Cherry Falls Cherry Tomato Happy On Cart In Courtyard

Cheers for Cherry Falls Cherry Tomato is a tongue twister for sure. I have been so happy with this cherry tomato plant, I wanted to share it with you once again. If you recall back in February, I wrote about growing tomatoes from seed, Thyme To Think Tomatoes, and I was concentrating on tomatoes ideal for containers.

Cherry Falls Cherry Tomato Starting To Ripen

I don’t normally think of tomato plants as being charming, but this one is. Beauty and function intertwined is a winning combination, one of the principles of “French Country Living” I like to live by.

The description from John Scheepers Kitchen Garden Seeds catalog is what caught my eye initially. It is a compact, cascading determinate tomato plant (sets all its fruit at one time) that will grow only 6” high, but can cascade nearly 3’ over the side. It produces an abundance of 1-1/2” sweet red cherry tomatoes. I have these cherry tomato plants potted and elevated in my cart, and it looks so nice. You could also plant this particular cherry tomato plant in a hanging basket. Remember to fertilize regularly and water frequently as pots and baskets can dry out quickly.

This is a great example of growing different tomatoes and other vegetables from the fabulous seed catalogs that are available besides John Scheepers Kitchen Garden Seeds like Baker Creek Heirloom Seed Company, Botanical Interests, Johnny’s Selected Seeds, Renee’s Garden Seeds, and Seed Savers Exchange. It is so much fun to explore and grow different varieties that you don’t normally see in retail garden centers and stores.

I am excited for the maturing and ripening of the other tomato plants I started from seed last February. For now, the Cherry Falls Cherry Tomato is the first to ripen. Cheers for the commencing of tomato season, and cheers for the Cherry Falls Cherry Tomato!

Please share what tomatoes you like to grow in your potager and pots.

Past Related Tomato Posts

Bon Appétit et Bon Weekend…Bonnie

Heirloom Tomatoes Grown in a Past Summer

I’ve written a lot about tomatoes in the past, grown a lot of tomatoes, and certainly cooked and eaten a lot of tomatoes. Tomatoes are a summer reward to all. In the past, I’ve picked up my favorite tomato seedlings such as Celebrity, Early Girl, Sungold, Black Krim, and Cherokee Purple. I planted them in my prepared garden in April, and lovingly maintained them from spring into summer harvest. At some point, these tomato plants grow and grow and become unruly. The ripe tomatoes are wonderful, yet the garden seems to have gotten out of hand.

This year I decided to intentionally contain my tomatoes and grew them in a different way, mainly in containers. The various seed catalogs have tomato selections for everyone’s taste, literally.

Please remember determinate tomatoes reach their full maturity quickly and set all of their fruit at one time. Most tomato plants suitable for containers are determinate. Indeterminate tomato plants are vining, need pruning at times, have an extended length of growing season, and continue to produce fruit throughout the season.

New Tomato Varieties I Am Growing This Year:

1) Shady Lady. This is a determinate hybrid tomato that needs no staking. I really like that idea. It is deep red in color, with heavy foliage, and great flavor. It is known in California as a top performer in tomato fields. I first heard about this Shady Lady tomato from Georgeanne Brennan, when I took her weekend Provence class at her home and garden outside of Davis, California. I don’t think she is hosting her cooking class anymore. She raved about this tomato, how many plants she grew, and how she shared them exclusively with her chef friend for his kitchen. This is the year to try Shady Lady. Readily available online.

2) Tasmanian Chocolate. Renee’s Garden Seeds. Heirloom container tomatoes with short vines that offer abundant mahogany-red tomatoes with rich, delicious, well-balanced flavor.

3) Cherry Falls. John Scheepers Kitchen Garden Seeds. Beautiful tomato plant with oodles of cascading cherry tomatoes.

4) Husky Cherry Red. Home Depot. I picked this up on whim because it is very suitable for containers.

Starting Seeds Indoors

I started these seeds in a seed tray and with seed starting mix from Grangetto’s I have had for a couple of years stored away. The seed warming mat really works and helps seeds germinate quickly. You can find all kinds of seed warming mats online. I poked a small indention into each soil-filled cell with a chopstick. Seeds are tiny. Keeping your soil moist with a spray water bottle is critical. I placed my sowed seeds and mat on top of my dryer in my laundry room where there is a skylight and under the counter lighting, also critical for germinating your precious seeds.

I am experimenting and starting more seeds other than tomatoes, such as different basils, heirloom Italian eggplant, different lettuces, kale, and more. Another honorable mention is Fino Verde Little-Leaved Basil offered at John Scheepers Kitchen Garden Seeds, that is applauded by chefs, for the tiny size of leaf, depth of flavor, and rich color.

Please share if you are growing flowers and vegetables from seed for your garden and potager! I would love to hear about your seed adventures!

Related Past Tomato Blog Posts

Bon Appétit et Bon Weekend….Bonnie

Italian Pesto Basil, Renee’s Garden Seeds

This year I grew basil from seed for the first time, and had resounding success. I used great seeds from Renee’s Garden. She has many types of basil but I chose her Italian Pesto Basil seeds specifically for making my own pesto. This basil was very easy to grow, in two rows in my raised bed. The green color alone is fabulous, and as you pick the leaves or pinch the flowers the fresh basil smell is intoxicating.

A Partial Glimpse of Beautiful Cinque Terre

My incentive for growing basil, and making my own pesto from the garden was Wine Vault & Bistro’s Italian Culinary and Wine Tour, my husband and I, and friends took two years ago. The tasty tour focused mainly around Florence and Tuscany, and paused in Cinque Terre. Cinque Terre is five separate coastal villages perched precariously high above the Mediterranean within Liguria in northwest Italy. These villages because of inaccessibility, were virtually unknown to the world until shortly after World War II. They are all now part of the Cinque Terre National Park, a UNESCO World Heritage Site.

In the fifth and furthermost village of Monterosso, our tour had a planned amazing lobster and seafood lunch along with other local delicacies at the sweet Hotel Pasquale. An extra bonus was an optional pesto making class beforehand from the restaurant’s own Nonna. Taking notes as quickly as I could, I share with you her authentic Pesto Recipe. This is the recipe I am using this summer from my garden, and share with you now.

Informal Pesto Making Class in Monterosso

Italian Basil Pesto (For Two People)

80 small Genoa basil leaves, or fresh basil leaves of your choice. One clove garlic.

One tablespoon pine nuts per person, not roasted but raw.

The best pine nuts are from Pisa, Italy. One heaping tablespoon Parmesan cheese per person.

For more people use 4 tablespoons pine nuts,

3 garlic cloves, but use same amount of Parmesan cheese and garlic proportionally.

Add into ingredients 1/2 cup good olive oil for two people, more olive oil, if making for more people.

With a mortar and pestle crush your basil leaves until they become a paste. Add other ingredients.

Add your olive oil to mixture last. Pesto should be a cream-like consistency.

Don’t normally need salt, because the cheese has salt. Use over warm linguini.

Becoming Authentic Italian Basil Pesto

My recipe notes. You can use a food processor as an alternative to a mortar & pestle for your pesto, but know the Italians still prefer a mortar & pestle.

This pesto is made up of a few simple ingredients, so try and find the best of all of these ingredients. I use this fresh pesto over my pasta yes, but also for my

homemade pizza, and tomato tartines. Enjoy, and maybe it will take you to Italy someday, or take you back to Italy once again.

I want to share with you some of the exceptional places that I come across from time to time. These places are gems and not to be missed if you are in the area, or they could even be a destination. Most have a "garden thread" to them. "Places To Know" can be retail, restaurants, nurseries, and other. Whatever the place, expect the unusual.

Nearly six years ago I met girlfriends in Paris, for a pre-Christmas splurge and getaway. Paris is always enchanting, but even more so around the holidays. Ever since then, I associate Paris with Christmas time. What a grand pairing!

A few Decembers ago, I borrowed from my "Christmas Time in Paris" experience, and helped create for one of my garden groups, a Parisian Holiday Tea, hosted at the opulent (and closest venue to Paris that I could find in the San Diego area) The Grand Del Mar, just east of Del Mar, California. Holiday teas can be a special gesture to share with good friends, nieces, sisters, moms, grandmothers, granddaughters, and loved ones.

Like a thread I could weave, I picked the "Christmas Time in Paris" theme and wove details for a Parisian Holiday Tea. Here are some of the styling details that helped create a special holiday tea.

1) The invitation was created from one of my favorite photographs in sepia, from that earlier Paris trip. For more on that trip, see Christmas Time In Paris.

2) Setting was an intimate fireside seating just past The Grand Del Mar foyer with all of their holiday decorations, grandeur, and holiday tea menu.

3) Special "Parisian" favors were created using a gold sheer bag tied with gold/bronze fleur-de-lys ribbon. Inside the party favors, there were special vintage pink alabaster glass cameo charms from French General, fleur-de-lys chocolates from The Royal Sweet an extraordinary chocolatier out of Georgia, and least but not least, an "April in Paris" sweet pea packet from Renee's Gardens.

4) A few words spoken about how Parisians, and those in the French countryside celebrate their holidays with Pere Noel, and their grand "reveillon" traditional feast.

5) One of our members spoke about "Bachelor's Preserves", and gave everyone a gift-wrapped jar of it and recipe to take home. Bachelor's Preserves is the French technique of preserving summer fruits with liquor.

Picking a theme for a party or event makes planning and creating your event easier, and adds a certain element of surprise. Please share if you have enjoyed "tea" with friends or family around the holidays. Please comment if you have been to Paris at Christmas time.

VintageGardenGal Tidbit Thyme...

VintageGardenGal wishes everyone Happy Holidays!