I've spent the summer growing them.
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| Pruning and training tomatoes. |
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| Tomatillos require little to no maintenance and grow fantastically in Seattle. |
Eating them...
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| Tomato and zucchini gratin (recipe from Cooks Illustrated magazine). |
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| Black Prince, Red Zebra, and Sungold were the taste winners this year. |
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| Stupice is always yields well... |
And now preserving them in jars, so I can enjoy them for a few months longer.
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| Simple tomato sauce, and zingy salsa verde -- made and canned this afternoon. |
Today I feel satisfied with the fruits of my labor.
This is a good, very good, part of my life. Thanks for letting me share it with you.
