I have to go on a trip tomorrow, and so somehow I have to eat all of these tasty beauties before I go. I do not know if it is possible! It is great news that the tomato plant went wild and produced all of those. Bad news is that we’ve been having temperatures in the late 80s (and even up to 100 apparently) here in LA recently and the plant that produced these (and the little resilient one on the steps) might have been fried. I realized only too late what was going on but have now built some mesh shades for all the crucial parts of the garden. Let’s hope it helps.
-cvj
If I had any, I’d happily send them to you for free. I’m surprised that you can’t find them at a local nursery, or online from any of the numerous seed vendors. Have a look.
If you’re still not successful, harvest some seeds yourself from actual tomatoes you bought in the grocery store. It’s the easiest thing to do. You can coax plants to grow from a few that you don’t eat…
Let us know how it goes.
-cvj
this is my home address i need some yellow pear tomato seed do you have any seed of them and how much would it cost me to get some seed
my EMAIL ADDRESS IS […snip…-cvj] please if you can help let me hear from you thank you BARBARA WINESETT My home address is […snip… -cvj]
Aaron F.,
Thanks! (wiggling fingertips!)
Geesh – I’m jealous! It’s been colder than usual here (only ~1 day into the 80’s so far) with heavy fog almost every night. And so my beautiful tomato plants have been slow to ripen the fruit….but, the greenhouse is being built and will be finished soon, so my tomatoes will soon have a nice warm house to live in.
They look great.
Every year we grow almost a whole greenhouse full of cherry tomatoes. They usually go mad and we end up with mountains of them – about 50 lbs last season! Most of these we pop straight into freezer bags and into the freezer. Certainly they will turn to mush on de-frosting but we don’t bother with that and just drop them straight into stews, curries, etc. That works fine, and even the skins largely disappear after a while.
Putting my mad back-of-the-envelope estimation skills to work, I see that you’ve got about 2.3 pounds of tomatos there, which the city of Holland says should make about 1-1/2 cups of tomato sauce. Is it time for our favorite string theorist to get saucy?!
p.s. Dear Eve: I LOVE YOUR BLOG and may have to learn Yiddish so I can read the rest of it. 😉 It’s a small internet after all!
Ah succulence! I always peel each one.