WineLovers Discussion Group

7 tomatoes fresh from the garden, cut into crescents
Fleur de Sel

Tongue in cheek post, but partly serious because yesterday, FINALLY, I picked the first tomatoes from my own garden. Seven of them, all but two of which could frankly have used a little more time on the vine but there have been too little for too long and I had to have them. And there was no way I could have cooked them or diluted their precious presence with lettuce or salad dressing. No no, the first ones have to be eaten just this way. And maybe the second batch, and the third. It's only when I have more than I can eat raw that I will be able to consider turning them into something else.

You are so right, Jenise.
We've only managed two smallish early tomato and a handful of yellow grape. Salt only for the first many batches..then a bit of fresh basil for a while, then some fresh mozzarella..and then I'll consider some kind of recipe. That should be sometime around the last week in August.

Same here Jenise. I picked our first ones on Saturday and they barely made it into the house. Mmmmmmmm

and they barely made it into the house

Okay, I confess: I actually picked eight, but the first one met his fate mere inches from the vine.

Jenise wrote:

and they barely made it into the house

Okay, I confess: I actually picked eight, but the first one met his fate mere inches from the vine.

Tis the way it should be Jenise! The first tomato belongs to me......the purchaser, the planter, the caretaker, the gatherer. Ah, but the second belongs to my husband......the drip system guy!

Karen, it's good to share...eventually.

Hey, guess what I harvested for the first time yesterday? Basil!

Jenise wrote:Karen, it's good to share...eventually.

Hey, guess what I harvested for the first time yesterday? Basil!

You do have a short harvest season up there. I planted nine basil plants this year and am supplying 3 families. They make pesto, I use mine fresh. Love that stuff, especially the Thai.

Carlo (love that name), these are so sweet they need a fairly fruity kind of wine. Of commonly available grape varieties, I find that chardonnay and viognier do quite well. Esoteric Italian and Spanish varieties like arneis and albarino are delish as well.

We scored our first ripe little beauty around July 7th, and thought surely it was an anomaly, but were delightedly proven wrong—they never stopped coming. We’re now in the midst of the best tomato harvest I’ve had in more than 10 years of gardening here in Denver (raised beds are the only way to go with our clay soils).

We have probably a half dozen varieties, but really is there anything more saturated with taste than a dear, little, cherry tomato picked while still warm from the afternoon sun, and popped whole into the mouth while still standing in the garden?

Alas, my 23 month old daughter has discovered this treat to her daddy’s dismay. She’ll go from vine to vine, saying “Moe? Moe?” (More? More?) She’ll eat as many as there are ripe. We haven’t had a cherry tomato to ourselves now for weeks.

How I love ripe tomato season!

Trudy Schaefer wrote:We scored our first ripe little beauty around July 7th, and thought surely it was an anomaly, but were delightedly proven wrong—they never stopped coming. We’re now in the midst of the best tomato harvest I’ve had in more than 10 years of gardening here in Denver (raised beds are the only way to go with our clay soils).

We have probably a half dozen varieties, but really is there anything more saturated with taste than a dear, little, cherry tomato picked while still warm from the afternoon sun, and popped whole into the mouth while still standing in the garden?

Alas, my 23 month old daughter has discovered this treat to her daddy’s dismay. She’ll go from vine to vine, saying “Moe? Moe?” (More? More?) She’ll eat as many as there are ripe. We haven’t had a cherry tomato to ourselves now for weeks.

How I love ripe tomato season!

My daughter was the same way at that age. She's eight now, and we still never get any cherry tomatoes!

Welcome to the forum, Trudy!

Mike

Betsy planted mostly cherry tomatoes this year (partially by accident- mismarked seedling). For last month we're probably averaging harvesting 50+ a day. I love tomatoes, but..... My favorite solution is pretty simple- half the little suckers, crush a little basil and garlic in good olive oil, pour over the tomatoes, marinate for an hour or two. Add feta, serve. Sometimes some cucumber.

But when I get a good heirloom tomato, all I want is to slice it and sprinkle with coarse sea salt. And BLTs, of course.

Dale Williams wrote:But when I get a good heirloom tomato, all I want is to slice it and sprinkle with coarse sea salt. And BLTs, of course.

A splash of good EVOO?