I'm assuming you grew these. They look gorgeous. I've never had GWR tomatoes. In fact, I don't think I've ever seen the plants and not sure I've seen seeds. I'd like to try them for DH next year. Do you have a seed source? They could be a fun stocking stuffer if available in time -- birthday gift if not, and those are always hard after Christmas.

Thanks, Lascatx.

Yes, those are from my garden. My favorite kind of tomatoes. I will be making green ketchup and green pizzas.

You can get seeds from all seed catalogs, and there are many varieties to select from.

dcarch

Wunderbar! I don't know why anchovies demanded a German exclamation, but there you have it. The salad is the star, though. The perfectly squared off tomato carpet with the balls and herb & cheese sprigs, tilted just so on the complementary substrate, is both worthy of a modern art installation and looks yummy!

It's too bad you can't have your art and eat it too. :)

I know. That's what cameras are for...

Thank you plllog!

My silly food play is no where as sophisticated as your linguistic aptitude.

Are you in some kind of writing related business or hobby?

dcarch

This post was edited by dcarch on Fri, Aug 29, 14 at 8:47

You're very kind! My background actually is in Writing, Linguistics and Art (with some real estate biz). That was me being a bit silly back with my Artspeak words. :) I truly meant what I said, but could have said "plate" to get at the same meaning. "Complementary substrate" was just funnier. ;) I was serious about the intent of the words, too, though. The plate is an important part of the composition, not just a plinth.

And when I look at it, I just wish it were here so I could eat it. :)

"---- My background actually is in Writing, Linguistics and Art ---"

Without question, you have the natural talent with words.

But letâÂÂs get back on topic, cooking and food. :-)

Seasonings are interesting. They all don't taste good by themselves. It is all about how you use seasonings in combination and in the proper proportions in recipes.

Words are the same way. By themselves they are no more than boring entities in a dictionary, but to a poet or creative writer, great literary pieces can manifest magically out from their quilts.

dcarch

Very cool pics. Next year for the plant sale fundraiser I run I am going to feature "A rainbow of tomatoes." So I'm looking for the best color tomato recommendations. I'm already going to do either Cherokee red or black krim. Not sure on the yellow and orange variety yet, and I didn't even know about the GWR ones! BTW, how can you tell when they ARE RIPE?

Thanks Lpink. Yeah, it's difficult to tell when a GWR tomato is ripe from a distance. You can only tell by touching. If it squeezes soft, eat it!

dcarch

Carbon for black, White Queen for white (actually light yellow)

Chuck's Yellow for yellow, Anannas Noire for rainbow colored

OMG, now I even have MORE tomato envy!!
I'm gonna really have to work on zone issues though. I'm on border between 5/6, not the best for tomatoes, but that depends on the weather. It seems to always be too hot or too wet or too cold here. Or at least hot, wet and cold at precisely the wrong times!

"---I'm on border between 5/6, ---"

Even zone5/6 can get you real good tomatoes. You just need to start seeds early indoors.

Even better with a cold frame, or my removable greenhouse set up.

dcarch

Here is a link that might be useful: removable greenhouse

I have one, lol! A greenhouse that is. I am just a no good lazy gardener. My tomatoes got bugs galore. I sprayed them once with neem oil. Do not know if that did any good. Also fertilized them. But the weather has not been our friend here in MI this year. Very buggy. Tomatoes all green on some plants, and showing no signs of wanting to ripen. I think they have given up. But I do have some tomatoes that are ripening, so what's not to love.

I have brought tomatoes in for the winter to ripen, but they don't develop flavor. So we'll see what Sept. brings. I know some green tomato recipes, but I'm not really much of a green tomato fan. At least "green" as in "unripe" but we'll see about GWR ones next year maybe. I can imagine some cool green salsa! I make it with unripe tomatoes, that's the stuff I think is blah/blech. Now tomatillo salsa, that's another story, I like that!

Green pizza is fun.

Green ketchup!

Green bloody Mary? Strange!

dcarch

Yum, love my Greeny Mary's! The local farm stand had heirloom tomatoes for $1/lb so I bought 75 lbs. I picked orange, yellow, purples, pinks and greens (ripe) and made an array of colorful sauces and Mary mixes. :-)

gorgeous.
Meant to do that....the square platter of tomatoes...but got sided entertaining children last weekend. Did manage many tomato dishes and a tasting of varieties and stuffed squash blossoms. That day zipped by without time for photos...
(children are exhausting and fascinating and so beautiful).

Love the greeny mary. I have some lovely yellows just now ripe...