Usually we are harvesting tomatoes at the end of August, but this year we are harvesting them in October, with green ones still on the vine. (Global weirding?) Here are the photos of the ones I picked yesterday.
You can also see a couple of our favorite recipes in the making: Heirloom Tomato Bisque (this time with yellow tomatoes), Slow Roasted Roma Tomatoes ready to go in the oven (which we use in sandwiches, stir-fries and frittatas), and a simple salad with multicolored tomatoes, diced bermuda onion, diced cucumber, minced fresh basil, and minced kale in a balsamic vinaigrette (served with our Salmon Cakes with garden fresh herbs.).