July 19, 2010 by Debra.

From Eric Sideman at MOFGA:

The first confirmed report of late blight in Maine just came through less than an hour ago.

 

A gardener in Waldoboro, Maine has late blight on tomatoes.

 

At this time I have no more details but will surely get them to you all as they develop.

 

Please go out now and scout your potatoes and tomatoes for signs.  Get back to me if you suspect it.  Remember, there are a lot of problems out there that can be confusing, e.g., I have mention in earlier Pest Reports blackleg, early blight and tarnished plant bug feeding.

 

If you don’t remember what to look for, take a look at these fact sheets:

http://www.longislandhort.cornell.edu/vegpath/photos/lateblight_tomato.htm

http://www.longislandhort.cornell.edu/vegpath/photos/lateblight_potato.htm

 

Eric Sideman

Crop Specialist

Maine Organic Farmers and Gardeners Association

Phone:  603 269 6201

esideman@mofga.org

 

And from Becky Sideman at UNH:

Dear NH Veg and Berry Newsletter Recipients: 

The UMaine plant diagnostic lab just confirmed late blight on tomato in a home garden in Waldoboro, Maine.

 

Thus far, late blight has NOT been confirmed in New Hampshire. Cheryl has diagnosed several potato samples with black leg, and we’ve seen many potato plantings that are showing signs of damage by potato leafhoppers, and potatoes with black leaf tips that appear to be the result of tarnished plant bug feeding.

 

However, the Maine diagnosis means that we need to stay on the lookout, because late blight could very well be in the area. Growers that have not been applying protectant fungicides (e.g. chlorothalonil, copper) should start doing so if they intend to, and should continue to scout for symptoms of late blight on tomato as well as potato. Any suspicious samples should be sent in to the plant diagnostic lab for confirmation. Digital photos can also be quite useful — and fast. Remember that samples that are sent in for late blight confirmation are free. Diagnostic lab info can be found at: http://extension.unh.edu/Agric/AGPDTS/PlantH.htm

 

Excellent photos of symptoms of late blight can be found at:

http://www.longislandhort.cornell.edu/vegpath/photos/lateblight_tomato.htm

 

We’ll keep you posted as we learn more, or if late blight is found within New Hampshire.

 

An addendum… Rob Wick at UMass just confirmed late blight on tomato in Hadley, MA.

 

Becky Sideman

Assoc. Ext.Professor, Sustainable Horticulture

G48 Spaulding Hall, Durham NH 03824

Durham NH 03824

(P) 603-862-3203 (F) 603-862-2717

Posted in author: Debra, grow your own | Print | 1 Comment »

July 19, 2010 by Debra.

It’s easy to overlook summer squash and zucchini — they’re abundant, inexpensive, and easy to find this time of the year. They become more special, however, if you only eat them when fresh and in season, and I look forward to their arrival in both our garden and the summer farmers’ markets. We’ve already had them grilled with a minty charmoula sauce, stuffed with savory lamb, and shredded into a duck egg frittata with lots of dill. With the temperatures climbing and the first of our own zephyrs freshly picked, this simple to assemble salad shows off their nutty crunchiness, is easy on the cook, and keeps the heat out of the kitchen. It’s easy to adapt the recipe to what you have on hand or find at that day’s farmers’ market.

Summer Squash & Tomato Salad

6 small summer squash or zucchini, thinly sliced

2 large or 4 small tomatoes, coarsely chopped or cut into wedges

1 shallot or green onion, thinly sliced

red wine vinegar

olive or other salad oil

salt and freshly ground black pepper

fresh herbs (basil, mint, summer savory, dill, and/or chives), chopped or shredded

1. Combine sliced summer squash with diced tomatoes. Season with red wine vinegar, olive oil, and salt and pepper to taste. Tomatoes will release their juices to form part of the dressing.

2. Salad may be served immediately or chilled for several hours. Toss with chopped or shredded herbs right before serving. Serves 4 as side dish.

Serves 4 as side dish. Paired with some simply prepared local whitefish, a squeeze of lemon, and a green salad alongside, made for a light mid-summer supper.

Posted in Market Notes, author: Debra, recipes | Print | No Comments »