Tips on growing Tomatoes

It seems there has been an outbreak of Late Blight Fungus in the Northease and Midatlantic. There is no cure for this fungus except to pull the infected tomato plants and destroy them. DO NOT compost the infected plants as it is highly contagious!

Here are a few signs of late blight fungus white, powdery spores; large olive green or brown spots on leaves; and brown or open lesions on the stems. If this fungus is not contained we could very well see tomato prices sky rocket this year.
For more information on this fungus, please visit http://vegetablemdonline.ppath.cornell.edu

Have you ever noticed that today's tomatoes have a very thick skin, or they have a deformed look to them? When you try to cut into tomatoes that you buy at the supermarket, it's like cutting through a small tree limb. Tomatoes are a delicate vegetable that SHOULD be very easy to cut. Unfortunately for us today's chemicals that are being used to grow tomatoes are making them deformed and so tough that you have to buy special knives just to cut them.

When choosing tomato plants for your garden, make sure none of the leaves or the lower stalks have any spots that look like fungus. To many times have I been in a hurry and got a bad batch of plants that died soon after planting. If your new plants are real small, make sure there are some leaves right near the bottom of the stalk.

When planting tomatoes make your hole big enough to accomodate the entire root system, and set the plant to where those lower leaves are below the dirt. These lower leaves on the young tomato plants will branch out underground and create a stronger root system.
Make sure to water your plants once you set them in the ground, don't drowned them, just add enough water to moisten the soil around the plant good. Once your tomato plants have established some roots you can monitor the water amount by checking your plants mid-day to see if the leaves are wilting. Another quick method is to stick your fingers about two inches in the soil to check for moisture. The right amount of water applied will make planting tomatoes much more enjoyable.

One of the worst mistakes I hear about is people raving over how GOOD their tomato plants look, because of all the healthy leafy stems. Be careful though, to many leaves is not always a good thing. You have to realize that the fruit needs sunlight! If you have a mature plant full of nice healthy leaves, then they are hogging all the sunlight and you will end up with bitter tasting tomatoes or not as many tomatoes as you could have. The fruit needs water and airflow to produce the highest quality and quantity of fruit. Nice "pretty" leaves will restrict air from getting through the plant to the fruit. Find out more tips for growing tomatoes and double your crop now.

Your plants are not able to get enough Carbon from the air and they are not able to get enough water. Alot of the diseases that kill tomatoes come from the fact that all those "PRETTY" leaves are offering a place for moisture to collect. This gives fungul diseases the perfect environment to manifest. If you'd like to finally be rid of those awful diseases that plague tomaotes, then go here now.

Tomato blossom end rot is a serious disorder of tomato plants.Growers often are upset to notice that a dark sunken decay has developed on the bottom end of their tomatoes, especially the first tomatoes of the season.Tomato blossom end rot can be very damaging, with losses sometimes as high as 50% of the crop.

Symptoms

On most plants,tomato blossom end rot will generally begin as a little water-soaked area at the bottom end of the tomato.This sometimes appears while the tomato is still green or during the ripening stage. As the rot develops, it will get larger,then become sunken and turn leathery and black.In extreme cases, it may cover the entire lower half of the fruit, becoming flat or concave.Secondary pathogens will also invade the spot, most of the time resulting in complete destruction of the infected fruit.

Cause

Tomato blossom end rot is not caused by a parasitic organism but is a disorder caused by a low amount of calcium in the tomato.Calcium is needed in fairly large amounts for normal cell growth.When a fast growing tomato is robbed of needed calcium, the tissues break down, leaving the typical dry, blackened spot on the bottom end.Blossom end rot is caused when demand for calcium is more than the supply.This may result from low calcium levels in the soil, stress from drought,extreme soil moisture changes which reduce the movement of calcium into the plant, or fast vegetative growth due to adding to much nitrogen.

Management

Keep your garden soil pH around 6.5. Adding lime will supply calcium and will also increase the ratio of calcium ions to other competing ions in the soil.The nitrogen source should be nitrate nitrogen. Ammoniacal nitrogen may actually worsen blossom-end rot as excess ammonium ions lower calcium uptake. Avoid over-fertilization during early fruiting, as one way of managing tomato blossom end rot.Avoid letting drought and wide fluctuations in soil moisture stress the plants by using mulches.

Plants will typically need about one inch of water per week for proper growth and development.Application od calcium through the leaves is of little value due to poor absorption and movement to fruit where needed most.

Try these Recipes at home and see how you like them. Maybe add your on twist to them and come back and let me know, I would love to hear your ideas!

CHEESY TOMATOES

INGREDIENTS:

4 large tomatoes
1/4 cup butter melted
2 tablespoons finely grated Parmesan cheese
1/2 teaspoon Italian seasoning
1 cup fresh bread crumbs

GETTING EVERYTHING READY:

Rinse the tomatoes,then remove stems.

Slice the tomatoes in halves.

Position tomato halves on a broiler pan.

Blend bread crumbs, butter, cheese and seasoning; spoon over tomatoes.

Broil 10 inches from heat for 4 to 5 minutes or
until topping is browned and cheese is melted.

Serve piping hot for best results, you should be able to serve about four people with tomato recipe. Double as needed for additional guest.

CHERRY TOMATOES STUFFED WITH CREAM CHEESE FILLING:

INGREDIENTS
:
24 to 36 cherry tomatoes
1 8oz package of cream cheese,(soften cream cheese before mixing)
2 tablespoons milk(whole or two percent)
3 tablespoons finely chopped fresh parsley(fresh is the best!)
1 tablespoon dry Italian salad dressing mix

PREPERATION:

Place tomatoes stem-side down; very carfully cut an x into tomato,making sure to leave about 1/4-inch from the bottom of each cherry tomato.

Spread carefully to open the wedges without breaking.

In a small bowl,combine dressing mix, cream cheese,and milk.Blend well.

Fill each tomato with about one teaspoon of the cream cheese mixture, or a little less for more of the Cherry tomato flavor.

Sprinkle tops with finely chopped parsley.

Refrigerate until chilled, serve and enjoy. This recipe makes a great healthy appetizer for watching the game, or enjoying the outdoors.