If you are on the Big Island of Hawaii, you can take highway 130 in Puna down past Keaau, past Pahala, all of
I ate 5 tomatoes (with salt, pepper, and some bits of swiss cheese) for lunch today.
The anticipated tomato explosion has hit, and last night we picked about 20 tomatoes from the garden. Surprisingly enough, the early producers are all heirloom varieties, and the vaunted “Early Girl” tomato plants (which were supposed to …duh…produce tomatoes earlier then all of the others) have not produced a single ripe fruit yet.
Actually, we probably should have picked the tomatoes a day or two ago, but as they are all fancy-colored heirloom varieties, we had to guess as to when the color indicated ripeness. We spent a while waffling between “are they done yet?” and “maybe another day or so?” before actually reaching out and giving the fruits in question a squeeze to see how soft/firm they were.
I think that we were relying a little too much on the pictures on the plant tags to judge the “done-ness” of the fruit, which showed the fruits as being much different then they actually turned out to be. For example, the picture on the tag for the Black Prince heirloom tomatoes showed the fruits as being a very dark, almost black, purple… when in fact the ripe fruits are closer to a medium burgundy. Which was a touch disappointing as we had been looking forward to noshing on really strange colored tomatoes.
They were tasty, though.
I have been looking at a lot of cookbooks and cooking sites lately (gotta find a lot of recipes that use tomatoes) and have been once again struck by the beautiful photography available there. I want to work on that….