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Be careful what you wish for
Aug. 18th, 2009 06:33 pmCut up the two most misshapen tomatoes. They tasted more like I expected, especially the one with the big brown growth in the middle. I dressed them with olive oil, chopped fresh basil, and grated parmasano reggiano, and had them as a side with broiled salmon. Maybe those two aren't usually served together, but it made for a very good dinner. Toasted whole wheat pita on the side to mop up the olive oil. Glass of chardonnay.
As far as the title goes, remember when I was worried about tomatoes ripening? Well, worry no more, Pomfrey! I picked two more Crims today, a classic that you would photograph for a catalog and a smaller, lumpier one. A cousin to yesterday's Frankentomatoes, I left on the vine to ripen a little more, but I'll be picking that in the next day or two. The Sweet 100s continue to ripen each day, and a whole bunch of Romas are ripening all at once. I may have to make a small batch of marinara sauce this weekend so that they don't go to waste. And there are plenty of greenies hanging on the vines.
As far as the title goes, remember when I was worried about tomatoes ripening? Well, worry no more, Pomfrey! I picked two more Crims today, a classic that you would photograph for a catalog and a smaller, lumpier one. A cousin to yesterday's Frankentomatoes, I left on the vine to ripen a little more, but I'll be picking that in the next day or two. The Sweet 100s continue to ripen each day, and a whole bunch of Romas are ripening all at once. I may have to make a small batch of marinara sauce this weekend so that they don't go to waste. And there are plenty of greenies hanging on the vines.
