Harvest Time

Cherokee Purple

The tomatoes took their time coming in this year, but it was worth the wait. Starting three weeks ago we have been in hog heaven with some of the best tomatoes we have grown yet. I decided to take a walk in the garden and pick what was ripe this morning, after filling up my t-shirt two times it dawned on me that maybe we should open up a farmers market stand.

Garden harvest

We have been getting batches like the ones photographed here a couple of times a week. We have been harvesting Romas, Cherokee Purples, German Greens, Pineapple Tomatoes, Golden Pear, Cherry, Sweet 100’s, Early Girl, and a few other volunteers that we are unsure of the exact strain.

Tomato Harvest

Needless to say our friends and neighbors are very friendly to us these days. And it goes without saying why. Some of the tomatoes that we are harvesting, especialy the heirlooms go for over $6 lb at the Trader Joes down the street. Kind of ridiculous if you ask me.

Some of our favorite dishes to use the tomatoes in are the Caprese Salad and an Afgan Recipe that uses Tomato, Red Onion, Cucumber and Mint.

Caprese Salad

Caprese Salad

We have enjoyed a Caprese Salad almost every afternoon with fresh tomatoes and basil from the garden mixed with mozzarella.

  • 2 large red or yellow tomatoes, sliced
  • 1/2 pound POLLY-O Fresh Mozzarella Cheese, drained, sliced
  • 1 bunch fresh basil leaves
  • 3 tablespoons olive oil
  • 2 tablespoons red wine or balsamic vinegar
  • salt and freshly ground black pepper


  1. Arrange tomato, cheese slices and basil alternately overlapping on platter.
  2. Whisk oil and vinegar together. Pour over tomatoes. Season to taste with salt and pepper.

Tomato, Cucumber, Mint & Red Onion

tomato cucumber mint salad

I made  a cucumber, mint, red onion and tomato salad last Sunday from our garden for a BBQ and it was off the chart if I do say so myself.

  • 2 large cucumbers – halved lengthwise, seeded and sliced
  • 1/3 cup red wine vinegar
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 3 large tomatoes, seeded and coarsely chopped
  • 2/3 cup coarsely chopped red onion
  • 1/2 cup chopped fresh mint leaves
  • 3 tablespoons olive oil
  • salt and pepper to taste


  1. In a large bowl, toss together the cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally.
  2. Add tomatoes, onion, mint and oil to cucumbers and toss to blend. Season to taste with salt and pepper.

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