Dealing with Early Blight by Patty G. Leander

Posted on July 21, 2016 by Jay White

Though I am still singing hallelujahs for the abundant rains earlier this year (lakes are full and, for now, exceptional drought is a faded memory), the moist environment did contribute to an unfortunate outbreak of Alternaria solani, known in gardening circles as early blight, or EB for short.

Warm, wet conditions encourage the spread of early blight.

Early blight is a fungal disease that afflicts members of the nightshade family and though it’s never been a problem on my eggplant or peppers, tomatoes are especially susceptible. The fungal spores can be introduced into the garden in a number of ways – they can arrive on infected transplants, can be carried by wind, rain, people or equipment and can also overwinter in the soil. If you have grown tomatoes for several years you probably have fungal spores in your soil. Infected fruit that is left in the garden can transmit the disease to seeds yielding volunteer seedlings that carry the spores and perpetuate the cycle.

Infected leaves have dark, dry spots surrounded by a yellow halo.

The fungus starts as a small dark spot on the leaf; round or angular in shape and often surrounded by a pale yellow halo. A pattern of concentric rings may be observed as the lesion enlarges.

The fungus generally strikes lower leaves first, infecting healthy foliage as it spreads up the plant.

Symptoms generally appear on the oldest leaves at the bottom of the plant and gradually progress upward. If conditions are favorable, meaning wet leaves and warm temperatures, spores can multiply rapidly and spread.

Diligently removing infected leaves may slow the progression of the disease and prolong the harvest slightly but a stressed plant facing summer’s heat without good leaf cover is a no-win situation.

One of the basic concepts of plant pathology is the plant disease triangle. In order for disease to occur there must be a pathogen, a plant host and a suitable environment. Remove any one of these factors and voilà – no disease. In the case of tomatoes we have a host and most likely a pathogen already present and if the environment is conducive the disease will occur.

Developed by: University of Kentucky Multidisciplinary Extension Team

Controlling the environment thus becomes our primary way of controlling the disease. If early blight was a problem in your garden this year, here are some steps you can take to minimize its effects in future plantings:

Space tomato plants 2-3 feet apart to provide adequate air circulation around plants. Fungal spores will germinate and reproduce on wet leaves so the quicker leaves dry out after a rain event the less chance that spores will spread. Also cage or stake tomatoes to encourage air flow and minimize foliage contact with soil.
Plant in full sun for optimum photosynthesis and to insure that wet leaves dry quickly.
Mulch around the base of the plants to prevent soil (and potential spores) from splashing up onto the leaves.
Avoid overhead watering. Use drip irrigation or soaker hoses to minimize wet foliage.
Rotate nightshades to another part of the garden for a minimum of 2 years.
Fertilize and water tomatoes as needed to maintain healthy growth; stressed plants are more susceptible to disease.
Remove and discard infected plant debris and volunteer seedlings which may harbor plant pathogens. Weed the garden regularly as weeds can also harbor disease-producing spores.
Seek out tomato varieties that have resistance or tolerance to early blight, indicated by the capital letter “A” (for Alternaria) after the variety name on plant tags or seed packet descriptions. A few varieties to look for include ‘Iron Lady’, ‘Jasper’, ‘Mountain Magic’ and ‘Big Beef’.
Purchase seed and transplants from a reputable source.
Use a fungicide. Most fungicides work by altering the environment (in this case the leaf surface) to prevent development or spread of disease. They are most effective as a preventive control and should be used as soon as symptoms appear – once the disease takes hold it is dang near impossible to get it under control. Products recommended for control of early blight include Serenade®, sulfur or copper based fungicides, potassium bicarbonate and fungicides containing chlorothalonil. All are considered organic except chlorothalonil. For maximum control continue to treat plants as long as environmental conditions are favorable for disease development. According to Dr. Joe Masabni, Texas A&M AgriLife Extension Vegetable Specialist, chlorothalonil is the most effective; potassium bicarbonate is the least effective. If the thought of using a non-organic control concerns you it may be worth noting that the dilution rate for chlorothalonil concentrate is low; one tablespoon product to one gallon of water. Whether to use organic or synthetic products is your choice, but no matter what you use, read the label and apply according to the directions.

These healthy tomato plants are mulched, staked and have plenty of room to grow.

Watering, fertilizing, mulching and otherwise tending tomatoes through the heat of summer can become a full time job, even more so if they have lost their healthy spring vigor. If yours have succumbed to pest or disease it is better to pull them out than to let them fester in the garden. Harvest the healthy fruit, dispose of the diseased foliage, enjoy a plate of fried green tomatoes and start thinking about plant rotation and tomato varieties for the 2017 season.

Fried Green Tomatoes

This is a non-traditional take on a Southern classic from the folks at Baker Creek Heirloom Seed Company.

6 large green tomatoes, sliced ¼” thick

White flour

Pat tomatoes dry and dip both sides in flour to absorb moisture. Set aside.

Batter

1 package (12-14 oz) silken tofu

2-3 Tbsp water

Crumble tofu in blender and blend, adding water gradually until the mixture becomes creamy. Pour batter into pie plate and set aside.

Breading

1 cup panko bread crumbs

½ cup cornmeal

2 tbsp nutritional yeast flakes

1 tbsp onion powder

1 tbsp garlic powder

1 tbsp turmeric

½ tsp cayenne

½ tsp salt

Parsley flakes

Stir all ingredients together and transfer to a shallow pan. Dip tomatoes in batter then into panko mixture, patting the breading onto tomatoes so it adheres well. Heat about ¼” of oil in a cast iron skillet and fry tomatoes on both sides until browned. Serve warm.

I share these posts on Our SimpleHomestead Blog Hop. Be sure to stop by. The “hop” has tons of great information from gardeners and homesteaders all over the world!

Eat, Drink and Soak Up Summer by Patty G. Leander

Posted on July 8, 2016 by Jay White

Summer living is casual and easy but it’s also sweaty and dehydrating. Every day we perspire, respire and excrete water and as the season progresses and the temperatures rise we need to make sure that we replenish that loss. Thirst is an excellent gauge but in summertime we need to be more conscious of our intake. Elderly people, especially, tend to have fewer fluid reserves often coupled with a reduced sensation of thirst so they may need to push their fluid intake even when not thirsty.

Slice, chill, drink and revive – use your favorite fruit and herbs to make infused water.

For years the recommendation to drink eight 8-ounce glasses of water a day has been promoted like the 11^th commandment but that doesn’t mean we need to literally swallow 64 ounces of H₂O a day, or even worse, drink and toss 4 of those 16-ounce plastic water bottles.

Ditch the plastic bottles of water.

Yes, it’s important to stay hydrated, but other beverages and many foods that we eat contribute to our total fluid intake. Think about seasonal summer produce – cucumbers, watermelon and papaya, for example; they are more than 90% water, so whether you are eating them raw, adding them to a salad or using them to make a refreshing beverage they will help you meet that daily fluid recommendation.

Seasonal produce helps meet your body’s water needs.

It’s easy to be lured by the marketing hype of colorful sports drinks, detox brews and vitamin water with clever names and flavors but water is really what our bodies crave – it’s free, it’s safe, it’s readily available and contains no calories. Boost the appeal of the water you drink at home by infusing it with the subtle flavor of summer’s produce. Below are some tasty and easy combinations for DIY infused waters:

Strawberries + basil + lemon

Blueberries + orange

Pineapple + orange + mint

Cucumber + lime

Watermelon + lime + mint

Pear + ginger

Slice the fruit into a one quart Mason jar. Add herbs, fill the jar with water and chill. For a more robust flavor muddle the fruit and herbs before adding water. I refill my jars once or twice, but after two days the fruit goes into the compost pile and I start a fresh batch.

There is no set recipe for making this refreshing drink, but it is an easy way to take advantage of your garden’s bounty and hydrate yourself in the summertime. Experiment with other fragrant herbs from the garden that suit your taste, including lemon balm, lemongrass, peppermint, spearmint and lemon verbena.

Another way to embellish your summer beverages is to freeze fruit (watermelon cubes, whole grapes, pomegranate seeds and cantaloupe or honeydew balls) and add it to a glass of water, sparkling water or even a sparkling beverage like Prosecco. It’s summertime – drink up!!

I share these posts on Our SimpleHomestead Blog Hop. Be sure to stop by. The “hop” has tons of great information from gardeners and homesteaders all over the world!

Its American Flowers Week !!!

Posted on July 1, 2016 by Jay White

Its American Flowers Week !!! That means it is time to celebrate American flower farmers, the beautiful products they grow and the talented people that turn them into the stunning arrangements that will brighten your dinner table, adorn your wedding, let your sweetie know you care or comfort the family of a dear friend at their passing.

A lot of people don’t know this, but most of the cut flowers sold in the U.S. are imported. Each time you buy a bouquet at the supermarket or order an arrangement, there is an 80% chance that the flowers came from overseas. While there is nothing inherently wrong with that fact, more and more Americans are making a choice to ensure that “the flowers at the center of [their] table [are] as fresh, local and sustainable as the food on [their] plate” (quote courtesy of the American Grown Field to Vase Dinner press release).

Lovely view from the Big Big Barn at Texas Specialty Cut Flowers in Blanco, Tx. Photo credit: Whitney Devin for Field to Vase Dinner Tour.

Over the last couple of decades the American floral industry has seen several changes. One of the most pronounced has been the beginnings of what is now called the “Slow Flowers” movement. The term “Slow Flowers” was coined by my friend Debra Prinzing. Debra is the author of the of the best-selling book “The Fifty Mile Bouquet – Seasonal, Local and Sustainable Flowers”. Debra was the first person to begin telling the world about the amazing American floral producers who have decided to win back market share from foreign competitors by doing something the foreign growers can’t – locally growing the highest quality, environmentally sensitive floral products available on the planet.

Debra Prinzing, the mother of the Slow Flowers movement, enjoys the great local flowers, the great local food and the company of many passionate flower lovers at the recent American Grown Field to Vase Dinner in Blanco. Photo credit: Whitney Devin for Field to Vase Dinner Tour.

Since writing “The Fifty Mile Bouquet” Debra has been adopted by these local farmers to spread their message. These flower farmers and their amazing, high quality products inspired Debra to start a journey that has led her from the flower fields of America all the way to the Whitehouse. In the past few years she has worked to build growers coops, organize and promote field to vase dinners, create an on-line resource to connect those that want to buy locally with those that produce, promoted flower farmers through regular interviews available on podcast and written extensively about the “Slow Flower” movement in publications like the New York Times, Sunset Magazine and Country Gardens Magazine. Her advocacy for the American flower farmer recently resulted in an invitation to speak about “Slow Flowers” and the importance of the American farmer at the annual “First Lady’s Luncheon” ( a gathering of all of the spouses of our elected officials in Washington, D.C.).

American Grown’s Field to Vase Dinners are a great way to show your support of the American flower farmer. Photo credit: Whitney Devin for Field to Vase Dinner Tour.

I recently attend a local Field to Vase Dinner in Blanco as Debra’s guest. The dinner was a very special event for me. Not only was it a beautiful event that featured local food, local beer, local wine and the beautiful locally grown flowers of Slow Flower pioneers Frank and Pam Arnosky, it was a chance to gather with old and new friends that love American grown flowers as much as I do. The night was an unbelievably beautiful and tasty tribute to the work being done by these passionate growers of American flowers.

Photo credit: Whitney Devin for Field to Vase Dinner Tour.

If you are already a passionate believer in the work being done by these American farmers, or you would like to learn more about them, I highly recommend attending one of these Field to Vase events when they come to your area. Each year American Grown sponsors several of these events all across America. Be sure to click here to see when they are coming to your part of the country.

Market research has shown that, when given a choice between an American product and an import, the vast majority of US consumers would choose to buy American. In a market that is flooded with foreign products, it is often difficult to find a local alternative. Thanks to the hard work of these pioneering American flower farmers, their advocates and educational programs like American Flower Week you now know you have a choice when it comes to buying fresh cut flowers. The next time you need an arrangement, why not head over to the Slow Flowers website and spend your dollars in support of American agriculture. By buying American from these visionary farmers, florists and designers you will ensure that the flowers you purchase will be as fresh, local and sustainable as the food on your plate.

American grown flowers are grown and sold locally so you get the freshest, most organic products available.