Sorry, you are disappointed with your cherries. The Earthbox is a great product so it may be just your variety choices as mentioned. I also find with some tomatoes the flavors improve as the days pass. While yellow pear may have some admirers there are many who find the taste bland and the texture yukky--I am in the latter camp. Can't imagine it being tart though--maybe it is just the first few off the vine. Hopefully you will like them better given a little bit more time. A great SWEET red cherry available most everywhere is Sweet Million or Sweet 100--taste like candy (Psss, don't tell anyone but I like them better than SunGold). Hopefully you got that one and will like them more and more as they ripen. Not sure which other type of cherry you may have purchased?? I have read that tomato plants need full sun to develop maximum sweetness--hope you have those conditions.

Oh yeah, fresh yummy tomatoes! First I'd make some fresh salsa and then I'd have a nice tomato sandwich with Miracle Whip on White Bread and maybe a couple of tomato omelettes. After that I'd scrounge up some zucchini and make this: Gratin of Zucchini & Tomatoes Contributed By: EatingWell 3 cloves Garlic, crushed 2/3 cup Fresh basil leaves 1 tsp Fresh thyme leaves 2 cups Fresh whole-wheat breadcrumbs, divided 1/2 cup Finely chopped sweet onion, such as Vidalia 3 Large ripe tomatoes, diced 1 tbsp Red-wine vinegar 1/4 tsp Salt, divided 3 tbsp Extra-virgin olive oil, divided 3 Medium zucchini (about 1 3/4 pounds total), sliced on the bias about 1/4 inch thick Freshly ground pepper to taste 3/4 cup Freshly grated Parmesan cheese Preparation 1. Preheat oven to 400 degree F. Coat a 9-by-13-inch baking dish (or similar gratin dish) with cooking spray. 2. Put garlic, basil and thyme on your chopping board; mince well. Spread half the breadcrumbs evenly in the prepared baking dish. Strew onion over the breadcrumbs. Distribute half the diced tomato over the onion, then sprinkle with half the garlic-herb mixture. Sprinkle with vinegar and 1/8 teaspoon salt. 3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add a third of the zucchini; you want it to saute, not stew, so do not crowd it. Saute, turning the pieces once, until golden and not quite tender, 1 to 1 1/2 minutes per side. When the slices are done, use a fork to transfer them to the gratin, overlapping the slices. Cook the remaining zucchini in two batches, each time using 2 teaspoons oil. Strew remaining tomatoes and garlic-herb mixture over the zucchini. Season with the remaining 1/8 teaspoon salt and a grinding of pepper. Toss the remaining 1 cup breadcrumbs with the remaining 1 tablespoon oil and sprinkle over the gratin. 4. Bake the gratin until bubbly hot, 20 to 25 minutes. Remove from the oven and immediately sprinkle with Parmesan. After that, I'd make tomato soup, I love KatieC's roasted tomato and garlic soup posted above or this one from Fannie Farmer: Pure Cream of Tomato Soup The Fannie Farmer Cookbook Servings: 7 cups. Ingredients 5 tablespoons butter 1/2 cup chopped onion 4 tablespoons flour 4 cups milk 1/2 bay leaf 1 1/2 teaspoons sugar 1 1/2 teaspoons salt 1/2 teaspoon baking soda 3 cups tomatoes, chopped (fresh or canned) Preparation Melt the butter in a soup pot. Add the onion and cook over medium heat, stirring, until the onion is softened but not browned. Sprinkle the flour over the butter mixture and continue to stir and cook for 1 to 2 minutes. Slowly add the milk, bay leaf, sugar, and salt and continue to cook and stir until slightly thickened. Stir the baking soda into the tomatoes. Add the tomatoes to the milk, and bring just to a simmer. Remove from the heat and put through a strainer. Taste and correct seasonings. Reheat before serving. While I was at it, I'd make Sol's tomato tart. Geez, I wish I could post a picture of that, it's a think of beauty, but here's the recipe anyway. My favorite isn't really quiche, but it is. It's Sol's Tomato Pie, which is actually just a quiche with that mustard layer on the bottom crust. TOMATO TART Crust This makes two 9-inch tart shells. 2 1/2 cups AP flour 3 tablespoons semolina flour 1 teaspoon salt 12 tablespoons [1 1/2 sticks] cold, unsalted butter 3 tablespoons cold solid shortening Ice water Preheat oven to 400°F. Put the flours and salt in food processor. Pulse a couple of times, just enough to integrate the ingredients. Add the butter and shortening all at once and pulse until the mixture looks like moist crumbs and no chunks of butter or shortening remain. Sprinkle ice water over the surface of the dough. Repeat with 3 more tablespoonsful. Pulse to just bring the dough together. The dough should be past crumbly, but holding together. Cut the dough in half and wrap each half in plastic wrap. Press each half to form a disk. Refrigerate at least 30 minutes before rolling out. Then roll out one disk to 1/4" thick. Fit into your tart pan, and chill 30 minutes. Dock the bottom of the tart. Line it with parchment or foil, and weigh it down with pie weights or dried beans. Place tart shell on center rack in the oven and bake 10 minutes. Remove paper and weights from the pan. Return it to the oven and bake another 10-15 minutes or until the tart is a light-golden brown. Remove from the oven and set on wire rack to cool. Filling 12-15 plum tomatoes, cored and cut into 1/4"-thick rounds 2 tablespoons Dijon mustard * 1 cup coarsely grated Gruyere cheese 1 teaspoon Herbes de Provence 2 large eggs 1/4 cup light cream 1 teaspoon salt A few turns of freshly ground black pepper Preheat oven to 375°F. Put the tomato slices in a colander and place in the sink. Let them sit for 15 minutes to drain off any excess liquid. Spread the mustard evenly over the tart shell. Sprinkle the cheese over the mustard and sprinkle the Herbes de Provence over the gruyere cheese. Working from the outside in, lay the drained tomato slices in overlapping, concentric circles, covering the crust completely. Whisk the eggs in a bowl, whisk in the cream, salt and pepper. Pour this custard evenly over the tomatoes until it comes to about 1/4 inch from the top edge of the crust. Bake for 1 hour, to 1 hour and 20 minutes, or until the custard is set. Annie

I haven't tried this, but it looks yummy and great for a hot day. I have to admit, it has a tantalizing name! I have no idea where I picked it up, but it's a recent addition to my "Recipes To Try" folder... "To Die Dreaming" or "Morir Sonando" --this is a drink from Santo Domingo in the Dominican Republic. Serves 2. Mix together: 1 C fresh orange juice 1 C milk (not skim, not non fat!) Add 1/8 C (or less) vanilla sugar (make it yourself or get it from Penzey's) 1/4 to 1/2 tsp pure vanilla extract Chill until very cold. Pour over crushed ice. Optional: After pouring over crushed ice, add 1 to 2 tsp brandy and stir.

All my sweets are gone...I finished them off last night!! Nashville....GORGEOUS plate! Bumble, I also like your pie plates. The scalloped one is just fabulous!!! And the pumpkin pie dish has a wonderful design. And your pie server is so pretty!!! Is a small tablecloth or a towel? I like the design very much! If you have time could you post the apple strudel recipe please? Michelle