I have been picking for the last couple of weeks now and decided it is time to get a few photos to keep the blog updated.
This year I only put in 6 full size tomato and 2 cherry tomato plants. The plants are healthy and thriving, with no signs as yet of tomato worms. We still have Orioles and they love to visit the plants several times a day, and are no doubt keeping the plants free of pests. The Mocking Birds also visit and may be doing a good job too, but the Orioles are the workers in my garden; they love to clean the rose bushes too.
They look beautiful on the old re-purposed cabinet and the smell is wonderful in my kitchen. The cabinet is still a work in
Progress, but it is working out just fine for now for the trays of tomatoes. Once the pine slab is on it will have even more space.
Around this time I start hoarding the tomatoes, lining them up as if jewels to gaze upon.
Super Sweet 100 Cherry and Goliath
San Marzano in the back, a few Goliath and a few Cherokee Purple.
Dr. Wyche's on the top left and one Gold Medal towards the bottom. A few more Goliath and then the Cherokee Purples. We picked one last week that weighed in at 1.5 pounds. One of the Goliath, which I wish I had taken a photo of was perfect and weighed in at just under 2 pounds! This is my first year planting Goliath, I am very pleased with it. The flavor is that of the old tomatoes, with a bit a acid and thick, meaty and juicy. It is on the list for next year.
Black Cherry Tomato, these are so delicious, I am putting it on the list for next year!
A few Stupice on the top section of the rectangular dish. They are a very small salad tomato, just slice in half and toss on the salad. These are just coming in now as I didn't get that one planted until late in the spring.
A handful of Heirloom Ruby Red Swiss Chard, seed is from Botanical Interests (see link on the side of my blog). I always pick just what I am using and this will go on the dinner table tonight, and my parakeets love it too.
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How do you serve the Chard? Thanks
ReplyDeleteHi Mimi, I just saute it in a bit of olive oil with some finely sliced garlic. Then I drizzle on a bit of balsamic dressing when I plate it.
DeleteI also use the leaves in my smoothies. It makes them a beautiful pink purple color which goes well with a fruit smoothie.
Thank you for stopping by!
Oh my they all look so beautiful! What a bountiful harvest. Here have lots of green tomatoes, still waiting for the first bite.
ReplyDeleteSpurge, nothing like the first tomato to celebrate the harvest.
DeleteGreat tomato yield. Our tomatoes are getting diseased. We don't know know why or what. This year is not a good year for the garden. Bugs have ruined the broccoli, too. How will you preserve your tomatoes?
ReplyDeleteAnn, I am sorry to hear that your tomatoes didn't do well this year. The weather has been so strange this year, maybe that is part of the problem. I will freeze most of them, and can some. I like to make salsa and I process that in the water bath method. Thank you for stopping by!
DeleteI want some of the big red ones . a fresh tomato is always (yummy ) nice .
ReplyDeletePutting up food is so rewarding! Your produce looks fabulous! Job well done!
ReplyDeleteThank you Bernideen, I do love to grow tomatoes and having these put up for the cooler months is so wonderful. Tomato soup is always first on the list.
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