I love everything about vegetable and fruit gardens, and it’s no secret that one of the reasons is that I love food too! Along with the questions I get regarding gardening, I do get many people asking about the latest in produce and farming vocabulary. I hope I can adequately answer some of these questions – with this disclaimer – I did have to do a bit of fact checking just to make sure I wasn’t off the mark.
What Does Heirloom Mean?
Heirloom plants are grown from seeds that are at least 50 years old and have been passed on through generations. The popularity of heirloom plants - especially vegetables - has increased over the past few years as people prefer to eat produce they consider more “natural” and are not chemically treated. There has also been a boom with heirloom produce as many popular chefs have taken to highlighting this too. A wonderful effect of the attention has been that it easier than ever to purchase heirloom seeds of our very own. (see my favorite Rustic Tomato Soup recipe below. During the winter months, I substitute good canned tomatoes – but come the tomato season – the sky’s the limit with tomatoes you can use!)
What Are “Sustainable” Ingredients?
This refers to foods (vegetables, fruits, meats, herbs) that are raised to actually enhance the environment and or to “sustain” it. Simply stated, a farmer or gardener is helping/improving the planet and us too.
What Is The Difference Between A “Cooperative” and a “Famers Market?”
I consider them one in the same as both refer to an organization of group of farmers marketing their products or supplies. I love shopping at both as it doesn’t get better than supporting local farmers and artisans.
What Is Hydroponic Indoor Gardening? People in the “know” forecast that many more of us will try a hydroponic garden in our homes in 2015. Growing fruits and vegetables in a soil-free liquid solution, rich in nutrients is said to be economical and produces vegetation at a faster rate of growth than soli-based plants (some say upwards of 50% faster). Another plus is that harvests can be on-going as the plants are contained and not reliant on seasonality or weather conditions.
My Rustic Tomato Soup
Roasted Tomatoes
- 1 1/2 pounds chopped fresh tomatoes or 2 cups canned tomatoes rinsed
- 2 tablespoons olive oil
- Salt and pepper to taste
- Pre-heat oven to 400 degrees. Toss tomatoes with some oil, salt and pepper and place evenly on a cookie sheet. Roast in the oven about 45 minutes.
Soup
- 1 large onion, chopped
- 3 garlic cloves, crushed
- 2 cups Chicken Broth
- A few sprigs of fresh basil
- 2 teaspoons flour
- Saute onions, garlic and flour over medium heat in a large sauce pan. They should be softened and slightly browned. Add the broth, roasted tomatoes and basil. Bring the soup to a boil and then simmer for about 25 minutes.
- Remove soup from the stove top and let it cool. Puree the soup in a blender and top with Parmesan cheese (or your favorite type – cheddar, mozzarella, goat...)