We got our first tomato harvest on Sunday. These are (not quite ripe) White Queens, Honey Bunch, and an Egg Yolk. Since then we've gotten a few Pearly Pinks and a Black Cherry, but I ate them before getting pictures. I turned them into a little salad by cutting them up, lightly salting in a colander to get extra moisture out, then tossed them with oregano, balsamic vinegar and olive oil. This is one of my favorite ways to eat tomatoes. My other fave is with a few drops of truffle oil, basil, and fresh mozzarella. To me cucumber salad and tomato salad are the epitome of the taste of summer. Forget hamburgers, home grown tomatoes with a few simple ingredients are the best on a hot day. I also had the bright idea of building a tomato pergola. We knew the plants would reach far above their 6' stakes, so we made a trellis for them to grow across before we cut off the growing tips in about a month. So far I am keeping all my tomatoes pruned to only two vines per plant and ...