Senga's Blog
Eco-chic Outdoor Living & Exterior Design
February 23/2010 – The Planning Stage - The Heritage Vegetable: Tomato ‘Black Krim’
Growing up I was never a fan of anything tomato. It was one of those preconceived notions as a kid that anything even remotely resembling a vegetable was taboo. Through the years I witnessed my mother make her favourite sandwich – simply called ‘a tomato sandwich.’ And to cut to the chase often mom would simply slice up one of these juicy round globes, sprinkle a bit of salt on them and pop them in her mouth like candy.
Flash forward – years later at '20' something' I came to appreciate the epicurean merits of this fruit (it is
actually a fruit and not a vegetable) when my chef husband made it part of the culinary repertoire of our evening repast. There came the ‘ah ha’ moment and I have never looked back. And typical of my enthusiasm for anything I have come to love – I will not be happy with just one or two varieties of tomatoes in the garden in 2010. Last count 7 heritage varieties of tomatoes which will be grown and taste tested this year in the garden.
The first in a series of many heirloom tomatoes to grace this blog – may I introduce to you the ‘Black Krim’ tomato.
My designer notes on Heirloom 'Black Krim' as follows:
1) The name itself sounds luscious and full – I liken it to a Bordeaux varietal of grape.
2) I love colour red and black being two I integrate into design. So the combination of these colours with a touch of green makes this a feast for the eyes and I can see pairings of green and yellow in a salad or side dish.
Heirloom Tomato ‘Black Krim’ Information You Need to Know
Botanical name: Lycopersicon esculentum ‘Black Krim’
Other Names: Russian as ‘Czerno Krimski’
Country of Origin: Russia
History: Developed at the Isle of Krim in the Black Sea, off the coast of the Crimean peninsula
Description: Highly productive plant, medium-sized beef steak fruits, maroon in colour with deep green shoulders.
Best harvested: Medium – sized beef steak fruits.
Time to Sow Seeds: Early Spring – February 15 indoors (6 weeks before last spring frost).
Where Grow: Start indoors and transplant to prepared bed with well rotted compost/manure in full sun. Space 30 cm apart and trellis. In case of late frost protect plants under cloches which can be made from old clear plastic pop bottles.
Maturity: 95 Days
Tip: Keep well watered to avoid splitting. Lightly mulch root zone and protect from slugs/snails.
Taste: An intense unique taste that is slightly salty in taste yet, perfect for those on low salt diet
Uses: Sliced fresh, baked, roasted, marinated, if you can dream it you can do it! Recipes to follow during harvest time.
Place in Square Foot Vegetable Garden: In the vertical vegetable section of the square foot garden and edible green roof. As these edibles are slow growing, faster maturing crops such as can be inter planted with such things as leaf lettuce. The latter being harvested by the time the plants grow into that space. By month’s end I will have this nicely slotted into a master plan of the vegetable garden and post it on my blog.
More information on heritage tomatoes: http://www.heirloomtomatoes.bizland.com/
