'Mater Hater

After three weeks of 90+ degree weather, we finally had a small break in the heat and haze. And what happened? Half of the tomatoes in the garden *poof* ripened, all within a day or two of each other.

Weird.

This, of course, inspired me to run to the Internets for an explanation: why, after weeks of droolingly staring at umpteen-million green, refusing-to-ripen orbs dangling enticingly from their spindly branches, would all my 'maters ripen simultaneously? Turns out tomatoes like it hot, but not that hot. Ideal ripening temperature: between 68-77 degrees F. What happens when the temperature hovers in the mid-to-upper 90s? Nothing. Everything goes into stasis - fruit is maintained, but not ripened. Carotene and lycopene are not produced, so they remain hard and green.

Sigh. Guess it's time for gazpacho! Muahaha!

I used to hate spring.

Until I started gardening.

For whatever reason - pastel colors, too much sun, Spring Cleaning. Since I started growing my own tomatoes, squash, cukes and whatevers, I find myself looking forward (somewhat, at least) to warmth, sun, rain, all that heralds the end of winter. Autumn still has my heart but Spring'll do for now.

Our local farmer's market scene, while small compared to places like NYC and (closer) Atlanta, is pretty verdant. It's growing yearly, too, which is exciting to watch. This week, the first of the asparagus appeared - and there were lots of big eyes and grabbing hands. Smugness, like you'd just robbed a bank. Awesome.

Our garden, as usual, will be mater-full and super water-needy. But tomatoes, more than any other vegetable, exemplify the reasons to grow your own food - picked fresh off the vine they are sharp, succulent, textural, phenomenal. Worth the schlepping and gentle, careful care, for sure. I can't wait.