Tomatoes

The glorious tomatoes!  This will be a long chapter as tomatoes can prove to be a difficult crop. 

I have two seasons for tomatoes,  the Summer crop which is bountiful and allows you to grow any type of tomato, and the winter crop which yealds much less and only the hardy ones are fit for this season.

Three years ago I started off with seedlings I bought from a garden centre, and as I progressed I realised that some of the varieties I had were far more suitable for my environment than others, so I saved the most beautiful one of each variety, (the one that is closest to the main stem).  I kept a watchful eye on it  till it is over ripe and nearly wrinkled. Then I open it and squeeze the seeds over a clean kitchen paper and leave it in a sunny windowsill till seeds are completely dry.  Around the first week of March, I make a small space in my garden,  add some compost and turn the soil well.  Then I sow the seeds and lightly mix with the soil, water carefully and wait for about 3 weeks till they reach 25cms.  I keep watering them every day during these 3 weeks, and before i transfer the small plants to their permanent place, I make sure that I water them properly so that I can easily lift the plant and all the roots.

I sow the seedlings around the last week of March,  along the drip line and approximately 1 metre apart.  I put yellow powder in dewy mornings,  each 10 days and I keep doing so till I see the first tomatoes.

Yellow powder help protecting the plant from many deseases and viruses, but the most important thing is that you keep the seeds of  healthy plants from one year to another.  Each year they become more resistant and they will yeald more fruit.

Make sure that the soil is rich with nutrients and fertilizers as tomatoes will grow bigger and nicer.  I try as hard as I can not to spray with pesticides, and when I see a plant struggling I'd rather take it off than applying the odd stuff.

Tomatoes like to stay next to Green Peppers, Aubergines and Sweet corn.  Make sure to rotate and plant them in different places each year.  Also feed the soil well after pulling out the plant.



Recipe Suggestions
Sun Dried Tomatoes
Sun dried Tomato and Olive Ciabatta
Robust Tomato Sauce for Pasta
 

Onions

Onions are another favourite vegetable in my garden, as they take their process to grow, are resistant to most weathers including gail winds and gushing sea sprays, moreover they keep well for at least three months if stored properly.

Normally I do not sow from seeds, but buy them small from a trusted farmer around the last week of December. I snip off two inches from the tops and sow them in two rows along the drip line approx 20cm apart leaving the water supply in the middle of each row.  Onions are very resistant to viruses or other deseases, and this is the third time I had a successful crop.  Around the second week of July when all tops are dried  and thick auburn bulbs emerge from the ground, I pull them out and arrange them in bunches then hang them in a dry ary place for about three to four weeks.  Then I remove the stalk, and store them in cardboard boxes in a cool dark place.

Peas

For me, peas are one of the most difficult crops to have, as I live right in front of the sea with  strong Easternly winds that sometimes hit force 9!
Peas need a good shelter and a sunny place to grow, water regularly and nothing much left to do but hope that weather will be kind.
I sow peas twice, once towards the end of December and another time towards the end of January.  I dig a trench approx 6 inches deep along the drip line and I put around 6 peas together aside each drip hole which is roughly 10 inch apart.  I try to put them aside hardy leafy plants such as Artichokes or broccoli  so that they get some shelter. 
Harvest peas when they look plump and fruit looks bulging from the pod.  The tender pea shoots are excellent in salads. Just snip a few with you fingers and ejnoy the delicate sweet pea taste.  If you decide to freeze them, then shell them as quickly as possible and pack them in plastic bags.  Will keep well till next season.

French Beans

French Beans are sown exaclty like the Borlotti beans that is From February till March, with the difference that both the bean and pod are edible so they can be harvested around the end of May.

I dig a trench along the drip line approx 6inch deep and I sow eight seeds together but 10inch apart .  This is very necessary as when they grow, the stems support one another in strong winds and they can grow into nice bushes.  You can arrange Support made from cane, so that they climb along, but I find that leaving them together they sort of intertwine with one another achieving same results. 

Watering regulary is essential for a sweet crop,  and when the plant has about 10 leaves I also sprinkle some yellow powder, early in the morning.  Plant does not like being wet, so never sprinkle any water over it.  

I harvest when the beans are small so that I do not have unnecessary waste.  French beans can be frozen. Blanch them  for 30 seconds in boiling salted water then put them in ice cold water to retain a vibrant green colour.  Drain well then pack into freezing bags and freeze.  Will keep till the next season.

Recipe Suggestions

French Bean and Carrot in Wine Sauce 

Pumpkins

Sometimes, when Nature is kind, crop can be abundantly so much that it would be impossible to consume.  Pumpkins are the ideal vegetable to grow as once they are ripe, they can stand on a wall somewhere in the sun, and keep well throughout the winter.  Last year I opened the last pumpkin in July, and used the seeds to sow for another season!

Pumpkin is the last vegetable I sow in the Summer Season, which is around mid July.  Allow plenty space between one to another at least 1 metre!  I dig 6 inch hole and put two seeds in each then when the seedlings start to grow I remove the weakest one.  Normally, I opt for the family size Pumpkin which can vary between 1 kg to 4 kg.  I also love the butternut squash variety.  The flesh is more compact and brighter, however it will not keep as long as the normal family size.

Water regularly, and as soon as the plant has 5 or 6 leaves sprinkle with yellow powder early in the morning and Preferably when there are dew drops still on the leaves. Do this every three weeks so that the plant is protected from viruses and other illnesses. 

The stem will travel along the garden, sometimes it can grow long as much as ten metres. Normally, I re arrange and curl it back to where is space.  Try not to disturb when there are fruits attached, even if they land on pathways.

Pumpkins will be ready to cut in Early October or when the stem is completely dried.  Carefully cut just above one inch from the stem and place stem side down on a stone wall where they can enjoy plenty sunshine. Check them regularly especially after it rains as they can rot.  If you spot one which just started to go off, simply cut around the bad part and use immediately.

Recipe Suggestions

Pumpkin Gnocchi
Spicy Pumpkin and Amaretti Biscuits 

Green Marrows

Green Marrows or as more commonly found Zucchini, come from the Marrow family.  In Malta, the round ones are the most popular as they are traditionally stuffed with mince meat and baked.  Green Marrows grow in two different seasons, Spring and Autumn.  I find that the Spring variety yields more fruit and I suggest garden novices as myself to start venturing with this wonderful crop. I sow green marrow seeds directly into  the ground about 24 inches apart and 4-6inches deep along the drip line which are roughly 24inches apart too.  I put two seeds in each hole, and in two weeks time they start sprouting.  As soon as the plant grow  approx 10cm ,  I remove the weaker of the two.  Green Marrow plant has huge leaves, and the healthier you keep the leaves the more successful you will be with the fruit.  I do not spray with any pesticides, however, I do sprinkle with yellow powder (kubrit) early in the morning so that it clings to the morning dew, every 15 days.  I am very careful, with powder when the plant has flowers and fruits, so that I do not sprinkle over them.  Be careful not to over water, as when you do so, the marrow grows to a walnut size then it shrinks and dies.

Green Marrows taste best when young and tender, approx golf ball size, however, when they reach the size of a tennis ball, we remove the inner flesh, and fill with a very delicious mince mixture.  We either bake them, or add them to chicken broth.  

Flowers are also edible and very sweet and tasty.  Cut the male ones which are those who do not come out of a fruit.  Usually they have long stem, very easy to handle and prepare. Do leave some attached to the plant  for good pollination.  Fill with ricotta and dip them in tempura batter and then just deep fry in good olive oil.

Recipe Suggestions
Paccheri with Sausage and Spring Vegetables
Tempura Zucchini Flowers with Zesty Ricotta filling 

Broad Beans

Mid Spring and it is time to harvest my broad beans.

This year I tried two seed variety, one which I bought from UK and another from local market.  Broad beans are very much sought after on this Island and I think what our farmers keep to reproduce is the best for our climate conditions.  Maltese Broad Beans are hardier and resist much better the strong north east winds that hit us from January to March.  

Usually I sow around the second week of December, along the drip line three seeds in a hole approx 6inch deep and 12 inch apart.  My drip lines are 24inches apart.  I do another batch around the first week of January and I admit that I am more successful with the second lot.  The first lot, gives you sweeter beans but it is oftenly attacked by the Bean Broomrape ( Budebbus) which is a kind of weed that grows from underneath and lifts up the plant.  Apart from this and strong winds, you shouldn't worry about anything else. 

Try to harvest your beans when they are small and tender for salads, and you may have them bigger for soups.

I am often tempted to cut the flowers to garnish my salads, they look so pretty.

Recipe Ideas

Broad Bean and Shitake Risotto

Spring On Toast 

Khol Rabi

Kohl Rabi or as the Maltese call it 'Gidra' is a type of turnip.  Very sweet and juicy and it is good in Soups, and also in salads.  We eat it raw, with bread and tomatoes, so delicious.  I buy seedlings in September and in February and I can say that the winter crop is more successful and sweeter.  I plant the seedlings 12inch apart along the drip, and simply wait for nature to take it's time which is roughly three months.  Be careful with butterflies as caterpillars can skeleton the leaves in just one day!  Take regular look at the leaves, and kill the caterpillars when small by squashing them with your hands!
It is the second week of may and one third of the crop is fully grown.  

French Black Bean

It's now April and as I normally do, sow all the beans I have available.  In the Maltese Climate, only the Broad beans are sown in late December, and the rest are sown in mid-Spring.  This year I am trying out this new variety, which I bought from Italy.  It is a climbing bean, with yellow skin and dark purple beans.  It is sown by the first week of April and directly in the ground.  I put about 8 beans in each hole approx 3 inches deep and 12 inches apart.  Like peas, these beans like to grow together and they support each other in strong winds.  I water them regularly and they should flower around May. This is how the plant looks right now, just three weeks after... I will keep you posted later on...

It is the second week of May and the weather turned warm suddenly. The plant is growing very fast and long stems are creeping over each other and so supporting one another.  I can see buds but no flowers yet.  Size is around 30cms in height.

Potatoes

Very recently I added this crop in my Kitchen Garden as I have always been warned how delicate it is.  Yet, I discovered that with a little bit of patience and TLC you will be able to dig up these beautiful gems of goodness!
Last year I had the red skin type, and this year I am trying for the red eye variety - Picasso. It is very versatile type as it is good for frying boiling and baking.
The seed comes in a small potato form, each is cut into halves leaving two eyes available, and sown in January along the drip at 12inch apart.
When the plant reaches 20cm I start to sprinkle water for 10 minutes a day in the Morning.  It is now around 30 cm in height and so far it looks very healthy.
It is the second week of May and plant still looks very healthy.  The longer you manage to keep the plant green and healthy the larger your crop will be.  I am sprinkling with water regularly and from time to time I give an extra watering session.  Potatoes are growing and at the moment they are approximately the size of a golf ball.
During the month of June I stopped sprinkling water however I kept the drip open to water regularly.  Plant is growing old and some of them are wilting down.
It is the end of June and all plants are wilted and nearly dead, so we decided to harvest the crop!  Each plant yielded 4 to 5 good sized potatoes roughly one kilo in total.  I placed potatoes in shallow cardboard boxes lined with newspapers and  stored them covered with a piece of rug in a dark place.  I will keep the small once to sow again around mid August.

Radicchio

This is a salad leaf, from the chicory family, slightly bitter but very nutritional.  I sow seeds directly to soil  in December and around January they start to grow.  Thin out as you go along, using the tender plants in your salad.... they taste delicious.  Cold weather keep leaves mildly bitter, however the warmer the climate the bitter the leaves become.  Water regularly and keep the soil as moist as possible. I do not use any pesticides, just keep an eye on the old slug or snail which tend to love munching on these purple leaves. Ease out the bitterness with Balsamic Vinegar and Honey dressings.

Asparagus

I never ever thought that I could grow in my Garden, however I did successfully for 3 consecutive years.  Choose a spot preferably a feet away from a wall facing East, and plant 1 year old seedlings around February. By May you will have tiny shoots coming out, but never be tempted to cut.  Around september you will have bushes of overgrown asparagus leaning over with their weight. The stem is not too hard to bear the bush upright. By the end of September I cut the bushes leaving just 1 inch above the ground and when the rain starts I close the watering drip. 

The next year around March, shoots will start coming out again, but a bigger sacrifice is needed for another year and do not cut any asparagus at all.  You will kill the plant if you are greedy and do so.  Only the third year after you sow the plant you may cut Asparagus.  I do not use fancy gadgets to do so, just a normal knife, and I cut it 1 inch below the soil.   Always leave some asparagus to over grow so that it feeds back the plant.  They say, Asparagus keep for 14 years.... we'll see to that later on!

Suggested Recipes

Asparagus and Oyster Mushroom Linguine

Goat Cheese Tarts with Asparagus and Parma Ham

Wild Asparagus Gourmet Breakfast

Artichokes

Two years ago, I bought six Artichoke plants two of them with pointed leaves and of vibrant purple colour and the the other four more round and pale green.  The purple ones have more delicate flavour and cook very quickly so I use them for quick sauces.  The round ones I use to preserve as they keep the shape very well.

Artichoke is a perennial plant, and each year, around August the plant can be lifted, divided in two and planted in different spots.  I do not water the plant in summer at all but I keep working the soil around so that it remains soft. In September new leaves will come out and by December the plant will be in it's full glory.  This year, I had my first Artichoke in February and now the plant is blooming with beautiful globular bounties.

Artichoke season is relatively short compared to the goodness each fruit can give you, so I save some to preserve and enjoy on Pizza or Salads during the Hot Summer Days!  Use only the hearts, by removing all outer leaves and cut the remaining leaves half way up. Ensure that what you leave attached  are edible leaves. Cut the heart in two and remove the hairy bits.  Have a large bowl of cold water with 1 lemon squeezed in it so that you put in it each heart you prepare, to avoid discolouration.  Bring two litres of water, 1 cup vinegar, 1 lemon halved and squeezed, 2 teaspoon sugar and 3  tablespoons salt  to boil, then add the artichokes and boil for 5 minutes.  Lift and pack tightly in sterilized jars, top with the cooking brine leaving just 1 cm from top and close with lid.  Preserve by bringing a very large pan of water to boil, reduce heat to simmering point add filled and securely closed jars and boil for 30minutes. Turn off heat and carefully lift the jars.  Lid should pop and depress after a while. This ensures a proper seal.  Store in a dark cupboard and use within 6 months.

Suggested Recipes
Artichoke Stew
Pan Fried Chicken with Artichoke Hearts