From the smooth juiciness of the Yellow Brandywines to the smoky tang of the Black Cherries, it’s been a fabulous year for tomatoes. All 10 of the varieties we grew this summer have been prolific and delicious, making meal times at our place a mouth-watering affair.
And to think, this wonderful veggie (well, fruit, actually) was once considered poisonous. If my 16th century ancestors could see what graces our dinner plates these days, they’d be horrified, I’m sure!
It’s still warm here on the west coast, but fall rains have set in, so the other day I picked the remaining fruit, to avoid losing them to fungus. I’ll wrap all of the unblemished green tomatoes in newspaper and store them in shallow boxes in our pantry, where they’ll continue ripening from now through the new year. By the time we finish eating them, it should be almost time to start next year’s seeds – a day I always enjoy.
Thanks to careful planning and the great work of Marie and Tom, our wonderful house-sitters, we’ve been able to bring in the crop for the last couple of summers, despite being away on our boat for much of the growing season. Boating time and tomato time: the best of both worlds!