by A.J. Coltrane
Previous post here.
August 30, 2015 post here. September 1, 2014 here. September 1, 2013 here.
Lots of sun this week — we finally got a chance to have a “tomato tasting” get-together. The Tuesday harvest:
Thursday was more tomatoes and a colander full of tomatillos. The tomatillos are starting to drop off of the plant in earnest, which I’m assuming means they’re ready. A thick layer of Sun Golds is hiding under the other tomatoes:
It seems like the Sun Golds always look like this, no matter how many we harvest:
The only really large Tromboncino. We may be getting near “done”:
Oregon Spring:
The “late” tomatoes are now ripening too. The first Romas:
Cherokee Purple (and Taxi):
Valencia:
It’s supposed to be cooler this week. (70’s and cloudy/light rain). I think fall is starting, so hopefully everything ripens quickly…. or else it’s just one of those years. There’s a reason basically all of our tomatoes varieties are “early”.
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Visit Dave at Ourhappyacres, host of Harvest Monday.
FlatbreadGarden 
That Tromboncino looks good to me! My vine gave out after I got two little ones. Sun Gold is prolific for sure. Yours look nice, with no splitting like mine get.
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Your tomatoes are looking great. There’s loads of good stuff to come. Do you only use tomatillos for salsa verde, or do you cook with them as well?
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@ Phoung
The two most common things that we do are –
Rick Bayless’ Tomato Carpaccio Salad
http://cheapseateats.com/2014/09/23/rick-bayless-tomato-carpaccio-salad/
Rick Bayless’ Roasted Tomatillo Salsa
http://cheapseateats.com/2013/09/04/rick-bayless-roasted-tomatillo-salsa/
The Roasted Salsa stores well in the freezer, just add the onion and cilantro after thawing.
We’ll also combine the salsa with avocado for sort of a hybrid salsa/ guacamole.
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