My new batch comes this evening. The little tomatoes will be piled on the left side, non reds are next, then some unusual shapes, and then the slicing tomatoes. Week 2 box is above. (In case you missed it. I signed up for a tomato CSA where I get 10 pounds of tomatoes for 10 weeks. And I think if I don’t eat them all, it’s cheating. Mostly I stand in front of the box and eat them standing up.)
The fiaschettos, halved, on the left went immediately into the dehydrator at 140 degrees for 10 hours … and it wasn’t enough. Very tasty but still mushy on the back. But I couldn’t take the noise anymore. What I should have done was cover them in olive oil or dropped into some potato vodka to make the world’s best bloody mary. (Good idea Kinga!) There’s still time for that.
Sorry to say I never bought a lemon so I didn’t get to try the crunchy cucumber tomatoes as advised. Very herbal.
Believe it or not, I spent Sunday evening at Invincible Summer Farms, which is supplying the East End’s first every tomato CSA eating tomatoes. Farmer Steph Gaylor went into the field to select tomatoes I’d had yet to try. Sometimes I just want to eat and not take notes, so I didn’t get the names of them all. Fortunately a friend from high school, illustrator Christopher Denise, took it upon himself make sure they don’t go forgotten. He later named the rosemary Herb. “Actually Humberto, but everyone calls him Herb.”
Not much room left, but I thought it was time to show what goes on once you cut them up.
I can’t remember which this is. Chris?