It would be an abomination to eat these before they ripen, though! Our backyard is full of green tomatoes. The plants are nearing seven feet tall, and the Cherokee Purple, Black Krim, and Brandywine heirlooms are finally fruiting after a long summer of Schuyler nursing them through torrential rains and whithering heatwaves. I can't wait until they ripen and I can cut them up with a little basil out of my herb garden and some fresh mozzarella. Add a dash of balsalmic and ta-da! The best.lunch.ever.
1 comments:
Gorgeous photos. I'm jealous of the time and energy you have for your green thumb! I'd love to have something like that! Right now, I'm preoccupied on puppy classes and getting my house in order!
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