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10/03/2011
I've been harvesting for the better part of a month. Every morning another half dozen or so are ready for picking—the romas for sauce, the heirlooms for salad and sandwiches, the cherries for snacking. There's an impressive stack of containers of home-made sauce and zipper bags of whole tomatoes in my freezer, plus some lovely jars of dried tomatoes soaking in olive oil for bruschetta and pizza topping. But I confess, when I check out the giants now, which have long since outstripped their cages, and I see the number of tomatoes still ripening, I want to say "Enough, already!" An embarrassment of riches indeed.
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