Last updated on February 23rd, 2012
REMEMBER MY SUPER-DUPER TOMATO-TRELLIS? The one I built from long, skinny sumac saplings and jute twine? I’m sorry to say it collapsed in a miserable heap this morning, still covered with vines and fruit, during a visit from tropical rain storm “Nicole”:
How proud I was of this no-cost architectural statement (above, to the right) that supported untold quantities of fruit all summer. Alas, I’ll have to find a sturdier system for next year, one that won’t topple over during our increasingly wacky weather.
Did “Nicole” strike your area, too? Any damage to report?
Don’t miss anything at A Garden for the House…sign up for Kevin’s weekly newsletter.
Related Posts:
A Walk in the Kitchen Garden
Welcome to My Herb Garden
Winter-Sowing 101
Classic Tomato Pie
Terry says
Oh no! Sorry to hear of this. I had a similar disaster about a week ago when some VERY strong winds and rains came through here. I had some 1×2's in a similar fashion along with my shrub trimmings holding up a row of tomatoes appx 15 feet long and 5 feet tall. I should have gotten the 1x2s deeper into the ground, they all fell over after having been up all summer. It was one big mess and I now have 2 milk crates of green tomatoes in the house. I think the key would have been to put them in deeper and have more supports. The large amount of rain softened the ground and caused them to tip over.
Kevin Lee Jacobs says
Terry – that's exactly what happened here — the ground became sodden, and all hell broke loose. It's not easy picking tomatoes from fallen vines, is it? I have that job next…just as soon as it quits raining.
And, I'll probably be eating fried green tomatoes for weeks to come…
Eric says
That is a bummer! The storm is here in Albany now, and from news reports it isn't leaving until tomorrow. I'm worried about the basement getting flooded. Hope my sump pump is still working.
Randy J says
At least it happened at the end of September and not he beginning of June! The wind is really picking up again now. I hope that you sustain no more damage.
Kevin Lee Jacobs says
Eric – Here's hoping your basement won't get flooded. I wonder if my own sump pump is working!
Randy J – I was thinking the same thing — better the trellis collapsed now than during the height of summer! Hope your garden center comes through the storm OK…
Jen says
Everything was okay when i checked the garden yesterday afternoon, but the wind really picked up overnight and the rains got heavier and it's STILL going so i have a feeling i'm gonna find plenty of carnage when daylight comes.
oh and making green tomato relish is a delicious way to use up some of those greenies. 🙂
Erin says
well at least now you can build a raft with the sumac…. lol
Kevin Lee Jacobs says
Jen – Green tomato relish…sounds delish! If you have a recipe you like, send it along!
Erin – Good idea — I'll build a Super Duper, Sumac-Sailboat! The rain's coming down in buckets now.
Jen says
As a matter of fact…i do! 🙂
I found this recipe on Farmgirl Susan's blog a few years ago…it's very adaptable to what you have growing in your garden, has no white processed sugar, and is sooo yummy!
Farmgirl Susan's No Sugar Green Tomato Relish
Makes about 3 pints
Recipe may be doubled; increase cooking time by 10-15 minutes
2 lb. green tomatoes, cored and chopped
1 lb. white or yellow onions, chopped
3/4 lb. sweet red peppers, cored and chopped
1/2 lb. tart cooking apples, such as 'Granny Smith', cored and chopped
6 garlic cloves, finely chopped
1 cup 5% acidic organic raw apple cider vinegar (or less, see note below)*
1 Tablespoon kosher or sea salt
4 jalapeno peppers, cored, seeded if desired, and finely chopped
2 Tablespoons chopped cilantro
1 teaspoon ground cumin (optional)
Combine the tomatoes, onions, peppers, apples, garlic, vinegar, and salt in a large, nonreactive saucepan and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until thickened, about an hour.
Stir in the jalapenos, cilantro, and cumin and simmer for 5 more minutes. Carefully purée the mixture using a stick immersion blender or in a traditional countertop blender, in batches if necessary, until still somewhat chunky.
If canning, return the puréed relish to a boil, then ladle the hot mixture into hot jars, leaving 1/4-inch head space. Process 15 minutes in a boiling water canner. Store in a cool, dark place.
10 calories, 0g fat, 60mg sodium, 0g fiber, per Tablespoon
* The 1 cup of apple cider vinegar called for is to ensure that this is safe for water-bath canning (green tomatoes are acidic, but the other vegetables lower the overall acidity—1 cup is plenty), but if you're planning to store yours in the fridge (where it will keep for several weeks without processing) and are concerned it might be too much vinegar for your taste, you can safely decrease the amount of apple cider vinegar to 1/2 cup, or even less. If you want to give jars of green tomato relish as a gift without having to process them, just make sure the recipients put the jars directly into their refrigerator.
Kevin Lee Jacobs says
Jen – I shall relish this relish recipe! Thanks for passing it on…
Sue says
Dear Kevin,
So sorry to hear about the trellis. It was quite a work of art!