I stand among the green vines, tenderly cajoling them to entwine within their supports, smelling the slightly acrid aroma of them on my fingertips as I look forward to the taste of their fruit.
Delicious on slices of whole wheat or pumpernickel, slathered with mayo and dusted with freshly-ground pepper and sea salt, it is southern cuisine at its finest.
Also, for a more refined twist, sliced thickly and drizzled with olive oil, spiced with salt, pepper, oregano, and then sprinkled with parmesan cheese and grilled until bubbly and browned; they are delicious, tangy, and would make a heavenly pasta sauce.
Arriving in yellows, pinks, oranges, blacks, chocolates, whites, greens, and yes–even the lowly reds, one thing among them all stands clear: the taste of one freshly picked, moist from the morning dew, and slightly warm from the rising sun’s kiss, is beyond compare.
So, how are your tomatoes coming along?