The Best-Tasting Tomato–‘Jerseys
It’s only June 7th and I have my first harvest of Jersey tomatoes! Although they have come out with fresh-looking, vine-grown, hothouse tomatoes for winter–most of them are not flavorful–not like a Jersey tomato.
With all of the salmonella and e coli scares with food these days, I’m trying to grow my own vegetables. Mixed in with my perennials are tomatoes, cucumbers, peppers and pumpkins. I still need to get some squash and eggplant in the ground but these upper 90s temperatures can kill a young seedling within a few days. (Who expected this heat wave so early?)
There is a sense of accomplishment for raising ones own vegetables. Knowing that they are pesticide free and fertilized organically is comforting.
Some of my top favorite JERSEY tomato dishes:
- Caprese salad
- Grilled tomatoes
- Fresh cherries sauteed with garlic, EVO, & basil tossed over pasta
- Sundried tomatoes (dried in the sun or oven–so much better than store-bought)
- Tomato omelet
Organic ketchup protects against cancer – Exclusive from New Scientist Print Edition
January 09 2005 – Anna Gosline
I used Alaska Fish Fertilizer for everything which often raises eyebrows or grimaces. No, there isn’t a fish flavor to any of the crops–it feeds the soil not the plant. Do you have any favorite tomato dishes you would like to share?
© Teresita Abad Doebley. All rights reserved 2009-2011.