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Nothing is more rewarding for this city girl than growing my own food. I did it! I actually harvested homegrown tomatoes from container pots and I barely spent any money to do it. Look at those beauties below.
I made inexpensive dowel rod tomato cages instead of buying the plastic coated or metal variety.
Here’s the awesome, cost saving breakdown:
Because I bought the Jet Set tomato plant for $1, vegetable soil $6, and three dowel rods per pot $.80 each, I’d say that’s pretty inexpensive since I’m still harvesting tomatoes and it’s only mid July. Since I split the bag of vegetable soil between two large pots, I spent about $6 per container pot.
After you add new soil and a tomato plant, you will need the following items purchased from a local hardware store to make DIY: Dowel Rod Tomato Cages.
1 DIY Dowel Rod Tomato Cage:
- 3 dowel rods cut to the length you need
- 1 rubber band
- jute twine
First, I used a handsaw to cut each dowel rod down to the length taller than each plant to allow for growth. Second, I inserted each dowel rod around the circumference of the container pots interior as if I was building a teepee. Third, I used a rubber band to bring together the tops of the dowel rods. I recommend using a extra strong rubber band like the ones that come with your store bought broccoli, if you’ve got one in the kitchen junk drawer.
Lastly, to give the tomato leaves something to grow around and to enhance the strength of the dowel rods, I wrapped twine tightly around the outside of each cage in two places.
That’s it! I’ve been pleasantly surprised that I haven’t needed to reposition the dowel rods or twine even after moving the pots several times. I think you’ll agree that this do-it-yourself method for building a tomato cage is not only inexpensive but incredibly easy to do.
Now, if you’ll excuse me. A platter of caprese salad made from homegrown tomatoes and basil with mozzarella and drizzled with balsalmic and olive oil is calling my name.
Someone recently told me that their favorite summer fruit is…the tomato. I don’t blame them! Yep, it’s actually a fruit. It’s such a versatile ingredient whether used fresh like in a salad or stewed in a pasta sauce like my Dutch Oven Bolognese Sauce.
If you’re in love with tomatoes this season, peel the skin and juice them to create a Michelada with Lime (think Bloody Mary made with Mexican beer) or used stewed and diced tomatoes inside Lone Star Turkey Chili with Sour Cream and Chives for tonight’s family dinner.
Happy tomato harvesting to you! I hope your container garden yields dozens of tomatoes this season. Let me know what DIY outdoor project you’re working on in the comments section below.
I prefer a thick tomato based chili served as the base for a multitude of toppings. Lone Star Turkey Chili with Sour Cream and Chives is not a overly spiced chili, but if you want more heat you can add a couple smoked ancho peppers (that will crank up the heat!) to the pot or top a bowl of chili with fresh sliced jalapenos. Because people like their chili with different levels of heat, I keep it simple and provide options for toppings, like a “buffet o’ heat” ranging from bottled sriracha to sliced peppers. The sour cream cools of the heat and balances the acidic tomato flavor.
Saute the garlic and onions in a tablespoon of melted butter until soft before adding a pound of ground turkey. Over medium heat to medium-high heat, stir the meat with the garlic and onions continuously until it is cooked thoroughly, Because there is no grease to drain (healthier!), you can then add the canned ingredients, mix well, cover and allow to cook on a medium-low simmer until the chili reaches the consistency you prefer for serving (typically about 30 minutes).
Remember to provide options for toppings for your chili fans. I grow fresh herbs in container pots so adding fresh chive was as easy as chopping some and sprinkling them on top of added sour cream and cheddar cheese.
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Now, let’s make the fresh guacamole. Learn how to pick out the perfect avocado 
Cover the guacamole bowl with plastic wrap and make sure to press the plastic against the guacamole to form a tight seal. This method, and the lime juice in the guacamole, will keep it from browning too dark and it will keep for 24 hours in the refrigerator.
Great served during the hot summer months, the Mexican cocktail also compliments taco night or burgers off the grill equally. We tend to drink a few while cheering on our team on Sunday afternoons. Lighter in flavor intensity, it’s an more approachable than a Bloody Mary.
Like a Bloody Mary you can add spicy flavor to a Michelada as well. I suggest swapping Zing Zang Bloody Mary Mix for plain tomato juice. Don’t forget to squeeze a lime wedge into it before serving! It makes all the difference. The citrus flavor cuts the spicy tomato flavor and gives a tangy finish, which I prefer over the flavor of a lemon wedge.
Let me know what you think of my Michelada recipe below! If you have the ultimate beer cocktail recipe of your own, please share it so I can add it to my recipe box.
