Another month, another fruit is ripening in the field. This month it's the white peaches and the plums, both the red and green. And in my mom's garden, it's tomato season. Finally. I will rarely buy a tomato in the grocery store, which means I rarely eat tomatoes except in the summer. But, really, is there anything better than plucking the fruit off the vine and eating it warm, right there, and letting the juice run down your hand? Once you've had a homegrown tomato you can never eat a store-bought one again. It's just too depressing. You know what a tomato is supposed to taste like.
In this month's issue of Sunset, there is an article on canning. I also picked up Home Preserving to diversify my jam production. I probably won't make any peach jam only because I can eat fresh, ripe peaches by the bucket. Plums, not so much. But with several peach and plum trees, I am going to have to come up with a plan. I will try canning the tomatoes or making tomato sauce. And I can only hope that the week I have twenty pounds of tomatoes is not the same week when the temperatures soar above 100 degrees.
Anyway, right now I have just enough tomatoes, onions and jalapenos to make a batch of salsa. Bring on the tortilla chips.
