All about the growing and eating of tasty tomatoes!
I use a blend of coco choir, vermiculite, and worm casings for my seed starting.
[Image description: close up of rows of seedlings in plastic trays under a grow light. Each cell has a popsicle stick with a number written on it.]
(Highly annoying bug that rotates some photos, anyone know a fix?)
[Image description: a large red tomato with orange stripes, nestled among other striped tomatoes of varying ripeness.]
Made using standard romas, Sungold, and Cherokee Purple tomatoes. Crazy different in flavor, the Sungold was overly sweet, the Cherokee Purple wonderfully savory, and definitely my favorite.
[Image description: three glass jars filled with pasta sauce, one red in color, one yellowy orange, and one orangey brown.]
[Image description: slices of a variety of heirloom tomatoes on a plate, layered with slices and shreds of mozzarella and basil leaves, some on slices of bread, all drizzled with balsamic glaze.]
[Image description: a hand holding a dark orange tomato with a bit of green stem attached, viewed from the top.]
