Ohgod.Sometimes I am so vegan.
The best part is that to eat this lunch, all I had to do was tote out a plate, two forks, a sharp knife, and some seasonings (oil, vinegar, salt, pepper).
The food was already out there. Just waiting to be plucked.
I don't think I've ever had the joy of such a fresh-plucked meal. Lettuce and a fat, ripe tomato.
For dessert, Bean Sprout located a ripe pear. After a few munches, he allowed us to finish the rest in slices.
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Now, ain't that satisfying?
That 'mater looks nice.......and a bit familiar. They taste so good like that, while their juice is still flowing in them. (Ssssh, actually, it's still alive, eeek!)
We should get together soon for a tomato tasting, side by side. (If it's the same genetics we're tasting, maybe we'd really be comparing how our yards taste.) My vote is for doing it at Guy's house, as he has the most grill space and I haven't heard about any house warming parties yet over your way (just a little pressure). You could come over here, but there ain't anywhere to sit with all the jars of stuff. Besides, the dehydrator is too noisy and probably won't be turned off until sometime in september. We could do it then......
I literally just finished eating a fresh tomato sprinkled with a little bit of salt, which was divine. As I was savoring it, I was thinking, "you know, I should post about this." And then I read your post! Ah, life's simple pleasures. Now, if only I had one of those pears.
All you need is one of those mini cows or a wee goat and some chooks and you are all set!
That looks like the kind of tomato I got last week at the farmer's market - dark red with green top even though it was ripe. What is that kind called? I'd like to know what to ask for when I'm looking.
great photo, ms crumb! i love the dark purply redness... YUM! grow and eat, easy peasy!
So nice of Bean Sprout to provide dessert.
I can identify: had my first three teensy tomatoes last night (the little brave starters that come ripen before the others)....What variety is that beauty? Looks like the ones I bought and ate in Italy, which appear to be only half-rips but are deliciously ready to eat.....Ah, Beansprout, fetch me a pear!
PS As you can see I still haven't worked out the morning's bright glare problem in my writing room. Scuse the typos. Will proof read from now on.
Monkey Wrangler: Yeah! Though, sorry to report it's not the Brandywine (that plant is coming along, but it's struggling a little).
I am totally up for a tomato tasting.
(Oh! Your Romas are definitely ripening. Sort of an orange-red. Beauty.)
Susan: Isn't it funny, "picking" your lunch? I mean, of course, funny for a city-bred dork.
Mouse: I think about chooks all the time. Probably not allowed here. But a goat? Fine, if she doesn't crow, I'd wager. :D
Zoomie: This one is a Cherokee Purple. Or Purple Cherokee. Pinkish-red body with green shoulders. The plant is exploding with them; the most prolific tomato plant I've ever had.
(I love the dark tomatoes. I also like Black Krim and Shady Lady; I have grown the former in a pot with some success.)
Stacie: Yeah, but YOU grow broccoli! I'm still so impressed.
Dagny: Wasn't he a good boy? Today he brought us a shriveled lizard head. We praised him just as much as if it had been a pear. Crazy, mixed-up kid.
Kudzu: Congratulations! What a victory.
Ours was a Purple Cherokee. Sungolds are still happening. Romas, a little. We even have a green tomato out there, and how will I know when it's ripe??!!
(Bean Sprout would like to bring you a pear, by the way.)
We have one teensy little green tomato. I should go outside and sing lullabies to it.
MizD: You *aren't* singing lullabies to your tomatoes?
::cough::
I'm too busy getting ready to blog all weekend.
::cough::
Cookie: As for the ripe green tomatoes, you have to go by smell and that amazing transluscence. When one of them seems right/ripe, pick it and try it and then you can tell about the ones that follow. They are so beautiful, more (umm) crystalline that the red ones. Mangia!
Not only are you vegan, but you're a raw foodie. You are so cutting edge, it hurts.
Kudzu: I have another ripeness testing trick -- a gentle squeeze. I wasn't sure what color to expect from this Purple Cherokee, but it sure *felt* ripe. And it was!
KathyF: I hadn't even thought about that!
(I'm planning on uncooking a raw feast for a friend in a month or so; I'll let you know how it goes. Dehydrator crackers, nut cheese, stuff like that. Sigh. All the recipes go "Three weeks ago, start making some rejuvelac.")
meals don't need to be complex to be enjoyable. Sometimes the best meals are the most simple of all.
Nerissa: So well put. Simply.
I guess the reason we were importing all that aleppo pepper and Major Grey's chutney back in the old days was because the basic food itself had no flavor.
What variety of tomato is that? It looks like the ‘Aunt Ruby’s German Green’ that I just posted about.
The Moody Foodie
http://www.themoodyfoodie.blogspot.com
Moody Foodie: Aha! I can't wait to go read your post; my Aunt Ruby's Greens aren't close to ripe yet.
So. The one in the photo is a Purple Cherokee (or Cherokee Purple, whichever is correct).
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