nickel plate
Veteran Member
We got a late start on the tomatoes this year due to a couple of also late frosts-twenty varietal plants in the ground with around 120/150 nice sized green tomatoes to date and this morning around 5:30 a.m. while thinning out the horn worms I discovered and harvested this season's first two (practically) ripe specimens and then the great debate started up. What to do with them? Suggestions ranged from a breakfast omelet or in a luncheon sandwich consisting of last night's barbecued tri tip generously smoked in mountain mahogany chips or waiting until dinner and spread carefully over an avacodo induced salad. The winner and I might add was the best choice: On the spot, simply sliced and sea salted to taste at 6:15 am.
So the ritual began today with the first tomato ripenings, I took the sea salt shaker out to the vegetable garden and it being in a small protective wooden enclosure, nailed it back up on the fence post in the middle of the garden.
So the ritual began today with the first tomato ripenings, I took the sea salt shaker out to the vegetable garden and it being in a small protective wooden enclosure, nailed it back up on the fence post in the middle of the garden.
