It’s That Time Of Year Again 🍅
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Totes jelly! We got some nasty hail about a month ago. The tomato plants survived, but they’re pretty puny. Plenty of zucchini the size of my leg though, of course.
Enjoy!
Enjoy!
Never tried growing tomatoes. My wife did. Too much watering involved. But they do look geed 
Crap on a cracker!! I was expecting some kind of announcement about what ever small blend that was being released, but NOOOOOO!! Tomato season is upon us and it's a good day in the neighborhood!!
I can't wait to try a BLT made with absolutely fresh garden tomatoes.
I can't wait to try a BLT made with absolutely fresh garden tomatoes.
Zucchini always does that!
I plant a few every year, including San Marzano for sauce, Beefsteak, Big Boy, and Early Girl. Love them on BLTs, pizza, Turkey Devonshire, salads, etc., and just w/salt and pepper. Whatever they sell in grocery stores are tasteless imposters 
Zucchini bread is amazing and a good way to use up surplus zukes.
I pulled these earlier. The are green zebra tomatoes which I’ve never grown/seen before but are supposed to be ripe when they are bright green with white stripes. I suspect they hybridized with some nearby pear tomatoes that are orange in color. Regardless they are juicy, refreshing and delicious.
Nice. Been making BLT's and pico all week.
Deer got all ours - building fence this fall, lol. Already put up as pickles all the cucumbers, some jalapeños and waiting for rest of the various peppers to come in. Lucky deer won’t eat the potato plants or the onions.
Here is a pic of our cherry tomatoes compared to a dime. They're tiny. No idea why.
I’ve seen these before and thought of planting. Suppose to be less acidic. How do they taste compared to reds?
They are less acidic. They aren’t sweet. It’s kind of hard for me to describe taste nuances in tomatoes but the texture I can comment on. They were very juicy but not too liquidy. A nice firm flesh and very refreshing. You might say they are the cucumber of tomatoes.
I like them enough and they are unique enough that I will do these every year from now on. I give them a high recommendation.
Still waiting on my ‘maters to ripen up, I foolishly was late to plant this year and I’m reaping the consequences. Got about 70 right now a few weeks away from edibility and it’s driving me crazy.
Those Zebra tomatoes are beautiful, Egg! I don’t know I’ve ever seen any that look like that before, I’ll have to keep an eye out for next year. Gorgeous!
Those Zebra tomatoes are beautiful, Egg! I don’t know I’ve ever seen any that look like that before, I’ll have to keep an eye out for next year. Gorgeous!
Yummmmmm
Sliced, a quality olive oil, sprinkling of salt and balsamic vinegar and a few torn basil leaves.
With or without some burrata
And a nice slab of fresh bread to mop up the juices
Roasting a batch of San Marzanos for sauce, or gravy as we call it 
This is the wayYummmmmm
Sliced, a quality olive oil, sprinkling of salt and balsamic vinegar and a few torn basil leaves.
With or without some burrata
And a nice slab of fresh bread to mop up the juices
Neighbor gift:
Home garden maters are the only edible kind left, IMO.
The grocery store type got "ruggedized" and "appearance-ified" genetically decades ago, and are now nothing but red, tasteless pulp. (Indeed, they aren't even actually red... they're shipped green and have to be gassed like bananas or they'll forever STAY green)
The grocery store type got "ruggedized" and "appearance-ified" genetically decades ago, and are now nothing but red, tasteless pulp. (Indeed, they aren't even actually red... they're shipped green and have to be gassed like bananas or they'll forever STAY green)
I’m no gardener so if I want nice tomatoes I go to the Italian green grocer where the tomatoes come from his garden or those of his compadres.
And he will only sell you tomatoes for eating on the day or the next
If you want tomatoes for later in the week you will have to go back later in the week
