I’ve been waiting all year to make tomato pie!
Each summer I look forward to that tiny sliver of a moment when plentiful local, ripe, delicious tomatoes are available. It’s August now, so the farmers markets should be sporting tables overflowing with heirloom tomatoes, cherry tomatoes, yellow tomatoes, and big bright red tomatoes!
That’s what I thought, but in a recent visit to my local farmers market, there was nary a [real, vine ripened in the out of doors] tomato in sight.
Alas, it seems, though the cool spring and anemic part of the summer appear to be behind us, the coolness has already taken its toll on our tomatoes.
Typically the first ripe tomatoes are seen by August 1st. This year, expectations have been pushed back to the start of September.
Area growers say there is no way of telling if the wait will be worth it. The biggest hindrance to the plants this year has been the number of cool nights with temperatures well below 60 degrees.
On average, fruits and vegetables are ripening 2 – 4 weeks behind schedule.
But one ramification of the unseasonably cool weather is that the strawberries are still around, and reputedly very good this year, as are the peaches and cantaloupes. I think I’ll hit the Interstate Farmers Market on the way home from work this afternoon.