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Kitchen Table Kibitzing July 20, 2025 [1]
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Date: 2025-07-20
Ready to be set out in the garden.
Tomatoes in the Fog
I’ve been growing tomatoes for about 60 years. In Mill Valley the fog was so persistent that tomatoes were still green in September, which was one factor in our move to sunny Sonoma county. Well, we found a wonderful farm, but, alas, in a major fog belt. I gardened extensively but had to make allowances for the weather. I grew a tomato variety called San Francisco Fog, and others from cool areas.
My dad in Wisconsin planted his tomatoes at the same time as I did, but we kept track and his were ready a month or more before mine. Of course...warm all day and all night. I was reminded of this as we’re finishing up our house-sitting here at the farm. This morning it was cold and drizzly till early afternoon, and I had a wood fire for hours.
But just as Pinot Noir gets its best flavor grown close to the coast, my tomatoes are famously delicious; every one of every variety is as sweet as sugar. I have lots of feedback on the flavor, and most agree, except for the folks from New Jersey, who think theirs are the best.
My crop his year is excellent, with Early Girl and Ace predominent. I had one extra Early Girl so I planted it in our patio at the condo, which is in a very warm area, It is twice as tall as those here at the farm. By that, I mean it’s 8 feet tall!
I used to plant 48 tomatoes, allowing for gopher damage to a percentage. Now I plant only 12, in gopher-proof beds. We had plenty for eating, drying, making sauces, and sharing. This year we’ll have just enough.
Ready to eat.
Ready to dehydrate.
Ready to store.
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