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How To Grow Luscious Tomatoes

by Marilyn Pokorney

The tomato is the most commonly grown vegetable in the States. Here are some tips on how to grow your own bountiful crop of tomatoes.

Tomatoes should be grown in full sunlight.

Tomato plants require abundant moisture.

Tomatoes grow well in many types of soil but prefer fertile, well-drained soil with pH of about 6.5.

Garden soil may be improved by adding rotted manure, leaf mold, peat moss, or other organic materials.

The ideal tomato plant should be six to eight inches tall, dark green, with a stocky stem and well-developed root system.

For each family member three to five plants should be grown for fresh eating. If production for canning is desired, then five to 10 plants person needs to be grown.

Plant tomatoes when the weather has warmed and the soil temperature is above 60°F and air temperature is never lower than 45 degrees at night.

Plant seedlings a little deeper than they were in the pots.

Set out tomato plants in the evening or on a cloudy day.

Mulching helps stop weed growth and water loss from the soil. Place a two to three inch layer of organic material such as compost, leaves, straw, grass clippings, hay, newspapers, or black or red plastic sheeting around the growing plants.

Tomatoes can be grown on the ground or supported by stakes or cages. If using stakes put the stake in when planting As the plant grows taller, tie it loosely to the stake every 12 inches with soft fabric or twine.

Tomatoes require at least one inch of water per week during May and June and at least two inches per week during July, August, and September. Water once or twice a week and to a depth of 12 to 18 inches.

Space dwarf plants 12 inches apart; staked tomatoes should be 12 to 18 inches apart. Allow 2 to 4 feet between non- staked plants.

Rows should be spaced 3 to 5 feet apart for staked plants and 4 to 6 feet apart for non-staked plants.

A 10-20-10 fertilizer should be applied at planting time. Sidedress for the first time when the first fruits are one- third grown. Use about one to two tablespoons per plant. Mix the fertilizer into the soil then water, being careful not to get the fertilizer on the foliage. A second application should be made two weeks after the first ripe fruit and a third application one month later. Water the plants thoroughly after fertilizing. All fertilizers should be worked into the top six inches of soil.

For more information on fertilizers:
http://www.apluswriting.net/garden/tomatotips.htm

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About The Author

Marilyn Pokorney
Freelance writer of science, nature, animals and the environment.
Also loves crafts, gardening, and reading.
Website: http://www.apluswriting.net
marilynp@nctc.net




Spinach Salad with Mango and Papaya

by Richard Massey

This is a great summer salad, leaving you refreshed even on the hottest days. For those who like to have a little protein with there salad, both grilled chicken or shrimp go well with this dish. Don’t let the number of items scare you, this is a simple recipe and well worth the extra time. Great for the family or summer parties.

Spinach Salad

Makes 1 salad 4 oz. Spinach – cleaned and stem removed 2 oz. Mango – peeled, seeded and diced into ¾” pieces 2 oz. Papaya – peeled, seeded and diced into ¾” pieces 2 oz. Mandarin oranges ½ oz. Red onion – julienne 2 Tbsp. Slivered almonds – toasted 2 oz. Lime vinaigrette (recipe follows) 1 ea. Lime slices

Combine spinach red onion and lime vinaigrett Spinach Salad with Mango and Papaya Recipe

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Best Recipes: Raw Vegetable Smoothie

by Donna Monday

If you enjoy the taste of raw vegetables, then you’ll love this Raw Vegetable Smoothie. The health benefits of raw vegetables are well known and many people enjoy drinking their raw vegetables just as much as eating them.

This Raw Vegetable Smoothie has a wonderful twang to it because of the picante salsa. It’s very flavorful and you will want to make this a regular staple of your raw foods diet.

Raw Vegetable Smoothie 1 - 2 tablespoons fresh lemon juice OR balsamic vinegar 4 tablespoons picante salsa 1 cup raw broccoli 1 raw tomato, quartered 1/2 raw carrot, cut into 1-inch pieces 1 cup raw kale, or any leafy green 1 - 2 cloves raw garlic 1/2 cup raw hulled sunflower seeds 1/2 cup Best Recipes: Raw Vegetable Smoothie Recipe

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Classic Spinach Dip

by News Canada

1 pkg (300 g) frozen chopped spinach, thawed

1 can (10 oz/284 g) water chestnuts, drained and chopped

3 green onions, chopped

1 pkg Knorr Vegetable Soup Mix or Knorr Leek Soup Mix

2 cups (500 mL) sour cream

1 cup (250 mL) mayonnaise

1 round pumpernickel loaf

Squeeze excess moisture from spinach. Combine all ingredients excluding bread in a bowl and mix thoroughly. Cover and refrigerate about 2 hours to blend flavours. Spoon mixture into hollowed pumpernickel round loaf. Reserve remaining bread and cut into squares for dipping. Can also be served with fresh vegetables.

Recipe alternative: Broccoli Cheddar Dip.

Substitute, 1 pkg (300 g) frozen chopped broccoli for spinach, omit water chestnuts and green onions and a Classic Spinach Dip Recipe

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