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Tomatoes – Yes, it’s time!  My mouth waters just thinking of tomato season!

This perfect fruit is just that, perfect. There is nothing and I mean nothing more delicious and more satisfying than picking a tomato off the vine and eating it right then and there.  My tomatoes are lucky if they make it into the kitchen to become my favorite cheap white bread, mayo and tomato sandwich. I can go on and on…as you can tell.

I like March to get a head start on my tomato crop by sowing seeds in flats.  Once the plants sprout to 2” or so, I sort them out into individual containers and wait to transplant them outside.  My favorite heirloom tomato is the Brandywine – it’s an ugly tomato, but delicious.  I love the Early Girl, because I love the taste and the fact it does come earlier than other varieties.  And last but not least, I have to have a cherry tomato and I adore the Yellow Cherry Tomato which is acid free!  We have a large area for our tomato crop, but I also have two pots with a trellis right outside my back door too.  Plant out times will obviously vary based on your climate zone, and if you are unsure, it is very easy to look up this information.  I do not fertilize when I transfer them into the soil, but after about two weeks or so I add fertilizer.  The reason I wait is to give the plants time to root and be able to absorb the nutrients. 

This gets me so excited I have to share one more thing – the best tomato pie recipe.   Your mouth will love it and your hips will too, but it’s well worth it.

Take a frozen pie crust and bake per directions on the package.  Once baked and cooled, layer the pie in this order:  large slices of tomato, a shake of Crazy Jane’s Mixed Up Salt, finely chopped red onions, fresh chopped basil, shredded cheddar cheese – you should be able to get 2-3+ layers in the shell.  Once full, top the pie with a cup of mayo, sealing it to the edges so it creates a custard-like topping.  Bake at 350 degrees for 35-40 minutes.  Let cool a few minutes before you serve.

Oh, tomatoes…   

- Barbara