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Posts Tagged ‘Oregon Spring Tomato Photos’

I’ve found people who grow vegetables plant their gardens for a variety of reasons. Some like to dig in the dirt; some like to know where their food comes from and what’s in it; some just love to see the brown earth of a spring plot yield to vegetables green and yellow and orange. Some are looking for a particular favorite, say pattypan squash or fava beans. Some are after exotic herbs.

But secretly, I think everyone would agree that most of all, we’re all yearning for a real tomato.

Still Life with First Tomatoes © AME

When I was a child I didn’t like tomatoes. Of course the only ones I knew came from the store in four-packs—cellophane-encased, single file in a little white plastic tray. Later in north Jersey there was a farm stand nearby (honest, people still grew veges in the “Garden State” back then) and the tomatoes my mom got there were higher up on the scale. She and my sister used to eat tomato sandwiches—thick tomato slices between Miracle Whipped™, Sunbeam™ soft white bread. Still, I demurred.

But on our own organic farm in Piedmont VA, I came to my senses. Of course we grew, hands down, the world’s best tasting tomatoes. And in multiple varieties: incomparable SunGold cherries; Sheriff paste tomatoes; chunky slicing Big Beef; heirloom Brandywine. Checking our farm records, I discovered we picked over 500 pounds of tomatoes in one week in July!

Vine Ripened © AME

Oregon Spring Tomato Cluster © AME

Here on the cool Oregon coast, expectations are lower, much lower. Instead of pounds we measure in units; instead of being overwhelmed with the sheer volume we’re down in the garden each day, urging those Oregon Spring individuals which have set to ripen. A triumph, we picked our first two (almost) red ones a few days ago. One molded overnight; the other was actually pretty good.  Another is now ripening on a west facing window sill. Our SunGolds have made a valiant, but futile, stand against the deer. The orange cherry tomatoes, alas, have grown only leaves. The last two days have been mid-50°s with fog (sigh). As I write the heat has come on in the living room.

Still, the weather radio speaks of sun and 80° for two days next week! Perfect tomato ripening weather.

Hope springs eternal in the hearts of all us tomato farmers here in Port Orford.

At the Farmer's Market © SR Euston

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