After weeks of a ripe tomato here and there, the romas and cherry tomatoes have started ripening with a vengance. I’ve discovered that if I pick them when they just start to blush, and toss them in a bowl with some that are already ripe, they red right up. I now have so many red, ripe beauties that I’ve started giving them away, because I can only eat them so fast. I gave a basket of half a dozen, plus fresh oregano and basil from the herb garden, to the Bad Neighbors this weekend.

The Early Girls have yet to produce a single ripe tomaoto, though they’r laden with big green fruits. I saw one that looked like it was starting to blush yesterday, so I’ll sneak out back in a few, and see if I have achieved an actual ripe, round tomato yet.

Two of the garden blogs I follow have posted informative tomato articles in the last 24 hours, and I learned a lot by reading them:

Here’s one with general information at May Dreams Gardens. And this one at GrowLively is from a local DFW gardener, and helped me to understand the long period of green tomatoes with no red, and why picking them and tossing them in a bowl with ripe fruit moves things along.

My plan for the week is to try to get at least two new wood beds built, filled, and ready to plant. It’s time to put in tomatoes for the fall harvest.