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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.
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.
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Date: 2010-08-05 05:21 pm (UTC)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.)