Comments on: Staying Power

By: Gold Rush! - Asymptotia

Gold Rush! - Asymptotia — Sat, 14 Jul 2007 21:17:14 +0000

[...] I have to go on a trip tomorrow, and so somehow I have to eat all of these tasty beauties before I go. I do not know if it is possible! It is great news that the tomato plant went wild and produced all of those. Bad news is that we’ve been having temperatures in the late 80s (and even up to 100 apparently) here in LA recently and the plant that produced these (and the little resilient one on the steps) might have been fried. I realized only too late what was going on but have now built some mesh shades for all the crucial parts of the garden. Let’s hope it helps. [...]

By: Entertaining Saturday - Asymptotia

Entertaining Saturday - Asymptotia — Sun, 10 Jun 2007 01:55:31 +0000

[...] I glance at the clock and there’s only ten minutes or so before the guest arrives, and I have not started on the artichokes! First I prepare the fluid that will be used to cook them. A half cup of lemon juice and three cups of water, a bay leaf, and a pinch of salt and some (a few tablespoons perhaps? I forgot) of olive oil. I start to pull off the outer leaves, going for the hearts. As soon as I get to the heart, I chop it up into four and dip it into the lemony water. I do that quickly since exposure to air tends to darken their colour, and the colour is important. Before I get to the next one, my guest arrives, and I let them in and get them settled. Completing the next artichoke, I set a fire under the pan and show my guest around. It’s all perfectly timed. This will all be done in another ten minutes. I show my guest around, and while I begin to assemble the salad (the potatoes and carrots are done) I assign them the task of gathering some of those tasty yellow pear tomatoes that are out in the garden, along with some of the super-tasty red cherry ones from the amazing plant growing in the step that I’ve told you about before. These tomatoes go into the salad too, along with some red and yellow pepper slices. [...]

By: Carl Brannen

Carl Brannen — Thu, 15 Mar 2007 04:29:39 +0000

In Seattle, the wild domesticated plant that amazes me the most are the peas.

By: Clifford

Clifford — Wed, 14 Mar 2007 19:19:27 +0000

no.. the steps have not changed.

-cvj

By: f.

f. — Wed, 14 Mar 2007 19:15:30 +0000

The steps are now tomato-eroded ?

By: Clifford

Clifford — Wed, 14 Mar 2007 15:14:28 +0000

Hi,

Thanks!

The seeds and their resilience are one thing….. but what I’m more amazed at is how well the plant is doing through that thin stem threaded into the crack in the steps….

-cvj

By: Paul Clapham

Paul Clapham — Wed, 14 Mar 2007 15:11:41 +0000

Tomato seeds are extremely resilient. If you go out to our local sewage treatment plant and look around the settling ponds (I’m a birder so that’s not a strange thing to do) you can see tomato plants every summer. The seeds survive the trip through the human digestive tract and the trip through the primary treatment building.

By: candace

candace — Wed, 14 Mar 2007 11:12:25 +0000

At the first place I worked in London, I found a random tomato plant growing in the gutter/gravel on the fire escape on the 2nd floor. Talk about random! Someone had dropped some sandwich shrapnel there or something — but it did take root and thrive and actually produce tomatos, which unfortunately never ripened since it was north-facing.

In fact, words can’t do it justice, so here’s a photo of it.