I know I am light years behind most folks, especially Barbara Kingsolver, who wrote “Animal, Vegetable, Miracle” but you see I never really liked tomatoes too much. Yes, I like some ketchup for my fries, I enjoy a tasty red sauce, and of course there is whatever tops my pizza, but raw tomatoes were never my thing. Until recently. I cannot remember what the turning point was this summer, but I started eating cherry tomatoes with mozzarella, basil, and olive oil. Yes, I know it is called caprese salad. But, you see, I always had caprese sans tomatoes, and now I have the complete shabang. Maybe I’m a late bloomer.
In June of this summer I purchased a tomato starter at our local farmer’s market. I was excited for all the bounty it would bring us this summer. It is called “Oregon Spring” and was developed by Oregon State University. My $3 starter has yielded 3 tomatoes. As a late bloomer to tomatoes, and as a non-green thumb, I am stoked. Although I have to confess, Chris has watered them every day, so really he should be the proud farmer.
As you can see from the first photo, the first tomato is ready, and we cut into it last night. While some of you may say it is a sin to put it into a caprese salad, remember that I am a late bloomer. Baby steps. I still have to learn what varieties are good to grow for what types of eating, just like what types of wine are best to drink with which foods. Ah, there is so much to learn in the world, right?
I am off to gloat about my bounty, however small it may be.