Apologies for the shorter post ahead. We’ve had an exhausting day of garden work — mostly weeding (LOTS of weeding as you might have inferred from some of our previous pictures) and readjusting the bird netting to allow for further growth — and there’s currently not enough aspirin to quell the aches and pains.
Today’s work was far from in vain, as it revealed two significant harvests: tomatoes and ground cherries!
Last week we showed a picture of this little guy:
And we questioned the variety. Well, we figured out that we had mixed up things on the planting map. We called the plant this came from a Black Krim, but it is fact, the Rutgers variety. (We confirmed this looking at other tomatoes around the garden as well as online.) What still stumps us is that we thought the Rutgers tomatoes were supposed to be akin to larger beefsteak varieties, but these are quite small comparatively. The best answer we can come up with is that we might have accidentally hybridized the Rutgers with the Super Sweet 100s since we planted all the varieties so close to each other. Or maybe we just have a crop of small Rutgers. Either way, the plant is one of the most prolific in the garden!
You’ll notice a couple of longer tomatoes on the edges — those are San Marzanos! And we’re not sure what variety that heirloom in up in the top corner, but it was tasty nonetheless! The small, round Rutgers (that’s what we’re sticking with calling them) are sweet and slightly acidic. The San Marzanos are rich and very tomato-y. And all of them together made for the most delicious batch of roasted tomatoes with fresh basil over pasta for dinner.
Also, as we already spoiled with the title of this post, the other great surprise of the day came in droves of ground cherries!
Slowly but surely the ground cherries have been ripening and we noticed that a number of them had tuned yellow or fallen off the plants. So we gathered them up and, of course, gave them a try. The cherries are quite small and look a little like round, green-yellow grapes. They taste remarkable — starting out slightly sweet/sour and finishing on a tropical note. Imagine a cross between a cherry (smooth skin, first taste), a tomato (inner texture but smoother), and a pineapple (after taste), and that’s kind of what they’re like. We’re not sure just how many we’re going to get, but we could totally see these going into jam or a pie. They are so very unique and we’re really glad that gave them a try this year. We’ll surely report on any ground cherry “experiments” we undertake later on in the summer!