White Hat Farms

05/24/2024

Should you prune Tomato Plants?

Tomato pruning entirely depends on what kind of tomatoes you are growing. Determinate and indeterminate tomatoes have totally different growing patterns and fruit bearing abilities/patterns. Cutting away at a determinate tomato plant, beyond the absolute necessary bottom trim to decrease likelihood of soil-splash carried diseases, just decreases potential yield with each cut.
So! While most gardening group populations are extremely pro-pruning... I absolutely *hate* that their default answer is to tell people to start pruning like mad, without even asking what you're growing and considering if it's even *appropriate* for your plant.

Anyone that says to cut off suckers or cut back to a single stem, without asking more questions.... don't trust their answers. They don't know enough about what they're doing yet.

Now...
1. Do you know if you are growing determinate tomatoes or indeterminate tomatoes? If the little label for the plant didn't say, you can find out with a quick Google search.
2. Are you growing cherry tomatoes or a beefsteak variety?
3. Would you rather have more tomatoes overall, or would you rather have fewer tomatoes but bigger sized tomatoes overall?

1a. If you are growing a determinate tomato, the only pruning you should do is the universal tomato minimum: once tomatoes are about 12 inches tall or higher, remove all leaf-only growth from the bottom 6 inches. When the plant gets taller, you can increase that to the bottom 8 inches, if you want. This keeps wet dirt from splashing onto the leaves when you eater or it rains, as tomatoes are susceptible to a lot of diseases carried in the wet dirt. ALL tomato plants should get this done, no matter what. Vine growth and blossoms and fruit on the bottom are okay, it's just the leafy growth we worry about.
1b. If you are growing an indeterminate tomato, then we need to know if you are growing a cherry tomato or a beefsteak tomato plant.
Cherry tomato plants don't need to be pruned beyond the minimum bottom trim either. Almost all cherry tomatoes are indeterminate. They will put grow multiple additional vines (aka: the "suckers" although I hate that term... they're just more vines, same as pepper branches) that grow off the main stem, and each of those vines will ALSO produce lots of blossoms and fruit, while only needing the one root system and space for one plant. Pretty cool, right? You get the produce of multiple cherry tomato plants, all from one plant. No need to cut off the "suckers" unless you are deliberately trying to reduce the yield of the cherry tomato plant, which I guess some people actually want to do. Me? I want alll the cherry tomatoes I can get. Single-stemming cherry tomatoes is a commercial greenhouse technique to slimline the plant so they can fit more of them closer together for a commercial production, but they also prune off blossoms to get fruit clusters that are all ripe at the same time and the same size, and I don't do that either. Some things are practical for commercial production but not a family garden, after all.
If you are growing a beefsteak variety, this means we need the answer to #3.
3a. If you are growing beefsteak indeterminates, but care more about getting a larger number of tomatoes than getting fewer tomatoes that are larger in size... then only prune the minimum amount and let all the blossoms and fruit you can, grow.
3b. If you are growing beefsteak indeterminates and want the biggest individual tomatoes you can grow, even if you don't get as many as a result, then go with the single-stem method and once the tomato plant is about 1 ft tall, start watching the growth in the little "armpit" of where the leafy branches meet the main stem. There are some blossom clusters that can grow from that spot, so don't pinch or prune as soon as you see growth there... but wait until you can tell if it is a blossoming area growing from that spot, or if it is a new vine growing from that spot. You can let it get 3 or so inches long before pruning, it won't hurt anything to let it grow a bit so you can tell what it is doing. If it is a new vine, you can prune that spot off, to limit the blossoming area to only the central vine. You will get fewer blossoms (and therefore fruit) overall, but all of the plant resources will be dedicated to those that you leave alone.
It's kind of like how watermelons and giant pumpkins and such are deliberately limited to three or less fruit per vine, so the remaining ones hopefully get bigger than if they were growing a larger number and had to share resources.
On the opposite hand is how many people deliberately try to make pepper plants grow more branches so they will produce more potential fruiting areas off of a single plant.

If you are just growing a regular slicing tomato... I would just leave it to minimum basic pruning and see how many tomatoes your plant can make you. They generally aren't going to get any bigger than they would grow anyway, do single-stemming to force the resources into fewer fruits isn't really going to help you. It definitely won't help you make bigger cherry tomatoes lol.

So! There you go. A whole breakdown of the flow chart in decision-making for pruning tomatoes and whether it is appropriate for your goals.

04/22/2024

04/10/2024

I finally got my bulbs planted... my garden's future looks bright.

04/05/2024

The wine for this week is Cabernet Sauvignon.

Cabernet Sauvignon is a red wine celebrated for its depth, complexity, and aging potential. It is produced from the Cabernet Sauvignon grape, one of the world's most widely recognized red wine grape varieties, renowned for its thick, durable skin and resistance to the elements. Cabernet Sauvignon wines are admired for their concentrated flavors of black currant, green bell pepper, eucalyptus, and cedar, along with robust tannins and a lingering finish. These characteristics vary significantly with the climate and soil where the grapes are grown, as well as the winemaking techniques employed.

The Cabernet Sauvignon grape itself plays a pivotal role in the wine world, serving as a key component in many Bordeaux blends, where it is often paired with Merlot and Cabernet Franc to create some of the most prestigious wines available. The grape's origins trace back to the 17th century in southwestern France, resulting from a chance crossing between Cabernet Franc and Sauvignon Blanc.

Cabernet Sauvignon's history is as rich and complex as its flavor profile. It gained prominence in the Bordeaux region of France, where it is still a dominant grape variety. The grape's inherent robustness and the versatility of the wine it produces contributed to its rapid spread across the globe. Today, Cabernet Sauvignon is planted in nearly every major wine-producing country, from Italy and Spain to Chile, Australia, South Africa, and particularly in the United States, where it enjoys immense popularity, especially in California's Napa Valley.

The winemaking process for Cabernet Sauvignon is meticulous, aiming to extract the rich flavors and tannins from the grape skins. The grapes are typically harvested when they reach full maturity, balancing sugar, acid, and tannin levels. Fermentation occurs at controlled temperatures, and the wine is often aged in oak barrels, which contribute to its complexity, adding flavors of vanilla, spice, and smoke. The aging potential of Cabernet Sauvignon is remarkable, with high-quality bottles evolving and improving over many years, developing a broader range of nuanced flavors.

An intriguing tidbit about Cabernet Sauvignon is its key role in creating the cult wines of California. These highly sought-after and often expensive wines from small-scale, boutique wineries have elevated the status of Cabernet Sauvignon, particularly those from Napa Valley, to almost mythic proportions. The grape's ability to produce exceptionally rich, full-bodied wines that can age for decades has made it a cornerstone of the fine wine market, solidifying its reputation as the "king of red wine grapes."

04/04/2024

In the very early days of the Space Shuttle program, missions ended with a landing at Edwards Air Force Base in California. Beginning in 1984 the primary landing site was Kennedy Space Center with Edwards serving as backup. In rare cases Northrop Strip at White Sands, New Mexico was called up to serve as a backup. On this day in 1982 Space Shuttle Columbia became the only mission out of the 135 in the program to land at White Sands. STS-3 was commanded by Grand Rapids native Col. Jack Lousma (USMC, Ret.).

NASA was not yet comfortable with landing the shuttle in Florida, and the landing site at Edwards was flooded. That left mission controllers to make White Sands as the primary landing site and Kennedy Space Center as backup. The landing on the scheduled date of March 29 was called off as White Sands was experiencing its second day of very high winds. Mission controllers decided that if weather at White Sands was poor again on March 30, they would direct the crew to land in Florida. The forecast was not good for New Mexico, so many of the non-essential NASA employees were going to fly to Florida where they expected to greet the crew the next day. Mrs. Lousma was asked if she wanted to fly with them to Florida, or wait in New Mexico in the event the weather forecast was wrong. Before giving an answer, she went and talked to a local gardener. He told her in all his years living there he had never seen winds that strong for three consecutive days. So while most chose to follow the forecast and fly to Florida, Mrs. Lousma chose to trust the local gardener and stay. The next day the winds were calm, and Mrs. Lousma watched her husband land Columbia. As Col. Lousma recalled several years later when sharing that story, “Sometimes you just need to trust the local gardener.”

03/31/2024

To my cherished family and friends, as the world awakens with the bloom of spring, and we find ourselves on the cusp of another Easter, I want to take a moment to extend my warmest wishes to each and every one of you. Easter is a time of renewal, of casting off the winter and embracing the new growth of spring, both around us and within our hearts. It's a time to celebrate life, love, and the joy of being together, whether in person or in spirit.To my family, who have always been my foundation and my guiding light, thank you for the love, support, and countless memories we share. Your presence in my life is a gift I treasure every day, and I look forward to the moments we will continue to create together. To my friends, thank you for the laughter, the adventures, and the shoulder to lean on when needed. Each of you has touched my life in unique and meaningful ways, enriching my days with your kindness and friendship. This Easter, I wish for you all the warmth of the spring sun, the joy of finding a hidden Easter egg, and the peace of a quiet moment reflecting on the beauty of life. May this season bring you renewal, hope, and happiness. Let us cherish the time we have with one another and look forward to the future with open hearts and minds. Happy Easter to you and your loved ones. May it be filled with love, joy, and the promise of new beginnings.

03/29/2024

This weeks wine: Merlot

Merlot wine is a red wine known for its soft, velvety texture and the ability to please a wide array of palates. It is made from Merlot grapes, which are recognized for their dark blue skin and the versatility they bring to both single-varietal wines and blends. Merlot wines typically offer flavors of black cherry, plums, and herbal tones, with variations depending on the region they are produced in and the winemaking techniques used.

The Merlot grape itself is one of the primary grapes used in Bordeaux wine blends, alongside Cabernet Sauvignon and Cabernet Franc. It is the most planted grape variety in the Bordeaux wine regions of France. The grapes thrive in both cool and warm climates, which allows for a wide range of styles from these wines. In cooler climates, Merlot grapes tend to produce wines with higher acidity and more pronounced tannins, while in warmer regions, the wines are fuller-bodied with higher alcohol content.

The history of Merlot wine is deeply intertwined with the Bordeaux region of France, where it has been cultivated since the late 1700s. The grape's name is thought to derive from the Old French word for "young blackbird" ("merle"), possibly referring to the grape's beautiful dark-blue color. Merlot gained popularity for its role in the Bordeaux blends, which are some of the world's most sought-after wines.

Merlot comes primarily from France, particularly the Bordeaux region, but it has also found successful growing regions worldwide, including Italy, the United States (especially in California and Washington), Chile, and Australia. The adaptability of the Merlot grape to different soil types and climates contributes to its widespread cultivation and the diverse flavor profiles of Merlot wines produced around the globe.

The winemaking process for Merlot involves harvesting the grapes when they reach optimal ripeness to ensure the right balance between sugar and acidity. Fermentation usually occurs in stainless steel or concrete tanks, and the wine is often aged in oak barrels to impart additional flavors and soften its tannins. The winemaker's choices in the duration of fermentation, the type of yeast used, and the aging process influence the final product's characteristics, including its flavor profile, aroma, and potential for aging.

An interesting tidbit about Merlot is its remarkable comeback after the "Sideways effect" in the early 2000s. The movie "Sideways" notoriously disparaged Merlot, leading to a significant drop in its popularity among American consumers. However, in the years following, winemakers and enthusiasts have rediscovered the grape's virtues, leading to a resurgence in the production of high-quality Merlot wines. This resilience highlights Merlot's enduring appeal and its place as a staple in the wine world.

03/25/2024

During World War II, innovative methods of survival and resource conservation were key for both civilians and military personnel. One such technique that demonstrates the ingenuity of the era is the production of zucchini flour. With the advent of supply chain issues, basic staples like bread, yeast, and flour became scarce commodities, necessitating the search for sustainable alternatives. Zucchini flour emerged as a brilliant solution, leveraging a crop that can be easily cultivated.

This method of creating a versatile flour from zucchini was not only practical but also sustainable, offering a way to extend precious resources. Interestingly, zucchini flour has been a staple in Amish and Mennonite households for generations and gained widespread adoption during the 1940s as a response to rationing challenges. Known also as "Amish flour" or "troops flour," this technique reflects a broader trend of adapting to scarcity with innovative food solutions.

To make zucchini flour, the process begins with allowing zucchinis to grow to a large, even oversized, size. These are then peeled into thin strips or sliced using a mandolin for expedited preparation. The key is ensuring the zucchini is thoroughly dehydrated, as any residual moisture can spoil the flour during storage. Once dry, the zucchini is ground to a powdered consistency, resulting in a marbled green flour that resembles whole wheat flour in texture.

Zucchini flour is remarkably versatile, capable of replacing up to one-third of regular flour in many recipes without altering the finished product's taste or texture. It's particularly useful as a thickening agent, for breading, and in various baked goods like tortillas, bannock, dumplings, and brownies. Storage in airtight containers or vacuum packaging ensures its longevity.

This innovative use of zucchini not only illustrates the adaptability and resilience of communities during wartime but also offers a lesson in sustainability and resourcefulness that is still relevant today. With rising wheat costs and environmental concerns, such alternative flour options present a way to reduce dependency on conventional grain flours, while also tackling food waste and promoting local production.

03/21/2024

Embarking on the Wine Journey: A Beginner's Guide to Developing a Refined Palate

Wine, with its rich history, diverse styles, and complex flavors, offers an intriguing world to explore. For beginners, the vast landscape of wine can seem daunting, yet the journey to appreciating and enjoying wine can be immensely rewarding. This article aims to guide novices through the initial steps of discovering wine, focusing on how to drink, enjoy, and gradually refine their palates.

Start with the Basics

Understanding the basic types of wine and their characteristics is the first step. Familiarize yourself with the primary categories: red, white, rosé, sparkling, and fortified wines. Each type has unique flavors, textures, and serving suggestions. Begin by sampling wines from each category to get a sense of what appeals to you.

Tasting vs. Drinking

There's a difference between simply drinking wine and tasting it with the intent to appreciate its qualities. Wine tasting involves observing the color, smelling the aromas, and thoughtfully tasting the wine. This process helps in identifying flavors, understanding the balance between sweetness, acidity, and tannins, and recognizing the wine's body and finish.

Developing Your Palate

1. Start Sweet: Beginners often find sweeter, lighter wines more palatable. Starting with a sweet Riesling or a fruity rosé can be a gentle introduction.

2. Progress Gradually: Gradually introduce more complex wines into your tasting experiences. Move from sweet to dry, light to full-bodied, and young to aged wines. This progression will allow your palate to adjust and appreciate a broader range of flavors.

3. Pair with Food: Wine and food pairing can enhance the tasting experience. Certain flavors in food can bring out the nuances in wine. Begin with classic pairings, like a crisp Sauvignon Blanc with seafood, to experience how wine complements food.

4. Keep a Wine Journal: Documenting your wine tasting experiences can be incredibly helpful. Note the type of wine, its flavors, and your overall impression. Over time, you'll be able to track your evolving tastes and preferences.

Educate Yourself

Learning about wine doesn't have to be a solitary journey. Engage with the wine community through tastings, courses, or wine clubs. Many local wine shops and wineries offer beginner tastings designed to introduce novices to the world of wine.

Online resources, books, and apps can also provide valuable information on wine varieties, regions, and winemaking processes. Understanding the story behind the wine can deepen your appreciation and enjoyment.

Experiment and Explore

The key to developing a refined palate is openness to experimentation. Each bottle of wine is an opportunity to explore different regions, grape varieties, and winemaking styles. Don't be afraid to try wines outside of your comfort zone—this is often where the most exciting discoveries happen.

Practice Moderation

Remember, the goal is to enjoy and appreciate wine, which requires moderation. Savoring wine in reasonable amounts allows you to fully experience its complexities without overwhelming your senses.

Embarking on your wine journey is an exciting endeavor filled with endless discoveries. By starting with the basics, engaging actively in the tasting process, and gradually expanding your horizons, you'll find yourself developing a refined palate that appreciates the depth and diversity of wine. Patience and curiosity are your best allies as you explore the rich tapestry of tastes, aromas, and stories that the world of wine has to offer. Cheers to your wine adventure!

03/21/2024

Welcome to Our Wine Journey: Diving into Riesling this week

At White Hat Farm, as we lay the bricks of our wine cellar and reminisce about the bottles that have shaped our journey, we're thrilled to embark on a new adventure with you. Our love for winemaking, nurtured over years of crafting our personal vintages, now extends into a series of posts designed to uncork the fascinating world of wines, one glass at a time. Be sure to like our page for a vineyard tour from the comfort of your home. Today, we swirl, sniff, and sip the essence of Riesling.

What is Riesling?

Riesling is a white grape variety known for its aromatic grace, reflecting a spectrum of styles from bone-dry to lusciously sweet. Its resilience and adaptability mean it thrives in cooler climates, capturing the terroir's essence like a well-kept secret whispered from earth to vine.

Origins

Tracing its roots back to the Rhine region of Germany, Riesling's lineage dates to the 15th century, possibly earlier. It's a wine that carries the whispers of history in every bottle, reflecting the diversity of the soils and slopes where it's planted.

Winemaking Process

Riesling's winemaking is a dance with nature. Harvested at varying levels of ripeness, its vinification can yield an array of styles. The key is in the balance of acidity and sweetness, often influenced by the winemaker's intention and the climatic conditions of the year. Traditional methods see Riesling fermented in stainless steel or old oak, preserving its delicate floral and fruity notes.

What Sets Riesling Apart?

Riesling is a chameleon. From the dry, minerally expressions reminiscent of flint and wet stone to the sweet, honeyed versions that seem to bottle the sun's warmth, Riesling is complexity incarnate. Its acidity is a backbone, allowing it to age gracefully, developing nuanced flavors over time.

Flavor Profile

The palette of Riesling flavors is vast. Green apple, peach, pear, and citrus zest often dominate its fresher, dryer versions, while sweeter Rieslings might evoke honey, apricot, jasmine, and even petrol—a unique note that emerges with age and is prized by enthusiasts for its complexity.

A Dip into History

Riesling's history is as rich as its flavors. Its cultivation in the Rhine region has been documented since the 1400s, though its origins could be even older. The variety gained prominence for its versatility and capacity to reflect terroir—a concept deeply rooted in the European wine tradition. Over the centuries, Riesling's reputation waxed and waned, reaching a nadir in the 20th century when sweeter, less complex wines fell out of global favor. However, a renaissance in quality winemaking and a renewed appreciation for Riesling's nuanced expressions have restored its status as one of the world's noble grapes.

Additional Tidbit

An interesting tidbit about Riesling is its incredible versatility in food pairing. Its range from dry to sweet, coupled with its vibrant acidity, makes it a sommelier's secret weapon. Dry Rieslings beautifully complement seafood and chicken, while the sweeter versions can counterbalance the heat of spicy Asian cuisine or enhance the flavors of a fruit-based dessert. This adaptability makes Riesling not just a wine to be savored on its own but a culinary chameleon that enhances a wide array of dishes.

As we lay the foundation of our wine cellar at White Hat Farm, Riesling holds a special place in our hearts and on our shelves. Its story is a reminder of the beauty of adaptation, the depth of history, and the joy of discovery. Stay tuned for our next post, where we'll uncork another chapter in our wine journey. Until then, raise a glass to the enduring spirit of Riesling, a wine as complex and captivating as the land it comes from. Cheers!

02/01/2024

Bian

12/23/2023

The Twelve Days of Gardening

On the first day of Christmas, my garden gave to me:
A mole in my vegetable spree.

On the second day of Christmas, my garden gave to me:
Two tangled hoses,
And a mole in my vegetable spree.

On the third day of Christmas, my garden gave to me:
Three wilted flowers,
Two tangled hoses,
And a mole in my vegetable spree.

On the fourth day of Christmas, my garden gave to me:
Four chatty crows,
Three wilted flowers,
Two tangled hoses,
And a mole in my vegetable spree.

On the fifth day of Christmas, my garden gave to me:
Five golden squashes,
Four chatty crows,
Three wilted flowers,
Two tangled hoses,
And a mole in my vegetable spree.

On the sixth day of Christmas, my garden gave to me:
Six slugs a-sliming,
Five golden squashes,
Four chatty crows,
Three wilted flowers,
Two tangled hoses,
And a mole in my vegetable spree.

On the seventh day of Christmas, my garden gave to me:
Seven sunflowers leaning,
Six slugs a-sliming,
Five golden squashes,
Four chatty crows,
Three wilted flowers,
Two tangled hoses,
And a mole in my vegetable spree.

On the eighth day of Christmas, my garden gave to me:
Eight beans a-climbing,
Seven sunflowers leaning,
Six slugs a-sliming,
Five golden squashes,
Four chatty crows,
Three wilted flowers,
Two tangled hoses,
And a mole in my vegetable spree.

On the ninth day of Christmas, my garden gave to me:
Nine ladybugs buzzing,
Eight beans a-climbing,
Seven sunflowers leaning,
Six slugs a-sliming,
Five golden squashes,
Four chatty crows,
Three wilted flowers,
Two tangled hoses,
And a mole in my vegetable spree.

On the tenth day of Christmas, my garden gave to me:
Ten worms a-wriggling,
Nine ladybugs buzzing,
Eight beans a-climbing,
Seven sunflowers leaning,
Six slugs a-sliming,
Five golden squashes,
Four chatty crows,
Three wilted flowers,
Two tangled hoses,
And a mole in my vegetable spree.

On the eleventh day of Christmas, my garden gave to me:
Eleven peppers ripening,
Ten worms a-wriggling,
Nine ladybugs buzzing,
Eight beans a-climbing,
Seven sunflowers leaning,
Six slugs a-sliming,
Five golden squashes,
Four chatty crows,
Three wilted flowers,
Two tangled hoses,
And a mole in my vegetable spree.

On the twelfth day of Christmas, my garden gave to me:
Twelve tomatoes bursting,
Eleven peppers ripening,
Ten worms a-wriggling,
Nine ladybugs buzzing,
Eight beans a-climbing,
Seven sunflowers leaning,
Six slugs a-sliming,
Five golden squashes,
Four chatty crows,
Three wilted flowers,
Two tangled hoses,
And a mole in my vegetable spree!