Late Season Tomato Blight


Every year, when the rains return and the temperature drops at night to around 50 degrees, Late Season Blight strikes the tomato patch.  Now, a nominally intelligent gardener would think to themselves, 'Hmm the forecast says that the remnants of a Japanese typhoon is about to hit the area...I should rip out the tomatoes.'  But, I'm brightly optimistic and see the weather forecast and think, 'The garden does need a good soaking.'
The Crony Brothers saw it all coming and kept asking concerned questions about the remaining tomatoes hanging on the vine, especially the big ones.  They didn't have good crop this year and thought that my optimism bordered on delusional thinking.  They were right.
The last time that Late Season Blight hit, I cried, because it took out all of my late season heirlooms before they ripened in the middle of August.  But, this time, I had already had my fill of tomatoes.  So, I merely dramatically complained about it on my blog and then drank a glass of red wine.
Late Season Blight is a fungus, the same fungus that wiped out the potato crops in The Irish Potato Famine in 1847.  Late Season Blight can wipe out an entire crop in a couple of days, so it's best to keep a close eye on your plants.  The fungus works its way up from the base of the plants, so look at the stems for black patches.  Remove all of the infected foliage and dispose of it in the trash, bury it 2 feet deep, or add it to a hot burning compost heap.  Don't bother trying to ripen the infected tomatoes because they will merely rot and slump on your window sill.  The fungus is always present in our soil and it merely takes the right conditions to help it thrive.

I disposed of all of our tomato plants and did share some left over ripe tomatoes and several massive green tomatoes with The Crony Brothers.  My Victory Garden looks better and is ready for me to plant something new.  So, did you rip your tomatoes out before the storm?  If not, how did they do?
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My Bored Barnaby

This weekend, during the two storm warnings of 50 mile per hour wind gusts and heavy rain, while our community huddled inside around the fire sipping hot cocoa, I was outside walking the dog park with Barnaby.  I kept an eye on the power lines as we passed near the towers and watched the fir trees blow in the wind and I laughed that I was far more afraid of being inside with my crazed lunatic of a puppy than being electrocuted or squashed under a tree branch.  We both returned home soaked and in good spirits.  I won't even repeat what My Pirate said when he joined us at the park.  
Barnaby at 7 months old and 111 pounds.
Barnaby is going through an 'active' phase.  Whenever I try to do something that doesn't involve him, he gets bored and chews on the trim, grabs a 'fun' object (Barnaby, put down the kitchen knife...), or destroys something I value.  His growth spurt of a pound a day has ended and now he's filled with exuberant energy. He's adorable and destructive.

Last night, I found him on our bed with my shorts hanging around his neck. How did he manage that?  Today, while I was getting ready to head out for errands, he was in my office chewing the wire on my computer charger into one inch pieces.  I carefully placed him in his crate for his safety.  From me.  Then researched computer chargers.  Only to realize that my bank card had expired and I had put the new one in a 'safe' place.  Safe as in, safe from me ever finding it!    

And as I pulled out of my driveway with my new bank card, I noticed that all fifteen of my tomato plants were black with their leaves curled up and I knew that late season blight had arrived when I wasn't looking.  Rats! 

On a positive note,  I found my new computer charger, bought four new toys for Barnaby, and a bottle of red for me. Then I exercised Barnaby at the dog park.  I get to start tomorrow by ripping out tomato plants and throwing them in the trash.  But right now, Barnaby is chewing on his new elephant toy and I'm here red whining it.  Cheers!

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The Crony Brother's Request


It finally happened.  The Crony Brother’s offered me a beer…well, almost.  They asked me if I like beer.  That’s pretty close, right?
 It all started with me bringing them a couple of warm scones, yesterday, right before I took Barnaby to the vet for his infected ears.  Poor baby.  Anyway, the younger Crony brother said, “Those oatmeal cookies you brought over the other day were awfully good.  Would you be willing to bring me a dozen of those things?”

“Sure.” I said. “I’m trying to perfect them.  Do you have any preference of nuts and chips?’

“Oh, they were great, just the way they were.”

“Ok, I’ll bring some over.” I said.

“So, do you like beer?” he asked.

“How about the next time you see me out weeding in my garden, you offer me one.” I quipped.

And The Crony Brothers looked at each other and laughed in unison.  While I grinned at them. 

So, I’m going to make another batch of oatmeal cookies and maybe someday, I’ll be offered that elusive beer that I’ve been craving from them.  But, in the meantime, they’re sitting in the front of their garage, watching the world go by.


Oatmeal Cookies
The Pastry Chef’s Baking riff on Alice Medrich’s recipe from, Chewy Gooey Crispy Crunchy

  • 2 cups rolled oats
  • ¼ cup water
  • 1 ¼ cups flour
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ½ pound (2 sticks) unsalted butter
  • ¾ cups packed light brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 large egg
  • 1 cup chopped up dried cherries or walnuts
  • 1 cup white chocolate chips or raisins

Place the oats in a bowl and pour the water over them. Let sit.

In a large heavy bottomed saucepan, heat the butter over medium heat until it browns.  Mine took about five minutes.  Then sit aside to let it cool for roughly 10 minutes.   Then stir in the sugars, vanilla, and salt.  Stir in the egg.  Then pour the flour in and stir until it just combines.  Add in the cherries, chips, and oats. 

Scoop the dough into balls and place them in a container.  Then refrigerate for at least two hours.  I refrigerated my dough overnight. The dough also freezes well.

Preheat the oven to 350 degrees.  Bake the cookies for 12 to 15 minutes.  I baked mine fifteen minutes to get the crispy caramelized edges that I love. Let cool on the pan for ten minutes.  Then slide onto a cooling rack.  Serve to your favorite person.

Note: I’m still testing out the perfect combination of chocolate chips, nuts, and dried fruit.  I’d love to hear your suggestions.
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