We finally picked it and served it up thus: thick slices of tomato alternating with thick slices of local hand-pulled mozzarella, some of our basil from the garden, pine nuts, olive oil, vinegar, and a sprinkling of pepper. Yum!
Monday, July 28, 2008
Big tomato
Remember our baby, our first tomato on the vine? It was finally ripe on Friday! We've picked a dozen cherry tomatoes in the last week, but we've been eyeing this beauty for days, just waiting for it to be perfect.
We finally picked it and served it up thus: thick slices of tomato alternating with thick slices of local hand-pulled mozzarella, some of our basil from the garden, pine nuts, olive oil, vinegar, and a sprinkling of pepper. Yum!
We finally picked it and served it up thus: thick slices of tomato alternating with thick slices of local hand-pulled mozzarella, some of our basil from the garden, pine nuts, olive oil, vinegar, and a sprinkling of pepper. Yum!
Just to get this straight. You ate your baby, and enjoyed doing so?
ReplyDeleteOh yeah. It was incredible. =)
ReplyDeleteThat salad looks so good, it makes me want to have another dinner. Unfortunately, I don't have anything nearly as appetizing in my refrigerator!
ReplyDeleteThe thing about tomato's...
ReplyDeleteYou want to keep them coming on till frost - that will take some planning. If too many come on and turn red, the plant will think it has done it's job of making seeds and back off. so, the trick is to balance out picking enough ripe tomatos, but if you are getting overwhelmed with too many and can't keep up, consider picking the green ones too. Big green ones for fried green tomato sandwichs. Yum. Or, you can make a green tomato chutney, and even mincemeat with green tomatos - there are lots of recipies. same things with beans - you can't let them get too big. you have to pick at least every other day and by mid-august will have to pick every day. Just keep them in a plastic bag in the fridge until you have enough to can. tomatoes can be picked a little underripe, and you can let them ripen in a cool place like the basement, and then pick the ripe ones, and then can them in the waterbath for sauce. it is a delicate balancing act. I was a pretty good organizer and kept our summer kitchen humming at the community farm in Ohio back in the 1980's - just be glad you don't have 5 acres in garden!
Mom