Shades of red
I love tomatoes. I don't think I said that with enough conviction. I REALLY REALLY LOVE TOMATOES! In my garden I have 12 different varieties, 3 of which I grew from seed, and I am very proud of them. Beefstake, Red Current and Red Pear.
There is nothing like the feeling of eating a tomato that you started from seed. The sensual feeling of holding it in my hand to see if it is near ripening.The feeling of the vine rubbing up against my arm and the unique smell of Tomato foliage wafting up to my nose. Watching them daily
to see how they are reddening up and getting ready to be plucked. The sound that I make when I gently twist the tomato to separate it from the vine. Or the shearing sound of scissors as I cut through the stem to free the fruit. 
This week I made the most delicious salad, and besides the blue cheese and the aged Balsamic vinegar, it was all from the garden and highly orgasmic.
3 huge beef steak tomatoes
1/2 of a small vidalia onion
a handful of Basil leaves chopped finely and thrown in
2-3 table spoons of Aged Balsamic vinegar. oddly enough the older balsamic vinegar gets, the sweeter it becomes. Pusateri's in Toronto has such a great selection that is almost fairly priced.
And finally as much blue cheese as you can handle in one sitting. I prefer the Danish Blue, it's much milder than other blue cheeses. This salad is also divine with goat cheese.
a pinch of sea salt and fresh pepper to taste.
The other night the temperature dipped down to 4 degrees and I had to cover the entire garden with what ever I could find to cover the garden with. Sheets, blankets, raincoats, tarps and towels. It looked pretty hilarious. Be forwarned about any temperature that hovers around 4-5 degrees. I find that it's better to be safe than sorry, and I would have been devastated if by some fluke the temperatures dipped to freezing. Already my garden is hurting from a distinct lack of sunshine. Now that the sun is lower in the sky it hides behind all of the huge Maples around my property. The one benefit is that everything is ripening more slowly. I can pick a tomato every other day and not be unindated with tomatoes coming ripe all at the same time. I also have greeen and yellow bush beans, red and vidalia onions, a variety of garlic called Music, Zuccini,
cucumbers, butternut acorn and kombucha squash, Tomatillos, basil, rosemary, parsley, red and green peppers, hot peppers, watermelon that made lovely foliage, but no fruit, potatoes and nasturiums.
Today I had such a delicious sandwich. It was on homemade bread, with Renees Greek salad dressing, Black Krim tomatoes and turkey bacon. hhhhmmm.
What are you eating from your garden?
