We have been picking broccoli for quite a while now, today, I picked our cauliflower. One was a gorgeous purple and the other a beautiful cheddar yellow. First time I’ve ever grown cauliflower and got something besides a softball size, insect-eaten, inedible object, sprouting flowers. My first introduction to colored cauliflower came from Winco. One day, they were sitting in the produce aisle. As you know I love color. They taste exactly like the white ones but are prettier. Great for a veggie tray although I see cheese sauce in it’s future.
Shown is also one of my white cucumbers (yes, I was going to eat it and cut the ends off and then decided it needed it’s 5 minutes of fame). Love it! Sweet and juicy, not bitter in the least. There is also the spineless Beth Alpha, an Israeli cucumber and several pickling cukes. I think I have enough to make several jars.
The red object is one of my paprika peppers. This is the most amazing pepper plant ever. Let’s face it, peppers are hard to grow here. We always grow our plants in the greenhouse which develops extremely hot temps, probably not unlike a blast furnace. I always tell people don’t beat yourself up if you don’t have success. Some years are better than others.
This one is growing outside, in a large black pot. It was the first one to put on peppers and there are so many that they are crowding the stem. I picked the one that was starting to color up. This one is called “Feher Ozon Paprika” the plant isn’t even two feet tall! This is the first year for this and I will certainly grow it again.
Just a little note: Making your own paprika is easy. Let them dry thoroughly (ok, truth be told, I put mine in a box and promptly forgot them for two years) until crispy, dry and light. They are easy to crumble. Use a coffee grinder to grind as fine as you like. It was a wonder using my own ground paprika, didn’t taste like red dust!
Here is a picture of our first picking this summer. Sungold, Sweet Treats, Sweet Baby Girl, Blue Creme Berries, Rose Quartz and one Brad’s Atomic (it’s the metallic looking one). We also picked our first cucumber from our Spacemaster in a container.
Every Spring, An Idyllic Iranian Town Turns Fields of Roses Into Rose Water
A worker picks roses as butterflies dance over the fields. PHOTOGRAPHY BY EBRAHIM MIRMALEK
The soft, pink color of dawn still lingers in the sky, and the first golden rays of the sun are just starting to touch the tips of the surrounding mountains. Yet in the rose fields of Qamsar, a small town in the highlands of central Iran, work is already underway. Amid the chirping of nightingales, locals make their way into the fields, where the crisp morning air is heady with the thick aroma of Damask roses.
In a rose field on the outskirts of town, I watch as Javad Jafari picks rose after rose. His calloused, nimble fingers break each stem right below the petals with almost reverential delicacy, before he drops them into a length of cloth tied around his waist and neck. Like many of the other rose pickers who are busy in the fields around us, 66-year-old Jafari has been picking flowers since he was a young boy, helping his father in their family farm, or harvesting the flowers of neighbors. During the rose season, he wakes up at 5 a.m., says his morning prayers, and heads to the fields.
From late May to the middle of June, idyllic Qamsar becomes a dazzling canvas of pink roses. Rows upon rows of the plants, known in Iran as Mohammadi roses, bloom over the course of 25 days. Every year, hordes of tourists from all over the country and abroad come to watch as workers, farmers, and entire families pick roses and distill them into rose water.
The result is a culinary and therapeutic extract that has been used in Iran and the Middle East since ancient times. Qamsar is one of Iran’s main producers of rose water, an ingredient that flavors and aromatizes ice cream, baklava, rice pudding, and many other dishes in the Persian kitchen. Persians also use rose water to treat everything from headaches to heartache, as the fresh graves of the newly deceased are washed with rose water.
Rose water has religious purposes as well. Before the political rifts of recent years between Iran and Saudi Arabia, rose water from Qamsar anointed the Kaaba, the holiest site in Islam, twice a year. “This is the rose of the prophet, you know,” Jafari says, referring to the belief that the prophet Mohammad used the essence of Damask rose for both its fragrance and its therapeutic benefits. While the local name reflects this connection, abroad the rose often goes by Damask. One tale has it that the rose was brought to Europe by a crusader, who picked up the flower in the Syrian city of Damascus.
Yet research done by Dr. Ali Nikbakht, associate professor of horticulture at Isfahan University, postulates that the Damask rose was first grown and used in the Qamsar area 2,500 years ago. “The unique combination of strong sunlight and cool mountain air makes Qamsar ideal for the Mohammadi rose, with the roses grown there having the highest quality in all of Iran,” he says. At the time, rose petals were placed in oil to extract their essence. The first evidence of the steam distillation used today is found in the writings of Avicenna, the 11th-century Persian polymath who used rose water extract for medical purposes.
Jafari finishes picking the last of the roses just as the sun edges over the mountains, filling the valley with unwanted light and heat. “It’s best to finish picking them before the sun comes up over the mountains,” he says, explaining how direct sunlight and heat cause the delicate fragrance of the roses to evaporate, resulting in lower-quality rose water.
Jafari then swings a plastic bag containing over 15 kilograms of rose petals over his shoulder, and we make our way to a distillery owned by Haj Reza Aghayee, a relative of Jafari and a second-generation rose water maker. Like many other rose water makers, Aghayee has turned what used to be a seasonal job done by farmers into a full-time business that uses one ton of roses per season. Aghayee attributes the increase in sales to local transportation improvements and the recent popularity of herbal remedies in Iran. 20 years ago, he only sold rose water and a handful of other extracts, such as mint. “But now we sell over a hundred types,” Aghayee says.
Despite this prolific production, his distillery, like most in Qamsar, still employs traditional methods. In the distillery, Aghayee’s son Alireza adds Jafari’s roses, along with petals from other rose pickers, into a round copper still containing 70 liters of water. The amount of rose varies, depending on whether you want a “heavy or light extract,” Alireza explains. Their “two-fire” rose water, an exceptionally potent variety, is only made in small quantities due to its price and the huge amount of roses needed to make it.
Next, Alizera takes a metal lid, called a toghar, and places it on top of the still. Latching it shut, he turns on the flame below the still. Once the mix of petals and water has begun to steam, Alireza connects aluminum tubes to outlet valves on the still, guiding the fragrant steam along the tubes to large flasks submerged in a pool of cold, flowing water. For the next four hours, the steam will condensate and collect in the flask, producing about 40 liters of rose water.
With the process underway, Alireza turns his attention to a previous batch left to distill overnight. After removing the tubes and the lid, Alireza first removes the precious rose oil that has collected at the surface of the flask. He carefully lifts the jelly-like oils with a spoon and collects them in a jar. Later, it will be used to make perfume.
Then, after lifting the filled 40-liter flask from the pool of water with a small ceiling-mounted crane, Alireza pours the freshly distilled rose water into 20-liter tanks for storage. But first, each tank itself is rinsed with rose water to wash out any contamination. Rose water is very sensitive, he notes, and any droplets of water could cause it to prematurely lose its fragrance. Like the making of a unique wine, there are many subtleties to the distillation process. “They may seem like small things, but they make a difference in the final product,” he says.
In addition, the stills are strictly made out of copper, since copper catalyzes certain reactions that remove unwanted flavors. In other parts of the country, straight distillation tubes are traditionally used, yet distilleries in this region have always utilized two upside-down, V-shaped tubes to ensure that any impurities in the vapor are stopped in the upward slope of the pipe. After distillation, rose water is traditionally stored in tinted glass to prevent any loss of the precious scent that occurs with a plastic container. However, these days rose water is predominantly stored in plastic bottles, due to costs and breakage concerns.
Despite the harsh economic times in Iran, the rose water business is thriving as domestic and international demand continuously grows. It’s still only mid-morning, but Alireza has four stills simmering, and he is awaiting the next delivery of flowers. “Business is good,” he says. “We have five stills and we refill them three to four times a day.” His father agrees. “If you’d come here 50 years ago, you’d only find five rose water producers; now there are maybe over 200,” Aghayee says. While Bulgaria and Turkey produce more rose water than Iran, Aghayee sees change coming. “The industry is growing every year,” he says. “And that is great, because rose water is a Persian tradition.”
I just finished up the second wave of tomato plants yesterday, March 25th. n 4 days, I transplanted 4289 little guys. Couple that with 1480 plants destined for gallons, that brings me to 6769 plants. I will be seeding a third wave, almost exclusively early and cherry varieties, including a few more Sungolds. Those will be for after Garden Expo when we usually are out of these plants. In this area, everyone wants a short season variety or a cherry, which in my book are a usually shorter season than the big, later season heirlooms.
My suggestion for those who live in Deer Park and other short, short season areas is to buy the plants you want in a gallon size. They are almost 2 months more mature and will produce sooner than the same in a smaller pot, even if they are almost physically the same size. That is the only way I can get Pink Brandywines here (and they are delectable).
Tomorrow I start on flowers. We had to put up another temporary greenhouse to house them. One of these days I will do a post about how we construct our greenhouses. We recycle and reuse!
Here is a list of seed companies that I interact with on a regular basis. Good prices, nice selection of varieties, excellent seed quality, and good customer service! (My cat, Samson, has nothing to do with this subject but he sure is cute and is in the garden! Sam is a Maine Coon)
Seeds n Such
I love that this gentleman used to own Totally Tomatoes and decided to retire, which didn’t suit him so he opened up Seeds n Such. One of the nicest things about him is that their shipping is right in line with what it should be and they have a deal whereby if you buy 20 packets of seeds, they are all $1.99. Believe me, it’s easy to find that many things you want.
Lots and lots of heirloom tomato seeds, some I have never heard of. The really nice thing is they are “local” – California based. Most companies are midwest or eastern based companies. (I love them too, I just like buying local if I can)
Many, many varieties of tomatoes and peppers. Now they have other veggies. so I guess they aren’t “totally” tomatoes anymore! That’s ok, I like the variations.
Swallowtail Garden Seeds
This is for the flower growers. Veggies are good for your bodies, flowers are good for your soul. They have a nice variety, good prices, and quality seed. I love the pictures on the website, and they are fast!
I recently found this company. I can’t remember how but am sure glad I did. Prices are phenomenal, customer service outstanding (Dora rocks!) varieties are numerous. Stuff you didn’t know you needed! the only drawback is that they don’t have pictures (but that is what the internet is for, right?) and at this time, you can’t order online. Mere nuisances. They have trade packets and bigger bulk sizes. I’d recommend the trade packets for home gardeners.
I found this company in the last couple of years also. I love that they are a Cooperative and represent seed from a lot of small, independent growers. Great website too, lots of pictures. I found they have seeds with great histories; for instance, I found a winter squash called Uncle David’s Dakota Dessert Squash (a mouthful) on their site. it was passed down forever and as far as I can see, it’s not available anywhere else. it is delicious! Lots of fun stuff!
Irish Eyes Seeds –Located in Ellensburg, WA, Huge selection of potatoes and garlic and other cooler climate veggies.
High Mowing – I ordered from them last week and they have great selection and shipping was surprisingly fast. Out of Vermont.
Baker SeedsGreat selection, good prices, and reasonable shipping. Unusual heirloom seeds from all over, rare and exotic seeds from around the world. Two examples: Thai Lavender Frog Egg Eggplant and Sichuan Red Beauty Radish. I have to be honest, some of them are so odd I can’t imagine growing them, like the Sakurajima Giant Radish, considered the world’s largest Radish. it’s white and bigger than my head! Definitely, an entertaining place to visit.
Snake River Seeds – They are new, at least to me, and I have yet to order from them but I will. they have bulk seeds too and they are local to me. In their own words:
“Snake River Seed Cooperative is a collective of family farmers in the Intermountain West who work together to produce a wide diversity of locally-adapted seeds. We believe that sharing seed saving knowledge with farmers in our region is vital to growing a robust, regional seedshed.”
While I can’t name everyone I like dealing with, (actually I could AND include all the links but I do have other things to do today!) here are some other companies I recommend, just search for them on the internet: Parks, Johnny’s Selected Seeds, Victory Seeds, Pase Seeds, Harris Seeds to name a few.
Don’t forget Northwest Seed and Pet. It is the best and biggest gardening store that I know of here in Spokane. They have a HUGE selection of seeds, a lot of which you may not have heard of. They carry their own bulk brand, Burpees, High Mowing, Baker Seeds, Snake River Seeds, Botanical Interests, Irish Eyes and many, many more. Don’t miss their cat, give him a scratch.
Today, I transplanted 557 baby flowers into their 3.5′ pots. Pansies (Bolero, Fizzle Sizzle Mix and then the Yellow and Blue, Chianti, Colussus, Super Swiss Giants, Heat Elite, and Flirty Skirts), Petunias (Silver Tidal Wave, Dolcissima Flambe, Subperbissima Doubled, Fluffy Ruffles, Pico Bella, Spellbound in Pink, Wine Red, Dark Purple and White Blush, and Evening Scentsation), Impatiens (Accent Mystic, Red Flash, Star, Athena Red Flash, Athena mix Impressa Cherry Splash and Shady Ladies Blushing Beauties, alyssum, and Verbena (Peaches and Cream and Scentsation) tomorrow the alyssums and lobelias. Pansies and Petunias are some of my very favorite flowers.
Of course, nothing looks like this but hope springs eternal, at least for us gardeners. Winter has finally shown up and we have almost a foot of snow on the ground, maybe a little more. I had my stereo on and a heater keeping me warm as I transplanted, dreaming of summer days and bright happy faces of pansies. I do love the snow but it is mid=February and it should be done by now. Maybe next year we could have winter in December and January!
Oh, I also planted the one Godetia that came up. The seed was pretty old.
If you start your seeds long before they can be put out into the garden, there are some really important tips to live by:
Sterile Germinating Mix ALWAYS use a sterile seed starting mix. Don’t use leftover potting soil or garden soil. Do not reuse last year’s used germinating mix. Seed starting mix is generally a finer texture with no nasty little organisms to cause problems for your babies. You can get it in big bales or a smaller bag. Northwest Seed and Pet have a nice mix in smaller sizes.
Use new pots or clean your old pots with a 10% bleach/water mixture. This will keep the little critters at bay. I use these small gray pots and put 12 of them into a black flat with NO holes in them. My husband frowns upon dripping water onto the lighting fixture on the next shelf down.
Once your little guys come up, they will need light – lots of it. Most plants are happy with 12 to 16 hours a day. You can use a timer. Another tip: I use regular fluorescent lights. Since I use so many of them, I couldn’t even begin to afford to use grow lights. We use the four footers and hang from chains on metal shelving that we got from Costco. Keep the lights about 1/2″ from the tops of the plants. As they grow, keep adjusting them up. The lights also provide a tiny bit of warmth.
Water Don’t overwater, if you do it can create an environment that is a habitat for funguses and molds. Damping off is particularly ugly, your plant looks fab and then it falls over! so sad. Water when the top looks slightly dry. Which brings me to another important point, Water from below. When I seed the little trays, I use hot, hot water and pour into the flat until they start to float. The hot water is more effectively drawn up when it is hot. Thereafter, I use tepid water and fill the flats about halfway. If, after 2 days or so there is still a lot of water that didn’t get sucked up, empty it out so that the plants aren’t sitting in the water. That is also a bad thing.
Warmth Sincethey are in the house in my dining room, they are the temperatures that my house is, around 65º to 70º
Pay attention to the seed packet instructions. Some seeds need to be covered, they need darkness to germinate, some need light and are gently pressed into the mix.
Introduced by the late Ben Quisenberry, Ohio. this is an indeterminate, potato leaf plant producing a good yield of large, 1 lb., dark pink, meaty tomatoes. Small seed cavity. The variety was part of the Ben Quisenberry Collection, which also contributed the variety Brandywine. Stump of the World also known by some as Big Ben, is a bit smaller and more productive than Brandywine, but like Brandywine, offers outstandingly rich flavor An historic and VERY popular variety for marketplace appeal.
The name: one theory is that this variety was named by Ben Quisenberry after a bible reference, as Ben was a very spiritual man. The speculation is that the ‘Stump’ being referred to is the stump or root of Jesse in the bible.
In my research on this tomato, I found an interesting article written by The Seed Savers Exchange on the background of this tomato name. the link is below.
This is a gorgeous tomato. I am not of the camp that says “if it’s not red, it’s not a tomato”. If it has stripes or blotches or is an unusual color, I will grow it. Or at least try it.
This is an introduction from Wild Boar Farms and it won “best in show” at the 2017 National Heirloom Expo.
Elongated, large cherries in clusters. The color is a full-blown assault on the senses—lavender and purple stripes, turning to technicolor olive-green, red, and brown/blue stripes when fully ripe. The flavor is supposed to be sweet. It sure is pretty!
These range some in size from a large grape to plum-sized.
I always read the reviews before I purchase new seed. It reminded me how every year is different due to weather, what you put in your beds to condition the soil when you plant etc. The only tomato I have found to be 95% delicious and flavorful all the time is the Sungold. I will grow the same tomato three years in a row and will love it 2 out 3 years. I will recommend a certain tomato and 5 out or 7 people will love it and the others won’t. Until they plant it again.
The reviews range from too sweet, too bland, not sweet enough, prolific, only got 3 tomatoes, brought them in by the basket, most were yellow, absolutely gorgeous colors, plant wilted but recovered, plant became a monster, won’t ever grow again to it’s on my rotation now every year. Go figure.
I always try to give a variety 3 years due to the variables in growing plants. I am excited about this one. Other striped/wild markings such as Chocolate Sprinkles, Blush, and the green Lucky Tiger, I loved. The red Lucky Tiger? Not so much.
I think we all need to live a little and try new things. After all, that’s how I found the lovely, luscious, ever-present in my garden, Sungold.