In 2012, a California mom decided to start an organic vegetable garden. But she went about it in an unusual way: she crowdsourced it by launching a YouTube channel under the name “CaliKim” and asking for help. And then she started planting. As questions came up, she turned to her viewers and subscribers and they replied with answers and advice. As she learned, her garden grew successfully—even in the hot, harsh California climate. Her expertise also grew, and now she answers many more questions than she asks and has become a very accomplished home gardener.
And CaliKim has a great story to tell: growing healthy organic vegetables for your family is not difficult, even for today’s time-challenged lifestyles. She provides complete step-by-step information on growing the most popular edibles organically, and also gives sound advice on how to take on the challenges of balancing a hectic lifestyle with successful growing—and how to involve the whole family in the process.
You’ll be rewarded for your effort every time you place a plate of natural, organic vegetables on the family dinner table knowing exactly what they are, what is in them, and where they came from.
- Leave your tomatoes on the vine as long as possible for the best flavor and color.
- An unripe tomato will be harder and lighter than a ripe tomato.
- Once you start harvesting your tomato crop, check daily for ripe tomatoes.
- Overripe tomatoes will rot quickly and bring in pests and rodents.
- Smaller, cherry-type tomatoes ripen sooner, about 60 days after planting.
- Harvest cherry tomatoes as soon as they are ripe as they crack easily.
- Larger, beefsteak-type tomatoes take longer to ripen, about 90 days after planting.