As they ripen, we eat them in salads, or straight-up with a bit of salt. My favorite way is probably on a Bacon-Lettuce-Tomato sandiwch! I like mine made with a hearty sourdough, toasted, lean bacon, lettuce, tomato, a little mayo, and some black pepper. Nothing says summer to me like a BLT with homegrown tomatoes!
We are also growing summer squash, field greens lettuce, green onions, cantaloupe, bell peppers, one stalk of corn, cucumbers, green beans, and various herbs. The kids enjoy going out each day to see what has popped up and is ready to pick.
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The very first one of the season must be sliced, salted, peppered, and then enjoyed. The second one is sliced and placed on bread with nothing on it but mayo. This is awesome! After the first two, they can be put in salads, recipes, canned, etc.
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