Looking at this picture of our fresh tomatoes almost hurts at this time of year.
It is February, and outside the wind is whipping the trees mercilessly. The second thaw of the winter has reduced the snow pack, but it’s going to be a long time until these beauties are on my plate again.
I’m doing what I can to set the stage for their return.
Almost with mouth watering, I’m planning this year’s tomato selections. The seed catalogues are arrayed around me on the desk as I create my short list.
Deciding for or against a variety is based on several observations over the season. Then, the task every autumn is to review how each tomato variety performed overall. This is crucial, because right now, there needs to be a balance between the dreams espoused by those glossy seed catalogues and reality.
Back to my plate, today.
There is a little good news stored in the freezer. While the tomato production this autumn was outpacing market sales and our own consumption, I took the time to put up some of the goodness for a time such as this.