Yeah, it's ripe! It's called the Aunt Ruby's German Green Tomato, and I've been nervously puttering around the plant for the past few days, because, well, how ya gonna know when it's ripe?
Fortunately I've developed the Gentle Squeeze Trick. If you feel a slight give under the fingers, odds are the tomato is ready to eat, no matter what color it is. Also, the unripe green ones are milky, ghostly... The ripe ones are lustrous and perhaps a bit goldy.
So today we had a tomato tasting for lunch. The green, a Brandywine, and a French variety called Dona.
I'm pretty good at tasting, but maybe not so good at describing.
Here's how it went:
"No, this one's even more tomatoey."
"Wait — Tomatoey!"