Nancy Wiersma: Prized tomatoes survive first freeze watchPublished 9:58pm Wednesday, October 10, 2012
When I watched The Weather Channel, there was a warning of a freeze watch for Sunday night into Monday morning. It had pained me for a bit. I have quite a few flower pots tilled to the brim with vegetables. Like, tumbling Tom tomato plants, string beans, both yellow and green, Swiss chard bright lights, French marigolds, bell peppers, red, green and yellow, a fiery hot decorative pepper, spinach, lettuce, onions and carrots.
But what I was worried most about were my tumbling Tom tomatoes. A couple months earlier, I had trimmed each one back — all the old tired limbs and leaves —they all looked pretty, well, butchered. But as the time had passed, at each leaf node out popped new green numbs, these same nubs in turn became healthy, leafy green shoots and then on these, lots of wee yellow flowers began to pop. With time, turning into tiny round, green tomatoes and lots of them, each filled with promise, daring one day to ripen into yellow or red tomatoes.
With time, these tomato plants could “vine” on forever — or close to it. In a friendlier climate or zone, they are perennial. It seems such a waste. It’s inevitable. I’ve been dealing with this Michigan weather since the day I was born.
So here it is, Monday morning, I get my jacket and shoes on and go outside. And as I gaze at the potted garden, it seems none have been touched. This time. Still time for a few more harvests…
Lately, I have had a special interest in extending the period in whichthe garden is attractive further into autumn.
Normal people admire sugar maples or watch football games inthe fall.
My taste runs more toward combating seasonal deterioration in the garden, delaying the inevitable, and more positively, preserving beauty.
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