Home Grown Tomatoes or My Love of the Beef Master

Here it is, near the end of January (and awfully close to the beginning of winter) and I have a craving that can't be appeased. I desperately want to go out the sliding doors, across the deck, through the gate and over to my rather small and unruly garden so that I can pick a tomato. I wouldn't bother to wash it; instead, I would wipe it quickly across my t-shirt and take a big, messy bite.

My favorite garden tomato is the Beef Master. This tomato has the kind of face that only a mother (or tomato freak like me) could love; uneven and creased, often with tomato pieces protruding like a Jimmy Durante nose. These extremely heavy fruits are chalk-full of meat, making it a great variety capable of fulfilling a multitude of tasks.

I've used Beef Masters (aka Beefmaster, one word) to eat straight from the garden, on a BLT, diced and mixed with olive oil, mozzarella chunks, onions and basil, and made into juice. It's fabulous made into sauce to be frozen, grilled between a slice of garlic bread and provolone cheese, or cut daisy-like and filled with cottage cheese.

The downfalls of this variety? It's susceptible to disease, which can be somewhat controlled by rotating your crop, practicing good garden hygiene (clean up all dropped leaves and fruits) and watering at root level. The enormous fruits also have a tendency to weigh down the fragile plant branches, causing them to split or break. I use a good support system for each plant to help dodge that potentially fatal bullet.

Yes, I have a love-affair with my garden tomatoes. I eagerly away summer so that I can have a true garden delight. I'm not about to cheat with those mushy, mealy store-bought Jezebels!

shel