Tomatoes

The varieties are endless, click on this link and you will see what I am writing about.
http://www.tomatobob.com/heirloom-tomato-photos.htm. What to grow is where it begins and having limited space I start with a few different seedlings in large pots placing them in the sunniest location. With a little planning the results are more than expected and if we can’t eat them fast enough I wipe them clean and freeze them in a brown paper bag to use later. They are one of my top 10 favorite foods and are good right from the vine with a little kosher salt and black pepper. Try cutting them in wedges and mixing with Hellman’s mayonnaise, salt and pepper in a bowl, the juice from the tomatoes with everything else makes a great dressing and start to finish only takes a few minutes. I do not refrigerate them, they get mealy, and use them as fast as possible. Another way is thick slices on fresh white bread with Hellman’s, salt and pepper. Best eaten over the kitchen sink since it is kind of messy, there is no graceful way. You don’t have to grow fresh vegetables to enjoy them, farm stands are every where, we shop at them in Manhattan, and Philadelphia since we live in both cities and it is said that Jersey tomatoes are the best. If no farm stands are available ask the produce manager at your local grocery store, if they don’t carry any with enough interest they will. If you follow food trends you will see that it always ends where it begins and starts all over again at the farm. I have been in kitchens my entire life with a few short breaks, this blog is to be thought provoking and inspiring like my cooking classes. Simple preparations yield great results, think about fruit at the peak of growing season for dessert. As always I welcome your comments.