Thursday, July 19, 2012


We grow a variety of tomatoes here on the farm. It starts with a few small red tomatoes, joined by yellow pears soon after, and now there is a full on range of shapes, sizes and colors. Slicing/beefsteak are just starting to be ready. Bigger red, smaller red, yellow pear, green stripes. It is BLT time!

How do you know when the green striped ones are ready? They turn from green to more of a yellow, and they get softer. We have tested the theory of ripening on the counter, and it works with these.

The tomatoes all mixed together with a little oil, vinegar and cheese with fresh herbs on top...well that just tastes like summer!

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