The "Topsy-Turvy" Tomato Planter

[David Ross]

After weeks and weeks of tending to the Topsy-Turvy, fretting over the whims of Mother Nature in Eastern Washington and using very poor judgement in abandoning my dear tomato planter without water over the course of a long, hot, summer weekend, the tomato Gods have shown mercy. Today, the fruits of weeks of labor produced ten perfectly sweet, little, vine-ripened nuggets of pleasure-and many more still hang on the Topsy-Turvy destined for weeks of bread salads, brushcetta, pasta and tomato salads.

I let the grape tomatoes ripen on the vines about a week beyond temptation, picked them at 6:30pm tonight and by 7:30pm, dinner was ready. So for your pleasure, I give you fresh grape tomatoes, sauteed in olive oil with garlic, then tossed with farfalle pasta, fresh basil, salt, pepper, and ricotta cheese.

[David Ross]

I wanted to add that this week the North Idaho Fair is running at the Kootenai County Fairgrounds in Couer d'Alene. The Spokesman-Review newspaper in Spokane ran a piece last Tuesday with the headline "Fair Conditions" bemoaning the sorrowful state of this year's hot-weather fruit and vegetable categories at the North Idaho Fair. The entries were plentiful, but the competitor's were complaining about the pitiful state of their zuchinni and tomatoes this year due to the horrific growing conditions some endured. They were delivering green tomatoes for entry into the competition of all things.

The Spokesman-Review gave this quotation from Mr. Jack Knox, Co-Superintendant of the Garden Building at the Fair:

"I know some people who planted their gardens two or three times. The first seeds rotted in the ground."

Well, we did have a wet spring and June and a very hot July and August. I didn't have to worry about seeds or rot in the ground. I planted tomato starter plants--above ground and upside down. I should be thankful for my Topsy-Turvy, but I don't think there's a category at the Spokane Interstate Fair for tomatoes grown that way.

[David Ross]

Although the full-size tomatoes are still green, the small grape tomatoes keep coming.

Tonight-Roasted Tomatoes with Yellow and Green Zuchinni. I tossed the zuchinni in some olive oil, then seasoned with salt and pepper. Roasted in the oven for about 20 minutes then added the tomatoes and stirred. Increased the oven temp to 375 and roasted for another 15 minutes and that was it. Finished with a garnish of basil. The roasting really brought out the sweetness of the tomatoes.

[David Ross]

Still picking the small grape tomatoes and they've reached nearly to the front porch. Alas, I don't think the full-size tomatoes will ever turn ripe this year. Yet I'm not alone. I have friends in upstate New York, San Francisco and in my neighborhood that are also suffering from green tomatoes in mid-September. One fellow at work said I could put them in a brown paper bag and they would ripen in a week. I haven't tried that yet, but all in all, the Topsy-Turvy was a success. I'm just not sure Mother Nature agreed this Summer.