Last of the Red Tomatoes

Today's dinner used the last of the red tomatoes.

We still have a half-dozen Dorothy's Green, but this is the end of the Cherokee Purple.  The rest we have lost to blight.  When blight first appeared, we were afraid we would have no tomatoes at all, since the tomatoes were tiny and still green, so we are tickled to get any!  Let alone more than a month of all-you-can-eat.

Raw tomato sauce:
chopped tomato
garlic
black pepper
oil
parsley
basil
Marinate for a few hours or refrigerate.

Barilla "Linguini Fini" pasta
garlic
oil
butter

Shrimp marinated in
soy sauce
olive oil
grated ginger
grated garlic
siracha sauce
Then quickly sautéed in butter and oil.

Grapes, Amish Paste Tomato, and Eden's Gem Melon

The first of the grapes are ripe.
Boy, are they delicious.
They have seeds, though.


We are staying a bit ahead of Late Blight, which is destroying all the tomato plants.
This is a new tomato to us, called Amish Paste.
It is an heirloom tomato.
Most of the tomatoes have split.
There is very little core, so there's not much waste.
(Although the chickens hope we would waste more.)

This pot of chopped tomatoes will be cooked down and strained to make a pint of sauce.

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The real treat today was the Eden's Gem melon.
It's an heirloom, green-fleshed muskmelon from 1881.

I can't remember the last time I ate a ripe green melon.
The ones in the stores look great, but are never ripe.

This tastes like a honeydew, but with the texture of cantaloupe.

We each enjoyed half as dessert tonight.
The rest of the dinner was chicken pot pie, fresh corn from the garden, and sliced Cherokee Purple tomato.
Excellent!