Anna+Liss+Gause-harvesting+tomatoes

My husband and I grew nine tomato plants this year. We grew beafsteak tomotoes, which were so heavy, three of the four of them fell down, cherry tomatoes, and 1 early girl tomato plant. Tomatoes are very easy to grow. You pretty much put them in the ground, put a wire stand around them, water them once in a while, and reap the benefits two months later. Right now we are in the stages of reaping the benefits.Following are some pictures of my tomato plot. As you can see, this is the one beafsteak tomato plan that did not fall. The others, to the left, are laying on the ground. Fortunately, we have already gotten many tomatoes from these plants.

Here is a picture of our cherry tomato plants: As you can see, they are not thoroughly red, however, they taste very sweet as they are, and are ripe. And here is a picture of our early girl plant. Now when you have a ripe tomoto, you want to pluck it with your hand. Sometimes you need to slightly twist it in order to get it off of the stem. Following is a picture of me harvesting a tomato: As you can see, we have harvested many tomatoes, and have many to go; this is just from the past week or so: If you want a good, cheap (if you grow your own tomatoes and basil), and simple recipe for large tomatoes, such as beefsteak tomatoes, to make a tomato soup, read the following directions: 1- put 6 large tomatoes in boiling water until skin breaks, then cool and peel skin off of tomatoes. Next, cut up the tomatoes (in a bowl to save the juices) into small pieces. 2- Cut up one onion and some baby carrots and cook them in 2 tablespoons of butter and 2 tablespoons of olive oil in a large pot until the onion has turned slightly translucent. 3- Add 6 cups of water, 6 bouillon cubes, the tomatoes and 1cup of wild rice to the onions and carrots. 4- Heat to a boil, then reduce heat and let simmer for about 45 minutes to an hour, or until the rice has split and shown its' white innards. 5- Add a little fresh basil. 6- When you serve, add a spoonful of sour cream and a little bit of sugar (depending on how sweet the tomatoes are). This recipe is from Bernard Clayton's Soups and Stews cookbook. If you're looking for a soups and stews cookbook, I highly suggest this one because he has great recipes such as this one and many others. Thank you Anna Liss