Day 240 – Indigo Gold

by The Philosophical Fish

August 27, 2016 – The tomatoes are really getting going now, but not so much that ten plants are outpacing us for eating. Most of what I planted this year are heirloom tomatoes, so they are beautiful, flavourful, and not stupid crazy where production is concerned….except for the Sun Gold cherry tomatoes…those are borderline out of control….

But these fabulous 1.5″ across Indigo Gold tomatoes, they are not only fabulous looking, but darned tasty too.

Also from the plants today were Cherokee Purple, Black Krims, Black Zebra, Sun Gold, and Early Girl tomatoes.

Currently ripening, but not yet picked from, are the Valencias.

The Yellow Taxis are done, and I didn’t care for them, they were mealy and bland.

I’ve given up on the Old Germans, they didn’t even put out a flower, a complete disappointment.

There are a lot of Green Zebra tomatoes on another plant, my problem there is that I’m not sure how to recognize when they are ripe. I guess there will be a bit of squeezing going on.

I see a tomato bocconcini pizza in our future tomorrow evening.

Life tastes good when you grow it yourself.

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24 comments

MrStefaan August 28, 2016 - 1:02 am

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atgc_01 August 28, 2016 - 1:23 am

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atgc_01 August 28, 2016 - 1:23 am

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Kim Currie August 28, 2016 - 1:27 am

Those are gorgeous!!!

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Paige Ackerman August 28, 2016 - 1:30 am

Even prettier in real life 🙂

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Kim Currie August 28, 2016 - 1:34 am

What are you going to do with them?

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Paige Ackerman August 28, 2016 - 1:34 am

Why….eat them of course! 😉

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Kim Currie August 28, 2016 - 2:11 am

Haha! In what manner will you be eating them? I used to make an incredible roasted cherry tomato sauce back in the day when I had loads of them available.

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Paige Ackerman August 28, 2016 - 2:13 am

These particular ones will probably get eaten as is, or cut in half with some Maldon salt.

The Sun Golds, which are extremely prolific, will probably be turned into a confit and the tomatoes used for pasta or some other yum, while the oil will be used for all sorts of delicious.

But I pulled some pizza dough I made a few days ago out of the freezer and I think it will be a tomato, bacon, mozzarella pizza tomorrow for some of the bounty.

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Paige Ackerman August 28, 2016 - 2:13 am

These particular ones will probably get eaten as is, or cut in half with some Maldon salt.

The Sun Golds, which are extremely prolific, will probably be turned into a confit and the tomatoes used for pasta or some other yum, while the oil will be used for all sorts of delicious.

But I pulled some pizza dough I made a few days ago out of the freezer and I think it will be a tomato, bacon, mozzarella pizza tomorrow for some of the bounty.

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Kim Currie August 28, 2016 - 2:22 am

Colour me green with jealousy. ?

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Kim Currie August 28, 2016 - 2:22 am

Colour me green with jealousy. ?

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Hans Pannerup Rasmussen August 28, 2016 - 5:05 am

that would be one of those answers….

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guran.cosmin August 28, 2016 - 4:02 am

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Linda Herbert August 28, 2016 - 4:38 am

Delicious! Great varieties you picked to plant, many of my favourites. I will disagree about the too many sungolds, is that even possible?! LOL So tasty, enjoy!!

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Paige Ackerman August 28, 2016 - 5:02 am

Figure of speech 😉

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Paige Ackerman August 28, 2016 - 3:32 pm

Figure of speech 😉 They are such amazing bursts of flavour, so much punch packed in a little package!

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Janene White August 28, 2016 - 6:30 am

What are the ones in the middle left called?

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Paige Ackerman August 28, 2016 - 3:32 pm

Those are the Black Zebras

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muffett68 ☺☺ August 28, 2016 - 11:53 am

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di.diana September 2, 2016 - 7:23 am

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