The Garden Detroit (the nonprofit where I volunteer) had a stellar tomato season. Most of Michigan, I imagine, had a great tomato season, as it was a hot, hot summer.
Planting seedlings at the Newport garden.
Young plants at The Garden.
Mature plants (though not at full height).
We did get some wonky fruit due to the drought and over-watering (some done by us but also mother nature, the few times that it did pour), but overall, our plants were happy and lush.
We grow only heirloom tomatoes at The Garden and we had thirty (? I can’t remember, but it sounds right) different varieties. Red, orange, yellow, striped. All so lovely.
Tomatoes are fun to pick, as they are relatively easy to find and when ripe and the girls enjoyed helping me harvest them on a couple of occasions.
Once while they were with me, I spotted a humongous tomato, which I ate (no one else in the family likes raw tomatoes) over the course of several days. Best BLT ever.
I have tons of tomato sauce and soup in the freezer. Of all my batches, only one tomato soup batch was thrown out, mainly due to my frustration. I probably could have saved it, but it would have taken some effort (too watery and flavor lacking).
I also made several jars of tomato compote, which is my favorite way to eat them. Slow roasted with garlic and swimming in olive oil.
My own tomato plants (which were gifted to me by The Garden and planted as seedlings) didn’t do as well as those at the Garden, I’m guessing due to lack of sun.
Also, the squirrel population in our yard is ridiculous and most of the time, if I waited until the tomatoes were ripe, they would disappear. I found many a tomato in random parts of the backyard, half eaten (if you’re going to steal them, could you at least eat the whole thing!?).
Using green tomatoes was a first for me. I have yet to try them fried, which I may do as I still have a handful of green tomatoes on the counter. I did make a green tomato sauce with bacon and onions and garlic, which turned out surprisingly good.
Tomatillos are also something I have never cooked with before. Their husks look like lace when they are dried out – so beautiful. I asked around and went online and meshed two separate salsa verde / chicken enchilada recipes.
I roasted the tomatillos with onion, garlic and jalapenos and then blended. Baked with chicken, onions and cheese. They were divine. My husband and I both were wowed by the simplicity and goodness of this dish. So glad I have a jar in the freezer! Yum!
We began taking the plants down last week. I went through and pulled off any salvageable tomato – the above photo is our very last harvest at our Newport location.
I am already excited to start planting for next year!
Pointes of View 