Because I know you've been on the edges of your seats

[ksmith]

...ladies and gentlemen, I give you...THE FIRST TOMATO OF THE SUMMER.

It's a Black Crim, from one of the volunteer plants.



I sliced it, along with a store-bought whatever. Added some basil, a little salt and pepper, and some lemon vinaigrette. Warm whole grain roll with Irish butter.



Like last year's first Black Crim, it wasn't at peak flavor, but it wasn't bad. Salting it was a mistake, as it's a variety that has a salty taste.

The next tomatoes to ripen will be some of the Romas. The other round varieties are still a week or two out. Looks like they'll ripen around the same time as last year, even though this year we had way more heat and sun.

Comments

[equesgal.livejournal.com]

Hmmm...maybe next year I shall brave the local critters and try to grow some tomatoes. Looks delicious.

[kristine-smith.livejournal.com]

My raised bed is surrounded by a fence. To my surprise, the squirrels have not invaded, at least not to any great extent. If you go the container route, you could enclose it in a chicken wire cage.

[galeni.livejournal.com]

Tomatoes! I saw my first green tomatoes on one of my two plants this evening. I thought all I had was bunches of yellow flowers, but no, there's a round green thing! So I fed them tomato-food and we'll see what happens next.

One of mine is an heirloom from Russia, come of think of it: a yellow with a short timespan for a full-size tomato. The other plant is cherry tomatoes. But I don't remember which is which. Guess I'll find out when they start ripening.

[kristine-smith.livejournal.com]

I have five varieties, three that I planted on purpose--Cherokee Purple, Pink Brandywine, Rutgers--and two volunteers/carryovers from last year--the Black Crim and the I've-never-seen-so-many-Romas-in-my-life. I mean, these Romas are growing in clusters of 4 and 6. I am going to have a lot of those. They're not the best tasting, but they're ok for marinara.

I've lost track of where I planted a few, is what I'm trying to say. I *think* I know where they all are, but I'm not sure. I'm not even sure if I can tell the Crims and Cherokees apart.

[galeni.livejournal.com]

Roma's are used in Pico de Gallo -- see recipe at

http://thepioneerwoman.com/cooking/2007/06/pico_de_gallo_a/

I intend to try this, and maybe use it to improve my chopping skills with LOTS of practice.

This year at least I'll get a couple of cherry tomatoes, I expect. Anything more is bonus. (I have very low expectations.)