Jen Hill

This Hori Hori garden knife ($30) from Barebones Living makes transplanting tomato starts a snap.

For the love of a homegrown tomato, really, nothing should ever stop you from growing at least one plant yourself. Unlike many things you can fail at, organic gardening, is worth the attempt, simply because the victory of the tasting is so very sweet.

I grew up in the midwest, and from a small town in Southern Indiana where pretty much everything grows easily, including the weeds. Utah gardening offers different challenges, our soil tends to be salty and lacking organic matter, our weeds are sticky and prickly, pests like snails and slugs, potato bugs (my fellow Hoosiers call them roly-pollies) and earwigs can take down a plant in seconds, and our precipitation is generally scarce, although this spring has been, unquestionably wet. Being an active gardener brings you a heightened awareness of the weather and surroundings like nothing else can.

With gardening, there are always exceptions and things you need to anticipate. One that you’ll face when planting tomatoes is to avoid transplanting them into the garden too early. Unless they are under a garden row cover, blanket or other fancy tomato-saving contraption to insulate them, tomatoes (and several other summertime veggies) will croak if the temperatures dip under 42 degrees. When in doubt, wait a week to transplant, or cover them. And honestly, getting them in early doesn’t bring a ripe tomato to you any sooner. The ripening process is a natural phenomenon, especially those big ones, they know when it’s time, and that is generally in late July/ early August.

I’ll walk you through a few early steps in soil prep and transplanting tips to help get those tomato starts well on their way.

1. Plant stalks are hearty, leaves are green (not spotted) and check for aphids.
2. Soil preparation is possibly the most important consideration. When soil is described as loamy, it’s got a nice “feel good” mix of organic and inorganic matter (compost, clay, sand/silt). This is important for water retention, drainage and of course, providing nutrients to the plant.
3. On planting day, you may want to amend your planting area or each hole with crushed eggshells or organic tomato fertilizer. Follow instructions.
4. After gently removing tomato plant from its container, sprinkle mycorrhizae (we call it “mike”) fungi to stimulate root development before placement.
5. Gently surround the plant with soil, pack lightly and up to its true first leaves.
6. Watering is a daily practice with new transplants, just around the base (not the leaves) although that’s just a good thing until roots get established. I like the thumb in the soil method, nothing is better than feeling the ground to find out how deep the moisture is. surface soil may appear dry when under the surface is just fine.
7. Mulch it. To cut down on weeds, aid in moisture retention and protect the plants from disease.

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Yes, I can make “brunch” a tasty action verb if I want to. Mother’s Day is this Sunday, May 12, 2019. (A date BTW denounced by its own creator, Anna Jarvis, as a result of its commercialization.) As much as I agree with Anna, I still love Mother’s Day. See, all us moms really want is time with our kids, especially after they move out and never call. Might as well go out for brunch with me, err, I mean your mother.

OASIS CAFE

With a gorgeous courtyard patio, the brunch buffet at Oasis Cafe has something for everyone. The buffet will include the popular prime rib carving station, french toast with buttermilk glaze, crab cakes with mango salsa and a chocolate fountain for dessert. Little ones under 3 are free and reservations are highly suggested. 9 a.m. – 3:30 p.m. 151 S. 500 East, SLC, 801-322-0404.

HUB & SPOKE DINER

Did you say chicken and waffles?! Yes, ma’am. Hub & Spoke has an extensive Mother’s Day buffet featuring family favorites like rarebit smothered Kentucky hot brown, eggs benedict, omelets made to order and a dessert table. 9 a.m. – 2 p.m. 1291 S. 1100 East, SLC. Reserve your spot online here or by phone at 801-487-0698.

BAMBARA

Get on over to the Hotel Monaco, for Bambara’s Mother’s Day buffet. They will feature a variety of specials, including smoked pork or spinach benedict, grilled Scottish salmon with basil butter, Puget sound oysters with horseradish mignonette, and house-made pastries—yum! Enjoy drinks like the Bambara Bloody Mary or a Mimosa to celebrate the day. From 8:00 a.m. – 2:00 p.m., 202 Main St, SLC, 801-363-5454.

FLEMINGS

Flemings is offering a special three-course Mother’s Day menu starting at 10 a.m. including entrée selections of their signature eggs Benedict, steak, and spring vegetable quiche with filet mignon, barbecue Scottish salmon filet, or lobster. All entrees include a slice of Key lime pie or carrot cake. Berry Mimosas and butcher’s Bloody Mary are also available for an extra charge. 20 South 400 West (The Gateway) #2020, SLC, 801-355-3704.

GEORGE

Celebrate mom at George‘s Mother’s Day Brunch Buffet, featuring a Prime Rib Carving Station, Omelet Station, Shrimp Cocktail, Clifford Farm Eggs, French Toast, Salmon and more. Party of many? Yes, big groups are always welcomed here.  9:30 a.m. – 2 p.m., 327 W. 200 South, SLC, 801-487-0699.

PAGO

Head over to PAGO this Sunday for a 3-Course Mother’s Day Brunch, with house-made pastries, appetizer and main, plus mother-loving brunch drink specials. A kids a la carte menu is also available. Reservations are required. 10 a.m. – 2:30 p.m., 878 S. 900 East, SLC, 801-532-0777.

THE BRASS TAG — DEER VALLEY RESORT

The Brass Tag this Mother’s Day is serving a sumptuous brunch for the occasion. Enjoy breakfast selections such as shirred eggs with toast points and avocado, scrambled tofu with baby spinach, maple smoked bacon, oven roasted potatoes, and a selection of pastries, plus a waffle station with all the fixings. 10 a.m. to 2 p.m., 2900 Deer Valley Dr. E #301, Park City, 435-615-2410.

HEARTH AND HILL

Hearth and Hill restaurant also invites mothers, grandmas, families to its first Mother’s Day brunch on Sunday, May 12. A sumptuous buffet of all Mom’s favorites—and some brand new Hearth and Hill creations to try—along with seasonal beverages and spirited live music aim to set the perfect tone for a Mother’s Day celebration. From 10:00 a.m. – 2:00 p.m. For the full Sunday brunch menu and to make a reservation, please visit hearth-hill.com, 1153 Center Drive, Kimball Junction.

EDGE STEAKHOUSE 

Edge at Westgate Park City Resort is excited to host its first Mother’s Day brunch. Treat mom to one of the most comprehensive wine lists in Park City, with an in-house sommelier to help select a bottle, and a brunch menu featuring not only Snake River Farms domestic wagyu steaks, but rare finds like Miyachiku award-winning Miyazaki A5 Wagyu from Japan.  Inventive selections like lobster and black truffle risotto and silk road spicy shrimp will also on the menu. 3000 Canyons Resort Dr., Park City, 888-796-0765.

VERSANTE HEARTH+BAR

Versante is the go-to spot for gourmet Italian fare and is serving a spectacular three-course brunch. Main courses of smoked-pork eggs benedict, zucchini-cake eggs benedict, or a classic continental breakfast, complete with French toast with blackberry compote, or a smoked salmon plate. Dessert features zeppola or a ginger pear crostata. Three-course prix fixe; $45 and children’s menu available. 10 a.m. to 2 p.m., 2346 Park Ave, Park City, 435-604-4012.

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