Eating a tomato in the winter isn't that big of a deal- people do it all the time. But eating a homegrown garden heirloom tomato in the during a snowstorm in Minnesota is a pretty special thing.
Our green garden tomatoes ripened very slowly this year (probably because we did nothing to speed them up and kept them near the window where it's cool). This pineappple tomato was the last of the big tomatoes to ripen. We'll enjoy a few more cherry tomatoes (we had a TON), but that's it for the garden tomatoes! Except, of course, for the ones I canned...
We enjoyed thick slices of this tomato on top of gluten free biscuits with tofu-kale scramble and cheezy gravy for breakfast.
By the way- cheezy gravy is what you get when you combine leftover gravy and leftover mac 'n cheeze sauce.
Last night I wanted some really good grounding food. What better than root vegetables?
I roasted a small butternut squash, beets, a turnip, a carrot, 2 portobello mushrooms, an onion, and garlic cloves with a sauce of maple syrup, balsamic vinegar, olive oil, and Bragg's. By the time the veggies were tender, the sauce was a thick and sticky glaze. Yum!
On the side I slathered some Dr. Kracker crackers with guacamole. I could eat this every day.