fruit, pretty.
Anna Maria's Heart - in honor of our niece
Anna Russian - 65 days. Early pink oxheart. Also in honor of niece.
Oxheart Pink - 80 to 95 days. Big. Reputed to be somewhat heat-tolerant.
May also get from Wintersown (sent them 5 bucks, will try their plant-starting method) Berkeley Tie-Dye, Black and Red(?) Boar, Black Krim(black, relatively early to late, heat tolerant) Nyagous (black, pretty), Grightmires Pride (medium-sized oxheart), Reif Red Heart (Oxheart), Goose Creek, JD's Special C-Tex, Absinthe, Olive Hill.
Like I said, I can't use all these seeds myself.
Thursday, December 31, 2009
Cardamom the Spice - plus Homemade Applesauce
Cardamom is a spice which originally came from India, where it is used in many dishes, including sweet saffron rice. In some parts of India, cardamom ice cream and cardamom-flavored milk take the usual place of chocolate ice cream and chocolate milk. There is also a spice called "black cardamom", a cousin, which is very different from true cardamom.
True cardamom is popular in Scandinavia, Germany and elsewhere, especially for winter baking. It is used in Danish pastries, Swedish breads, and cookies from many European countries. It is very compatible with several other spices, especially cinnamon. It is often used with orange, apple, peach and pineapple. Cardamom is less familiar in the U.S. than in Europe, perhaps because it loses its flavor soon after it is crushed or ground. We're so used to pre-ground spices. Mom discovered the whole spice years ago and started using it in cinnamon rolls, sometimes with a little orange zest. She had the bleached pods and the seeds seemed a little softer than the ones in the green pods which I have now. I used to crush the seeds she bought between two spoons. The latest batch of cardamom seeds I got seemed harder - see the directions for crushing with a hammer below.
You can buy whole cardamom pods either green or bleached - less flavorful. Or "decorticated" seeds, which have been removed from the pods, but not ground or crushed. For people who use a lot of cardamom. If using whole pods, remove cardamom seeds from pods and grind seeds in a spice grinder or crush in a large mortar and pestle. Or place seeds in the empty, tough inner plastic liner from a cold cereal or cracker box (not from strongly flavored crackers such as garlic) and tap lightly on a non-marring surface, such as smooth concrete, with a finishing hammer or other smooth-faced hammer to crush. Rub crushed cardamom through a fine sieve before measuring. Wrap any extra crushed cardamom in a little foil packet and keep it in the freezer for the next time you want to use it.
Cardamom is a potent spice. 1/8 teaspoon per cup of flour will give a pronounced cardamom flavor if the cardamom is ground or crushed fresh. Before adding more than that, consider whether the person who developed the recipe may have been using commercially ground (less potent) cardamom. Many recipes will use less than 1/8 teaspoon per cup of flour, for a more subtle effect.
Below are three recipes for cardamom in applesauce. The first one can sub for apple pie, at least sometimes (warnm maybe with some toasted chopped almonds, butter cookie crumbles or a little vanilla ice cream). Two kinds of apples - one to fall apart quickly during cooking (forming a natural sauce) and one to retain some chunkiness - are recommended. This was one of Keira's Mom's tips, too. The second recipe looks very good, too - it calls for more liquid and seems a little more "country-style". Granny Smith and Golden Delicious apples together would be a good choice for winter applesauce.
Apple Varieties: I've always thought of the season for McIntosh apples (first recipe) as coming before the Granny Smith season. Granny Smith is a late, warm-climate apple which can be exceptional when it is allowed to stay on the tree until the bright green color mellows to yellow-green. It is grown here in our hot-summer climate, and home growers can allow it to ripen fully on the tree. It is often picked commercially long before it is ripe, while still sour and even sometimes a little bitter. I think one could find a better fall variety than Granny Smith to pair with McIntosh apples.
Of varieties grown locally, Gala seems to be the top choice for the early season. It loses much of its flavor in storage. Fuji and Red Fuji are recommended for later harvest and storage. Pink Lady is also recommended for sauce. Granny Smith can be picked fully ripe here if you grow it at home, and should be good mixed with other varieties. I used 2 pound Washington Fuji to 1 pound Washington Granny Smith in January, and the Fuji had held its crispness much better in storage. The Granny Smith tasted like they had been picked green, but fell apart easily in applesauce around the tender chunks of Fuji apples.
The third recipe below (pureed like most commercial applesauce) is made with commercially ground cardamom. It calls for A LOT of the spice compared to the other two recipes. Add cardamom to taste if using freshly-crushed spice.
Fresh Cardamom Spiced Applesauce
Ingredients ~
2-1/2 to 3 pounds apples (about 6 medium)
2 tablespoons lemon juice
1/4 cup water
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 tablespoon butter
1/2 teaspoon vanilla (optional)
Pinch of salt
Preparation ~ Measure lemon juice and water into a a3 quart saucepan. Peel and core the apples and cut them into 1-inch pieces, right into saucepan, tossing to coat with lemon-water as you prepare the apples. Mix in the sugar and bring to a simmer, uncovered, over medium-high heat until the apples begin to break down and give off liquid, about 8 to 10 minutes. Reduce the heat to medium, stir in the cinnamon, cardamom, butter, vanilla and a pinch of salt. Cover and continue cooking for another 15 to 20 minutes, until the apples have broken down completely and the sauce is thick. Remove from the heat and allow to cool before serving.
Makes about 4 cups. Fresh applesauce will keep 3 or 4 days tightly covered in the refrigerator.
Chunky Country-Style Spiced Applesauce
Bon Appétit | November 1993
yield: Makes about 6 cups
ingredients
• 2 pounds Granny Smith apples, cored, peeled, sliced
• 2 pounds Golden Delicious apples, cored, peeled, sliced
• 2 cups water
• 2 tablespoons (or more) fresh lemon juice
• 1/2 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon (generous) ground cardamom
Combine first 4 ingredients in heavy large Dutch oven; bring to boil over high heat. Reduce heat to medium; cover and simmer until apples are tender, about 20 minutes. Uncover and cook until mixture is thick, stirring frequently, about 10 minutes longer. Mash apples slightly with potato masher until chunky applesauce forms. Stir in sugar and spices. Cool. Add more lemon juice if desired. Transfer to bowl; cover and chill overnight. (Can be made 2 days ahead. Keep refrigerated.)
Cardamom Applesauce (probably too much cardamom if you crush it fresh - but they did call it "bracing")
Bon Appétit | November 1995
• 2 pounds Granny Smith apples, peeled, cored, cut into 1/2-inch pieces
• 1 cup water
• 1/2 cup (packed), golden brown sugar
• 2 tablespoons fresh lemon juice
• 1 1/4 teaspoons ground cardamom
Combine all ingredients in heavy medium saucepan. Cover, bring to boil. Reduce heat to medium-low; simmer until apples are very tender, stirring occasionally, about 30 minutes. Cool slightly. Transfer to food processor; puree. (Can be made 1 day ahead. Cover and chill.)
Allergy information: No corn, wheat or egg. First applesauce recipe contains butter. Others are dairy-free.
True cardamom is popular in Scandinavia, Germany and elsewhere, especially for winter baking. It is used in Danish pastries, Swedish breads, and cookies from many European countries. It is very compatible with several other spices, especially cinnamon. It is often used with orange, apple, peach and pineapple. Cardamom is less familiar in the U.S. than in Europe, perhaps because it loses its flavor soon after it is crushed or ground. We're so used to pre-ground spices. Mom discovered the whole spice years ago and started using it in cinnamon rolls, sometimes with a little orange zest. She had the bleached pods and the seeds seemed a little softer than the ones in the green pods which I have now. I used to crush the seeds she bought between two spoons. The latest batch of cardamom seeds I got seemed harder - see the directions for crushing with a hammer below.
You can buy whole cardamom pods either green or bleached - less flavorful. Or "decorticated" seeds, which have been removed from the pods, but not ground or crushed. For people who use a lot of cardamom. If using whole pods, remove cardamom seeds from pods and grind seeds in a spice grinder or crush in a large mortar and pestle. Or place seeds in the empty, tough inner plastic liner from a cold cereal or cracker box (not from strongly flavored crackers such as garlic) and tap lightly on a non-marring surface, such as smooth concrete, with a finishing hammer or other smooth-faced hammer to crush. Rub crushed cardamom through a fine sieve before measuring. Wrap any extra crushed cardamom in a little foil packet and keep it in the freezer for the next time you want to use it.
Cardamom is a potent spice. 1/8 teaspoon per cup of flour will give a pronounced cardamom flavor if the cardamom is ground or crushed fresh. Before adding more than that, consider whether the person who developed the recipe may have been using commercially ground (less potent) cardamom. Many recipes will use less than 1/8 teaspoon per cup of flour, for a more subtle effect.
Below are three recipes for cardamom in applesauce. The first one can sub for apple pie, at least sometimes (warnm maybe with some toasted chopped almonds, butter cookie crumbles or a little vanilla ice cream). Two kinds of apples - one to fall apart quickly during cooking (forming a natural sauce) and one to retain some chunkiness - are recommended. This was one of Keira's Mom's tips, too. The second recipe looks very good, too - it calls for more liquid and seems a little more "country-style". Granny Smith and Golden Delicious apples together would be a good choice for winter applesauce.
Apple Varieties: I've always thought of the season for McIntosh apples (first recipe) as coming before the Granny Smith season. Granny Smith is a late, warm-climate apple which can be exceptional when it is allowed to stay on the tree until the bright green color mellows to yellow-green. It is grown here in our hot-summer climate, and home growers can allow it to ripen fully on the tree. It is often picked commercially long before it is ripe, while still sour and even sometimes a little bitter. I think one could find a better fall variety than Granny Smith to pair with McIntosh apples.
Of varieties grown locally, Gala seems to be the top choice for the early season. It loses much of its flavor in storage. Fuji and Red Fuji are recommended for later harvest and storage. Pink Lady is also recommended for sauce. Granny Smith can be picked fully ripe here if you grow it at home, and should be good mixed with other varieties. I used 2 pound Washington Fuji to 1 pound Washington Granny Smith in January, and the Fuji had held its crispness much better in storage. The Granny Smith tasted like they had been picked green, but fell apart easily in applesauce around the tender chunks of Fuji apples.
The third recipe below (pureed like most commercial applesauce) is made with commercially ground cardamom. It calls for A LOT of the spice compared to the other two recipes. Add cardamom to taste if using freshly-crushed spice.
Fresh Cardamom Spiced Applesauce
We like to use a combination of McIntosh and Granny Smith apples for the best texture and a little bit of tart flavor. Cardamom, a member of the ginger family, has a unique, aromatic quality that is just delicious with apples and ramps up the flavor of this sauce immensely. If you don't have any on hand though, you can use a little extra cinnamon and a pinch of ground ginger in its place.Or, for more conventional flavor, substitute nutmeg for cardamom.
Ingredients ~
2-1/2 to 3 pounds apples (about 6 medium)
2 tablespoons lemon juice
1/4 cup water
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 tablespoon butter
1/2 teaspoon vanilla (optional)
Pinch of salt
Preparation ~ Measure lemon juice and water into a a3 quart saucepan. Peel and core the apples and cut them into 1-inch pieces, right into saucepan, tossing to coat with lemon-water as you prepare the apples. Mix in the sugar and bring to a simmer, uncovered, over medium-high heat until the apples begin to break down and give off liquid, about 8 to 10 minutes. Reduce the heat to medium, stir in the cinnamon, cardamom, butter, vanilla and a pinch of salt. Cover and continue cooking for another 15 to 20 minutes, until the apples have broken down completely and the sauce is thick. Remove from the heat and allow to cool before serving.
Makes about 4 cups. Fresh applesauce will keep 3 or 4 days tightly covered in the refrigerator.
Chunky Country-Style Spiced Applesauce
Bon Appétit | November 1993
yield: Makes about 6 cups
ingredients
• 2 pounds Granny Smith apples, cored, peeled, sliced
• 2 pounds Golden Delicious apples, cored, peeled, sliced
• 2 cups water
• 2 tablespoons (or more) fresh lemon juice
• 1/2 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon (generous) ground cardamom
Combine first 4 ingredients in heavy large Dutch oven; bring to boil over high heat. Reduce heat to medium; cover and simmer until apples are tender, about 20 minutes. Uncover and cook until mixture is thick, stirring frequently, about 10 minutes longer. Mash apples slightly with potato masher until chunky applesauce forms. Stir in sugar and spices. Cool. Add more lemon juice if desired. Transfer to bowl; cover and chill overnight. (Can be made 2 days ahead. Keep refrigerated.)
Cardamom Applesauce (probably too much cardamom if you crush it fresh - but they did call it "bracing")
Bon Appétit | November 1995
• 2 pounds Granny Smith apples, peeled, cored, cut into 1/2-inch pieces
• 1 cup water
• 1/2 cup (packed), golden brown sugar
• 2 tablespoons fresh lemon juice
• 1 1/4 teaspoons ground cardamom
Combine all ingredients in heavy medium saucepan. Cover, bring to boil. Reduce heat to medium-low; simmer until apples are very tender, stirring occasionally, about 30 minutes. Cool slightly. Transfer to food processor; puree. (Can be made 1 day ahead. Cover and chill.)
Allergy information: No corn, wheat or egg. First applesauce recipe contains butter. Others are dairy-free.
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