Our five tomato plants have taunted us with a total of 7 little ripe tomatoes last month and then nothing since. They were freaks. Delicious freaks. Cruel, that these few ripened so much earlier than the others. I know more are on their way, I can see them, a multitude of green and gold marbles hanging in clusters. The lesson is patience and the trick is to just keep my eye on the prize. That doesn't mean I'm camped-out in the back yard or installing a tomato-cam in the garden; but focussed on what I know in my heart to be true: that in just a few short weeks, we'll be swimming in tomatoes.
In preparation for that glorious time of year, I've compiled some links to a few tomato-rific treats and tidbits... you know, in case shoving them in our face as fast as we pick them gets too tiring... It could happen.
In preparation for that glorious time of year, I've compiled some links to a few tomato-rific treats and tidbits... you know, in case shoving them in our face as fast as we pick them gets too tiring... It could happen.
- 30 Days Of Ripe Tomatoes at the LATimes. I could probably just stop right here.
- Here's a suggestion for wine to pair with all those ripe tomatoes at Good Wine Under $20.
- Fantastically interesting article by Harold McGee in the NY Times about cooking with tomato leaves... yes, the leaves! Read it!
- This easy French Tomato Tart from David Lebovitz will be one of the first things I make (but I'll have to call it Domestic Tomato Tart since I don't have any French Tomatoes).*
- After the tart I want to try this Spiced Tomato Gratin at 101 Cookbooks, chock full of amazing summer flavors.
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