The tomatoes are finally here. We picked our first black and yellow cherries yesterday. They are sweet and tasty. The beefsteaks taste great too. The German greens and chocolate stripes are the first arrivals, and we had them for dinner last night with mozzarella, fresh basil and a little olive oil drizzled on top, a dish we never get tired of. Our Cherokee purple and Brandywines, still green, should ripen in the next week or two. One disappointment so far this season: the chocolate stripe plant is not very productive. It was the first to bear fruit and is now the first with ripe tomatoes, but so far, just four tomatoes are hanging from its bushy vines. I can count dozens of German greens, brandywines and Cherokees. I can't imagine why. It's produced plenty of flowers. I hope it catches up with its cousins soon...Thursday, July 29, 2010
No more waiting. The tomatoes have arrived
The tomatoes are finally here. We picked our first black and yellow cherries yesterday. They are sweet and tasty. The beefsteaks taste great too. The German greens and chocolate stripes are the first arrivals, and we had them for dinner last night with mozzarella, fresh basil and a little olive oil drizzled on top, a dish we never get tired of. Our Cherokee purple and Brandywines, still green, should ripen in the next week or two. One disappointment so far this season: the chocolate stripe plant is not very productive. It was the first to bear fruit and is now the first with ripe tomatoes, but so far, just four tomatoes are hanging from its bushy vines. I can count dozens of German greens, brandywines and Cherokees. I can't imagine why. It's produced plenty of flowers. I hope it catches up with its cousins soon...
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3 comments:
Mozzarella, basil and tomatoes with evoo, salt and pepper is the best way to eat tomatoes in my opinion.
There is a method of composting termed "Bokashi" using organic enzymes . For information on the product and process try www.Teraganix.com. This might be exciting as a solution for your amendments. Consider this process to be next to 0 Contra. This particular method is an anaerobic compost process, air tight. Next to 0 aroma, it is a faster method. Very simple and this can be achieved at various scales for application. Some have been known to actively compost right under the kitchen sink although considering your situation, an out of doors drum or self made bin would be ideal, one that is kept covered. Follow the instruction and share the reference information. Keep up the good work. Yours an impressive garden.
Ooh, a dinner of tomato, mozzarella, basil and olive oil sounds like heaven!
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