Taken from the Old Farmers Almanac Companion 2010
How do you grow perfect tomatoes in often less-than-perfect weather? Here are some tips to get started:

• Plant smaller tomatoes. Cherry tomatoes are foolproof in any climate. They bear fruit in high or low temperatures and rain or drought. Try the ‘Sweet 100’ variety, which is flavorful and disease-resistant.

• Garden in a container! You have more control over growing conditions and enjoy higher yields with a lot less work. Choose light-color pots; black containers will cook tomato roots in the middle of the summer.

• Mulch thickly to avoid cracking; it’s wet weather and fluctuation in soil moisture that causes skins to split.

• Consider raised beds with lots of organic material such as manure and compost. Nutrient-rich soil is the most important factor.

• Grow in areas that receive a minimum of 6 hours of direct sunlight daily.

• Start tomatoes at the right time! Set tomatoes out when the soil is 50 degrees F minimum.

High Temperature:
Actual: 11°C sun and cloud Wind WSW16km/h P.O.P.20%
Average: 11°C
Record: 27°C in 1977

Low Temperature:
Actual: -2°C mostly clear Wind NW17km/h P.O.P.0%
Average: 0°C
Record: -7°C in 1970

I have been reading up on several propagation and growing methods and found out that if you have a tomato you like you can continue the plant on over the winter.

Simply take a branch off the tomatoe in the fall and root it in water inside. When it has a sufficient root system plant it in a pot and grow it on over the winter in a south window or under lights. You should get tomatoes over the cold months for your salads and if your plants are growing well you can start new tomatoes from cuttings in the spring.

High Temperature:
Actual: 6°C cloudy raining Wind W19km/h P.O.P.81%
Average: 10°C
Record: 25°C in 2001

Low Temperature:
Actual: 1°C cloudy rain 10.90mm Wind WSW20km/h P.O.P.50%
Average: -0°C
Record: -13°C in 1972

Now is a good time to start thinking of your vegetable selections. If you did not save seeds from this years crops you should start deciding what will go into next years garden. If you did save seed from this years crop add it to the selections made for next year.

High Temperature:
Actual: -3°C cloudy rain .80mm Wind WSW16km/h P.O.P.78%
Average: 1°C
Record: 13°C in 1991

Low Temperature:
Actual: -6°C mostly cloudy Wind NW12km/h P.O.P.21%
Average: -6°C
Record: -21°C in 1958

Was up bright an early this morning.(8am)Took advantage of the nice weather while we have it. Spent a bit of time weeding the south side of the building garden. Traffic was beginning to get a little heavy around the building so I headed off to the nursery. Once there I started weeding the holding bed in Block B, and weeded the path on one side and started to weed the path on the other. I mulched what was done.

Change of pace, I decided it was time to cut back the lovage. The plants were producing new shoots so its the perfect time for trimming. When cutting the plant, it gives off a fresh, crisp celery scent. Very pleasant to work with albeit a little on the large side. Moved two of the plants to another spot and will move the other two when I'm up next. New position is at the end of a row. With its large growing habit it can act as a wind break and hopefully a weed barrier. Weeded the rest of that bed and decided to call it a day.











Walked about and checked on the other areas in the gardens. The three sisters is coming along nicely. Zucchini is ready to be picked with many already looking like they are on steroids. Left to grow like this the veggie is good for muffins and breads. Ultimately you want to pick zucchini when it is small and tender, between 4 and 8 inches long for the best flavour. Harvesting should be at least twice weekly to increase plant yield and keep vine producing. When you get your zucchini home you should refridgerate and use within a week.

High Temperature:
Actual: 17°C sunny Wind S9km/h P.O.P.0%
Average: 23°C
Record: 37°C in 1953

Low Temperature:
Actual: 6°C Clear Wind N4km/h P.O.P.0%
Average: 12°C
Record: 4°C in 1946

Up at the PTG with Linda. We tackled cleaning the pot shed. Rearranged the pots so that the square pots are one side the round on the other. Flats of all shapes and sizes are stacked above and to the back and sides. Alan had some cardboard boxes that will be used for transporting veggies to Knights Table and these were stacked behind the door. Removed thistles around the one side of the shed and pulled up some rebar and other sticks and bits and put them in there proper places.
Found a wasps nest in the other shed. We will tackle this tomorrow.
Moeen came by and checked on the crops. The yellow beans are coming along nicely with several handfuls for the three of us to take home. The 'Three Sisters' is coming along nicely. I believe a few cobs and maybe some squash are also ready for picking (check with Alan first) Several potatoes will also be ready but these are only done with Alan present. (We keep the weight measurements on file)

The beans will make a wonderful addition to tonights meal!!
After blanching the beans I will make a pot of salted boiling water toss in the beans for 5 minutes until just tender. Remove from pan place beans in a container with melted butter and cover for 3 minutes to absorb the butter. Serve with home made pan fries (potatoes fried in onion garlic seasoning) and BBQ burgers.

High Temperature:
Actual: 20°C mainly sunny Wind SW17km/h P.O.P.0%
Average: 24°C
Record: 38°C in 1948

Low Temperature:
Actual: 8°C mainly cloudy Wind WSW17km/h P.O.P.0%
Average: 13°C
Record: 3°C in 1942

We will be picking beans in the next few days. The crop is a full bed 4x30' and we will not be able to eat them all. After we have had our fill of fresh picked beans I will be freezing a few bags for later use.

Here's a quick way to blanche and freeze for later use.
1. Pick your beans.
2. After picking wash and trim the ends. (If you wish to julienne them do it now)

As soon as possible after picking, blanche your beans to preserve the flavour.

3. Blanching is simply bringing a pot of water to boil. Place beans in covered pot of boiling water for 3 minutes.
4. Drain beans and immediately place in an ice bath for 3 minutes.
5. Drain thoroughly and place in a freezer bag or container of choice.

High Temperature:
Actual: 23°C mostly cloudy Wind SW17km/h P.O.P.50%
Average: 25°C
Record: 35°C in 1955
Low Temperature:
Actual: 15°C mostly cloudy Thunderstorms tornado warnings 25.10mm Wind WSW16km/h P.O.P.40%
Average: 13°C
Record: 6°C in 1977

This time of year people are gearing up to harvest tomatoes, potatoes, etc. from their gardens. At PTG we are also doing the same. We grow several varieties of tomatoes and the history of the tomatoe is interesting.

Wild tomatoes originated from the coastal highlands in Peru. Aztecs were mixing tomatoes and chillies with ground squash seeds long before the Spanish conquistadors arrived. Spanish explorers returned to Europe carrying seeds of the wild tomatoe back in 1519. The latin name is Lycopersicon esculentum, lyco meaning wolf and persicum meaning peach. A misunderstanding took place when Renaissance botanists working from botanical texts of Greek and Roman. They were arranging things into species and genus and placed tomatoes in the same group as Nightshade, widely known to be poisonous, this is how it got the name wolf peach, by no fault of its own.
These were grown as ornamentals bearing small yellow fruit, although, eaten in the New World. The plant was adopted by several cultures into their cooking.

The first recipe that listed tomatoe as an ingredient, published in 1692, was created by Italians. The first Europeans to cultivate the tomatoe. After intensive domestication, red tomatotes became the most common variety.

It managed to reach all the way to England by 1758, referenced in "The Art of Cookery" by Hannah Glasse. American colonists brought it to the new world, along with its prejudice. Early settlers were reluctant to grow them, but thanks to some growers like Thomas Jefferson, tomatoes found a place in the gardens as it had done in Europe and Central America.

In April, 1984 NASA sent tomato seeds in one of it's satelite's circling the earth for six years before it was retrieved. The seeds were sent to school children around the country to see what effects space had if any on them.

Today, tomatoes, loved by many cultures, run into the hundreds of varieties found in seed catalogues, and dozens of fruit in the local markets.

Tomatoe breeders are searching out the old varieties in keeping with the interest in healthy eating and are focusing on improving the nutrient composition among other attributes. New varities have a wide range of textures, flavours, shapes and colours. Heirloom seeds are saved and kept true over many generations by farmers and others dedicated to the preservation of rare and historic varieties. An example is the "Pomme d'Amour" variety, grown by Thomas Jefferson at Monticello. The Monitcello estate still grows them. "Yellow Pear is another historical and heirloom variety.

High Temperature:
Actual: 26°C partly sunny Wind WSW17km/h P.O.P.1%
Average: 25°C
Record: 32°C in 2009

Low Temperature:
Actual: 17°C mainly cloudy Wind W14km/h P.O.P.13%
Average: 14°C
Record: 8°C in 1954

We have been picking peas for a few weeks. There are so many that we can't possibly eat them all.

Here's a quick way to blanche and freeze for later use.
1. Pick your pods.
2. After picking wash and split the pods, shelling the peas into a container. If doing this outdoors make sure to cover the peas if unattended for any length of time. The sugary residue from the peas will attract bees, wasps and other unwanted pests.
3. As soon as possible after shelling, blanche your peas to preserve the flavour.
4. Blanching your peas is simply bringing a pot of water to boil. Place peas in boiling water for 90 seconds.
5. Drain peas and place in an ice bath for 90 seconds.
6. Drain and place in a freezer bag or container of choice.

High Temperature:
Actual: 23°C feels 38 cloudy rain Wind WSW14km/h P.O.P.52%
Average: 26°C
Record: 37°C in 1949
Low Temperature:
Actual: 12°C partly cloudy thunderstorms 39.90mm Wind W19km/h P.O.P.39%
Average: 14°C
Record: 7°C in 1964

The garlic bed in Block B is looking great and we should be able to pick the crop closer to the end of August or early September weather permitting. August is perfect for harvesting garlic UNLESS it is a very wet year. The texture of the paper surrounding the bulbs is the perfect indicator for plaiting. (from a guy who used to grow garlic commercially)
Everything I've read is very conflicting... leaves should be fully green. No wait yellow...no brown: so which one do we follow?? Well its possible they are all right. It depends on what you want your garlic to look like. If you wait until all the leaves are brown you should get a larger bulb, but, risk the bulb splitting apart into individual cloves. If you havest when the leaves are fully green you can ensure long term storage with a well wrapped bulb through the fall and winter.
The best way is to dig up a bulb and take a look. If it looks good its time to harvest the rest of the crop.


‘Music’is a hardneck variety, Canadian introduction that is easy to peel and chop and has a vibrant aroma and flavour.

When looking up garlic types you see hard and soft neck garlic. What's the difference??
Although all true garlic is species Allium sativum, we also have two subspecies – hard-neck ophioscorodon, and soft-neck sativum garlics. Hard-necks were the original garlics, and soft-necks were cultivated over centuries. Hard-necks send up a number of bubils that resemble a flower and should be removed, they yield larger and tastier cloves. Soft-necks have a longer storage life, are easier to grow and produce more than hard-necks. Most commercial varieties are soft-necks.


High Temperature:
Actual: 19°C mostly sunny Wind NW19km/h P.O.P.0%
Average: 27°C
Record: 37°C in 1995

Low Temperature:
Actual: 6°C partly clear Wind NW12km/h P.O.P.0%
Average: 15°C
Record: 8°C in 1950

Block D has 21 beds, 7 currently empty but mulched with hay, 11 rows planted to potatoes varieties this year include: Alaska Sweetheart, All Red, French Fingerling, Kenebec, Norland, Onaway, Red Chieftain, Russet Burbacnk, and Yukon Gold.

French Fingerling









Blooms on the French Fingerling Potato
Alaska Sweetheart










We have 6 rows planted to tomatoes. This year the varieties are Beef Maestro, Black Krim, Bunny Boy, Green Zebra, Marvel Stripe and Tigrela.

Tigrela
Black Krim
Marvel Stripe












High Temperature:
Actual: 18°C partly sunny Wind NW9km/h P.O.P.0%
Average: 26°C
Record: 37°C in 1988

Low Temperature:
Actual: 7°C partly cloudy Wind NE4km/h P.O.P.0%
Average: 14°C
Record: 7°C in 1984

Raised beds are already yeilding crops of radish. This year we are growing a couple varieties; "Sparkler White Tip", "French Breakfast"
Raised beds are also harbouring carrots; "Cosmis Purple", "Crispy French", "Nantes Coreless". Raised beds make it very easy to weed and pick the bounty.






High Temperature:
Actual: 20°C partly sunny Wind NNW19km/h P.O.P.8%
Average: 24°C
Record: 33°C in 1949

Low Temperature:
Actual: 8°C partly cloudy Wind NNW14km/h P.O.P.3%
Average: 12°C
Record: 3°C in 1969

Growing Potatoes
The smallest garden can find space to grow potatoes. Try mid for immediate consumption and late season varieties to have potatoes over the winter months. If planting in cold soil use whole tubers to reduce the chance of rotting. Tubers are heavy feeders so work compost or well rotted manure into the planting area. (Do not use fresh manure or plant where lime has been added. Both ammendments encourage 'potatoe scab') Make sure to plant your crop in an area that tomatoes, eggplant, peppers or potatoes were not planted in the last two years. If you planted peas or beans last year, plant your potaoes there this year, they will benefit from the nitrogen enriched soil.
Planting should be ten to 14 days before the average last frost date (May 9)or as soon as the ground can be worked. Potatoes will tolerate some frost, and the main stems and first leaves do not emerge for at least one to two weeks. As the plants grow mound the earth over them to keep the developing tubers covered. Potatoes exposed to sunlight turn green and develop solanine a toxic substance. (5lbs of seed potatoe will plant a 50ft row and give you 2 1/2 lbs of potatoes per foot.)
Plant small, certified seed tubers that are no more than 8 ounces in weight. Ideally they should be 2 to 3 ounces. Any tubers that are larger should be cut into equal pieces making sure that each pice has at least 3 eyes. Give the potatoes 24 hours to form a callous after cutting; this will reduce the chance of disease organisms entering the tuber. Plant the tuber or cut piece 4 to 6 inches deep. Place each seed 8 to 12 inches apart with one seed per hill. If you like your potatoes small place them 5inches apart. Cover seed with an inch or two of soil and do not press down, for best results.
Some problems that may occur are scab and potato blight which appears on leaves as a purplish blotch, then turns brown and rots. Both of these conditions can be prevented by planting certified seed potatoes and scab resistant varieties.
As stated in many entries the worst enemy of the potato is the Colorado potatoe beetle. Both the adult and its red larvae defoliate and destroy the plants. At PTG we manage this pest by hand picking them and dropping them into soapy water.

Day +9 cloudy with showers Wind E17km/h P.O.P.50%
Night +5 mainly cloudy Wind SE24km/h P.O.P.28%

Maureen was in the nursery planting garlic cloves for next year’s crop. Moeen had a busy time cutting down the, embarrassingly tall, Helianthus maximilianii from around the front of the main building, and there was a big clearing up of all the hoses and pots and draining the main water lines in the nursery.
Moeen also planted most of B21 to garlic buds - not cloves - to see how/if they would grow.



Growing garlic, also known as the Stinking Rose, is relatively simple. Garlic is related to the Liliaceae family, lily, onion, leek and shallot.
Collect your garlic seed (individual cloves), using only large cloves as seed and use the smaller ones in your kitchen. Put aside any damaged cloves, even a little nick can harbor green mould disease.
Create a bed deep rich soil, high in organic matter, and then level the soil. Plant each clove basal end down (pointy end upward), 6"(15cm) apart and 2"(5cm) deep and press gently into soil. Cover seed with at least 4" of soil. Once you've planted your seed but before ground freezes mulch bed with a thick layer of leaves or straw to protect bed over winter (usually November).

Day +11 partly sunny Winds E12km/h P.O.P.0%
Night -3 turning cloudy Wind N8km/h P.O.P.0%

Moeen planted several dozen specialty tomatoes in the nursery today. This year we have Green Zebra, Sweet Gold, Sun gold, Crimson Carmello, Italian Constoluto, Sweet Persimmon, Marvel Stripe, Supersweet, Chianti Rose, Brandywine and Black Krim.

Day +13 mostly cloudy rain 7.1mm Winds SSE11km/h P.O.P.40%
Night +7 cloudy light rain Winds ENE20km/h P.O.P.40%

Update from Alan
A third of the ‘Pacific Burbank’ and ‘Superior’ potatoes were dug and the resulting 13 kilos were delivered yesterday. With the lack of rain, the hot weather and the short growing season, I was expecting a pretty poor crop but, based on what has been dug so far, the yield might be close to what we got last year.

Day +20 H:24 mix sun and cloud UV9 Winds SE10km/h P.O.P.30%
Night +10 cloudy periods Winds NE5km/h P.O.P.10%

Dick found time to tie up and de-sucker all the tomatoes and another batch of corn, beans and squash seeds have been planted in the 3 sisters garden.

Day +20 sunny with cloudy periods UV8 Winds NW20km/h P.O.P.30%
Night +9 clear Winds NW15km/h P.O.P.0%