THE SUMMER HEAT HAS BEEN GOOD
AND NOT SO GOOD FOR TOMATOES
REBECCA COLES HERE TO
EXPLAIN ENSURE THE GOOD, THE
BAD AND THE YUMMY.
YOU LIKE TOMATOES, YOU LIKE
TOMATOES
POTATOES.
TOMATO.
WAS CALL THE WHOLE THING
OFF.
THIS IS WHY WE HAVE BEEN
WORKING SO HARD IN THE GARDEN.
IT IS TAKING OFF, THE HEAT OF
THE SUMMER HAS BEEN VERY
GENEROUS.
FOR TOMATOES, MAYBE WE HAVE HAD
TOO MUCH OF A GOOD THING.
IT'S BEEN REALLY HOT AND
HUMIDITY HAS BEEN HIGH.
A LOT OF PEOPLE HAVE ASKED, WHY
ARE THE BLOSSOMS ON MY TOMATOES
FALLING OFF LEAVING NO TOMATOES
BEHIND'S VERY COMMON ISSUE WHEN
IT GETS THAT HOT AND HUMID.
NOT TO WORRY IT IS THE PLANT
TRYING TO PROTECT ITSELF FROM
THE HEAT BUT WITH THE CURRENT
FORECAST THE TOMATOES WILL BE
BACK IN ACTION SO NOT TO WORRY.
YOU LIKE TOMATOES, I LIKE
TOMATOES.
ANOTHER PROBLEM SEEN IN
TOMATO GARDENS IS BLIGHTS.
THERE ARE THREE DIFFERENT
VARIETIES AND FRANKLY IT'S HARD
TO CONTROL BECAUSE IT IS SPREAD
A VARIETY OF WAYS. BY THE
WIND, THE SOIL AND BY TOUCHING
THE PLANT.
WHAT YOU NEED TO KNOW IS THAT IF
YOUR PLANT IS AFFECTED IT WILL
SHOW UP AS SPOTTED LISA,
USUALLY ON THE LOWER PART OF
THE PLAN.
AS I LOOK AT THE PLANT I CAN
SEE THIS PLANT HAS ALREADY BEEN
INFECTED.
YOU CAN SEE THE SPOTTED LEAVES
ARE YELLOW AS WELL.
THE PROBLEM IS I CANNOT STOP
THE BLADES BUT I CAN CONTROL
THE SPREAD.
I DO THAT BY CUTTING OFF ALL
THE EFFECTIVE AFFECTED FOLIAGE.
I REMOVED THE WHOLE BRANCH
BECAUSE I CAN SEE IT IS ALREADY
STARTING.
I WANT TO DISPOSE OF THIS OF BY
BURNING IT OR BURYING IT DEEPLY
IN THE GROUND.
YOU DO NOT WANT TO PUT IT IN
YOUR COMPOST AND YOU DO NOT
WANT IT FALLING INTO YOUR
GARDEN SOIL BECAUSE ON THE STEM
ARE THE FUNGAL SPORES THAT WILL
SPREAD THE DISEASE.
I WILL JUST REMOVE
EVERYTHING ON THE BOTTOM HERE.
SO WE CLEAN UP THE TOMATO
GARDEN, HOPEFULLY THE BLIGHT
WILL SLOW DOWN.
WE HAVE PLENTY OF FRUIT THAT
WILL CONTINUE GROWING.
IT IS EDIBLE.
MY CHERRY TOMATOES HAVE GONE
CRAZY, I HARVESTED A BUNCH AND
WANT TO SHARE ONE OF MY
FAVORITE RECIPES.
THIS IS ONE OF MY GO TO
APPETIZERS.
THERE REALLY IS NO RECIPE YOU
JUST NEED BASIL, TOMATOES,
GARLIC, BALSAMIC VINEGAR, AND
OLIVE OIL.
WE WILL START BY CHOPPING UP
TOMATOES.
I AM MAKING A BRUSCHETTA,
I'VE BEEN TOLD IN PRONOUNCING
RON, IS CALLED BRUSCHETTA.
NOW WE WILL ADD A CLOVE OF
GARLIC, HOW MUCH YOU WANT IS UP
TO YOU.
TO REMOVE THE SKIN TAKE YOUR
KNIFE, SMASH IT DOWN AND PULL
IT OUT.
FOR THE BASIL I WILL TAKE THE
LEAVES AND STACK THEM ON TOP OF
EACH OTHER AND WE WILL SHRED
THE IS.
NOW WE ARE READY FOR THE
DRIZZLE.
WE START WITH OLIVE OIL, THIS
IS WHAT I LIKE TO DO.
I DRIZZLE ONE, TWO, THREE.
WITH BALSAMIC VINEGAR I DO HALF.
ONE AND A HALF.
THIS IS TOTALLY UP TO YOU.
WE ARE DONE.
ADD SOME SALT AND PEPPER AND WE
HAVE BRUSCHETTA.
LET ME SHOW YOU WHAT I LIKE TO
DO WITH THIS.
I WILL USE MY BRUSCHETTA ON MY
SOURDOUGH BREAD.
I'M ONE OF THOSE CRAZY PEOPLE
THAT STARTED MAKING SOURDOUGH
THIS YEAR.
I CAN LITERALLY PUT IT ON TOP
AND CALL IT A DAY.
HOWEVER I LIKE TO SMEAR A
LITTLE MORE LOVE ON MY
BRUSCHETTA IN THE NAME OF GOAT
CHEESE.
THIS IS WHERE THE GARDEN
ENDS AND DELICIOUSNESS BEGINS.
WHO IS HUNGRY?
STAYING SAFE IN THE GARDEN I AM
REBECCA COLES.
HOW ABOUT REBECCA RIGHT?
BRUSCHETTA.
YOU WANT A RECIPE FOR THAT
BRUSCHETTA YOU CAN GO TO
WCCO.COM/LINKS, WE HAVEN'T UP
THERE.
I WANT HER BACKYARD.
IS BEAUTIFUL.