Editors' Blog

Here's what the Zone 4 editors have to say.

The Heirloom Tomato Cookbook

Tue, 09/14/2010 - 14:10

The Heirloom Tomato CookbookThe Heirloom Tomato Cookbook by Mimi Luebbermann is gorgeously presented and just might travel from your kitchen to your coffee table for dinner guests to peruse. Gourmet chefs for the Kendall-Jackson Wine Center’s Heirloom Tomato Festival in Santa Rosa, California, prepared these heirloom tomato recipes, and the seductive photos alone will entice you to experiment with these exquisitely creative tomato recipes.

In addition, the brief "history of the tomato" section and a short "primer" on growing tomatoes could be useful for the tomato grower living anywhere. Luebbermann also includes a list of the 180 heirloom tomato varieties grown in the Vegetable Trial Gardens at the Wine Center. While most of these are 75-plus day varieties, and require too long of a growing season for our region (unless you have a greenhouse), the author does mention one truly short season variety (52 days), one 65-70-day variety.

The recipes emphasize the tomato variety’s savory vegetable or sweet fruit (dessert anyone?) qualities. I was especially intrigued by a several-page spread suggesting types of wine to be paired with tomatoes, depending on tomato color and acid-to-sugar content. Zone 4 readers will have to be adventurous and substitute heirloom tomato varieties that do grow in our region in most of the recipes. While the dish may still taste exquisite with any tomato, be aware that you might not get the same “taste” effect.

On an early fall day, with my tomatoes just beginning to blanch, having read this cookbook, I’m hoping my crop ripens soon so I can experiment with one of these recipes, paired with a glass of wine from our region. (Published by Chronicle Books, $16.95)

Rilla Esbjornson

Spotted Knapweed Spotted

Sun, 08/22/2010 - 12:55

Spotted KnapweedFunny how sometimes you think you are seeing everything clearly, but you're really not. You're missing important details. Take noxious weeds for instance. Often they are growing right beside you, but you don't even notice them until they are going to seed, and by then it's too late to deal with them.

This happened to me recently on my morning walk down the dirt road behind our house. I'm pretty keyed in to the hoary alyssum, sulfur cinquefoil, common tansy, ox-eye daisy, and Canada thistle, and will stop and pull what I can if the patch is small. This year, the spotted knapweed snuck up on me, growing undetected amongst the tall grass bordering our field. Just a few days ago, the plants began to flower. Their pinkish-purple color is pretty, but my reaction was anything but appreciative! Horrified, disgusted, and angry are better words to describe how I felt. Angry because it's a lot of work to remove big patches of knapweed by hand.

Here's what the Montana State University extension bulletin says about spotted knapweed: "Spotted knapweed blooms from mid- to late July through early September. Individual flower heads bloom for two to six days before the bracts close. Bracts reopen after about 20 days, and seeds are dispersed by physical movement of the plant. The weed is a prolific producer with 1000 or more seeds per plant. Seeds remain viable in soil for more than eight years and are spread easily by water, animals, humans, and vehicles."

What to do?

The MSU extension advises:

What did I do? I pulled the plants I could, but the largest wouldn't come out, and I didn't have time to wait for rain. So I cut them close to the ground, transported in a cart to the burn pile, and covered them with a tarp until dry enough to burn.

The problem, as one weed service told me years ago, is that there are so many seeds in the so-called "seed bank" that it takes at least three years of careful management to eradicate nasty noxious weeds.

Today, as I wheeled my knapweed-laden cart down the road, the air filled with the white fluffy seeds of Canada thistle blowing hither and yon. It's enough to make you feel puny and ineffective, because noxious weed manage really is everyone's problem and everyone's responsibility.

  • A single, low-intensity fire does not control knapweed.
  • Cultivation to depths of 7 inches or more will control spotted knapweed, but the weeds can regenerate from seeds remaining in the sail.
  • Grazing cattle, sheep, and goats will reduce levels of knapweed, but first-year plants are too low to the ground for easy grazing, and mature plants are fibrous and coarse and not an animal's first choice.
  • Hand pulling can be effective and is most easily done after a rain. Flowering plants must be contained, removed, and disposed of in a way that doesn't allow the seeds to disperse.
  • Mowing during late bud stage can reduce the number of seeds produced.
  • If revegetation is your strategy, it "...usually involves a spring or early summer application of Tordon 22K, Transline or Curtail followed by a dormant seeding of grass in late fall."
Dan Spurr

Major Hail Damage - Part 2

Sat, 07/03/2010 - 10:32

Major hail damageJune 30 was a red-letter day in and around the city of Bozeman. At least two different storms blasted the area with hail. The first hit the Gough neighborhood with golf ball-size hail, something I hadn’t seen in 36 years of living here.

I heard the first hailstone hit the roof and dashed to look out the back door calling to Bob, “Gig hail, big hail!” He joined me and we watched as our irises were destroyed, the perennials beaten down, lupine tattered, grapes beaten off their supports, and our newly thinned vegetable garden shredded. We had several window screens damaged, Bob’s windshield was cracked and hood dented, and every vent on our travel trailer roof was smashed.

I told Bob I completely expected a second wave of hail and dashed out to move his truck closer to the east side of our house (the storm came from the west) and to take photos of our sad-looking yard. (I’m sure I gave the neighbors a laugh in my shorts, tank top and knee-high rubber boots.) While we had another small pelting of pea-size hail, we went to bed thinking we had had the worst possible weather experience. It was only when we read the paper in the morning that we learned that downtown Bozeman and the Montana State University campus had received baseball-size hail during a second storm and there was much damage to homes and businesses.

As I drove through town and saw the broken windows I was immediately thankful. What happened to us was minor compared to what happened to these people. We are looking forward to watching our yard and garden recover.

Cheryl Moore-Gough

Major Hail Damage - Part 1

Sat, 07/03/2010 - 10:31

Major hail damageThe storm that rolled through Gallatin Valley on July 1 knocked out hundreds of windows around the city, tore paint off walls, punched holes in vinyl siding, dented vehicles and blew out their windows. Many looked like new pitching phenom Stephen Strasburg had been throwing fastballs at them. Farmers in the Four Corners area, just a week away from their first cutting of hay, lost the crop. Home gardens took a hit, too, of course, but looking at the bigger picture, our losses pale.

Joseph Shaw, a professor of electrical and computer engineering at Montana State University, told the Bozeman Daily Chronicle that severe hailstorms often have a green tint, and that when such color is observed, "the storm is probably less than 10 minutes away."

Dan Spurr

First Harvest

Wed, 06/30/2010 - 09:18

For the first time, Andra and I bought a share in a CSA this summer. It was probably overdue, as we’ve been publishing stories about community supported agriculture in just about every issue of Zone 4. As chef Steve Kuntz of Montana Epicurean (see Zone 4 No. 4) explained to the Gallatin Women’s Club during a recent talk on local food, buying a share in a CSA is an investment in a farm. You become a partner, advancing the funds the farmer needs to purchase seeds, fertilizer, and equipment for a successful growing season.

One woman at that meeting, who’d previously joined a CSA, said driving to the farm to pick up her box of produce each week wasn’t particularly convenient. Another said bad weather had caused the farmer to lose crop and so she hadn’t received as much food as expected. In response, all Steve could say to the first woman was that seeing where your food is grown is part of the CSA experience, and that many farmers also offer pickups in town for those on tighter schedules. As for the second woman’s experience, shareholders are at the same risk as the farmer. Some years are better than others. As an investor, you help assure the farmer another year in business.

We invested in 3 Fiddles Farm, run by Karin and Matthew Broughton in Bridger Canyon, north of Bozeman (learn more about this young couple in the fall issue of Zone 4). This is only their second year, but we were impressed with what they grew last year, and with their infectious enthusiasm. Karin, just a wisp, spends all day in the fields, bundled up tight from the hot sun with canvas hat, sunglasses, long pants, and long sleeves. She loves giving tours, bouncing among the rows, peeking under covers, and pointing out every variety. This year they got a grant to reduce the cost of a hoop house, which will allow them to expand their offerings both in terms of species and duration.

This week was their first harvest. We drove out to the farm during the appointed hours (late in the afternoon, to give Karin time to harvest, rinse, and package everything. She waited in a shady area near a seasonal stream, keeping the vegetables as cool as possible. Here’s what was in our box:

  • ½ pound Gourmet lettuce
  • ½ pound Hot Shot spicy mustard greens
  • 1½ pounds Hakurei turnips
  • Bunch of French Breakfast and Cherry Belle radishes
  • Bunch of green garlic
  • Mojito mint

Karin recommends eating the turnips raw or slightly steamed, sautéed, or added to stir fries. “And the greens are fabulous, too,” she adds, “raw or cooked in combination with mustard greens or alone.”

We have a pretty diversified palette, but have never sautéed Hakurei turnips, so this will be something new for us. Not only does participating in a CSA give you fresh, local, food, it can introduce you to new and exciting tastes. Excuse me while I sharpen the big kitchen knife!

Dan Spurr