The first photo shows the latest batches of Pink Brandywine tomatoes picked, ripening on and near the eastern window ledge. I set one on a saucer so you can see how big they are. They are meaty tomatoes that do not cook into mush when used. This is the first year I’ve planted them outside of a fenced-in area – and some critter has been taking big bites out of the red ones. Remedy: as they begin to blush, I pick them and let them ripen in the window. It works. The ones sitting on the box were dipped in a boiling water bath for 30 seconds then into an ice water bath this morning. It’s a breeze to peel them from there – but now what? I made a lovely marinara sauce with a batch earlier this week. Maybe salsa? Three of the five plants have given back so much from the tiny seeds they started from that I collected last year.
The two pepper plants that were bought from the greenhouse nearby have been amazingly prolific. This is just one of three batches like this I’ve picked so far and the plants are still covered with peppers. Thankfully no creature great or small has nibbled at them. Peppers go good in anything, fresh or sauteed.
Fruits sprung from seeds makes
it feel like a holiday –
Christmas in August