As part of our themed weeks on mixed cultivation, we present five example beds that you can use as inspiration for your own mixed cultivation. In this summer vegetable patch, tomatoes grow together with celeriac, bush beans and herbs.
Tini (Kassiolino) gardens in her garden by the house and also on a piece of land. When you enter her garden, you feel like you're in a little oasis. Countless vegetables and flowers seem to grow wildly in a relatively small area. There are lots of little nooks and crannies to discover and you can find something edible in every corner of the garden. Be it strawberries, berry bushes, tea herbs or vegetables. Around the house and in the front garden there are pots with countless tomato and bell pepper plants and in summer the fruits compete with the flowers. There are lots of bees, bumblebees and butterflies and the colorful flock of birds is also a sight to behold. If you have a classic vegetable garden in mind, you might think "what a mess" in Tini's garden. But every plant has its place and even if it looks like a wild jumble at first glance, everything has its purpose, complements and supports each other and creates endless variety.
In addition to tomatoes, Tini's tomato patch also grows bush beans, e.g. 'Marona', and celery, e.g. 'Alba'. The whole thing is rounded off with herbs such as basil and savory. In the example, three different tomato varieties were used: the beefsteak tomato 'Vivagrande' (an outdoor tomato with blight resistance), the yellow cocktail tomato 'Sunviva' and the classic red cocktail tomato 'Zuckertraube'. As low-growing planting partners, you can place the bush beans in a circle around the tomatoes (about 5 - 6 per plant). The tomatoes can also be placed right next to each other, they are self-compatible and like their own scent. However, if you want to effectively prevent blight, leave larger gaps between the individual tomato plants. This ensures that the crop is better aerated. The harmful fungus(Phytophthora infestans) is mainly transmitted from the soil to the plant via rain and irrigation water. The beans and herbs therefore act as a barrier and reduce the spread of Phytophthora . The bush bean not only serves as a barrier and ground cover, as a legume it also accumulates nitrogen in the soil through its symbiosis with nodule bacteria. This makes it an ideal companion for the heavy feeder tomatoes. As an additional pest defense, you can sow savory to keep the black bean aphid away. Lemon basil or classic basil varieties are also a good addition next to your tomato plants.
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Annabell is studying agricultural biology at the University of Hohenheim. She also enjoys gardening in her private life, spends a lot of time in nature and loves to be creative.
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Here in the area between Ludwigsburg and Heilbronn, we had a major storm early this morning at 6:00 a.m. with large hail and thunder, and it happened again 30 minutes later. The garden looks pretty battered; I won’t take a closer look until tomorrow to salvage whatever I can. It’s just too frustrating right now. Has anyone else had a similar experience this year? What did you do? Did you prune back the damaged plants or pull them out?
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I had to harvest some of my tomatoes early today. I hope a few more will ripen, so I've hung them upside down. This brings me to the following question: Should I leave the leaves on or remove them?
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#MySummerKitchen Part 19 ➡️ STEAMED ZUCCHINI WITH MINCED MEAT AND BUGUR FILLING ⬅️ ...Didn't I always brag that I'd harvest my zucchini while they were still tiny? ...well, two of them actually literally exploded overnight—growing into veritable “torpedoes”...😳 ...To put this “disaster” in the best possible culinary light, I decided to turn the stuffed zucchini—which I usually call “zucchini boats”⛵️—into veritable “zucchini steamers” 🚢... BULGUR ▪︎Bring whole-grain bulgur to a brief boil with 1.5 times the amount of water, let it soak, then let it cool. ZUCCHINI ▪︎Scrape out the seeds completely—don’t throw them away; they’ll be used to make soup later... ▪︎Sprinkle the hollowed-out zucchini with salt and pepper (in this case, I used my tomato-skin seasoned salt) FILLING ▪︎ Mix ground meat* with bulgur in a 1:1 ratio; add finely chopped onions, garlic, and jalapeño; season with raz-el-hanout, cilantro, basil, oregano, scallions, and vegetable broth... ▪︎Mix everything well, shape into “sausages” with your hands, press them into the zucchini halves, top with tomato slices, press a few olives into the mixture if desired, drizzle with a little olive oil, and bake in the oven at 160°C convection for about 1 hour. ▪︎ Serve with tzatziki! 😋 * For the filling, I ground 20% pork neck and 80% beef shank together with the onions and garlic in a meat grinder...
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