An array of tasty, colorful, locally grown tomatoes served with various types of basil is one specialty of Swan’s Way Catering. Sean Carnell photo. by Kay Stephens Each tomato has its own fascinating shape – mottled, bumpy, smooth – with harmonizing colors every hue of red, brown, orange and yellow. With names like ‘Striped Stuffer,’
Trees and other perennials are often grafted, but is it worth the time and labor to graft annuals? Cary Rivard is trying find that out with his Southern SARE Graduate Student project under the direction of Frank Louws at North Carolina State University (NCSU). Other members of the team include NCSU’s Mary Peet and Suzanne
Hoop houses, such as these shown at the Colsons’ New Leaf Farm, have become increasingly important for producing tomatoes in Maine. Photo by Eric Sideman. by Eric Sideman, Ph.D. MOFGA’s Organic Crops Specialist The fate of my last tomato of the season is always the same – a BLT. And minutes after finishing that classic
Eric and Becky Sideman in a rare moment of sitting – on a granite boulder in the middle of one pasture. The 80- by 100-foot garden in spring. Vegetables are rotated between this garden and the smaller one near the house. Text and photos by Jean English Many of us know Eric and Becky Sideman
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