Mortgage Lifter Tomatoes

HEIRLOOM. Legendary, huge beefsteak consistently wins taste-tests.  HerbFest offers organically grown, from organic seed, heritage/heirloom vegetables and herb plants in biodegradable containers made from rice hulls.

Customer Favorite!

HEIRLOOM. This huge heirloom beefsteak (up to 4 pounds; average 2 ½ pounds) consistently wins taste-tests. Developed in the 1930's by a gardener who planted the four biggest varieties he knew, and crossed one with pollen from the other three. He did this for six seasons and created a variety that produced immense, tasty fruit. He sold the plants for $1 a piece $1,000 a year - and paid off his mortgage in six years!

Product Details -For other tomato plants  click here.

Seasonality: Mid Season 

Fruit Weight: 16-24  ounces

Fruit Bearing: Indeterminate 

Days to Maturity: 80  days

Sun: Full Sun 

Height: 36-40  inches

Sowing Method: Indoor Sow 

Spread: 18  inches


 

  The idea that herbs make good companion plants is not new. Some of the earliest written documents on gardening discuss these relationships. When selecting your companion plants you will need to consider more than which pests are deterred. Decide what each plant adds or takes away from the soil and what effect the proximity of strong herbs may have on the flavor of your vegetables. Try to avoid placing two heavy feeders or two shallow rooted plant types near each other.  Chart reprinted from Gardenguides.com.

Printable PDF download here.

Herb Companions Pests Repelled
Angelica Avoid Dill  
Basil Tomatoes
Dislikes Rue
Flies, Mosquitoes
Borage Tomatoes, Squash, Strawberries Tomato Worm
Caraway Plant throughout the garden to loosen the soil.
Avoid Dill
 
Catnip Eggplant Flea Beetle, Ants
Chamomile Cabbage, Onion  
Coriander   Aphids
Chervil Radish  
Chives Carrots  
Dead Nettle Potatoes Potato Bug
Dill Cabbage
Dislikes Carrots and Caraway
 
Fennel Most plants dislike this herb  
Feverfew roses attracts aphids away from roses
Flax Carrots, Potatoes Potato Bug
Garlic Roses, Raspberries Japanese Beetle, Aphids
Horseradish Potatoes Potato Bug
Henbit   General Insect Repellent
Hyssop Cabbage, Grapes
Dislikes Radishes
Cabbage Moth
Lavender   Moths — combine with southernwood, wormwood and rosemary in an anti-moth sachet
Marigolds Plant throughout the garden Mexican Bean Beetles, Nematodes, others
Mint Cabbage, Tomatoes White Cabbage Moth, aphids, flea beetles
Mole Plant   Moles and Mice
Nasturtium Radishes, Cabbage, Cucurbits, fruit trees Aphids, Squash Bugs, Striped Pumpkin Beetle
Pennyroyal Roses Flies, Mosquitoes, Fleas, others
Petunia Beans  
Pot Marigold Tomatoes Tomato Worm, Asparagus Beetles, others
Pyrethrums   Use dried flower heads as a general insect repellent.
Rosemary Cabbage, Beans Carrots, Sage Cabbage Moth, Bean Beetle, Carrot Fly
Rue Roses and Raspberries
Dislikes Sweet Basil
Japanese Beetles
Sage Rosemary, Cabbage, Carrots
Dislikes Cucumbers
Cabbage Moth, Carrot Fly, Flea Beetle, Slugs
Southernwood Cabbages Cabbage Moth
Sowthistle Tomatoes, Onion, Corn
Plant in moderation
 
Summer Savory Beans Bean Beetles
Tansy Fruit Trees, Roses, Raspberries Flying Insects, Japanese Beetles, Striped Cucumber Beetles, Squash Bugs, Ants, Flies
Thyme Cabbage Cabbage Worm
Wormwood   Plant as a border to keep animals out of the garden.
Yarrow Plant near aromatic herbs to enhance production of essential oils.  


    Lemongrass is so instrumental in Asian cooking and grows abundantly in zones 7 and above easily.  The problem is when there is an abundance of lemongrass how can you preserve it, so that when it's cold outside you can continue to use.  Here's how to preserve lemongrass which is basically the same way we preserve basil, cilantro and many other fresh herbs.

How to Preserve Lemon Grass

Lemongrass is a fragrant and subtle herb used in Asian cooking
Lemongrass is a fragrant and subtle herb used in Asian cooking
http://www.sacatomato.com/lemongrass.jpg

Lemon grass is an herb used in many Asian cuisines. A long, stalky plant, it is usually crushed before use to release flavorful oils and scents. Lemon grass is used sparingly in cooking, so a little can go a long way. Here are two methods for preserving it for future use.

Difficulty: Easy

Instructions

Things You'll Need:

  • Lemon grass Knife Zip top plastic bags Ice cube tray Oven

    Freezing Method

    1. Cut off the outer leaves and top of the stalk. Remove the inner leaves and place in an airtight zip top bag and put in the freezer
     

  1.  
    Chopped lemongrass stalks ready for cooking or freezing
     
    Chopped lemongrass stalks ready for cooking or freezing

    Mince or puree the bottom 3 inches of the stalk until it is liquid.

  2. Pour the liquid into small ice cube trays and place in an airtight zip top bag and freeze. Use one or two cubes at a time for Thai and Vietnamese dishes; you can add them directly into boiling water for rice or noodles.


     

    Drying Method

     

  3. 1  Dry out lemon grass stalks by placing them in a 120 degree F oven for 2 or 3 hours.
  4. 2  Keep the oven door cracked slightly to let moisture out, and check the lemon grass frequently to make sure it is not getting singed.
  5. 3  Remove the dry lemon grass from the oven and store in an airtight zip top bag or a glass bottle or airtight herb container.


Read more: How to Preserve Lemon Grass | eHow.com http://www.ehow.com/how_5128616_preserve-lemon-grass.html#ixzz11mE5IJLs

This video by our videographer friend, Jeff Yentzer, explains how he uses natural leaves and forest waste to garden organically.  When you garden on a budget this is a great video to show how to use nature's bounty to your advantage and it's very practical.
 



Natural and organic gardening is easy when you look at how to use old leaves and biologically degraded leaves, branches, waste to augment your soil.

More info on web site.
 



Propagating Rosemary – 1 Plant and a Plethora of Babies

 

    Rosemary is the plant of remembrance and remembering how to propagate from it is something I hope you forget so you’ll buy more and more!!!!

 

     Actually at the HerbFest you find we have about 25 – 35 each, 5 or 10 gallon plants that cost about $24 - $30 each.  What most people do not realize is these are actually the “mother plants” of the $3.50 variety Rosemaries you see for sale.  In actuality you could take your own rosemary and from cuttings create thousands more as the grower does.

   Every year our grower releases to us some of the mother plants that are stored year round in one of the green houses on site that they use to propagate from.  Many of our customers actually buy them not so much to grow from but they want the immediate effect of age, shape, and “cut and eat” that night.  For many it may also be they have lost a rosemary they had nurtured and don’t want to wait around for a new 3 – 5” baby to grow and mature.  Our “American way” of “instant gratification”!!

 

    Rosemary is simple to propagate.  Here’s how:

 

  1. Take a cutting from an existing plant,
  2. Cut off a branch from the top that is 4 – 7” in length, avoid woody stems when you can,
  3. Remove the bottom half of the leaves by simply putting fingers together and pulling down the branch,
  4. Each leaf that is removed becomes an easy portal for the branch to grow roots from,
  5. Place the branch in a potting mixture and cover with something like saran wrap to keep in the moisture,  Root Tone™ not necessary but can use if like,
  6. For first 3-7 days keep cuttings in shaded area with possibly hint of morning sunlight and do not keep in very moist potting mix as rosemary does not like “wet feet”,
  7. After 2-3 weeks remove from potting mixture and repot in separate container so roots can develop. 

Hints:

 

·        The potting mixture you choose will determine how often you have to water.  Some growers prefer to start the cuttings in a high moisture retention potting soil, others use simple top soil, impregnated with small rocks, or low moisture retention potting soil from the yard etc.,  but as you do more of these you will find what best suits you.

 

·        IF at anytime during the life of your rosemary, in pot at any stage, outside in container or heaven forbid somehow outside in ground during drought, the rosemary dries out then it’s dead.  No if’s, and’s, or but’s, it’s the way it is.  Dry then die. 

 

Now why would I tell you how to keep from buying from us?  Simple answer. 

 

    No herbanite is satisfied to have only one variety or rosemary knowing there are 100’s more so the typical HerbFest customer always looking for, and wanting to try, new varieties so nothing to worry about.

 

   Once you get your “Arps” variety 5 feet tall, 9 feet diameter, you’ll hear of the variety named after where it originated from, Winston Salem, N.C. and that of course is the “Salem” variety.  If you like to barbecue then why use your “Hardy Hill” rosemary but why not use the “BBQ” variety since it’s named for its woody stem which makes for a great skewer!!!

 

    The fun has only begun.

 

P.S. Did I tell you my favorite variety is “Blue Spire”?eHGer is