I harvested the first tomatoes (Stupice) on July 23 and then a few more Stupice, Scotia and Ailsa Craig the following weeks. Things started to really get rolling by August 10. On August 17, I picked my first Green Zebra and Dr. Wyche’s Yellow (two of my favorite varieties). Since then, I have been harvesting about two to three pounds every other day.

There have been a lot of Caprese (and other tomato) sandwiches and tomato salads on lunch and dinner rotation, like this tomato and peach salad with whipped goat cheese, for which I like to use Dr. Wyche’s Yellow.

I also made two batches of slow-roasted tomatoes, which I packed in olive oil and froze. For this, I used mainly smaller red tomatoes.

My daughter made an amazing tomato galette the other day (using red tomatoes only), with home-grown garlic and basil. It has been an exceptional tomato season so far!

Notes for next year: The Ailsa Craig tomatoes were prone to cracking; Dr. Wyche’s Yellow, Ananas Noire and Black Krim to catfacing (not a big problem and also unavoidable with the strange weather earlier this summer); and Ananas Noire and Black Krim were prone to rotten spots. Brimmer was a bit crowded out by the other tomatoes and stayed small as a plant (but did produce a few very tasty tomatoes, like the large pink-red one in the picture of August 31). Same growth issue for Stupice, which was crowded out by the calendula flowers.