This spring we (and by we, I mean Tom, his dad, and Will while I was out of town and Tom's mom and Hallie planted flowers) relocated our garden bed to a sunnier location in hopes that increased exposure would help this year's crop of vegetables find their groove. Well, it worked. This year's tomatoes, peppers, and onions have most definitely hit their stride.
|All of theses tomatoes and peppers (and the bowl |
is larger in real life than it looks in this photo)
were picked over a 48-hour period of time.
We eat the cherry tomatoes as we pick them - I don't think any of these bite-sized sweet treats have even made it inside the house - but we can't keep up with the beefsteak tomatoes. I've given bags full of tomatoes to friends and neighbors; we've made bruschetta, BLT sandwiches, two batches of salsa, and two batches of guacamole (stay tuned for Tom's delicious salsa and guacamole recipes); and we eat slices of tomatoes every evening with dinner, but I still feel like I'm drowning in tomatoes. Please share your favorite tomato recipes!
To be honest and clear, our style and knowledge of backyard gardening is basic at best. For reasons we've yet to pinpoint, both Tom and I prefer trial-and-error over reading and planning and preparing when it comes to growing vegetables. Last year we learned that our vegetables needed more sun, so this year we made the necessary adjustments and have seen a vast improvement in what we've been able to grow. So far this year we've learned that we need to spread out our seeds a bit more, build stronger "cage" structures around our tomato plants (they're five feet tall and toppling over, even with regular tomato cages around them), plant half as many beefsteak tomato seeds, and plant twice as many cherry tomato seeds. We've also decided that we'd like to bring lettuce and spinach back and add zucchini and squash into our garden. Next year we'll make a few more adjustments and will hopefully see even more improvement in the quality and an increase in the quantity of our vegetables.