My love affair with tomatoes

To grow your own tomatoes organically, I think one of the prerequisites is having a love affair with it. Why?  It is nor easy to grow it organically because pests love it - take your choice: white flies, aphids, grasshoppers, mealybugs, sooty mold and others.  Hence pest control is important.  It also requires good, balanced fertilisation to produce a healthy, fruiting plant.  However, if the plant is healthy and an organic pest control routine is implemented, the rewards are great.

Everyone knows tomatoes are good for you: rich source of vitamin A, C, enzymes like lycopene and other nutrients.  The taste of vine-ripened tomato is simply delicious.  Growing your own organically allows you to reap these benefits without the toxic chemicals either in the growing stages or after harvest to preserve its appearance.

I always opt for non-GMO tomato seeds, preferring to select one of the many hybrids available.  It takes 3-7 days for the seed to germinate.  I germinate them in individual polybags to reduce stress on the plant when I want to transplant them.  The plants can be grown in containers or in the ground and they require support as they grow.  Hence, I will always set the support system from when the plant is a seedling to prevent undue breakages or toppling.  The soil mixture I use is always one that is rich in organic matter with some sand and not heavy clay.  This always for the soil to retain moisture without clogging the plant root system.  I just water it once a day, always in the morning, although when we have very hot spells, I will also water it in the early evening.

I have always wondered why the term "vine-ripened" tomato was use as I didn't associate it with a "vine" plant like grapes.  In my latest planting, I finally saw why and saw proof of why this plant care regime was better,  My previous planting efforts always seem to have one main stem with some branches.  This time around, I saw lots of offshoots at from the main stem and also on the branches, making the plant growth seeming to be haywire making using a single stake support system not viable.  As I was testing different ways to provide support for the plant, I found that having a line support system works well as it allowed for the vine to grow how it wants and yet have a support.  I just use rafia strings  (tali rafia) and strung it along with ends tied to supporting poles - a simple and inexpensive way of providing support to the plant.

My pest control regime consisted of varying amounts of borage, citronella and enzyme concentrate diluted with water and sprayed on the plant twice a week - hence making it an pampered plant.  Controlling pests is key to having a great tomato to harvest as these pest will damage the plants and fruits.  I vary the herbal ingredients as I do not want the pests to develop resistance to it hence the concentration of each component is varied often.  It is important to spray under the leaves as well as all over the plant.  As you need to frequently spray the pest control solution, by using organic sprays, there is no need to worry about eating fruits that have just been sprayed, unlike when you use chemical pesticides.  I will also periodically remove yellowed-leaves.

I have experimented with many types of organic fertilisers as well as frequency of fertilising.  What I have had most success with is a combination of fish amino acids with magnesium and enzymes including EM1 applied on a weekly basis.  Periodically, when the roots appear at the surface, I will top-up with soil mixed with organic matter and chicken or goat manure.  These fertilising regime encourages flowering and fruiting with the necessary nutrient support.

It takes a few weeks from once the initial fruit forms to actual harvest.  Personally, I like to leave it until it has turned red as I find the sweetest and rich taste is when it is left to be ripened on the vine.  

My preference is to eat it raw, often with some grated mozzarella cheese on top without any other seasoning.  The contrast of the sweet and tart flavour of the tomato against the creamy and slightly salty taste of the mozzarella is simply delicious.  Consuming it raw also retains maximum nutrition.

More than a vinegar

Many have asked me how do I make Roselle Enzyme vinegar and requested for my recipe.  However, my Roselle Enzyme Vinegar recipe is a trade secret.  What I will share with you is basically how to make a vinegar of your choice.

1. First you need a starter.  If this is the first time you are making it, the easiest starter is using unpasteurised organic apple cider vinegar.  There are many brands available so choose one you like.  What we are looking for is the bacteria that will cause a reaction with your fermented liquid to form acetic acid which is the key component in vinegar.
2. A fermented liquid - could be from rice or fruits for example.
3. I will always use a glass container to ferment my vinegar as I can be assured that my container will not cause any undesired chemical reaction with my vinegar throughout the fermentation process.
4. The basic ratio of starter to fermented liquid is 1:1.  So, if you have 500 ml of starter, use 500 ml of fermented liquid or juice.  Place in the container and cover it with muslin clothe so that air can still enter the container but not the bugs that will be attracted to it during the fermentation process.
5. Place in a cool area without exposure to sunlight and allow it to sit for at least 3 weeks.  You can tell the vinegar is ready when you take off the muslin covering and you get a strong aroma of the vinegar.
6. To store vinegar when ready, just strain the liquid through a strainer such as using an unbleached coffee filter.  Bottle the strained liquid and your vinegar is now ready for consumption.  It can be stored at room temperature and lasts for month.

If you plan to make another batch of vinegar, just bottle half of the vinegar produced and retain the other half to be the starter for making another round of vinegar.  Under the right conditions, a mother of vinegar may be formed which is essentially cellulose with acetic acid bacteria, the key item that enables your liquid to turn into vinegar.

You can allow your vinegar to be fermented longer than 3 weeks in the fermenting container.  I find that the longer I leave it, the resulting vinegar is "smoother".

Locally, we have many options for creating our fermented liquid to be turned into vinegar so you can experiment and see which vinegar you love most.  An area of consideration is what special nutrients or items that the source of the fermented liquid can bring to the final vinegar produced like enzymes and antioxidants.  I suggest that if you are going to take the time and effort to make your vinegar, do select the best ingredients free from chemical toxins as well as hormones.  Happy trying :)