They laughed and gladly handed me a ripe one. There were no knives or plates in the greenhouse, so I just took a bite. I’ll tell you this: It was about 800 times better than anything they can bring in from California.
They got me a few paper towels and I tried to keep the juice from dripping off my chin and onto my shirt.
Miraculously, the shirt survived, which is more than I can say for the tomato.
They also gave me a couple of their English cucumbers, and I gladly hauled one home pondering what to do with it. I had planned to make fresh tomato sauce for pasta last night, but I didn’t really have enough tomatoes, and that would leave the poor cucumber sitting lonely on the counter.
So I headed for allrecipes.com to find a tasty-looking recipe for cucumber, tomato and onion salad. The cucumber’s deep green color had penetrated the flesh, which had a dense flavor, not all watery and white. The tomatoes (mine this time) seemed pleased to be of service. I even used a few of my own onions, which, for some reason, never got bigger than a ping pong ball.
The salad was a hit with my husband, who ate half the batch himself, and it made me feel a lot less guilty about putting that frozen pizza in the oven.