This week the bambinos and I went tomato picking. Yes, tomato picking. We’ve been blueberry picking, strawberry picking, apple picking, pumpkin picking, and flower picking before. But tomato picking was a first for us.
I had seen the sign on the side of the road for the entire time we’ve been here. And I’ve been wanting to do it. So, this week we did. It is the very end of the tomato season here, so we were cutting it close, but we found a ton of tomatoes still on the vine, and had a great time doing it. The bambinos thought it was a blast!
We could have picked buckets and buckets full, but we limited ourselves to one small bucket (with only a week left at the beach house, there are only so many tomatoes we can eat!). We selected our tomatoes very carefully… there were so many to choose from!
In the past few days we’ve been eating these delicious fresh-off-the-vine, hand-picked, locally grown tomatoes. Of course, we’ve been eating them straight up. But we’ve also had tomato, mozzarella, and basil salad (sprinkled with balsamic vinegar, olive oil, salt and pepper — this is one of Braydon’s favorite foods of all time). We’ve had open-faced cheddar and tomato sandwiches (on English Muffins; simply sprinkle with salt and pepper and bake at 400 for a few minutes; classic!). We’ve had BLTs (really now, who doesn’t LOVE a BLT in the summertime?!). And we’ve had the best of the best — the best ever bruschetta. If you haven’t tried The Pioneer Woman’s Bruschetta (click for recipe), then you’re really missing out. And made with our fresh tomatoes this week… it was heavenly (I don’t even have a photo; they were eaten up way too fast). Happy Friday!
