Follow me up the front walkway to their house ...would you like a better look at those hanging baskets? I know...jaw dropping...they are gorgeous. Mark is the gardener in this relationship, and he developed an irrigation system to water these amazing hanging baskets as well as this window box It is all so pretty...and yet that is not why I am bringing you here today. Let's got around to the back of the house
and have a peek at the vegetable garden. The tomato plants are easily 7 to 8 feet tall, the brussell sprouts are amazing, and the collard greens were ready to be picked. Mark plants an amazing garden every year, however, this year he concentrated his efforts on the heirloom tomatoes
and this is what really caught my eye as I rounded the house into the back yard. An antique statue made my Michelangelo himself could not have excited me more. I have seen heirloom tomatoes before, but never such a variety and I have never actually had the gardener there who created such a work of art.
With names like Green Giant, Half Moon China, White Beauty, Cherokee Purple, African Queen and Boxcar Willie, both Mark and Susan could talk about most of these, what they are supposed to look like and how they are supposed to taste.
All of these tomatoes are ripe, and ready to be eaten. My very good friends sent me home with a bag full of these luscious beauties, and not only did my husband and I try some last night, but my son's best friend, who is a tomato connisseur, also enjoyed them. I was initially shy to try the green tomato...which was sweet and delicious, but it was the white tomatoes that really made me happy. They are the flavor of my childhood...if you can imagine...fifty years or so ago, our vegetables were not scientifically altered. They had flavor that, at the time we took for granted...a tomato tasting just like what it is. Today, our tomatoes have been so genetically "improved", that they look lovely and have no flavor at all...but...we can purchase them year round. I will be happy to trade a winters worth of produce for a summer of this The memory was of me as a little girl, eating a dish of stewed tomatoes...that tasted just like what they should have. Thanks to Mark and Susan for the tour of their gardens and the wonderful tomatoes and most of all for the memory. Next year, we will be concentrating on growing heirloom varieties too, and just like Mark told me, you can find seeds for these, by searching the web...brilliant!
Lucilles Stewed Tomatoes
3 lbs Roma type tomatoes
1 tbsp. sugar
1 tsp salt
3 slices white bread...crusts removed
3 basil leaves
Pop the tomatoes in boiling water for a minute or two and remove and remove to an ice bath. Peel the skins from the tomatoes and chop each tomato in half or thirds. In a large enough sauce pot cook the tomatoes with the sugar, salt and basil for 20 minutes on a low flame. When they are done, cube the white bread into small pieces and mix into the tomatoes. The bread will melt in and the tomatoes will have a pudding consistency. Serve as a side dish.