The season’s first tomatoes. Two
green red thumbs-up.
It’s been a wet wet wet Spring. Good in some ways. Impatience-testing in others. I love tomatoes. Adore tomatoes. Crave tomatoes. Tomatoes love heat. Adore heat. Crave heat.
They need da heat.
For all of rain’s completely admirable qualities (life-sustainer, among them), it has its, uh, issues.
Bad hair days. Ruined picnics. Leaky basements. Leaky sunroofs (don’t get me going on that one. It’s fixed now so we’ll leave it be, and I’ll try to get over the trauma).
Rain also drags with it those pesky cold fronts. One day, we’ve got tomato-happy 85 degrees. It rains. The next day, it’s 72. Yeah, tomatoes don’t like it so much. Water, good. Window-opening, good-night-sleeping chilly breezes, hm, no thanks.
Finally … finally … we had a string of heat, and my heirloom tomatoes plants which are packed full of green globes and over 8 feet tall at this point (yes, that’s feet … I’m keeping the welded wire industry in business), soaked it all in and started letting loose with the color.
Patience pays off damn, is this going to be an awesome tomato summer! These three ripened on the same day, and didn’t mind vogueing for the camera a little bit before making their debut in the season’s first Tomato, Basil and Mozzarella salad.