Oh, joy, early tomatoes
On Monday, wife Beverly emailed me to say tonight’s the night.
We had been monitoring daily the progress of the cherry tomatoes in the hanging basket in our back yard. Recently, they had been blushing. By Monday some of them had turned a vivid red.
I do like a ripe tomato, and view it as one of life's greatly underrated pleasures. And now that ours are turning red — they’re early because they were started indoors — we’ll have them as often as we like.
By the time we’re done eating them, our plants in the ground, which include heirlooms, should be bearing fruit.
Dinner last evening consisted of bone-in pork chops which Beverly seasoned and I grilled, along with spears of sweet potato, brushed with Beverly’s spice mix and olive oil, and, of course, sun-kissed ripe red tomatoes.
We also ate cold green beans with a mustard vinaigrette — the same dressing I use for my Green Bean and Potato Salad. (You can find that HERE).
Here’s hoping you also have “real” tomatoes soon.
Photo by Beverly M. Elander