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Gardening As …

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… circuit weight training and more.

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It took me seven hours total yesterday and today to plant the 40+ tomato plants in the garden. I say 40+ because some of the plugs had more than one stem. All told, there were four dozen plants, but some of them were so intertwined they went into the same planting hole. Between digging the holes, adding the organic fertilizer and soil amendment, planting the plants, shoveling in the topsoil and then finishing off the entire garden in mulch, I am wiped out.

If you want something better to do than walking a treadmill at a gym, plant a garden. Add to all my other tasks, horsing around a 200 foot hose to water it all.

Two months from now I will be blessed with lovely yellow, orange and red tomatoes that will grace our table.

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Cherry tomatoes are easy to grow, even in a container. Add a container of basil and instant salad. Plant a few flowers in your yard. Weed by hand, instead of by pesticide. Just that little activity to water and weed and fertilize is one amazingly easy way to keep your metabolism elevated. I know it works for me.

Now, I just need the patience to wait two months to get tomatoes. And, keep watering, weeding and caring for my plants. Sounds like much more fun than circuit weight training.

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About AnnieRie

Retired, I am following my dream of living in quiet west Howard County, a rural oasis, not far from the urban chaos, but just far enough. I love to cook, bake, garden, and travel. I volunteer at Howard County Conservancy. I lead nature hikes, manage programs and show children all the wonders of nature, and the agricultural connection to their food.

2 responses »

  1. wow 40 plants? that is a ton. How do you preserve your harvest?

    • Most of my plants are heirlooms low in acid so I freeze them. Canning them makes me nervous if I can’t get the acid level high enough. Plus, I like that lower acidity. Better on my digestive system.

      I blanch, peel and freeze most of the paste tomatoes. I have a dozen plants. Two varieties. And, I make two batches of sauce, then put in quart jars and freeze them. I put away six jars last year. I also oven dry many of the cherry tomatoes, putting salt, pepper, a pinch of sugar, olive oil and oregano on them. Then scoop them into baggies and freeze in portion sizes.

      As for the heirloom slicing tomatoes like hillbilly, box car Willie and pineapple, we eat them fresh or give them to friends. Many of this year’s plants are determinate so a short season.

      It works.


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