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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
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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?

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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 moved to 153 acres in Liberty, Maine in 2012.

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