This year, even with all the epic rain, tornado watches, flood watches, scorching heat with 150% humidity, beetles and other not-tomato-conducive variables Andrew and his team have managed a serious bounty. Our tomatoes are luscious, packed with taste and stored in every nook, cranny, bowl and basket available. I don’t think I’ve ever seen so many of them on one parcel of land, let alone on my counter and in my fridge.
Just imagine the sauce you can make with sun-kissed plum tomatoes and the compliment-inspiring salads with the yellow tear drop cherries like ours below.
The beefsteaks look a little beat up, but let me tell you from experience, they have been making the best sandwiches this summer.
I favor the ones below for salsa and gazpacho. They have a little less seed and water output than the beefsteak.
And finally, the purple tomato. These Indigo tomatoes are beautiful and pack more of a tangy bite than the regular sweet finish of their ripe red cousins. They are a great tomato for summer salad because they don’t get beat up when tossed with other vegetables. Can you believe this color?
Now that the fruit is hitting on all cylinders, it’s time to get creative – and time to put some up at their peak of freshness.