Cherry tomatoes! Cherry tomatoes…everywhere!
I began gardening just three years ago, and one of the first things I planted was a cherry tomato. I didn’t realize just how much I would fall in love with these sweet babies, and how prolific just one plant can be! (Garden tip: They also tend to re-plant themselves and come back each year! Just throw any split tomatoes down into the soil and leave them there.)
This year, I had joyfully re-done my landscaping, completely forgetting and covering up the place that my cherry tomato plants typically grew. So, I knew it was time to place some new plants in one of my three gardens.
The picture above shows the three plants that I planted this year. Thanks to a very hot and dry summer, the plants are producing…and producing…and producing! I have quadruple staked each plant, and I’ve harvested cherry tomatoes FOUR times, with many new flowers still emerging!
While I love to make sauce with them, these babies have been so sweet that we’ve just been eating them! I think I’ll still have plenty left to make sauce. And, I’ve had the joy of blessing others by knocking on their door and offering them a container of these beauties. They’ve been rather well received. 🙂
At a recent family gathering, I needed a side dish. Since I try to use what I have, especially when it’s of the organic variety, I wanted to find a tasty way to share them! I threw together this cherry tomato salad, which is a completely grain free and soy free recipe (and can be made dairy free and Paleo, as well.)
The salad has been well received by all who’ve tasted it, so I thought it would be a good time to share the recipe. This also keeps well for a few days in the refrigerator. I hope you enjoy it!
-Jen of The GGF Gourmet
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