I don't have much of a green thumb. I tend to “love” the plants too much, puttzing around and over-watering. I guess that’s why the lower leaves turned yellow and dropped off. I was giving them an inch of water about once a week. Of course, here in SoCal we don’t get an inch of rain between Easter and Thanksgiving so that was a bit much. I quit watering them for a week and they perked up. And now, I’m giving them sips every 3 days or so and I added some nitrogen fertilizer. They seem to be doing better.
So, the first tomato turned a gorgeous deep red and had just the right firmness hinting at the acidy-sweet deliciousness inside. I lovingly harvested it and took it inside to the kitchen, rinsed it off in a bath of cool refreshing water and placed it on my cutting board.
Taking out my sharpest knife, I cut it into perfect, round, succulent slices watching as each one separated and leaned against its neighbor.
Next I prepped some lettuce for a green salad with tomatoes. Then I sliced bread, cheese and salami for the perfect sandwich.
Assembly completed, I paused to admire the simplicity of my gastronomic handiwork. A perfect sandwich accompanied by a perfect salad. Flavors balanced. A bit of bread and cheese and meat complimented by the earthy goodness of the freshly harvested fruit of my gardening.
And, now for the reality of my tomatoey lunch:
Sometimes when you eat what you harvest, it’s not a very big meal. But homegrown, freshly harvested tomatoes are always the best. And there’s a whole bunch more just about ready to pick, this time enough for a “real” salad and sandwich.
Hopefully, I gotcha and you enjoyed this little bit of fun.