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Here They Come

August 22nd, 2016

Our hot summer has been difficult for some crops, but the tomatoes and peppers are loving it. It’s that time of the year when the tomatoes are fruiting in full. We can eat sliced tomatoes at every meal, enjoy tomatoes on top of a salad, make eggs in hell for breakfast, or in whatever way we want. Having fresh, vine ripened tomatoes is one of the joys of having an edible garden!
heirloom tomatoes 1
heirloom tomatoes 3
Not only are all the cherry and beefsteak tomatoes coming ripe, the roma types are starting to ripen as well. That means I’ll be making all sort of tomatoey deliciousness for the pantry.
heirloom tomatoes 2
heirloom tomatoes 4
One of the most wonderful things about seasonal eating is enjoying food at the height of its season. There’s really nothing as delicious as ‘Brandywine’ or ‘Gold Medal’ tomato plucked from the vine and eaten within minutes. This time of year we happily feast on fresh tomatoes knowing it’s a short, but delicious window. Probably our most favorite way to enjoy this bounty is sliced with a sprinkle of salt & pepper, simple and delicious!

What’s your favorite way to enjoy a vine ripened tomato?

5 Comments to “Here They Come”
  1. Nebraska Dave on August 22, 2016 at 8:53 am

    Susy, my favorite way to eat a vine ripened tomato is right off the vine in the garden. There’s nothing quite like a first bite of tomato with juices flowing. It’s great. I like them cut up in salads and sliced with a little bit of pepper on them while eating a meal. It’s hard to beat fresh and raw. I’m harvesting about a five gallon bucket full of tomatoes every couple days. They are put on a display by the road in front of Terra Nova Gardens with a free sign. It doesn’t take long for them to disappear. I still am not leaning toward preserving much this year. Maybe next year.

    Have a great tomato harvesting day.

    Reply to Nebraska Dave's comment

  2. Kristin on August 22, 2016 at 9:44 am

    Sliced on top of toast and cream cheese, or sliced and smeared with mayonnaise. Or just eaten like an apple straight out of hand over the sink. If a tomato has to be eaten over the sink to catch the juices that pour out of it, you know it’s a proper tomato.

    Thank goodness the house we’re renting already had a garden in place with a few tomato plants. It would have been a sad August without tomatoes from a garden.

    Reply to Kristin's comment

  3. Chris on August 22, 2016 at 11:45 am

    Most Favorite…right off the vine!

    Second Favorite…Sliced up with fresh mozzarella and basil with a little salt and pepper!

    Reply to Chris's comment

  4. Joan on August 22, 2016 at 11:55 am

    My favorite for cherry tomatoes – right off the vine. My favorite for big tomatoes – sliced, with just a very small sprinkling of sugar. Delicious!

    Reply to Joan's comment

  5. mc on August 22, 2016 at 9:36 pm

    I slice up tomatoes into quarters, and a shallot or small onion into rings. The onions go in the bottom of the salad bowl with a dash of balsamic vinegar to take the bite out as they sit for about 15 minutes. The tomatoes go on top. After 15-20 minutes, I pour a high quality extra virgin olive oil over the whole thing, and sprinkle on some fleur de sel. About 10 minutes later, I just toss the whole thing gently with a big spoon. Amazing. Sometimes I will top it with homemade croutons.

    Reply to mc's comment

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This is a daily journal of my efforts to cultivate a more simple life, through local eating, gardening and so many other things. We used to live in a small suburban neighborhood Ohio but just recently moved to 153 acres in Liberty, Maine.

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